Magic Marshmallows Crescent Puffs

Puffs:
1/4 c sugar
2 T all-purpose flour
1 t cinnamon
2 (8 oz.) cans refrigerated crescent dinner rolls
16 large marshmallows
1/4 c butter, melted
Glaze:
1/2 c powdered sugar
1/2 t vanilla
2 to 3 t milk
1/4 c nuts, chopped, optional

Heat oven to 375 degrees F. Spray 16 muffin cups with nonstick
cooking spray. In a small bowl, combine sugar, flour and cinnamon.
Separate dough into 16 triangles. Dip 1 marshmallow in butter, roll
in sugar mixture. Place marshmallow on shortest side of triangle and
rolling to opposite point. Completely cover marshmallows with dough;
firmly pinch edges to seal. Dip 1 end into remaining butter; place
butter side down in sprayed muffin cup. Repeat with remaining
marshmallows.

Bake at 375 degrees F for 12 to 15 minutes or until golden brown.
(Place foil or cookie sheet on rack below muffin cups to guard
against spills.) Remove from oven; cool for 1 minute. Remove from
muffin cups; place on a wire racks set over waxed paper. In a small
bowl blend powdered sugar, vanilla and enough milk for desired
drizzling consistency. Drizzle over warm rolls. Sprinkle with nuts.