1/4 cup granulated sugar
2 tablespoons Pillsbury BESTÂ® all-purpose flour
1 teaspoon ground cinnamon
2 cans (8 oz each) PillsburyÂ® refrigerated crescent dinner rolls
16 large marshmallows
1/4 cup LAND O LAKESÂ® butter or margarine, melted
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 to 3 teaspoons milk
1/4 cup FisherÂ® Chef's NaturalsÂ® chopped nuts
1. Heat oven to 375Â°F. Spray 16 medium muffin cups with CRISCOÂ® Original No-Stick Cooking Spray. In small bowl, mix granulated sugar, flour and cinnamon.
2. Separate dough into 16 triangles. For each roll, dip 1 marshmallow into melted butter; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining butter; place butter side down in muffin cup.
3. Bake 12 to 15 minutes or until golden brown. (Place foil or cookie sheet on rack below muffin cups to guard against spills.) Cool in pan 1 minute. Remove rolls from muffin cups; place on cooling racks set over waxed paper.
4. In small bowl, mix powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle glaze over warm rolls. Sprinkle with nuts. Serve warm.