1/4 c. sugar
2 tbsp. flour
1 tsp. cinnamon
2 (8 oz.) cans refrigerated crescent dinner rolls
16 lg. marshmallows
1/4 c. butter, melted

GLAZE:

1/2 c. powdered sugar
1/2 tsp. vanilla
2-3 tsp. milk
1/4 c. chopped nuts (opt.)

Heat oven to 375 degrees. In small bowl, combine sugar, flour and cinnamon. Separate dough into 16 triangles. Dip 1 marshmallow in butter; roll in sugar mixture. Place marshmallow on wide end of triangle. Roll up, starting at wide end of triangle and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal.

Dip one end in remaining butter; place butter side down in ungreased large muffin cup on 6 ounce custard cup. Repeat with remaining marshmallows. Bake at 375 degrees for 12 to 15 minutes or until golden brown. Remove from muffin cups immediately; cool on wire racks.

In small bowl blend powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle over warm rolls. Sprinkle with nuts. Yield: 16 rolls.