Preheat oven according to Crescent Roll package directions and unroll.

Cut into 6 squares if using the new whole sheet Crescents from Pillsbury or divide into triangles if using traditional Crescents.

Dip the marshmallow in the melted butter and then coat with the cinnamon/sugar mixture.

Place 1 marshmallow into the center of the crescent and pull the sides up over the marshmallow, pinching it closed.

Place in a greased muffin tin and top with butter and a sprinkle of the cinnamon/sugar mixture.

Bake for 10-12 minutes or until puffy and browned.