Cinnamon Owls

Lightly grease 2 large sheet pans and set aside. In a small bowl, mix together the sugar and cinnamon; set aside. Place the thawed loaf of dough on a lightly floured surface without rolling it into a ball. Using a rolling pin, roll the dough into an 18 x 4-inch rectangle. Brush with melted butter and sprinkle evenly with the cinnamon sugar mixture. Starting from the long side of the rectangle, roll the dough tightly in jelly-roll fashion. Seal the seams and edges. Slice the log into 24 equal pieces. Take two slices and place them side by side on the prepared baking sheet with the swirl sides facing up. Make sure they are touching and gently flatten them with the palm of your hand. Continue with the remaining slices to create 12 pairs of owl eyes, spacing each pair 2-3 inches apart. Brush with the remaining melted butter and let rise until puffy, about 30-60 minutes in a warm area. Bake in a preheated 375° oven for 12-15 minutes or until lightly golden brown. Remove from the oven and place one candy eye on each cinnamon roll. Position a candy corn between each pair of rolls with the pointed end facing downward to create the owl beak. Press the candies gently into the dough and return to the oven for 2-3 minutes. Remove and allow to cool before serving.