Mix the sugar and cinnamon.
Shape the bunnies
Brush the dough with water, sprinkle with the cinnamon sugar. Cut the dough halves into thirds lengthways, then roll each one up lengthways. Cut the rolls in half lengthwise, twist the strands with the cut sides facing up. Starting from the middle, twist each roll twice, leaving a hole of approx. 3 cm. Transfer the bunnies to a tray lined with baking paper.
Approx. 15 mins. in the centre of an oven preheated to 200°C. Remove and allow to cool slightly.
Put the whipped cream into a piping bag with a serrated nozzle (approx. 10 mm in diameter), use the cream to make tails.