Step 1

Preheat oven to 375 Degrees F. Using a medium size muffin tin, spray 8 muffin cups with nonstick cooking spray. Be sure to spray the top too.

Step 2

In a small bowl, melt butter. In another small bowl, mix sugar and cinnamon.

Step 3

Lightly dust the work surface with flour. Separate crescent rolls into 8 individual triangles. Dip marshmallow completely in butter, then in sugar mixture, coating all surfaces. Place marshmallow on crescent roll and roll up, completely covering the marshmallow. *Firmly pinch to seal all edges. Next, dip the roll in butter, then roll in the cinnamon sugar and place in the muffin tin. Repeat with remaining rolls.

Step 4

Place on middle rack of oven and bake for 12–14 minutes. Be sure to place a cookie sheet or foil on the rack below to catch any possible spill from rolls.

Step 5

When ready, remove from oven. Allow to cool for a minute or two. Using a butter knife or offset spatula, remove rolls and place on cooling rack covered with wax paper. Serve warm, enjoy!

Step 6

In a small bowl, mix powdered sugar, vanilla and milk until smooth. Add a little milk at a time until you get the texture you like. Drizzle over warm rolls and top with chopped pecans.