These Smashed Blackstone Cinnamon Rolls are oh-so-fluffy with a tasty cinnamon filling. They are made on a griddle for a fun twist and golden crust!
Who doesn’t love warm cinnamon rolls? I like to enjoy them fresh off the griddle with a drizzle of icing. Such a treat for breakfast, or even dessert! 😋
Ingredients & Substitutions
Refrigerated Biscuit Dough: This is super convenient! If you’re feeling adventurous, you can make your own dough using flour, baking powder, and buttermilk for a fresher taste.
Brown Sugar: This sweetener adds depth with its molasses flavor. If you’re out, you can mix white sugar with a bit of molasses (1 tablespoon per cup) or try coconut sugar for a healthier option.
Cinnamon: Ground cinnamon is a must for flavor, but you can swap it for pumpkin pie spice if you want a different twist. It has similar warm spices that complement the rolls well.
Unsalted Butter: Butter gives richness. If you’re avoiding dairy, you can use coconut oil or vegan butter instead without compromising texture.
Powdered Sugar: Essential for icing! You can blend granulated sugar until fine for a quick homemade mix. Just be sure to adjust the liquid accordingly.
How Do I Get My Cinnamon Rolls Perfectly Fluffy and Cooked?
Getting those cinnamon rolls perfect on the grill takes a little care. Here are some key steps to follow:
- **Preheat Properly:** Make sure your Blackstone is at the right temperature (around 350°F) to ensure even cooking.
- **Flatten with Care:** When you flatten the biscuits, aim for about 1/2 inch thick. This helps them cook through without burning on the outside.
- **Smash Gently:** After folding, gently press down. This creates a nice shape that cooks evenly while keeping some fluffiness.
- **Cook Slowly:** Monitor them closely, cooking for about 2-3 minutes each side, until golden brown. Don’t rush it!
- **Icing Timing:** Drizzling the icing while warm allows it to melt slightly, soaking into the rolls for an extra tasty treat.
How to Make Smashed Blackstone Cinnamon Rolls
Ingredients You’ll Need:
For the Cinnamon Rolls:
- 1 can refrigerated biscuit dough (8-count)
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter, softened
For the Icing:
- 1/4 cup powdered sugar
- 1-2 tablespoons milk
- 1 teaspoon vanilla extract
Optional:
- Additional cinnamon for garnish
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prepare and about 10 minutes to cook, giving you a total of about 20 minutes from start to finish. Perfect for a quick and tasty treat!
Step-by-Step Instructions:
1. Preheat the Griddle:
Start by preheating your Blackstone griddle to medium heat, which should be around 350°F. This ensures your cinnamon rolls will cook evenly and achieve a golden brown finish.
2. Prepare the Cinnamon Sugar Filling:
In a small bowl, mix together the brown sugar and ground cinnamon. This mixture will give your cinnamon rolls that classic sweet flavor we all love!
3. Separate and Flatten the Biscuits:
Open the can of biscuit dough and carefully separate the biscuits. Then, flatten each one into a thick disc, about 1/2 inch thick. You can use your hands or a rolling pin for this—just make sure they’re nice and even!
4. Add Butter and Cinnamon Sugar:
Spread a small amount of softened butter over each flattened biscuit. After that, sprinkle the cinnamon-sugar mixture generously on top for that delightful sweetness.
5. Form the Rolls:
Fold each biscuit in half to create a half-moon shape. Using your hands, gently press down on the edges, smashing them slightly to help them hold their shape as they cook.
6. Cook on the Griddle:
Place the smashed cinnamon rolls onto the preheated griddle. Cook for about 2-3 minutes on each side, or until they’re golden brown and cooked through. Keep an eye on them to avoid burning!
7. Make the Icing:
While the rolls are cooking, whisk together the powdered sugar, milk, and vanilla extract in a bowl. Adjust the amount of milk to get your desired icing consistency—thicker for drizzling or thinner for spreading.
8. Ice the Rolls and Serve:
Once the rolls are cooked, take them off the griddle and drizzle the icing over them while they are still warm. For a special touch, sprinkle a little extra cinnamon on top. Enjoy your warm and delightful Smashed Blackstone Cinnamon Rolls!
Can I Use Homemade Biscuit Dough Instead of Refrigerated Dough?
Absolutely! If you have a favorite homemade biscuit recipe, feel free to use it. Just make sure the dough is similar in consistency to refrigerated biscuit dough so it can be flattened easily. Follow the same flattening and filling steps once the dough is ready!
What Can I Substitute for Brown Sugar?
If you don’t have brown sugar on hand, you can substitute it with granulated sugar mixed with a bit of molasses (1 tablespoon of molasses for every cup of sugar). Alternatively, using only granulated sugar will work too, but the flavor will be slightly less rich.
How to Store Leftover Cinnamon Rolls?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them, where they’ll last for about a week. Just reheat them in the microwave for a few seconds before enjoying!
Can I Make These Cinnamon Rolls in Advance?
Yes! You can prepare the biscuit dough and fill the rolls a few hours ahead of time. Just keep them covered in the fridge. When you’re ready to cook, allow them to come to room temperature for about 30 minutes before placing them on the griddle.
