These Smashed Blackstone Cinnamon Rolls are a fun twist on the classic treat! Soft and gooey with a lovely cinnamon filling, they’re perfect for a cozy breakfast or snack.
Just imagine pulling apart those warm rolls and diving into that sweet, sticky goodness. I can’t resist a good cinnamon roll, especially when they’re so easy to make on the griddle!
Using a Blackstone griddle makes them quick and gives them a lovely golden touch. I love enjoying them fresh off the griddle with a drizzle of icing on top—total yum!
Key Ingredients & Substitutions
Crescent Roll Dough: This is the base of the recipe and offers a flaky texture. If you can’t find crescent roll dough, you can use puff pastry instead. Just be sure to adjust your cooking time as needed.
Granulated Sugar: The sugar is essential for sweetness. If you’re looking for a healthier option, try using coconut sugar or a sugar substitute like Stevia. Just keep in mind that these may change the flavor slightly.
Ground Cinnamon: This spice gives the rolls their signature flavor. If you’re a cinnamon lover, feel free to add a bit extra! Alternatively, you can swap it for pumpkin pie spice for a twist.
Unsalted Butter: The melted butter not only adds moisture but helps the filling stick. If you’re dairy-free, a plant-based butter works well. I’ve used coconut oil, and it gives a nice flavor too!
Powdered Sugar: This is used for the glaze. Make your own by blending granulated sugar in a blender until fine if you run out!
How Can I Properly Roll and Smash the Dough?
Rolling and smashing the dough is key to achieving perfect cinnamon rolls. Start by making sure your dough is tightly rolled; this prevents filling from leaking out. Here’s how to do it:
- Press the seams firmly together while laying the dough flat to ensure no gaps.
- When rolling, keep it tight from one end to the other to maintain shape during slicing.
- For smashing, use the spatula to gently apply even pressure on each roll. This helps them cook through evenly and gives that smashed look!
Don’t worry if they’re not all the same size; slightly uneven rolls can make for fun presentation! Just keep an eye on them while they cook to prevent burning.
How to Make Smashed Blackstone Cinnamon Rolls?
Ingredients You’ll Need:
- 2 cans refrigerated crescent roll dough
- 1/2 cup granulated sugar
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, melted
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This tasty treat takes about 15 minutes to prepare and around 10-15 minutes to cook on the griddle. In just about half an hour, you’ll have warm, gooey cinnamon rolls ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Dough:
Start by preheating your Blackstone griddle to medium heat. Next, take both cans of crescent roll dough and unroll them on a clean surface. Gently press the seams of the dough together to create a large rectangle, making sure there are no gaps.
2. Make the Filling:
In a small bowl, mix together the granulated sugar and ground cinnamon. Once combined, spread the melted butter evenly over the dough rectangle. Then, sprinkle the delicious cinnamon-sugar mixture generously on top of the buttered dough.
3. Roll Up the Dough:
Starting from one edge of the rectangle, carefully roll the dough tightly into a log shape. Make sure to pack it well to get those nice, soft rolls once they’re cooked. This part is key for getting the best texture!
4. Slice the Rolls:
Using a sharp knife or a pizza cutter, slice the rolled dough into approximately 1-inch thick pieces. You should end up with about 12 delicious slices. Each one will be a mini cinnamon roll!
5. Flatten the Rolls:
Lightly grease your preheated griddle so the rolls don’t stick. Place the sliced rolls on the griddle, ensuring there’s plenty of space between each one. Using a spatula, gently smash each piece down until they’re about 1/2 inch thick. This will help them cook evenly!
6. Cook the Rolls:
Cook the smashed rolls for about 4-5 minutes on one side, or until they turn a lovely golden brown. Then, with care, flip each roll over and cook for another 3-4 minutes. You want them to be golden and fully cooked on both sides.
7. Make the Glaze:
While your rolls are cooking, grab a small bowl and whisk together the powdered sugar, milk, and vanilla extract until smooth. This sweet glaze will bring everything together!
8. Glaze and Serve:
Once the cinnamon rolls are cooked, remove them from the griddle. Drizzle the sweet glaze over the warm rolls right before serving. Enjoy your delicious smashed Blackstone cinnamon rolls while they’re still warm and gooey!
Can I Use Different Types of Dough?
Yes, you can! While crescent roll dough gives a nice flaky texture, you can substitute it with refrigerated biscuit dough or even puff pastry for a different flavor and texture. Just adjust the cooking time slightly as needed for thicker doughs.
How Can I Store Leftover Cinnamon Rolls?
To store leftovers, let the rolls cool completely, then place them in an airtight container. They can be stored in the refrigerator for up to 3 days. For longer storage, consider freezing them; wrap each roll in plastic wrap and then in aluminum foil before placing them in a freezer bag. They’ll last up to 2 months in the freezer!
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the rolled dough and cut it into slices, then store them in the fridge for up to 24 hours before cooking. Just make sure to cover the rolls tightly to prevent them from drying out. When ready to cook, let them sit at room temperature for about 15 minutes before flattening and cooking them.
What Can I Use Instead of Milk in the Glaze?
If you don’t have milk, you can substitute it with almond milk, oat milk, or even a bit of cream or yogurt for a richer glaze. Just make sure the consistency is pourable; you may need to adjust the amount to achieve your desired thickness!
