Taking one Marshmallow at a time, dip into the melted Butter and then roll it in the cinnamon sugar. Place into the center of the dough round and seal it up very tight. Its really important to pinch the dough tightly, so the mallow does not seap out.

Dip dough into the melted Butter and place seam side down into the muffin tin. Bake at 350 for 8-10 minutes, until puffed and golden. The original recipe called for 12 minutes in the oven, but ours were ready at 8.

While they're baking, mix together your powdered sugar with drops of milk or whipping cream. Add liquid until you've reached your desired consistency. We like it a little thicker, so thats why we chose to use whipping cream and we only added a little bit. Almond Extract is optional, but if you have it, I would highly recommend using it. We added a few drops and mixed until smooth and creamy. Top the warm meltaways with glaze and serve. So yummy!