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Smashed Blackstone Cinnamon Rolls

Smashed Blackstone cinnamon rolls with caramelized, crispy edges and quick cream-cheese-style icing. Flattened rolls cook fast on the griddle, then get a glossy icing drip that pools around each bite.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Refrigerated cinnamon roll dough with icing
  • 1 can (16.5 oz) refrigerated cinnamon rolls with icing Use the included icing; optionally add more cream cheese icing.
Smashed roll skillet coating
  • 3 tbsp butter Helps crisp and caramelize the smashed edges on the griddle.
Finishing toppings
  • 0.5 cup cinnamon sugar Sprinkle over warm rolls for cinnamon sparkle and extra sweetness.
  • 0.25 cup cream cheese icing Optional extra icing for a thicker, more dramatic drip (you may use store-bought or homemade).

Equipment

  • 1 cast iron skillet

Method
 

Sear the smashed rolls
  1. Heat a Blackstone griddle to medium-low and add the butter, letting it melt and turn 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 while warm, then serve right away.

Notes

For the crispiest edges, keep the heat at medium-low and avoid overcrowding so butter can brown the surface. Store leftovers in an airtight container in the fridge up to 3 days; reheat on a griddle or skillet over low heat until warmed through. Freezing isn’t recommended because icing texture can change. Dietary swap: use a gluten-free refrigerated cinnamon roll brand if you need gluten-free.