1/4 c. sugar
1 tsp. cinnamon
2 (8 oz.) refrigerated Pillsbury crescent rolls
16 jet-puffed marshmallows
1/4 c. butter, melted

ICING:

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

Preheat oven to 375 degrees. Combine sugar and cinnamon; set aside. Separate dough into 16 triangles; dip a marshmallow into melted butter, then in sugar-cinnamon mixture. Wrap a dough around each marshmallow, completely covering it and squeeze edges tightly to seal; dip sealed-side in butter and place buttered-side down in greased muffin pans; place pans on cookie sheet and bake 10 to 15 minutes. Immediately remove from pans and drizzle with icing; sprinkle with nuts; serve warm. Makes 16.