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Blackstone Cinnamon Rolls Recipe

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4.6 from 222 reviews

Enjoy the ultimate comfort dessert with these Blackstone Cinnamon Rolls that combine the classic gooey sweetness of traditional cinnamon rolls with a smoky, crispy exterior achieved by cooking on a Blackstone griddle. This quick and beginner-friendly recipe is perfect for breakfast, camping trips, or any time you crave a sweet, indulgent treat with a unique griddle-cooked twist.

Ingredients

Scale

Cinnamon Rolls

  • 14 oz store-bought cinnamon roll dough (or equivalent homemade dough)
  • 2 tablespoons unsalted butter, melted (for spreading over dough)
  • 2 teaspoons ground cinnamon
  • 1/4 cup brown sugar
  • Butter for greasing the griddle

Optional Glaze

  • 4 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons milk

Instructions

  1. Dough Preparation: Unroll the store-bought cinnamon roll dough or roll out homemade dough into a rectangle shape evenly to prepare for filling.
  2. Filling: Spread the 2 tablespoons of melted unsalted butter evenly over the dough. Then sprinkle the ground cinnamon and brown sugar evenly across the surface to ensure every bite is rich and flavorful.
  3. Rolling Up: Carefully roll the dough tightly into a log shape to trap the filling inside. Use a rolling pin to assist if needed. Then slice the log into individual rolls using a sharp knife or dental floss to keep clean cuts and prevent filling leakage.
  4. Preheat Griddle: Heat your Blackstone griddle to medium, approximately 350°F (177°C). Lightly grease the surface with butter or cooking oil to prevent sticking.
  5. Cook Cinnamon Rolls: Place the cinnamon rolls spaced evenly on the griddle. Use a spatula and parchment paper to gently smash each roll flat like a pancake to create the signature texture.
  6. First Side Cooking: Cook the rolls for 4-6 minutes until a golden crust forms. Cover with a griddle dome or metal bowl to ensure even cooking on top.
  7. Flip Rolls: Carefully flip the flattened rolls with a spatula and cook for another 4-6 minutes until the opposite side is also golden and cooked through.
  8. Check Doneness: Insert a toothpick or cake tester into the center of a roll. It should come out clean or with a few moist crumbs to confirm they are fully cooked.
  9. Glazing (Optional): Prepare the glaze by mixing the softened cream cheese, powdered sugar, vanilla extract, and milk until smooth and pourable. Drizzle the glaze generously over the warm cinnamon rolls before serving.

Notes

  • Ensure the dough is rolled tightly and evenly for consistent gooey cinnamon rolls.
  • Use an instant-read thermometer to maintain the griddle at 350°F for perfect cooking.
  • Do not overcrowd the griddle to ensure even heat distribution and proper rising during cooking.
  • Cover rolls with a dome while cooking to help steam and cook the tops evenly.
  • Leftover rolls can be refrigerated in an airtight container and reheated in the oven to restore softness and warmth.
  • Customize with nuts, raisins, chocolate chips, caramel drizzle, or fresh fruit toppings for added flavor variations.
  • For healthier options, consider whole wheat dough or sugar substitutes; gluten-free flour blends can also be used, but may alter texture.

Keywords: Blackstone Cinnamon Rolls, griddle cinnamon rolls, smashed cinnamon rolls, easy cinnamon rolls, camping breakfast cinnamon rolls, smoky cinnamon rolls

Find it online: https://kitchenbynora.com/blackstone-cinnamon-rolls-recipe/