These Smashed Blackstone Cinnamon Rolls are a cozy treat, packed with warm cinnamon and sweet icing. They are soft and fluffy, making every bite a delight!
The best part? You get to enjoy them right off the griddle! I love how quick and fun they are to make—perfect for a lazy brunch or a sweet snack during the day. Yum!
Key Ingredients & Substitutions
Biscuit Dough: This recipe uses refrigerated biscuit dough, which is super easy to work with. If you want a fresher taste, you can make homemade biscuit dough from scratch or try crescent roll dough for a different texture.
Unsalted Butter: I always prefer unsalted butter as it gives you control over the saltiness of the rolls. If you’re out of butter, you can substitute with margarine or even coconut oil for a dairy-free option.
Brown Sugar: Packed brown sugar provides sweetness and a chewy texture. You can replace it with white sugar, but the flavor won’t be the same. For a healthier option, try using coconut sugar, though it may alter the flavor slightly.
Cinnamon: Ground cinnamon is essential for that warm flavor. If you’re looking for a twist, try using a blend of spices like nutmeg or allspice. Just keep the amount moderate to not overpower the dish.
How Do You Achieve the Perfect Cinnamon Roll Texture?
Getting the ideal texture in cinnamon rolls involves a few critical steps. The key is in how you flatten and stack the biscuits. Be gentle when smashing them down. This will help them cook evenly without tearing apart. Here’s a step-by-step guide:
- Use your hands or a rolling pin to gently flatten each biscuit to about 1/4 inch thick. This helps them fit together nicely.
- When stacking, alternate the layers if you’re experimenting with different flavors or ingredients.
- Smashed rolls should be slightly thicker than before; this keeps the inside fluffy while ensuring a great crisp on the outside as they cook.
Also, keep an eye on the cooking time. Cooking them too long can make them tough, while not cooking long enough might leave them doughy inside. Happy cooking!
How to Make Smashed Blackstone Cinnamon Rolls
Ingredients You’ll Need:
For The Cinnamon Rolls:
- 2 cans refrigerated biscuit dough (about 16 oz each)
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 2 tbsp ground cinnamon
For The Frosting:
- 1/4 cup powdered sugar
- 1-2 tbsp milk (adjust to your liking)
- 1 tsp vanilla extract
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 15-20 minutes to cook on the Blackstone griddle. You’ll have warm, gooey cinnamon rolls ready to enjoy in under 40 minutes!
Step-by-Step Instructions:
1. Preheat Your Griddle:
Start by heating your Blackstone griddle to medium heat, around 350°F. This will ensure your cinnamon rolls cook evenly and get that lovely golden brown color.
2. Mix the Cinnamon-Sugar:
In a small bowl, combine the packed brown sugar and ground cinnamon. Mix them well so all the sugar is coated with cinnamon goodness!
3. Prepare the Biscuit Dough:
Open the cans of refrigerated biscuit dough and separate each biscuit. Use your hands or a rolling pin to flatten each one to about 1/4 inch thick, making them ready for the filling.
4. Add Butter and Cinnamon-Sugar:
Brush each of the flattened biscuits with the melted butter, allowing them to soak up that goodness. Then, sprinkle a layer of the cinnamon-sugar mixture generously on top of each biscuit.
5. Smash the Biscuits:
Carefully stack the biscuits on top of one another. Then, using your hands, gently smash them down to create a thicker, flatter shape that will cook nicely on the griddle.
6. Cook the Smashed Rolls:
Place the smashed rolls on your heated griddle. Cook them for about 5-7 minutes on each side, flipping carefully until they’re golden brown and fully cooked through.
7. Make the Frosting:
While the rolls are cooking, whip up the frosting. In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and a pinch of salt. If the frosting is too thick, add a little more milk until you reach your desired consistency.
8. Finish and Serve:
Once the cinnamon rolls are cooked, take them off the griddle and drizzle the homemade frosting generously over the top. Serve them warm and enjoy each delightful bite of your smashed Blackstone cinnamon rolls!
Can I Use Different Types of Dough?
Absolutely! If you prefer homemade dough, you can substitute the refrigerated biscuit dough with your favorite cinnamon roll dough recipe. Just be sure to adjust the cooking time as needed. Additionally, pastry dough or even crescent rolls can be used for a fun twist!
How to Store Leftover Cinnamon Rolls?
Store any leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. If you’d like to keep them longer, consider refrigerating them for up to a week. You can also freeze them for up to 2 months; just make sure they’re completely cooled first!
Can I Make the Frosting Ahead of Time?
Yes, you can! Prepare the frosting and store it in an airtight container in the fridge for up to a week. When you’re ready to use it, simply bring it to room temperature and give it a good whisk to regain its smooth consistency.
What Can I Use Instead of Brown Sugar?
If you don’t have brown sugar on hand, you can substitute it with granulated sugar. For a flavor similar to brown sugar, you can mix 1 cup of granulated sugar with 1 tablespoon of molasses until combined, replicating light brown sugar.
