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Smashed Blackstone Cinnamon Rolls

Smashed Blackstone cinnamon rolls made on a griddle with caramelized, crispy edges and gooey icing. Flattened rolls cook fast over medium-low heat, then get a quick drizzle and cinnamon sugar sprinkle for a warm quick breakfast or dessert.
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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: 380
Ingredients Equipment Method Notes

Ingredients
  

Refrigerated cinnamon rolls with icing
  • 1 can cinnamon rolls with icing Use the included icing for the main drizzle.
Butter and finishing toppings
  • 3 tbsp butter For greasing and browning on the griddle.
  • 1 cream cheese icing Optional extra icing to add more drip.
  • 1 cinnamon sugar Sprinkle over warm rolls for extra cinnamon flavor and crunch.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Smash and caramelize
  1. Heat a griddle to medium-low heat and add the butter until it melts and glistens.
  2. Place the 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 for another 3-4 minutes until both sides are crispy.
Drizzle and serve
  1. Remove the rolls from the griddle and immediately drizzle with the included icing or extra cream cheese icing.
  2. Sprinkle with cinnamon sugar and serve warm.

Notes

Pro tip: keep the heat at medium-low so the smashed edges caramelize without scorching the butter. Refrigerate leftovers in a sealed container for up to 2 days; rewarm in a skillet over low heat to re-crisp. Freezing: not recommended for best texture. For a lighter swap, use reduced-fat cream cheese icing or thin the icing slightly with a splash of milk before drizzling.