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

Heat oven to 375 degrees. In a small bowl, combine sugar, flour and cinnamon. Separate dough into 16 triangles. Dip 1 marshmallow in butter, roll in sugar mixture. Place marshmallow on wide end of triangle. Roll up. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip one end in remaining butter, place butter side down in muffin pan (ungreased). Repeat with remaining marshmallows. Bake at 375 degrees for 12 to 15 minutes or until golden brown. (Place cookie sheet on rack below to catch any spillage.) Remove from muffin cups immediately. Cool on wire racks. In a small bowl, blend sugar, vanilla and enough milk for desired consistency to drizzle over warm rolls. Sprinkle with nuts.

GLAZE:

1/2 c. powdered sugar
1/2 tsp. vanilla
2 to 3 tsp. milk
1/4 c. chopped nuts, if desired

Mix together and glaze.