Heat oven to 375°F. Remove dough from can; do not unroll. With serrated knife, cut roll into 16 slices.
For each owl, use 2 dough slices. Unroll a 2-inch strip from each. Place slices on ungreased cookie sheet with sides touching and 2-inch strips at top center. For owl’s horns, fold strips in half and bend toward outer edges; pinch strips at fold, forming points. For owl’s beak, press 1 fish-shaped cracker, tail end pointing toward top of head, into bottom center of dough. Repeat with remaining dough slices and crackers to make 8 owls, placing owls 2 inches apart on cookie sheet.
In small bowl, mix sugar and cinnamon. Brush owls with melted butter; sprinkle with sugar mixture.
Bake about 10 to 12 minutes or until light golden brown. Immediately press 2 chocolate stars on each owl for eyes. Carefully move to cooling rack. Cool completely, about 15 minutes, before serving.