Cinnamon Roll Pops

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 the dough with 1 tablespoon of melted butter or margarine 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 slices. Place each cinnamon roll swirl-side up on the prepared pans, spacing them approximately 2-3 inches apart. Gently flatten each roll with the palm of your hand and brush with the remaining melted butter. Let the dough 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 allow to cool slightly. Insert a cake pop stick into the bottom of each roll through the layers to the center. Let cool completely. Once cooled, drizzle with icing. Use a spatula to remove the cinnamon roll pops from the baking sheet, as they are very fragile. Decorate the sticks with ribbon if desired.

Icing

Mix together 1 cup powdered sugar with 1-2 tablespoons milk or water. Divide the mixture in half and tint one portion red and the other green. Drizzle both colors over the cooled cinnamon roll pops.