Marshmallow-Cinnamon Crescent Rolls

1 tube crescent rolls
8 large marshmallows
1/4 cup granulated sugar
1 teaspoon cinnamon
Melted butter or margarine
Icing glaze

Mix cinnamon and sugar together. Dip marshmallow in melted butter; roll in cinnamon-sugar mixture and place on wide end of the crescent roll. Fold wide ends over marshmallow; then roll up to the point end. Pinch edges together as needed. Place in greased muffin pan. Brush with melted butter. Bake at 375 degrees F for 10 to 12 minutes.

Remove from oven. Cool about 5 minutes; then remove and place on wax paper to cool. Swirl into an icing glaze. Top with a few nuts, if you desire.