1/4 c. sugar
1 tsp. cinnamon
2 cans (8 oz. each) Pillsbury refrigerated Quick crescent dinner rolls
16 Kraft Jet puffed marshmallows
1/4 c. butter, melted

ICING:

1/2 c. sifted powdered sugar
2 to 3 tsp. milk
1/2 tsp. vanilla

Combine sugar and cinnamon. Separate crescent dough. Dip a marshmallow in butter, then in sugar cinnamon mixture. Wrap a dough around each marshmallow and squeeze the edges to seal. Dip sealed side in butter and place in muffin pan. Place pan on a cookie sheet during baking. Bake at 375 degrees for 10 to 15 minutes or until golden brown. Immediately remove from pans and drizzle with Icing. Serve warm. Icing: combine ingredients; blend until smooth.