Sticky Crescent Rolls

Ingredients

• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 16 large marshmallows
• 3 tablespoons butter, melted
• 2 (8-oz.) cans refrigerated crescent rolls
• 1 cup powdered sugar
• 2 tablespoons milk
• 1/4 cup pecans, toasted and chopped (optional)

Preparation

1. 1. Combine granulated sugar and cinnamon in a small bowl.
2. 2. Dip marshmallows in melted butter, and roll in cinnamon mixture.
3. 3. Separate crescent rolls into 16 triangles. Wrap 1 marshmallow with 1 triangle, pinching edges to seal. Repeat with remaining marshmallows and triangles. Place each roll in a lightly greased muffin pan cup.
4. 4. Bake at 375° for 10 to 15 minutes or until golden.
5. 5. Stir together powdered sugar and milk to form a smooth glaze. Drizzle over warm rolls; sprinkle with pecans, if desired.