1/4 c. butter, melted
1/4 c. sugar
2 tbsp. flour
1 tsp. cinnamon

Combine above for cinnamon mixture.

2 (8 oz.) pkgs. crescent rolls, uncooked
16 lg. marshmallows

Combine the following for icing:

1/2 c. powdered sugar
1/2 tsp. vanilla
2 or 3 tsp. water

Separate crescent rolls. Dip each marshmallow in butter then in cinnamon mixture. Place marshmallow in center of crescent roll. Fold edges around marshmallow closing seam. Dip in butter and place in muffin tin seam side down. Bake at 375 degrees until golden brown. Drizzle icing over each marshmallow treat.