Go Back

Smashed Blackstone Cinnamon Rolls

Smashed Blackstone cinnamon rolls with caramelized, crispy edges and a warm cream-iced drizzle. Flatten canned cinnamon rolls on the griddle, cook until golden, then smash-drizzle-serve for a quick breakfast or dessert treat.
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
  

Canned cinnamon rolls
  • 1 can (16 oz) refrigerated cinnamon rolls with icing
Smashed roll topping
  • 3 tbsp butter
  • 0.5 cream cheese icing Optional extra icing for a thicker drizzle.
  • 2 tbsp cinnamon sugar For sprinkling over the warm, iced rolls.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Preheat and prep
  1. Heat Blackstone griddle to medium-low heat and add butter.
  2. Place cinnamon rolls on the griddle and use a heavy spatula to smash them flat.
Cook until crispy and caramelized
  1. Cook for 4-5 minutes until the bottom is golden and caramelized, keeping the heat at medium-low and watching the edges turn amber.
  2. Flip the rolls and cook another 3-4 minutes until both sides are crispy and set.
Finish and serve
  1. Remove the rolls from the griddle and immediately drizzle with the included icing or additional cream cheese icing so it melts and pools.
  2. Sprinkle with cinnamon sugar and serve warm for a crisp, sweet finish.

Notes

For the cleanest caramelized edges, smash quickly and keep the griddle at medium-low so the butter doesn’t burn before the bottoms turn golden. Store leftovers in the refrigerator for up to 2 days and rewarm briefly on a griddle or in a skillet over low heat. Freezing is not recommended because the smashed texture softens after thawing. If you want a lighter option, use reduced-fat cream cheese icing while keeping the cook method the same.