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Smashed Blackstone Cinnamon Rolls

Smashed Blackstone cinnamon rolls with caramelized, crispy edges and a glossy cream cheese icing drizzle. Quick breakfast griddle cinnamon rolls are flattened on the griddle for crisp sides and gooey centers.
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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
  

Cinnamon rolls
  • 1 can (12 oz) refrigerated cinnamon rolls with icing Use the included icing packet for the classic topping.
Griddle coating
  • 3 tbsp butter For butter-glistening caramelization on the griddle.
Optional topping
  • 1 cream cheese icing Optional extra icing if you want thicker drizzle pools.
Finishing
  • 1 cinnamon sugar Sprinkle right after drizzling so it sticks while warm.

Equipment

  • 1 cast iron skillet

Method
 

Sear and smash
  1. Heat Blackstone griddle to medium-low heat and add butter.
  2. Place cinnamon rolls on griddle and use a heavy spatula to smash them flat.
  3. Cook for 4-5 minutes until bottom is golden and caramelized, watching the edges turn darker and crisp.
  4. Flip rolls and cook another 3-4 minutes until both sides are crispy, pressing lightly with the spatula if needed for even browning.
Ice and serve
  1. Remove from griddle and immediately drizzle with the included icing or additional cream cheese icing, so the icing melts and pools.
  2. Sprinkle with cinnamon sugar and serve warm for the best crunchy topping texture.

Notes

For extra crisp edges, don’t crowd the griddle and smash firmly right after the rolls hit the butter. Store leftovers in an airtight container in the fridge for up to 2 days; rewarm on the griddle for 1-2 minutes to re-crisp. Freezing isn’t recommended because the icing texture can change. Dietary swap: use a reduced-fat cream cheese icing if you want a lighter drizzle while keeping the same smashed-griddle technique.