2 tbsp. sugar
1/2 tsp. cinnamon
1 (8 oz.) can refrigerated quick crescent dinner rolls
8 lg. marshmallows
2 tbsp. butter, melted
2 tbsp. chopped nuts, if desired

GLAZE:

1/4 c. powdered sugar
1/4 tsp. vanilla
1 to 1 1/2 tsp. milk or water

Combine sugar with cinnamon. Separate crescent dough into 8 triangles. Dip a marshmallow in melted butter; roll in sugar-cinnamon mixture.

Wrap a dough triangle around each marshmallow, completely covering marshmallow. Squeeze edges of dough tightly to seal. Dip in melted butter and place butter side down in deep muffin cups. Repeat with remaining marshmallows. Place muffin pan on foil or cookie sheet during baking to guard against spillovers in oven.

Bake at 375 degrees for 10-15 minutes until golden brown. Immediately remove from pans and drizzle with glaze. Sprinkle with nuts. Serve warm or cold.