Mini Cinnamon Twists

Ingredients:

1/2 cup sugar
1 tsp cinnamon
1 can refrigerator crescent rolls (8 count)
3 tbsp melted butter
8 large marshmallows
1/2 cup icing sugar
1 tbsp milk

Directions:

1. Preheat oven to 375. Cover a baking sheet with tin foil. Mix sugar and cinnamon in a small bowl. Separate dough into the triangles and cut lenghtwise, (from smallest point to midde of widest end).

2. Brush each dough triangle with melted butter. Sprinkle with cinnamon-sugar mixture. Cut marshmallows in half and place half at the wide end of each triangle.

3. Roll up each triangle starting from the wide end, to enclose the marshmallow pinch the edges of dough to seal. Place twists on prepared baking sheet, seam-side down, about 2 inches apart.

4. Bake for 10 minutes or until golden brown. Blend icing sugar and milk in a small bowl. Drizzle over warm twists; place on a wire rack.

(This is really good but if you don't pinch the dough closed around the marshmallow it oozes out, still tasting good but messy.)

*Compliments of Easy Everyday Cooking.