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Smashed Blackstone Cinnamon Rolls

Blackstone cinnamon rolls made on a flat top: store-bought cinnamon rolls are smashed to a 1/2-inch thickness and griddled until the outside is deeply golden and crispy while the centers stay pillowy. Finished with a warm drizzle of cream cheese icing for classic, caramelized griddle cinnamon roll flavor.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Canned cinnamon rolls
  • 1 can (12.4 oz) refrigerated cinnamon rolls with icing Use the included icing for finishing; keep a little extra on hand if you like it sweeter.
Crispy griddle topping
  • 2 tbsp unsalted butter Melted to butter the griddle so the smashed edges caramelize.
  • 0.5 tsp cinnamon Sprinkle over the tops for warm spice.
  • 1 tbsp brown sugar Adds caramelized crunch on the griddle.
  • 1 cream cheese icing Included with the cinnamon rolls; drizzle generously while warm. Add extra only if desired.

Equipment

  • 1 Blackstone griddle

Method
 

Smash and season the rolls
  1. Open the refrigerated cinnamon rolls and place them on a cutting board. Use a flat-bottomed plate to smash each roll to about 1/2-inch thick.
  2. Sprinkle the tops of the smashed rolls with cinnamon and brown sugar. Leave them as a single even layer so they cook uniformly on the griddle.
Griddle until caramelized and crispy
  1. Preheat the Blackstone griddle to medium-low heat (about 300-325F). Spread the melted butter on the surface to lightly coat.
  2. Place the smashed rolls on the buttered griddle. Cook for 3-4 minutes until the bottom is deeply golden and caramelized.
  3. Flip the rolls carefully and cook for 2-3 more minutes. Continue until the second side is caramelized and set, with visible crisp edges.
Finish and serve
  1. Remove the rolls from the griddle. Drizzle warm cream cheese icing generously over the top and serve immediately.

Notes

For the crispiest, most even caramelization, keep the smashed thickness close to 1/2-inch and avoid overcrowding the griddle. Store leftovers covered in the refrigerator up to 3 days, then rewarm on the griddle or skillet over low heat until heated through. Freezing isn’t recommended because the griddle-crisp texture softens after thawing. For a dairy-light option, use a dairy-free cream cheese icing (or a reduced-fat icing) while keeping the butter step as written for the best caramelized edges.