Stuffed Cinnamon Crescent Rolls

Step 1 -Position a rack to the center of the oven.

Step 2 -Preheat the oven to 375 degrees F.

Step 3 -Spray a medium-size muffin tin with cooking spray.

Step 4 -In a small bowl, combine the granulated sugar and the cinnamon.

Step 5 -Add the melted butter to another small bowl.

Step 6 -Lightly dust a work surface with the flour.

Step 7 -On the floured surface, separate the crescent rolls into 8 triangles.

Step 8 -Dip the marshmallows into the butter and then into the sugar mixture, ensuring all sides are coated.

Step 9 -Place 1 of the coated marshmallows onto each of the dough triangles, roll them up and pinch the seams to tightly seal, ensuring the marshmallow is covered.

Step 10 -Roll each of the marshmallow rolls into the butter and then into the cinnamon sugar and place them into the prepared muffin cups.

Step 11 -Bake the rolls until they are golden, about 12-14 minutes.

Step 12 -Allow the rolls to cool in the muffin tin for 2 minutes.

Step 13 -Use a butter knife or offset spatula to transfer the rolls onto a cooling rack covered with wax paper and let them cool slightly.

Step 14 -In a medium bowl, combine the powdered sugar, the vanilla, and the milk and beat until the sugar has dissolved.

Step 15 -Transfer the rolls to a serving platter and drizzle them with the glaze.

Step 16 -Sprinkle the rolls with the pecans.

Step 17 -Serve warm.