1/4 c. sugar
1 tsp. cinnamon
2 cans refrigerated crescent rolls
16 lg. marshmallows
1/4 c. chopped nuts (opt.)

ICING:

1/2 c. powdered sugar
2-3 tsp. milk
1/2 tsp. vanilla

Separate dough into 16 triangles. Dip marshmallow in melted butter, roll in cinnamon and sugar mixture, place on triangle. Fold corners over marshmallow and roll toward point completely covering marshmallow. Pinch dough edges together to seal. Dip sealed side in butter and place buttered side down in greased muffin pan. Place pan on cookie sheet because sometimes the marshmallow runs over. Bake at 350 degrees for 10 to 15 minutes or until brown. Remove immediately from pans and cool a bit. Drizzle with frosting. Serve warm.