Blackstone Griddle Cinnamon Rolls

Let’s Chat About Blackstone Griddle Cinnamon Rolls

Alright, friend—pull up a chair. So, I never thought I’d be the kind of person who says things like, “these cinnamon rolls changed my mornings,” but (honestly?) here we are. The first time I made cinnamon rolls on my Blackstone griddle was a total accident. I was camping, had a roll of that famous dough (you know the one with the poppy can—scared me half to death), and just a griddle, no oven. Well, necessity is the mother of buttery-sweet invention. My family still teases me about how I almost burned the first batch, but now it’s our favorite breakfast tradition—unraveling cinnamon rolls as the sun comes up. Don’t ask about the time the icing melted and slid right off, because that’s another story entirely…

Why These Cinnamon Rolls Are a Hit (Even When I Mess Up!)

I make these when my kids clamor for something special but I don’t want to heat up the whole kitchen. Or if we’ve got friends over and I want to look a bit like a breakfast rock star—without, you know, actually being one. My family goes absolutely wild for these (especially my partner, who claims cinnamon rolls are a food group). If I’m totally honest, I used to get a bit frazzled by sticky dough, but on the griddle? They go from pale, doughy blobs to golden, gooey spirals in a snap. And hey, if you burn the bottom a little, just call it “extra caramelized” and carry on. (Worked for me at least once!)

Here’s What You’ll Need (and What I Actually Use)

• 1 can of refrigerated cinnamon rolls (I do Pillsbury Grands! when I’m feeling fancy, but the cheaper store brand, honest, works just fine)
• 1-2 tbsp butter or oil (I usually grab whatever’s closest; my grandma swears by real butter, but I’ve used margarine in a pinch)
• Nonstick spray (totally optional, though I skip it if my griddle’s already well-seasoned)
• Foil pan or griddle-safe baking dish (sometimes I just toss them straight on the griddle, but don’t tell the purists)
• The icing packet from the roll (unless you want to make your own, but I never do before coffee)
• Optional: handful of chopped pecans, raisins, or even a sprinkle of nutmeg (when I remember, which isn’t always)

How I Make Blackstone Cinnamon Rolls (And Sometimes Wing It)

1. Preheat your Blackstone griddle to low or medium-low. Don’t crank it up too high or you’ll summon the burnt sugar gremlins (ask me how I know).
2. This is where I melt a tablespoon of butter right on the griddle—it smells amazing, and helps keep things from sticking. Spread it around with your spatula (or, honestly, a wadded-up paper towel works if you’re careful).
3. Pop open that can of cinnamon rolls (try not to jump at the pop—I still do every time), then arrange them, spirals up, on your griddle or in a foil pan. If you’re feeling wild, sprinkle on some nuts or raisins now.
4. Cover loosely with foil—it helps them cook through without drying out. If you forgot foil (like I have, multiple times), just babysit them a bit more and turn the heat down.
5. Let them cook for about 10–14 minutes, flipping once if your griddle runs hot on the bottom. Peek under one with a spatula. If it’s golden and not doughy, you’re on track. Usually, I get impatient and nudge the sides a bit to see if they’re cooked—it’s not an exact science.
6. Once they’re done, drizzle over the icing from the packet. If it’s chilly outside and the icing’s stubborn, I warm it up near the griddle for a minute. (Or just smear it on with a spoon; nobody minds.)

Some Notes From My Many Attempts

• If the griddle’s too hot, they brown way faster than they bake. Actually, I find it works better if you err on the lower side; patience is a virtue here—hard for me, but worth it.
• I used to think you had to use a foil pan, but straight on the griddle gives them a lovely crispy bottom. Just watch for burning.
• If you’re out of icing, a quick mix of powdered sugar and milk (plus a drop of vanilla, if you’ve got it) works in a pinch.

Variations I’ve Tried (and One That Flopped)

• I’ve swapped in orange rolls for a zesty twist (actually, I think they taste better the next day, but that’s just me)
• Once tried stuffing mini marshmallows in the rolls before cooking. They oozed everywhere—delicious, but messy as heck
• Added bacon bits on top once for a sweet-salty edge. Not everyone loved it, but I did. Go figure.

Do You Really Need a Blackstone Griddle?

Truthfully, any big flat griddle works (I’ve even used a heavy cast iron skillet over a campfire and got pretty close). If you don’t have a lid, just tent with foil or even an upside-down metal bowl—works a treat. So don’t stress; use whatever you’ve got.

How to Store Them (If They Last That Long)

Technically, you can keep leftovers in an airtight container for a day or two. But honestly, in my house it never lasts more than a day—usually just enough for a sneaky midnight snack. If you need to reheat, pop one in the microwave for 10-15 seconds or gently on the griddle with a tiny splash of water and cover for steam.

Serving Ideas—Or, How We Eat ‘Em

We love them warm, with a mug of coffee (or hot chocolate for the kids). My cousin swears by topping hers with a scoop of vanilla ice cream—which is a bit much for breakfast, but hey, you do you. Sometimes I’ll scatter some fresh berries on the side if I’m feeling virtuous; usually, I’m not.

My Real-World Cinnamon Roll Pro Tips

• Don’t rush the cooking—once I cranked up the heat because I was late for work, and wound up with rolls that were raw inside and torched outside. Not my finest moment.
• Actually, letting them sit covered for an extra minute after cooking makes the inside fluffier; found that out by accident when I got distracted by a phone call. Happy accident!
• If you’re camping, keep the icing packet somewhere warm (your pocket works) so it spreads easily.

FAQ: Stuff People Have Actually Asked Me (And My Honest Answers)

• Can you make these on a griddle without a foil pan?
  Yep—you totally can! Just make sure you grease the griddle well. And don’t walk away; they cook quick.
• How do you keep the bottoms from burning?
  Keep the heat low and check often. I’ve definitely walked away and come back to a cinnamon roll crime scene—lesson learned.
• Can I use homemade cinnamon roll dough?
  Absolutely, if you’re more organized than me in the morning. In fact, Sally’s Baking Addiction (her recipe) is a great place to start if you want to go scratch.
• What’s the best way to clean the griddle after?
  Let it cool down a bit, then scrape off any sticky bits and wipe with a damp cloth. If you need a griddle scraper, I use one from Blackstone’s own shop—but honestly, any old spatula works in a pinch.

Oh, and slightly off-topic: If you’ve never tried making breakfast sandwiches on a griddle, do it. Life-changing. Anyway, thanks for hanging out with me in my (messy) outdoor kitchen. Hope these cinnamon rolls bring your crew as much joy as they bring mine. Drop me a note if you come up with a new twist—I’m always game for trying something a little weird and a lot delicious.

★★★★★ 4.50 from 128 ratings

Blackstone Griddle Cinnamon Rolls

yield: 8 servings

prep: 20 mins

cook: 15 mins

total: 35 mins

Soft, gooey cinnamon rolls cooked to perfection on a Blackstone griddle, topped with creamy icing. Perfect for breakfast or dessert, these rolls are quick, easy, and delicious.

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Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup whole milk
• 1/4 cup unsalted butter, melted
• 1/2 cup brown sugar
• 2 teaspoons ground cinnamon
• 1/2 cup cream cheese icing (for topping)

Instructions

1. 1
   Preheat the Blackstone griddle to medium-low heat and lightly grease the surface with butter or oil.
2. 2
   In a large bowl, mix together the flour, granulated sugar, baking powder, and salt. Add the milk and melted butter, stirring until a soft dough forms.
3. 3
   On a floured surface, roll the dough into a rectangle. Sprinkle evenly with brown sugar and ground cinnamon.
4. 4
   Roll up the dough tightly from the long side and slice into 8 equal rolls.
5. 5
   Place the cinnamon rolls onto the preheated griddle. Cook for 6-8 minutes per side, covering with a lid if possible, until golden brown and cooked through.
6. 6
   Remove from the griddle and let cool slightly. Drizzle with cream cheese icing before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 290 caloriescal

Protein: 5gg

Fat: 9gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 46gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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