Smashed Cinnamon Rolls On Blackstone

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. And honestly, who has time for those elaborate, “bake from scratch” recipes when your sweet tooth is screaming *now*? Good news, my friend! I’ve got a game-changer for you that involves everyone’s favorite canned breakfast treat and a griddle. Get ready to meet your new obsession: Smashed Cinnamon Rolls on the Blackstone!

Why This Recipe is Awesome

Let’s be real, some recipes are so complicated they feel like a science experiment gone wrong. Not this one! This recipe is the culinary equivalent of a high-five from your best buddy. It’s **idiot-proof**, even *I* didn’t mess it up, and trust me, I’ve burned water before. You get all the gooey, cinnamon-sugar goodness of a classic roll, but with crispy, caramelized edges that are just *chef’s kiss*. Plus, it comes together faster than you can say “I need more coffee,” making it perfect for those impromptu brunch cravings or when you just want to impress someone without, you know, actually *trying* too hard. It’s essentially cheating your way to deliciousness, and we love that for us.

Ingredients You’ll Need

Seriously, this list is shorter than my patience on a Monday morning. You probably have most of this already, but if not, a quick grocery run will do the trick.

• **1 can refrigerated cinnamon rolls** (the standard 8-count kind, with the icing included. Don’t be fancy, embrace the convenience!)
• **1-2 tablespoons butter** (real butter, please. Your taste buds will thank you. Or just use a stick if you’re feeling extra indulgent, I won’t judge.)
• **Optional toppings:** Sprinkles (because why not?), chopped nuts, a drizzle of maple syrup, or extra powdered sugar. Go wild!

Step-by-Step Instructions

Alright, apron on (or not, no judgment here), let’s get smashing!

1. **Preheat Your Blackstone:** Get that bad boy heated up to medium-low. You want it warm enough to caramelize, not incinerate. Let it warm up for a good 5-10 minutes.
2. **Butter Up:** Drop that glorious butter onto the griddle. Let it melt and spread it around with your spatula. This is where the magic (and non-stick action) happens.
3. **Unleash the Rolls:** Pop open that can of cinnamon rolls. Resist the urge to eat one straight from the can (been there, done that). Place each roll onto your buttered griddle, making sure they have a little breathing room.
4. **Get Smashing!** This is the fun part! Take another spatula or a flat burger press and **gently smash each cinnamon roll flat**. You want them about a quarter to a half-inch thick. Don’t go crazy and make them paper-thin, we still want some chew.
5. **Cook ‘Em Up:** Let them cook for about 2-3 minutes per side. You’re looking for a beautiful golden-brown color, a little crispy on the edges, and warmed through. Keep an eye on them—they can go from perfect to charcoal in a hot second!
6. **Icing Time:** Once they’re cooked to perfection, transfer them to a plate. Now, remember that little tub of icing? Drizzle it liberally over the warm smashed rolls. The warmth will melt the icing into a dreamy glaze.
7. **Serve and Devour:** Add any extra toppings you desire, then serve them up immediately. They’re best when they’re warm and gooey!

Common Mistakes to Avoid

We all make mistakes, but let’s try to avoid the obvious ones, shall we?

• **Not preheating the griddle:** Rookie mistake! Cold griddle equals soggy, sad cinnamon rolls. We want crispy and caramelized, remember?
• **Griddle too hot:** This is how you end up with burnt outside, raw inside rolls. Nobody wants that. **Keep it medium-low!**
• **Over-smashing:** While “smashed” is in the name, don’t flatten them into oblivion. You still want some of that fluffy interior texture.
• **Forgetting the butter:** Seriously, don’t skimp on the butter. It’s crucial for flavor and preventing stickage.
• **Eating them all yourself before anyone else gets a bite:** Okay, maybe not a *mistake*, but your family might stage an intervention.

Alternatives & Substitutions

Feeling a little rebellious? Here are some ways to switch things up!

• **”Fake” Cinnamon Rolls:** No canned rolls? No problem! Use pre-made biscuit dough, flatten it, spread with butter, cinnamon, and sugar, then roll ’em up and smash ’em. More effort, but still delicious!
• **Flavor Boost:** Before smashing, sprinkle a little extra cinnamon or even some brown sugar on top of the rolls for an extra kick.
• **Cream Cheese Glaze Upgrade:** Instead of the store-bought icing, whip up a quick cream cheese frosting (cream cheese, powdered sugar, milk, vanilla extract). It’s a game-changer, IMO.
• **Fruity Fun:** Add a few berries (blueberries, raspberries) to the top of your rolls right before smashing them down. Yum!

FAQ (Frequently Asked Questions)

• **Can I use a regular skillet instead of a Blackstone?** Absolutely! Just make sure it’s a heavy-bottomed pan (cast iron works great) and follow the same heat guidelines.
• **My cinnamon rolls are sticking, what gives?** Did you use enough butter? And was your griddle preheated properly? A non-stick griddle or a well-seasoned cast iron pan helps a ton too. **Don’t skimp on the butter!**
• **Can I add nuts to these?** Oh heck yes! Sprinkle some chopped pecans or walnuts on top *after* they’re smashed but *before* flipping for an extra crunch.
• **How do I store leftovers?** Leftovers? What are those? But if you magically have some, store them in an airtight container at room temp for a day, or in the fridge for up to 3 days. Reheat gently in the microwave or back on the griddle.
• **Are these healthy?** Well, bless your heart. You’re making smashed cinnamon rolls. Let’s just say they’re *soul-healthy* and leave it at that, okay? 😉

Final Thoughts

See? I told you it was easy! Now you’ve got a secret weapon in your arsenal for those moments when you need something quick, sweet, and ridiculously satisfying. Go forth, smash some rolls, and bask in the glory of your culinary genius. You’ve earned it! Seriously, go make these now and tell me all about it. Happy smashing!