Sticky Crescent Rolls

• 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)

1. Combine granulated sugar and cinnamon in a small bowl.
2. Dip marshmallows in melted butter, and roll in cinnamon mixture.
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. Bake at 375u0b0 for 10 to 15 minutes or until golden.
5. Stir together powdered sugar and milk to form a smooth glaze. Drizzle over warm rolls; sprinkle with pecans, if desired.

granulated sugar, ground cinnamon, marshmallows, butter, crescent rolls, powdered sugar, milk, pecans

Taken from www.myrecipes.com/recipe/sticky-crescent-rolls (may not work)