Separate the thawed dough into 24 even pieces and roll in your hands to make little balls. Let the dough rise for 1-2 hours in a warm area. The dough should double in size. Once it has risen turn on your cake pop maker or preheat oven to 375 degrees. If using the cake pop maker make sure to spray it with a vegetable oil spray. I use a Misto for this. Place the dough balls in the cake pop maker and let it cook for about 4 minutes. The outsides should be a light brown when taking them out. If using the oven place the dough onto a sprayed or greased baking pan and spray the dough balls with oil before baking. Bake for 8-10 minutes or until lightly browned on the outside. Lightly brush a little corn syrup to the cooled poppers and then cover each with granulated sugar.

Prepare the pudding by whisking the whipping cream, milk and pudding mix in a bowl. Once it has thickened up put into a piping bag with a large star tip.

Take each popper and fill them with the pudding by sticking the piping tip into each one and squeezing the pudding into each one until they are full and the pudding starts to come out the top. Repeat with each one until you are done. Enjoy!