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

GLAZE:

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

Heat oven to 375 degrees. In small bowl combine sugar, flour and cinnamon. Separate dough into 16 triangles. Dip marshmallow in butter; roll in sugar mixture. Place marshmallow on wide end of each triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal.

Dip in remaining butter; place butter side down in ungreased large muffin cup or 6-ounce custard cup. Repeat with remaining marshmallows. Bake at 375 degrees for 12-15 minutes or until golden brown. (Place foil or cookie sheet on rack below muffin cups during baking to guard against spillage.)

Remove from pans immediately. In small bowl, combine all glaze ingredients except nuts; drizzle over warm rolls. Sprinkle with nuts. Yield: 16 rolls.