|Roll dough/Quick sour cream dough||1 (traditional)|
|Sugar||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
Divide dough in half.
Roll each half about 1/4 inch thick.
Cut into 3 1/2-inch circles.
Mix cinnamon and sugar.
Dip each marshmallow into butter, then into cinnamon-sugar mixture.
Wrap each dough circle around marshmallow, pinching together tightly at the bottom.
Dip roll in butter, then in cinnamon-sugar mixture.
Place in greased medium muffin cups (2 3/4 inches in diameter).
Let rise until double.
Bake 20 to 25 minutes.
11/2 dozen rolls with traditional roll dough; 2 dozen rolls with quick sour cream dough.