1/4 c. sugar
1 tsp. cinnamon
2 cans crescent dinner rolls
16 lg. marshmallows
1/4 c. butter, melted
1/2 c. powdered sugar
1/2 tsp. vanilla
2-3 tsp. milk
1/4 c. pecans, chopped

Combine sugar and cinnamon. Separate rolls into 16 triangles. Dip a marshmallow in melted butter and roll in sugar-cinnamon mixture. Wrap a triangle around marshmallow. Completely covering and squeezing dough to completely seal. Dip in butter and place butter side down in deep muffin tin. Place pan on foil or cookie sheet for spillage. Bake at 375 degrees for 10 to 15 minutes. Remove from pan immediately.

Make glaze of powdered sugar, vanilla and milk. Drizzle over rolls and sprinkle with pecans.