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Smashed Blackstone Cinnamon Rolls

Smashed Blackstone cinnamon rolls with caramelized, crispy edges and cream cheese icing dripping over the flattened tops. Quick griddle cinnamon rolls cook fast, then get a warm icing drizzle and a cinnamon sugar finish.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (16 oz) refrigerated cinnamon rolls with icing Use the included icing for the final drizzle.
  • 3 tbsp butter For greasing the griddle and helping the edges caramelize.
  • 1 additional cream cheese icing (optional) Optional extra icing for heavier drip and richer flavor.
  • 1 tbsp cinnamon sugar for sprinkling Optional extra sprinkle for a cinnamon-sweet crust.

Equipment

  • 1 cast iron skillet

Method
 

Sear and smash on the griddle
  1. Heat Blackstone griddle to medium-low heat, then add butter and let it melt and shimmer.
  2. Place the refrigerated cinnamon rolls on the griddle and use a heavy spatula to smash them flat.
  3. Cook for 4-5 minutes until the bottom is golden and caramelized.
  4. Flip the smashed rolls and cook another 3-4 minutes until both sides are crispy.
Finish with icing and cinnamon sugar
  1. Remove the smashed rolls from the griddle and immediately drizzle with the included icing or additional cream cheese icing.
  2. Sprinkle with cinnamon sugar and serve warm.

Notes

Pro tip: smash firmly but quickly so the rolls spread into a thin, even layer for maximum caramelized edges. Store leftovers in an airtight container in the refrigerator for up to 3 days and rewarm briefly in a hot skillet or on the griddle to re-crisp. Freezing isn’t recommended because the texture softens after thawing. For a lighter option, use reduced-fat cream cheese icing if you’re adding extra icing.