1/4 c. sugar
1 tsp. cinnamon
2 cans crescent dinner rolls
16 lg. marshmallows
1/4 c. butter (softened)
1/4 c. chopped nuts (optional)

GLAZE:

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

Mix sugar and cinnamon. Separate crescents in 16 triangles. Dip a marshmallow in melted butter then roll in sugar-cinnamon mixture. Place marshmallows on crescent dough and fold corners over marshmallow, completely coving marshmallow and pinching edges of dough to seal.

Dip in melted butter and place butter-side down in deep muffin cup. Repeat with each marshmallow. Place muffin tin on cookie sheet to guard against spillage and bake at 375 degrees for 10 to 15 minutes or until golden brown. Immediately remove from pan and drizzle with glaze. Sprinkle with nuts.