1/4 c. sugar
1 tsp. cinnamon
2 cans Pillsbury crescent rolls
16 lg. marshmallows
1/4 c. butter, melted
1/4 c. chopped nuts

GLAZE:

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

Combine sugar with cinnamon. Separate crescent dough into 16 triangles. Dip a marshmallow in melted butter; roll in cinnamon sugar mixture. Wrap a dough triangle around each marshmallow, completely covering marshmallow and squeezing edges of dough to seal. Dip in butter and place butter side down in muffin cups. Place muffin pan on foil in oven for spill overs. Bake at 375 degrees for 10 to 15 minutes. Drizzle with glaze. Sprinkle with nuts. Serve warm or cold.

Glaze: Combine powdered sugar and vanilla and enough milk until thin enough to drizzle.

Variation on glaze: Use leftover cinnamon/sugar and butter. Add brown sugar and a little cornstarch until it thickens enough to drizzle.