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Cinnamon Roll Pops

1 loaf Bridgford Frozen Ready-Dough®, thawed
¼ cup granulated sugar
1 tsp ground cinnamon
2 tbsp melted butter
24 cake pop sticks
Icing (recipe below)

Lightly grease 2 large sheet pans; set aside. In a small bowl, mix together sugar and cinnamon; set aside. Place thawed loaf of dough on a lightly floured surface (do not roll dough into a ball). Using a rolling pin, roll dough out into an 18” x 4” rectangle. Brush dough with 1 tablespoon of the melted butter or margarine. Sprinkle with cinnamon-sugar mixture. From the long side of the rectangle (18-inch side), roll dough up tightly in a jelly-roll fashion. Seal seams and edges. Slice log of cinnamon roll dough into 24 equal slices. Place each cinnamon roll swirl-side-up on the prepared pan approximately 2-3 inches apart. Gently flatten with palm of hand. Brush with remaining melted butter. Let rise until puffy (30-60 min in a warm area). Bake in a preheated 375° oven for 12-15 minutes or until light golden brown. Remove from oven and let cool slightly. Place a cake pop stick into each roll from the bottom through the layers to the middle. Let cool completely. Once cool drizzle with icing. Use a spatula to remove cinnamon roll pops from cookie sheet. They are very fragile. Decorate sticks with ribbon if desired.

Icing:
1 cup powdered sugar mixed with 1-2 tablespoons milk or water. Divide mixture in half and tint one half red and the other half green. Drizzle both colors over the cooled cinnamon rolls.

Print Recipe

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