1/4 c. sugar
1 tsp. cinnamon
2 (8 oz.) cans refrigerator rolls
16 lg. marshmallows
1/4 c. butter, melted
1/4 c. nuts, if desired

GLAZE:

1/2 c. sugar
1/2 tsp. vanilla
2 to 3 tsp. milk

Combine sugar and cinnamon. Separate rolls into 16 triangles. Dip a marshmallow in melted butter; roll in sugar mix. Wrap a triangle around each marshmallow, completely covering marshmallow, squeezing edges of dough tightly to seal. Dip in melted butter and place in deep muffin cups buttered side down. (Place pan on foil to guard against spills.) Bake at 375 degrees 15 minutes. Remove immediately. When slightly cool, drizzle with glaze.