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Smashed Blackstone Cinnamon Rolls

Smashed Blackstone cinnamon rolls with caramelized, crispy edges and cream cheese icing pooling on top. Replacing traditional rolling with a griddle smash makes quick breakfast-style cinnamon rolls ready fast.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Refrigerated cinnamon rolls with icing
  • 1 can (13.9 oz) refrigerated cinnamon rolls with icing
Butter
  • 3 tbsp butter
Additional cream cheese icing
  • 0.25 cup additional cream cheese icing (optional) Optional to boost the icing drizzle.
Cinnamon sugar topping
  • 1 tbsp cinnamon sugar for sprinkling Sprinkle on top right after drizzling icing.

Equipment

  • 1 Blackstone griddle

Method
 

Smash and cook
  1. Heat the Blackstone griddle to medium-low heat and add the butter until it melts and shimmers. Visual cue: the butter should look glossy, not browned.
  2. Place the refrigerated cinnamon rolls on the griddle and use a heavy spatula to smash them flat. Visual cue: the dough should spread into an even, flatter oval.
  3. Cook for 4-5 minutes until the bottom is golden and caramelized. Visual cue: browned, crisp edges form where the dough contacts the griddle.
  4. Flip the smashed rolls and cook another 3-4 minutes until both sides are crispy. Visual cue: both faces should look firm and lightly dark around the edges.
Icing and serving
  1. Remove the rolls from the griddle and immediately drizzle with the included icing or additional cream cheese icing. Visual cue: the icing begins pooling as soon as it hits the hot surface.
  2. Sprinkle with cinnamon sugar and serve warm. Visual cue: the cinnamon sugar dust should cling to the glossy icing.

Notes

Pro tip: keep the heat at medium-low so the bottoms caramelize without burning before the center heats through. Store leftovers in the fridge up to 2 days; rewarm in a skillet over low heat until warmed through. Freezing is not recommended because smashed edges soften and the icing texture can change. For a dairy-reduced option, use a dairy-free cream cheese icing and dairy-free butter.