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Smashed Blackstone Cinnamon Rolls

Smashed Blackstone cinnamon rolls made on a griddle with caramelized, crispy edges and cream cheese icing that pools as you drizzle. Quick breakfast or dessert with flattened rolls that turn golden fast for a buttery, cinnamon-sugar finish.
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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
  

Cinnamon roll ingredients
  • 1 can (16 oz) refrigerated cinnamon rolls with icing Use the included icing packet(s).
  • 3 tbsp butter For griddle browning and sheen.
  • 1 cream cheese icing Optional extra icing for heavier drizzle.
  • 1 cinnamon sugar For sprinkling right after drizzling icing.

Equipment

  • 1 cast iron skillet

Method
 

Sear the smashed rolls
  1. Heat a Blackstone griddle to medium-low heat and add butter until it melts and looks glossy.
  2. Place refrigerated cinnamon rolls with icing 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 rolls and cook another 3-4 minutes until both sides are crispy.
Finish with icing and cinnamon sugar
  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 edges, keep the griddle at medium-low so the butter browns without burning the cinnamon sugar. Store leftovers covered in the refrigerator up to 2 days; rewarm briefly in a skillet over low heat to re-crisp. Freezing isn’t recommended because the icing texture can break after thawing. Dietary swap: use a dairy-free cream cheese icing substitute if you want a dairy-reduced version while keeping the same smashing method.