These Smashed Blackstone Cinnamon Rolls are a tasty treat that makes breakfast feel special! Soft rolls are packed with sweet cinnamon and topped with creamy icing.
There’s something fun about smashing them down before cooking. It’s like giving them a little love tap! I love serving these warm; they practically disappear in minutes!
Key Ingredients & Substitutions
All-purpose flour: This forms the base of your dough. If you’re gluten-free, a gluten-free all-purpose blend works well. Just make sure it has xanthan gum for better texture.
Baking powder: It’s essential for the rolls to rise. If you need a substitute, use 1/4 teaspoon of baking soda plus 1/2 teaspoon vinegar for every tablespoon of baking powder.
Granulated sugar: This sweetens the dough. For a different flavor profile, consider using coconut sugar. It adds a caramel-like taste!
Butter: I recommend unsalted so you control the salt level. If you’re dairy-free, avocado oil or melted coconut oil can be good substitutes.
Cinnamon and brown sugar mixture: This duo is key for that classic cinnamon roll flavor. You could swap brown sugar for maple sugar for a unique twist, or use a sugar-free alternative if needed.
Powdered sugar: You need this for the icing. If you don’t have it on hand, you can blend granulated sugar in a blender until it becomes fine and fluffy to make your own powdered sugar.
How Do You Get Perfectly Rolled Cinnamon Rolls?
The way you roll your cinnamon rolls impacts their texture and cooking. To get them just right, follow these tips:
- Before rolling, dust your surface with flour to prevent sticking.
- Roll the dough evenly into a rectangle, aiming for about 1/4 inch thick.
- When sprinkling the cinnamon mixture, make sure it’s even for consistent flavor. Don’t leave gaps!
- Tightly roll the dough to keep the filling inside. A loose roll can lead to unshaped rolls.
- When slicing, a sharp knife or dental floss works wonders for a clean cut!
Remember, practice makes perfect, so don’t worry if your first attempt isn’t flawless! Enjoy the process and the sweet smell of cinnamon filling your kitchen.
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 milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
For the Cinnamon Filling:
- 1 tablespoon ground cinnamon
- 1/4 cup brown sugar
For the Icing:
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delicious recipe will take about 15 minutes to prep and around 15 minutes to cook, for a total of 30 minutes. You’ll enjoy the quick steps to whip up these tasty cinnamon rolls on your Blackstone griddle!
Step-by-Step Instructions:
1. Mixing the Dry Ingredients:
Start by taking a large bowl and mixing together the all-purpose flour, baking powder, salt, and granulated sugar. Stir these ingredients until they are well combined. This will be the base of your dough!
2. Combining Wet Ingredients:
In a separate bowl, mix the milk, melted butter, and vanilla extract. Once combined, pour this wet mixture into the dry ingredients. Stir gently until just blended—try not to overmix the dough.
3. Rolling Out the Dough:
Now, sprinkle a little flour on your countertop and roll out the dough into a rectangle about 1/4 inch thick. It should be nice and smooth, ready for the delicious filling!
4. Adding the Cinnamon Filling:
In a small bowl, combine the ground cinnamon and brown sugar. Sprinkle this mixture evenly over the rolled-out dough, making sure every bite will have that tasty cinnamon flavor.
5. Rolling and Slicing:
Roll the dough tightly into a log, starting from one of the long sides. After rolling, use a knife to slice the log into 1-inch thick pieces. You now have pieces ready for the griddle!
6. Cooking the Cinnamon Rolls:
Preheat your Blackstone or griddle to medium heat. Place your sliced cinnamon rolls on the griddle. Cook for about 3-5 minutes on each side, flipping when they’re golden brown and cooked through. Watch them closely to avoid burning!
7. Preparing the Icing:
While your cinnamon rolls are cooking, prepare the icing. In a bowl, whisk together the powdered sugar, 1-2 tablespoons of milk, and 1 teaspoon of vanilla extract. If the icing is too thick, add a little more milk until you reach your desired consistency.
8. Drizzling Icing and Serving:
Once the cinnamon rolls are golden and cooked, take them off the griddle and drizzle the icing generously over them while they’re still warm. This will let the icing melt into those tasty rolls!
9. Enjoy!
Serve your smashed Blackstone cinnamon rolls immediately and enjoy every warm, gooey bite! Perfect for breakfast or a delightful snack!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may change the texture and density of the rolls. It’s best to use a 50/50 mix of whole wheat and all-purpose flour for a lighter result. You may also need to increase the liquid slightly since whole wheat flour absorbs more moisture.
What Can I Use Instead of Granulated Sugar?
If you’re looking for a healthier option, you can use honey or maple syrup, adjusting the liquid in the recipe accordingly. For each cup of granulated sugar, replace it with 2/3 cup of honey or 3/4 cup maple syrup, and reduce the milk by a few tablespoons to maintain the correct dough consistency.
How Can I Store Leftover Cinnamon Rolls?
To store leftovers, let the cinnamon rolls cool completely, then place them in an airtight container or wrap them tightly in plastic wrap. They can be stored in the fridge for up to 3 days. Reheat them in a covered skillet over low heat or in the microwave for a few seconds before serving.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours before rolling it out. Just remember to let it sit at room temperature for about 30 minutes before rolling it out, as cold dough can be difficult to work with.
