1/4 c. sugar
1 tsp. cinnamon
2 containers refrigerator rolls (crescent works best)
16 lg. marshmallows
1/4 c. melted butter
1/4 c. nuts, optional

Combine sugar and cinnamon. Separate dough into 16 sections. Dip a marshmallow into butter, then into sugar cinnamon mixture. Place marshmallow on wide end of triangle and roll toward the point (place in center of circle and fold toward center) completely covering marshmallow, and pinch dough to seal. Dip in butter or place in generously buttered muffin pans. Place pan on cookie sheet during baking. Bake at 375 degrees for 8-12 minutes or until golden brown. Remove from pan immediately and drizzle with icing. Sprinkle with nuts.

ICING:

1/2 c. confectioners' sugar
1/2 tsp. vanilla
2-3 tsp. milk

Blend until smooth.