1lb (453 g)white chocolate coating, melted as per package instructions(such as Chocomaker)
1styrofoam board (used for silk flowers)
Mix together 1 tsp of cinnamon and the granulated sugar in a small bowl and set aside.
Bake and cool the cake as per recipe (or box) instructions. Crumble into a large bowl. Add frosting and 2 tsp of cinnamon and combine well until a stiff "dough" forms. If you feel like the "dough" is too dry to roll into balls, add a little more frosting, a tablespoon at a time, until the desired consistency is achieved.
Using a small scoop, scoop portions of the dough into one hand and press it together. Roll it between two palms into a small ball and place it on a waxed paper-lined tray that will fit in your freezer or refrigerator.
Continue rolling balls of dough until all the dough has been used. Dip lollipop sticks in a little bit of the melted chocolate and insert the stick into each ball of dough.
Refrigerate for two hours or freeze for one.
Remove the cake pops and allow to sit at room temperature for 10-15 minutes. If the chocolate needs to be re-melted, put in the microwave for a maximum of 20 seconds at a time, stirring between, until the chocolate is fully melted. Allow to cool to room temperature to avoid getting cracks in the chocolate when the pops are dipped.
Dip the cake pops into the white chocolate, submerging completely, and allow excess to drip off (shaking back and forth as necessary). Dredge the top of each cake pop into the cinnamon/sugar mixture and invert to right side up.
Stick cake pop into styrofoam board to set upright. Alternatively, place "face" down back onto waxed paper-lined tray. Allow to harden completely before serving.
Cake pops can be kept in a container at room temperature for a week, refrigerated for two weeks, or frozen for three months. Thaw individually or place upright back in styrofoam to thaw, as condensation will collect on the outside of the chocolate and cause them to stick together otherwise.