Blackstone Cinnamon Rolls Recipe

Introduction

Blackstone Cinnamon Rolls offer a warm, gooey twist on a classic treat, cooked perfectly on a griddle for a crispy exterior and soft inside. This simple method brings out rich, buttery flavors with minimal effort, ideal for breakfast or a sweet snack.

Ingredients

• 1 refrigerated cinnamon rolls (8 count can, 12.4 ounces)
• 2 tablespoons butter
• Parchment paper square

Instructions

1. Step 1: Preheat your Blackstone griddle to low heat, about 350 degrees Fahrenheit. Use an infrared thermometer for easy temperature checking.
2. Step 2: Grease the griddle surface with butter once it is hot.
3. Step 3: Separate the cinnamon rolls and place each one on the griddle, leaving space between them.
4. Step 4: Cover a cinnamon roll with a square piece of parchment paper and press down firmly with a griddle spatula to flatten it. Remove the parchment paper and repeat with all rolls.
5. Step 5: Cook the rolls for about 2 minutes until the bottoms turn golden brown. Flip each roll and press down again with the spatula (no parchment needed). Continue cooking for 2 to 3 minutes until cooked through.
6. Step 6: Remove the cinnamon rolls from the griddle and stack them on a plate.
7. Step 7: Warm the icing that comes with the cinnamon rolls and drizzle generously over the top.
8. Step 8: Serve immediately while warm and enjoy.

Tips & Variations

• For extra flavor, sprinkle a little cinnamon sugar on top before cooking the second side.
• Try substituting butter with cooking spray for a lighter option.
• If you don’t have a Blackstone griddle, a cast iron skillet works well at the same temperature.
• Serve with fresh fruit or a dollop of whipped cream for added indulgence.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. To reheat, warm them gently in a microwave for 20-30 seconds or in a low heat oven until soft again. Avoid refrigerating to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cinnamon rolls for this recipe?

Yes, homemade cinnamon rolls can be cooked on the griddle using the same method. Adjust cooking times slightly based on size and dough thickness.

What if I don’t have a Blackstone griddle?

A cast iron skillet or any heavy-bottomed pan heated to medium-low works well as a substitute for cooking cinnamon rolls in this style.

Blackstone Cinnamon Rolls Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 136 reviews

These Blackstone Cinnamon Rolls are a quick and delicious twist on classic cinnamon rolls, cooked right on your griddle for a warm, caramelized exterior and soft, gooey inside. Using refrigerated cinnamon rolls and a simple pressing technique, this recipe delivers a delightful breakfast or snack with minimal effort and maximum flavor.

• Author: Lily
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 8 cinnamon rolls 1x
• Category: Breakfast
• Method: Grilling
• Cuisine: American

Ingredients

Scale 1x2x3x

Ingredients

• 1 can refrigerated cinnamon rolls (8 count, 12.4 ounces)
• 2 tablespoons butter
• Parchment paper squares (for pressing)
• Included icing packet from the cinnamon rolls can (for drizzling)

Instructions

1. Preheat the Griddle: Set your Blackstone griddle to low heat, aiming for about 350°F. Using an infrared thermometer is the easiest way to confirm the temperature is just right.
2. Grease the Griddle: Once heated, spread 2 tablespoons of butter evenly across the cooking surface to prevent sticking and add flavor.
3. Place Cinnamon Rolls: Separate the cinnamon rolls from the can and place each roll on the hot griddle, leaving space between each one to allow for even cooking.
4. Press the Rolls: Place a square piece of parchment paper on top of a cinnamon roll and use your griddle spatula to press down firmly, flattening the roll. Remove the parchment paper carefully. Repeat this pressing process with each cinnamon roll.
5. Cook First Side: Let the pressed cinnamon rolls cook undisturbed for about 2 minutes, or until the bottoms develop a golden-brown color.
6. Flip and Press Again: Flip the rolls over and press them gently again using the spatula (no parchment paper needed this time). Continue cooking for another 2 to 3 minutes until the rolls are cooked through.
7. Remove and Stack: Take the cooked cinnamon rolls off the griddle and stack them on a serving plate.
8. Heat and Drizzle Icing: Warm the icing packet that came with the cinnamon rolls according to package instructions, then generously drizzle it over the warm rolls.
9. Serve Immediately: Enjoy the cinnamon rolls fresh off the griddle for the best flavor and texture.

Notes

• Using parchment paper helps prevent the rolls from sticking while pressing and maintains the griddle’s cleanliness.
• Adjust the heat if you notice the rolls browning too quickly or not cooking through.
• Be gentle when flipping to keep the rolls intact but firm enough to maintain the caramelized crust.
• Serve immediately to enjoy the gooey texture and warm icing.

Keywords: Blackstone cinnamon rolls, griddle cinnamon rolls, quick cinnamon rolls, breakfast cinnamon rolls, cinnamon roll recipe