Preheat the oven to 375°F (190°C).
Open the can of crescent rolls and separate the dough into 8-10 triangles.
In a small bowl, mix together the granulated sugar and ground cinnamon.
Sprinkle the cinnamon-sugar mixture evenly over the dough triangles, making sure to leave a 1/2-inch border around the edges.
Drizzle the melted butter over the cinnamon-sugar mixture.
If using nuts, sprinkle them evenly over the top of the dough.
Roll up each dough triangle into a tight log, starting from the wide end.
Place the logs seam-side down on a baking sheet lined with parchment paper.
Bake the logs for 12-15 minutes, or until they are golden brown.
While the logs are baking, prepare the glaze by whisking together 1/2 cup of powdered sugar and 2 tablespoons of milk.
Remove the logs from the oven and let them cool for 5 minutes.
Drizzle the glaze over the logs and serve warm