Ready the dough. Roll pieces of dough into long thin sausages around 1/4 inch thick. Wet the green stick and heat it over the coals. Enwrap the dough on the warmed stick. Hold the dough on top of the coals until baked, turning now and then to avoid burning. Dunk the dough in a mix of melted honey, butter, and cinnamon before baking when desired.