A marshmallow starts out in the middle and melts away to a sugar 'n' spice hollow.

1 package active dry yeast
1/4 cup warm water (105 to 115 degrees F)
3/4 cup lukewarm milk (scalded then cooled)
1/4 cup granulated sugar
1 teaspoon salt
1 egg
1/4 cup shortening
3 1/2 to 3 3/4 cups all-purpose flour
1 cup granulated sugar
1 tablespoon cinnamon
18 large marshmallows
1/2 cup butter or margarine, melted

Dissolve yeast in 1/4 cup warm water. Stir in milk, 1/4 cup sugar, the salt egg, shortening and 1 3/4 cups of the flour. Beat until smooth. Mix in enough of the remaining flour to make the dough easy to handle.

Turn the dough onto a lightly floured board and knead until smooth and elastic, about 5 minutes. Place in a greased bowl; turn the greased side up. cover and let rise in a warm place until double, about 1 1/2 hours. (The dough is ready if an indentation remains when touched.)

Punch down the dough and divide in half. Roll each half about 1/4 inch thick and cut into nine 3 1/2-inch circles. Mix 1 cup sugar and the cinnamon in a small bowl. Dip each marshmallow into the melted butter, then into the sugar-cinnamon mixture. Wrap a circle of dough around each marshmallow, pinching together tightly at the bottom. Dip in the butter, then in the sugar-cinnamon mixture. Place in greased medium muffin cups. Let rise about 20 minutes.

Heat oven to 375 degrees F. Bake 25 to 30 minutes. Serve warm.

1 1/2 dozen rolls.