1/4 c. sugar
1 tsp. cinnamon
2 (8 oz. each) cans of crescent rolls
1 bag lg. marshmallows
1/4 c. melted butter
1/4 c. chopped nuts (optional)
1/2 c. confectioners' sugar
2-3 tsp. milk
1/2 tsp. vanilla

Preheat oven to 375 degrees. Combine sugar and cinnamon. Separate 2 cans of crescent dough into 16 triangles. Dip a marshmallow into melted butter, then into the cinnamon-sugar mixture. Place on wide end of triangle; fold corners over marshmallow and roll toward point, completely covering marshmallow and squeezing edges of dough to seal. Dip point-side in butter and place butter side down in greased deep muffin pans.

Repeat with remaining marshmallow and dough triangles. Place muffin pan on cookie sheet during baking. Bake 10-15 minutes or until golden brown. Meanwhile make icing by combining confectioners' sugar, milk, and vanilla and blending until smooth. Immediately remove puffs from pans, drizzle with icing and sprinkle with nuts. Serve warm.