2 (8 ct. ea.) cans refrigerator crescent rolls (Pillsbury)
16 large marshmallows
1/2 cup (1 stick) butter (or margarine), melted
2 tsp. cinnamon
1/2 cup sugar

Glaze:

1/2 cup powdered sugar
1/2 tsp. vanilla
2 to 3 tsp. milk

Dip marshmallows in melted butter then roll in cinnamon and sugar.

Place marshmallows on wide end of crescent roll, pull sides up and roll, pinch closed. Dip bottom in butter (pointed end). Place in muffin tin.

Bake at 375°F for 10 to 15 minutes. Place foil under pan to catch drippings. Remove immediately, cool 10 minutes.

Frost with glaze. Best eaten while still warm.

Submitted by: Belle