This sounds so yummy! have a couple of tubes of crescent rolls waiting to be used up!  will skip the pecans because dh would be upset not to eat these! 

These puffy pastries are as much fun to make as they are to eat, so get the kids in on the action! Let them dip the marshmallows in butter and dredge them in cinnamon sugar.

Serves: 16 Cooking Time: 15 min

What You'll Need:

• 2 (8-ounce) cans refrigerated crescent rolls
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 16 large marshmallows
• 1/4 cup butter, melted
• 1/2 cup sifted powdered sugar
• 2 teaspoon milk
• 1/4 cup chopped pecans

What To Do:

1. Preheat the oven to 375 degrees. Unroll crescent roll dough, and separate into 16 triangles. Combine granulated sugar and cinnamon in a bowl.
   
   
2. For each puff, dip a marshmallow into melted butter, and dredge in cinnamon-sugar mixture. Place marshmallow on shortest side of a dough triangle; fold point of shortest side over marshmallow, and roll toward opposite point, covering marshmallow. Pinch seams to seal. Dip 1 side of puff in melted butter, and place buttered side down in an ungreased muffin cup.
   
   
3. Bake 12 to 15 minutes or until puffed and golden. Remove from pans immediately. Combine powdered sugar and milk; drizzle over warm puffs. Sprinkle with pecans