Blackstone Cinnamon Rolls Recipe

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The Comfort of Blackstone Cinnamon Rolls Recipe

If there’s one thing I cherish on a slow weekend morning, it’s the warm, cinnamon-kissed aroma swirling around the kitchen. That’s exactly what you’ll get with this Blackstone Cinnamon Rolls Recipe. It’s one of those simple, elegant ways to elevate a humble breakfast or brunch with minimal fuss and maximum flavor.

I love how the griddle’s steady heat creates golden, lightly crisp bottoms while the tops stay soft and pillowy. It’s a texture contrast that makes every bite feel indulgent but never too heavy. Plus, it’s fast enough to whip up when guests unexpectedly drop by or when you just want to treat yourself.

You’ll notice that the cinnamon sugar filling caramelizes gently as the cinnamon rolls cook on the Blackstone, giving this recipe a comforting warmth that’s both nostalgic and fresh. Trust me, once you try this approach, you’ll want to make it your go-to weekend ritual.

Ingredient Guide

• 1 can refrigerated cinnamon roll dough – The base for ease and perfectly soft texture.
• 2 tablespoons ground cinnamon – Provides that classic spicy warmth; feel free to adjust for your taste.
• 1/2 cup brown sugar – Adds deep caramel notes with natural molasses richness.
• 4 tablespoons unsalted butter (melted) – Binds the sugar and cinnamon, creating a luscious, velvety coating.
• 1 teaspoon vanilla extract – A subtle aromatic lift that rounds out the flavors beautifully.

Prep Before You Begin

Before you turn on your Blackstone griddle, make sure to gather all your ingredients and have your tools handy — this recipe moves quickly once you start. Set the griddle to medium heat, about 350°F, so the rolls cook evenly without burning. Flattening the dough gently before adding the filling lets you build those iconic cinnamon layers that melt perfectly on the griddle.

How to Make Blackstone Cinnamon Rolls Recipe

1. Preheat your Blackstone griddle to medium heat, aiming for about 350°F. This temperature provides the perfect balance—gentle enough to avoid burning yet hot enough to cook the rolls through and develop a golden crust.
2. Unroll the refrigerated cinnamon roll dough onto a clean, lightly floured surface. Take a moment to gently press it flat into a rough rectangle so it’s ready for filling.
3. Brush the melted unsalted butter evenly over the dough. This step not only enriches the flavor but also keeps the brown sugar and cinnamon layers moist during cooking.
4. Sprinkle the ground cinnamon and brown sugar over the buttered dough. Try to distribute it evenly, so every bite has that luscious, spicy-sweet balance.
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Expert Tips to Nail It

If you want your cinnamon rolls to have that classic soft center with a lightly crisp bottom, avoid turning the rolls too early on the griddle. Let the sugar caramelize gently—it releases amazing aromas without burning. Also, covering the griddle during cooking traps heat and moisture, ensuring the rolls bake through perfectly without drying out.

5. Roll the dough tightly from one end, creating a compact log. This will ensure beautiful, even spirals inside each slice.
6. Slice the log into 2-inch thick pieces using a sharp knife. When you place these on the griddle, put them cut-side down so the cinnamon layers toast to golden perfection.
7. Cook the slices on the preheated griddle, covering with a lid to maintain moisture. About 10 to 15 minutes later, you’ll see lovely golden-brown bottoms and tender tops that are irresistibly soft.
8. Drizzle with your favorite icing or glaze before serving. This final touch adds that velvety sweetness that takes the Blackstone Cinnamon Rolls Recipe over the top.

Creative Variations for Blackstone Cinnamon Rolls Recipe

• Swap brown sugar with coconut sugar for a subtle, caramel-y depth with lower glycemic index.
• Add chopped nuts like pecans or walnuts to the cinnamon sugar mix for a satisfying crunch.
• Mix in fresh or dried fruit bits, such as chopped apples or raisins, for a burst of natural sweetness.
• Use pumpkin pie spice in place of cinnamon during fall for a seasonal twist.
• Top finished rolls with a cream cheese icing infused with lemon zest to brighten every bite.
• Try a drizzle of caramel or maple syrup instead of traditional icing for a rich, indulgent finish.

Storage, Freezing & Reheating

• Store leftovers in an airtight container at room temperature for up to 2 days—still tasty but best fresh.
• Refrigerate for up to 5 days; reheat gently on the griddle or microwave with a damp paper towel to soften.
• Freeze unbaked rolls by wrapping slices individually in plastic wrap and placing them in a zip bag; keep frozen for up to 3 months.
• To bake frozen rolls on the Blackstone, increase cooking time slightly and keep the lid on for even heat distribution.
• For best results, thaw frozen rolls overnight in the fridge before cooking.

Blackstone Cinnamon Rolls Recipe FAQs

• Can I use homemade dough instead of refrigerated dough? Absolutely! If you have your own cinnamon roll dough, just roll it out and follow the same filling and cooking steps on your Blackstone.
• Do I need to oil the griddle before cooking? Since the cinnamon rolls have butter in them and the sugar caramelizes, the griddle usually doesn’t require extra oil. But a light wipe with butter or cooking spray can help prevent sticking.
• How do I know when the rolls are done? Look for a golden-brown bottom and soft, springy tops. If covered during cooking, it helps them bake through evenly. A quick peek with a spatula helps you avoid burning.
• Can I make these cinnamon rolls dairy-free? Yes! Swap butter for a plant-based alternative and ensure your dough is dairy-free. The flavor and texture will still be delightful.
• What’s the best icing for these griddle cooked rolls? Classic cream cheese icing works wonderfully, but a simple glaze of powdered sugar and milk also pairs nicely without overpowering the cinnamon sugar layers.

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