Go Back

Smashed Blackstone Cinnamon Rolls

Smashed Blackstone cinnamon rolls are quick griddle cinnamon rolls made by flattening refrigerated rolls for caramelized, crispy edges and a glossy icing drip. You get golden browned surfaces on both sides, then a warm cinnamon sugar finish right before serving.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Refrigerated cinnamon rolls with icing
  • 1 can (16.5 oz) refrigerated cinnamon rolls with icing
Smashed griddle cooking
  • 3 tbsp butter
Finishing
  • 0.25 additional cream cheese icing (optional) Use if you want extra icing pooling effect.
Finishing
  • 2 tbsp cinnamon sugar for sprinkling

Equipment

  • 1 Blackstone griddle

Method
 

Preheat and melt butter
  1. Heat the Blackstone griddle to medium-low heat, then add the butter and let it melt until glossy.
  2. Place the refrigerated cinnamon rolls on the griddle and use a heavy spatula to smash them flat.
Griddle until caramelized
  1. Cook for 4-5 minutes until the bottoms are golden and caramelized, with crisp edges visible.
  2. Flip the smashed rolls and cook another 3-4 minutes until both sides are crispy and browned.
Ice, sprinkle, and serve
  1. Remove the rolls from the griddle and immediately drizzle with the included icing or additional cream cheese icing.
  2. Sprinkle with cinnamon sugar and serve warm, so the icing pools and sets slightly from the heat.

Notes

For maximum caramelized edges, press each roll firmly right after placing so the dough contacts the griddle quickly. Store leftovers in an airtight container in the refrigerator for up to 2 days; rewarm on a griddle or in a skillet over low heat until warmed through. Freezing isn’t recommended for best texture. For a dairy-leaner option, use dairy-free butter and dairy-free cream cheese icing if available.