1/4 c. sugar
1 tsp. cinnamon
2 (8 oz. each) cans Pillsbury quick crescent rolls
16 lg. marshmallows
1/4 c. butter, melted
1/4 c. chopped nuts, if desired

GLAZE:

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

Combine sugar with cinnamon. Separate crescent dough into 16 triangles. Dip a marshmallow in melted butter; roll in sugar-cinnamon mixture. Wrap a dough triangle around each marshmallow, completely covering the marshmallow and squeezing edges of dough tightly to seal. Dip in melted butter and place buttered side down in deep muffin cups.

Repeat with remaining marshmallows. (Place muffin pan on cookie sheet during baking to prevent spill-overs in oven.) Bake in preheated 350 degree oven for 10-15 minutes until golden brown. Immediately remove from pan and drizzle with glaze. Sprinkle with nuts. Serve warm or cold.

GLAZE: Combine powdered sugar and vanilla with enough milk until thin enough to drizzle.