These Smashed Blackstone Cinnamon Rolls are warm, fluffy, and packed with sweet cinnamon goodness. Made on a Blackstone grill, they have a lovely golden-brown crust!
There’s just something about that swirl of cinnamon and sugar that makes everything better. I mean, who can resist a gooey bite? 😍
I love whipping these up for brunch—everyone loves them, and they’re so fun to enjoy fresh off the grill! Plus, they smell incredible while they cook!
Key Ingredients & Substitutions
Refrigerated Biscuit Dough: This is the star of the show! It’s easy to use, but you can swap it for homemade biscuit dough if you prefer baking from scratch. Just keep the texture in mind!
Brown Sugar: Brown sugar adds rich flavor and moisture. If you run out, white sugar mixed with a bit of molasses can work, or use light brown sugar for a similar taste.
Cinnamon: Ground cinnamon is essential for that warm flavor. If you like a little twist, try mixing in some nutmeg or pumpkin spice for extra depth!
Unsalted Butter: Melted butter helps the sugar mixture stick and adds flavor. In a pinch, you could use margarine or coconut oil for a dairy-free option.
Powdered Sugar: This is used for the glaze. If you’re sugar-sensitive, try a sugar alternative like powdered erythritol for a similar sweetness.
Milk: Milk makes the glaze creamy. You can use almond milk or oat milk if you want a dairy-free version, just make sure to choose unsweetened!
How Can I Smash the Biscuits Without Making a Mess?
Smashing the biscuits is key to getting that nice shape and texture. To do it effectively:
- Flatten the biscuit slightly on a floured surface before smashing for better control.
- Use the palm of your hand or the bottom of a measuring cup, and apply even pressure to avoid tearing the dough.
- Don’t press too hard; you want them to be flattened yet fluffy!
Practice will make perfect! A quick tip: use a piece of parchment paper over the biscuit if you’re worried about sticking or making a mess during this step.
How to Make Smashed Blackstone Cinnamon Rolls
Ingredients You’ll Need:
For the Cinnamon Rolls:
- 1 can (16.5 oz) refrigerated biscuit dough
- 1/4 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter, melted
For the Glaze:
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and roughly 8-10 minutes to cook. In total, you’ll need about 20 minutes from start to finish. Perfect for a quick and tasty treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your Blackstone griddle to medium heat, which is around 350°F. While the griddle heats up, you can mix your cinnamon sugar. In a small bowl, combine the brown sugar and ground cinnamon until they are well mixed. Set this bowl aside for later.
2. Prepare the Biscuit Dough:
Next, take your refrigerated biscuit dough and roll it out on a lightly floured surface to flatten each biscuit slightly. This will make it easier to work with. Once flattened, brush each biscuit with the melted butter, making sure it’s coated well.
3. Add the Cinnamon Sugar:
Now it’s time to sprinkle your cinnamon sugar mixture over the top of each buttered biscuit. Make sure to distribute it evenly so every bite is packed with that delicious flavor!
4. Smash and Cook:
Gently smash each biscuit using your palm or the bottom of a measuring cup to flatten it even more. Then, place the mashed biscuits on your preheated griddle. Cook them for about 3-4 minutes on each side or until they turn a beautiful golden brown.
5. Make the Glaze:
While your cinnamon rolls are cooking, let’s whip up the glaze. In a separate bowl, mix together the powdered sugar, milk, vanilla extract, and a pinch of salt. Stir until it’s smooth and drizzle-able. If the glaze is too thick, you can add a little more milk; if it’s too thin, add a bit more powdered sugar.
6. Finish and Serve:
Once the cinnamon rolls are perfectly golden, take them off the griddle. While they’re still warm, drizzle your delicious glaze on top. Serve them right away and enjoy your scrumptious Smashed Blackstone Cinnamon Rolls!
Can I Use Homemade Biscuit Dough Instead of Refrigerated Dough?
Absolutely! You can use homemade biscuit dough if you prefer. Just make sure it’s similar in texture and thickness to store-bought dough for the best results. Roll it out to about 1/2 inch thick before proceeding with the recipe!
How Can I Make These Cinnamon Rolls Dairy-Free?
For a dairy-free version, you can substitute the unsalted butter with a dairy-free butter or coconut oil. For the glaze, use a plant-based milk like almond or oat milk in place of regular milk. They’ll still be delicious!
Can I Make the Glaze Ahead of Time?
Yes, you can prepare the glaze in advance! Store it in an airtight container in the refrigerator for up to a week. Just give it a good stir before drizzling over the cinnamon rolls, and if it’s too thick, add a splash of milk to loosen it up.
What’s the Best Way to Store Leftovers?
To store leftovers, place the cooled cinnamon rolls in an airtight container in the fridge for up to 3 days. Reheat them in the microwave for a few seconds to warm them up before serving. Enjoy them warm for a delicious treat!
