These Smashed Blackstone Cinnamon Rolls are a fun twist on a classic treat! Soft dough, warm cinnamon filling, and a sweet glaze make them a special breakfast choice.
Honestly, who doesn’t love the smell of cinnamon wafting through the kitchen? I could eat these every day and not get tired of them! Perfect for sharing with friends (or keeping all to yourself!).
Key Ingredients & Substitutions
All-Purpose Flour: This is a staple for the dough. If you need a gluten-free option, try a 1:1 gluten-free flour blend, which works well in most recipes.
Baking Powder: Essential for helping the rolls rise. If you don’t have baking powder, you can substitute 1 teaspoon baking soda and 1/2 teaspoon vinegar or lemon juice.
Cinnamon: Ground cinnamon brings that warm, comforting flavor. If you want to mix things up, consider using a blend of cinnamon and nutmeg for added depth.
Butter: Cold cubed butter is used to create a flaky texture in the dough. If you’re dairy-free, use margarine or coconut oil for a similar effect. For a richer taste, you can use European-style butter.
Whole Milk: This gives moisture and richness. If you’re lactose intolerant, almond milk or oat milk can work as great alternatives.
What’s the Key to Rolling Out the Dough Perfectly?
Rolling the dough is an important step that can affect the texture of your cinnamon rolls. Here are some tips to help you achieve the best rolls:
- Lightly flour your surface, and don’t be afraid to flour your rolling pin too to prevent sticking.
- Roll out the dough gently into a rectangle about 1/2 inch thick. Keep it even, so all rolls bake uniformly.
- After spreading the butter, try to work quickly to prevent the dough from becoming too soft.
By keeping the dough well-floured and working efficiently, you’ll achieve smooth, well-formed rolls!
How to Make Smashed Blackstone Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup whole milk
- 1 tablespoon vanilla extract
For the Filling:
- 1/2 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, softened
For the Icing:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and about 12 minutes for cooking. So, in about half an hour, you’ll have warm cinnamon rolls ready to enjoy. Perfect for a weekend treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your Blackstone griddle or skillet over medium heat. This will ensure it’s nice and hot when you’re ready to cook your cinnamon rolls. While it heats up, gather your ingredients for the dough.
2. Make the Dough:
In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and granulated sugar. Stir everything together until well mixed. Next, add the cold, cubed butter to your dry ingredients. You can use a pastry cutter or your fingers to blend the butter in until the mixture looks like coarse crumbs.
3. Combine Wet Ingredients:
Now, pour in the whole milk and vanilla extract. Gently mix everything together until just combined. Be careful not to overwork the dough; you want it soft and tender!
4. Roll Out the Dough:
Lightly flour your work surface and roll out the dough into a rectangle about 1/2 inch thick. This will create the perfect base for your cinnamon rolls!
5. Add the Filling:
Spread the softened butter evenly over your rolled-out dough. In a small bowl, mix together the brown sugar and ground cinnamon. Sprinkle this delicious mixture evenly over the buttered dough to ensure each bite will be sweet and spiced!
6. Roll and Cut:
Starting from one long side, roll the dough tightly into a log. Pinch the seam to seal it well. Then, take a sharp knife and cut the log into 1-inch thick slices—these will be your cinnamon rolls!
7. Cook the Rolls:
Lightly grease the heated Blackstone griddle or skillet. Place the sliced rolls on the griddle, spacing them out a bit to give them room to rise. Close the lid and cook for about 10-12 minutes, flipping them halfway through to achieve a golden brown color on both sides.
8. Prepare the Icing:
While your rolls are cooking, mix the icing. In a bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and creamy. This will add a sweet finishing touch to your cinnamon rolls!
9. Serve and Enjoy:
Once the cinnamon rolls are cooked through and golden, remove them from the heat. Drizzle the icing generously over the warm rolls. Serve them immediately, and enjoy the delightful smell and taste of your smashed Blackstone cinnamon rolls!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Keep in mind that whole wheat flour can make the rolls denser, so consider replacing only half of the all-purpose flour to maintain a lighter texture. You may also need to add a bit more liquid to the dough as whole wheat absorbs more moisture.
What If I Don’t Have Unsalted Butter?
No worries! You can use salted butter instead. Just reduce the amount of added salt in the recipe to 1/4 teaspoon. This will help balance the flavors while still allowing the buttery taste to shine through in the cinnamon rolls.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough up to the point of rolling it out, then wrap it tightly in plastic wrap and refrigerate for up to 24 hours. When you’re ready to bake, take the dough out and let it rest at room temperature for about 30 minutes before rolling and filling it.
How Do I Store Leftover Cinnamon Rolls?
Store any leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly and refrigerate for up to a week. Reheat the rolls in the microwave for a few seconds or in the oven at a low temperature for a warm treat!
