Combine the water, sugar and yeast. Leave it to sit for about five minutes until the mix starts to look a little fizzy. The yeast is eating the sugar.
In a separate bowl, sift or whisk together the flour and salt.
When time is up on the yeast, combine the flour into the yeast bowl and then mix with the spoon. Drizzle in the extra virgin olive oil and mix with your hand. The dough will look shaggy but will start to come together when you mix and knead with a hand. Form it into a rough ball.
Cover with a clean kitchen towel and set the bowl in a warm place out of the sun for 30 minutes. Meanwhile, preheat the oven to 375 degrees and put the pizza stone in it. If you are using a baking sheet you can skip preheating it.
When the rise time is done, roll the dough out onto a lightly floured piece of parchment paper. The dough will be sticky. Add some flour to your hands and knead if it is still looking shaggy.
Once the dough is a smoother ball, roll the dough with a rolling pin starting from the middle. Lightly flour the rolling pin if it is sticking. Roll from the center out to make a circle or a rectangle.
When the Cinnamon Sticks are rolled out, brush on the melted butter and then sprinkle with the sugar and cinnamon.
Pull the parchment paper onto the pizza stone and then bake in the oven for 20 minutes.
Meanwhile, mix together the ingredient for the frosting and blend well with a hand mixer until smooth.
When the Cinnamon Sticks are done, let them cool for 5 minutes and then top with the cream cheese frosting. You can use it all or you can use half and reserve the other half for dunking. Dust with another sprinkle of cinnamon.
Cut and serve warm.