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Smashed Blackstone Cinnamon Rolls

Smashed Blackstone cinnamon rolls with caramelized, crispy edges and cream cheese icing that drips over flattened griddle-fried cinnamon roll. Quick breakfast treat with griddle cinnamon roll crunch in about 15 minutes.
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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: 380
Ingredients Equipment Method Notes

Ingredients
  

Cinnamon rolls with icing
  • 1 can (refrigerated) refrigerated cinnamon rolls with icing Use the included icing for the classic drip.
For the griddle
  • 3 tbsp butter Helps crisp the bottoms and caramelize the edges.
Finish (optional)
  • 1 Additional cream cheese icing (optional) For extra thick icing pooling on top.
  • 1 cinnamon sugar for sprinkling Sprinkle right after icing so it sticks.

Equipment

  • 1 Blackstone griddle

Method
 

Smash and cook
  1. Heat the Blackstone griddle to medium-low heat and add the butter so it melts and foams slightly.
  2. Place the 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, watching for crisp edges.
  4. Flip the smashed rolls and cook another 3-4 minutes until both sides are crispy.
Icing and topping
  1. Remove the smashed rolls from the griddle and immediately drizzle with the included icing or additional cream cheese icing.
  2. Sprinkle with cinnamon sugar and serve warm so it clings to the dripping icing.

Notes

Pro tip: press gently but firmly so the rolls flatten evenly—uneven thickness leads to soft spots. Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat on a griddle or in a skillet for best texture; freezing isn’t recommended due to icing texture. For a lighter option, use reduced-fat cream cheese icing if you want less richness while keeping the caramelized crunch.