In a medium size bowl, mix together sugars, nuts and cinnamon. Set aside. On a lightly floured board, roll thawed dough out to a 10 x 12 inch rectangle. Brush dough with half the melted butter. Sprinkle with sugar-nut mixture. With the back of a spoon, gently pat the sugar mixture into the dough. Fold dough in half (long sides together) so that the dough measures approximately 5 x 12 inches. Pinch to seal edges and pat down dough to evenly disperse filling. With a knife, evenly divide dough into 12 strips. Take one strip of dough, grab hold of each end, and gently twist dough strip several times. Place on a greased cookie sheet and press the two ends together to form a circle. Repeat with remaining strips of dough. If some filling falls out while twisting dough strips, save to sprinkle on dough wreaths before baking. Brush wreaths with remaining butter. Let the wreaths rise until puffy (about 1 hour in a warm area). Bake at 350° on middle rack in oven for 12-15 minutes or until golden brown. Remove from oven to cool on a wire rack. Garnish tops of wreaths with icing and Christmas candies. For icing, mix together 1½ cups powdered sugar, 2 tablespoons milk or water, 1/2 teaspoon vanilla.