1/4 c. sugar
4 tbsp. cinnamon
2 cans crescent rolls
16 lg. marshmallows
1/2 c. chopped nuts

ICING:

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

Combine sugar and cinnamon. Separate 2 cans crescent dough into 16 triangles. Dip marshmallows in melted butter, then in sugar and cinnamon mixture. Place marshmallows in wide end of triangle with nuts. Fold corners over marshmallow and roll toward point. Squeeze edge of dough to seal. Dip point side in butter and place buttered side down in muffin tin. Bake at 375 degrees for 10-15 minutes. Mix icing together and drizzle over hot puffs.