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Smashed Blackstone Cinnamon Rolls

Smashed Blackstone cinnamon rolls with caramelized, crispy edges and cream cheese icing dripping over flattened cinnamon roll squares. Quick griddle cinnamon rolls are cooked on medium-low heat until golden on both sides, then finished with icing pooling and a cinnamon-sugar sprinkle.
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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: 390
Ingredients Equipment Method Notes

Ingredients
  

Cinnamon rolls
  • 1 can (15 oz) refrigerated cinnamon rolls with icing Use the included icing, plus optional extra if you like a thicker drizzle.
For caramelizing
  • 3 tbsp butter Helps the smashed edges turn golden and crisp.
Finish
  • 1 additional cream cheese icing Optional, for extra icing pooling over the crispy rolls.
  • 1 cinnamon sugar Sprinkle right after icing for a sweet, aromatic top layer.

Equipment

  • 1 griddle

Method
 

Smash and caramelize
  1. Heat a Blackstone griddle to medium-low heat and add the butter until it melts and looks glossy.
  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.
Icing and serve
  1. Remove the 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

For the crispiest smashed edges, press firmly with a heavy spatula right after placing the rolls so the surface contacts the griddle quickly. Refrigerate leftovers in a sealed container up to 2 days; rewarm on the griddle on low heat until just heated through. Freezing is not recommended because the crispy texture softens. If you want a lighter version, use reduced-fat cream cheese icing or a smaller drizzle amount to reduce calories while keeping the caramelized crunch.