1 package of Big Crescent Rolls (8 count)
8 Large Marshmallows
2 tbs Granulated Sugar
1/2 tbs Ground Cinnamon
Preheat oven to 350°F. Melt four tablespoons or half a stick of butter. Combine the cinnamon and sugar together in a small bowl. Stretch out each crescent roll triangle without tearing the dough. Take a marshmallow and roll in the melted butter. Coat each buttered marshmallow in the cinnamon and sugar mixture. Place the coated marshmallow into the crescent and cover being sure to securely pinch all of the sides together. Place seams side down on a baking sheet covered in parchment paper. Brush the tops of each roll with melted butter and sprinkle on some of the cinnamon sugar mixture if desired. Bake 12-15 minutes.