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Preheat the oven to 375°F and line a baking sheet with parchment paper.
In a small bowl, combine the granulated sugar and ground cinnamon. Mix well and set aside.
Separate the crescent roll dough into 8 triangles according to the package instructions.
In a separate small bowl, mix the melted butter and vanilla extract.
Take each marshmallow and dip it into the butter mixture, ensuring it's fully coated.
Roll the butter-coated marshmallow in the cinnamon-sugar mixture until it's evenly covered.
Place the coated marshmallow at the wide end of a crescent roll triangle and wrap the dough around the marshmallow, ensuring it's completely covered. Pinch the seams to seal the marshmallow inside the dough.
Place the wrapped marshmallow seam-side down on the prepared baking sheet.
Repeat the process for the remaining marshmallows and crescent roll triangles.
Optional: Brush the tops of the rolls with any remaining butter mixture and sprinkle with additional sugar and cinnamon.
Bake in the preheated oven for 10-12 minutes, or until the rolls are golden brown.
Remove the rolls from the oven and allow them to cool for a few minutes. Serve warm.