4 crescent rolls
2 tablespoons butter, softened
1 tablespoon cinnamon sugar
24 mini marshmallows (or 4 large)

Mix the butter and cinnamon sugar together. Spread ~1/2 tablespoon of the mixture on the large end of each crescent. Top with 6 marshmallows, roll as a normal crescent, but tuck the ends in so the filling does not leak out as it bakes.

Bake at 350* for 7-8 minutes.