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

GLAZE:

1/2 tsp. powdered sugar
1/2 tsp. vanilla

Combine sugar and cinnamon. Separate dough into 16 pieces. Dip marshmallows in melted butter; roll in sugar-cinnamon mixture. Wrap dough pieces around marshmallows. Squeeze tightly to seal. Dip into melted butter and place buttered side down in muffin cups. (Place pan on foil or cookie sheet because of drips.) Bake at 375 degrees for 10-15 minutes. Immediately remove from pan. Then glaze; sprinkle with nuts. Serve hot or cold.