1/4 c. sugar
1 tsp. cinnamon
16 lg. marshmallows
1/4 c. butter
2 cans crescent rolls (from refrigerator case at grocery)

Combine sugar and cinnamon. Dip each marshmallow in melted butter and roll in sugar-cinnamon mixture. Wrap a triangle roll around each and secure tight the edges. Dip in butter and sugar-cinnamon mixture again and cook in muffin tins, 375 degrees for 10 to 15 minutes.