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

GLAZE:

1/2 c. powdered sugar
1/2 tsp. vanilla
2-3 tsp. milk
1/4 chopped nuts, optional

In small bowl mix sugar, flour and cinnamon. Separate rolls into 16 triangles. Dip 1 marshmallow in butter and roll in cinnamon-sugar. Place marshmallow on wide end of triangle. Roll up from that end and make sure marshmallow is completely covered with dough; pinch edges to seal. Dip one end in butter and place butter side down in ungreased muffin cup. Repeat with all marshmallows. Bake at 375 degrees for 12-15 minutes or until golden brown.

Place cookie sheet or aluminum foil under muffin tins to catch any spills. Remove from tins immediately; cool on wire rack. Blend powdered sugar, vanilla and enough milk to make thin glaze. Drizzle over the rolls and sprinkle with nuts. Pure sorcery! Rivals anything an alchemist might concoct.