2 cans (8 oz. each) crescent rolls

Separate dough into 16 triangles. Dip a large marshmallow into 1/4 cup melted butter and then in a mixture of 1/4 cup sugar and 1 teaspoon cinnamon.

Place marshmallow on wide side of triangle. Fold corners over marshmallow and roll toward point, completely covering marshmallow. Squeeze edges of dough to seal.

Dip point side in butter and place buttered side down in greased muffin tin.

Bake at 350 to 375 degrees for about 10 minutes. Drizzle with powdered sugar frosting.