1/2 C sugar
1 tsp cinnamon
1 (8 count) pkg refrigerator crescent rolls
3 Tbsp melted butter or margarine
8 large marshmallows, halved
1/2 C confectioners' sugar
1 Tbsp milk
Preheat oven to 375. Spray baking sheet with cooking spray. Mix sugar and cinnamon in small bowl. Separate dough into triangles. Cut each triangle in half lengthwise. Brush each triangle with melted butter. Sprinkle with cinnamon-sugar. Place a marshmallow half at the wide end of each triangle. Roll up each triangle, staring from the wide end, to enclose marshmallow; pinch edges of dough to seal. Place on prepared baking sheet, seam side down, about 2 inches apart. Bake 10 minutes or until golden brown. Blend confectioners' sugar and milk in small bowl; drizzle over warm twists. Remove twists; place on wire rack.
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