Sticky crescent rolls

1. Combine granulated sugar and cinnamon in a small bowl. Dip marshmallows in melted butter and roll in cinnamon mixture. Separate crescent rolls into 16 triangles. Wrap 1 marshmallow with 1 triangle, pinching edges to seal. Repeat with remaining marshmallows and triangles. Place each roll in a lightly greased muffin pan cup. Bake at 375 for 10 to 15 minutes or until golden. Stir together powdered sugar and milk to form a smooth glaze. Drizzle over warm rolls; sprinkle with pecans.