Cinny-bobs Recipe

Prepare dough

Remove the premade cinnamon roll dough from the can and separate the individual rolls. Unroll each roll gently on a lightly floured surface using the all-purpose flour to prevent sticking. For each skewer, cut the unrolled dough lengthwise into 2 equal strips (so each original roll yields two skewer portions).

Form skewers

Take two strips (about the width of the skewer) and fold or roll them loosely around the wooden skewer leaving about 1–1.5 inches of skewer exposed at each end so you can hold it. Do not pack the dough too tightly; allow a little gap for even frying. Repeat to make a second skewer. Pat off any excess flour.

Heat oil

In a heavy-bottomed skillet or small pot, add about 1/2 inch to 3/4 inch of vegetable oil (approximately 1 cup). Heat oil over medium heat until it reaches 350°F (175°C) or a small piece of dough sizzles and browns in about 30–45 seconds. Maintain a steady medium heat to avoid burning—adjust as needed.

Fry skewers

Carefully lower one skewer at a time into the hot oil using tongs, holding onto the exposed skewer ends to avoid splashes. Fry for 1½–2 minutes per side, turning gently so all sides become golden brown and the dough is cooked through. Total frying time should be about 3–4 minutes per skewer depending on thickness. Transfer fried skewers to a wire rack or paper towel-lined tray to drain excess oil.

Optional sugar-cinnamon coating

While still warm, lightly brush or sprinkle the skewers with the granulated sugar and ground cinnamon mixture for extra crunch and flavor. Shake off excess.

Make icing by combining the powdered sugar, softened butter, milk, vanilla extract, and a pinch of salt in a small bowl. Stir until smooth and glossy. If the icing is too thick to drizzle, add a few drops more milk, 1/8 teaspoon at a time, until it reaches a pourable drizzle consistency appropriate for topping the skewers.

Transfer icing to a small squeeze bottle or use a spoon to drizzle across the warm skewers in a decorative pattern.

Warm the store-bought caramel sauce briefly in the microwave (8–12 seconds) or in a small saucepan over low heat until slightly loosened. If the caramel is too thick for dipping, stir in up to 1 teaspoon heavy cream to reach a smooth dipping consistency. Pour into a small ramekin for serving alongside the skewers.

Place two fried cinnamon-skewers on a serving board or plate. Drizzle the white icing over the skewers and serve immediately with the warm caramel dip on the side. Provide napkins—the skewers are best enjoyed hot and fresh.