Cinny - Bobs Recipe

Prepare dough

Unroll each refrigerated cinnamon roll and separate into individual rolls. Using a small rolling motion with your hands, flatten each roll slightly to make it about 3–3.5 inches in diameter and 1/4 inch thick. This helps even frying and makes them easier to thread on skewers.

Skewer dough

Fold or pierce two flattened dough pieces onto each wooden skewer: thread the first piece, then fold or slightly overlap the second piece so you have two dough pieces per skewer (the menu describes 2 skewers per order — assemble 2 skewers per serving). Leave about 1 inch of skewer handle free for holding. Repeat until you have the number of skewers needed.

Heat oil

Pour about 3–4 cups vegetable oil into a deep skillet or pot to a depth of 1.5–2 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough in; it should sizzle and rise to the surface steadily.

Fry skewers

Carefully lower 1–2 skewers (do not overcrowd) into the hot oil. Fry, turning as needed with tongs, until each side is golden brown, about 90–120 seconds per side (total 3–4 minutes). Adjust heat to maintain temperature so the dough cooks through without burning. Transfer skewers to a wire rack or paper towel-lined tray to drain briefly.

Sugar-cinnamon coating

While skewers are still warm, combine granulated sugar and ground cinnamon in a shallow bowl. Working quickly, roll or sprinkle each fried dough piece in the cinnamon sugar so it adheres evenly. Allow to cool slightly so coating sets before serving.

Make icing by whisking powdered sugar, milk, vanilla extract, and a pinch of salt in a small bowl until smooth and pourable. If too thick, add milk 1/4 teaspoon at a time until desired consistency for drizzling. Transfer icing to a squeeze bottle or small piping bag for neat application over skewers.

Drizzle icing over the warm cinnamon dough skewers just before serving so it creates visible white icing lines.

If store-bought caramel is very thick, warm it gently in a small saucepan over low heat with the heavy cream and butter, stirring until smooth and slightly thinned to a dip consistency. Do not boil. Alternatively microwave in 10–15 second bursts, stirring between, until desired consistency is reached.

Place caramel in a small ramekin or dipping container alongside the two skewers.