1/4 c. sugar
1 tsp. cinnamon
2 cans Pillsbury Crescent Dinner Rolls
16 lg. marshmallows
1/4 c. butter
1/4 c. nuts

ICING:

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

Combine sugar and cinnamon. Separate rolls into 16 triangles. Dip marshmallows in butter then in sugar-cinnamon mixture. Place marshmallows on wide end of roll. Fold corners over marshmallow and roll toward point completely covering marshmallows and squeezing edges of dough to seal. Dip point side in butter and place buttered side down in greased muffin pans. Bake at 375 degrees until golden brown. Immediately remove from pan and drizzle icing over rolls. Sprinkle with nuts.