1/4 c. sugar
2 tbsp. flour
1 tsp. cinnamon
2 (8 oz.) cans crescent rolls
16 marshmallows
1/4 c. melted butter

GLAZE:

1/2 c. powdered sugar
1/2 tsp. vanilla
2-3 tsp. milk
1/4 c. chopped nuts

In a small bowl, combine sugar, flour, cinnamon. Separate dough and dip marshmallow in melted butter. Roll in cinnamon and sugar mixture. Place marshmallow on wide end of dough. Roll up marshmallow and make sure edges are pinched together. Dip one side of roll in butter and place in muffin tin. Bake for 12-15 minutes at 375 degrees. Remove immediately. Mix glaze and pour over rolls. Sprinkle with chopped pecans.