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Smashed Blackstone Cinnamon Rolls

Smashed Blackstone cinnamon rolls made on a griddle with caramelized, crispy edges and icing dripping over the flat tops. These quick breakfast cinnamon rolls turn out crunchy on both sides with minimal hands-on time.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Refrigerated cinnamon rolls with icing
  • 1 can (15 oz) refrigerated cinnamon rolls with icing
For cooking and finishing
  • 3 tbsp butter Used to cook and help the edges caramelize.
  • 1 cream cheese icing Optional extra—drizzle if you want more icing pooling.
  • 1 cinnamon sugar Sprinkle over warm rolls for a cinnamon-sweet finish.

Equipment

  • 1 Blackstone griddle

Method
 

Sear the smashed rolls
  1. Heat the Blackstone griddle to medium-low heat and add the butter so it melts and coats the surface.
  2. Place the cinnamon rolls on the griddle and use a heavy spatula to smash them flat into thick discs.
  3. Cook for 4-5 minutes, until the bottom is golden and caramelized with dark edges.
  4. Flip the 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.
  2. Add additional cream cheese icing (optional) in a slow drizzle so it pools over the caramelized centers.
  3. Sprinkle with cinnamon sugar while warm, then serve immediately.

Notes

Pro tip: smash firmly and keep the griddle at medium-low so the roll centers heat through before the edges burn. Store leftovers in the refrigerator up to 3 days; rewarm in a skillet over low heat until the edges crisp again. Freezing isn’t recommended because the icing texture softens after thawing. For a lighter option, use reduced-fat cream cheese icing or a smaller drizzle of icing to cut calories without changing the crispy griddle method.