Few things bring a crowd together quite like a batch of freshly made cinnamon rolls cooked right on a Blackstone griddle. As someone who’s spent countless weekend mornings flipping pancakes and sizzling bacon on this trusty outdoor workhorse, I can tell you there’s an almost magical alchemy in taking classic sweet dough and turning it into golden swirls of cinnamon delight under the open sky. These Blackstone Cinnamon Rolls are a scrumptious twist on the familiar bake-in-the-oven routine. The flat-top heat helps build a slightly crisp bottom edge that contrasts beautifully with the soft, pillowy interior, all while letting that rich cream soak in and keep each bite melt-in-your-mouth tender. Whether you’re hosting an alfresco brunch or just craving a warm treat, these rolls deliver a burst of buttery sweetness that feels like a hug in every mouthful.
I still remember the first time I tried this recipe at sunrise during a camping trip with friends. The sun peeked over the horizon just as the rolls started to brown, and before I knew it, everyone was crowding around, drawn by the irresistible scent of cinnamon and sugar. Using heavy cream to finish the rolls on the griddle was a game-changer—each spiral stayed moist, and the edges caramelized ever so slightly. A drizzle of silky vanilla icing added that final touch of decadence. From the moment you mix your active dry yeast into warm water to the second you tear into a soft, gooey center, you’ll understand why this recipe has become a staple for outdoor gatherings, cozy mornings, and any occasion that calls for a bit of sweet joy.
KEY INGREDIENTS IN BLACKSTONE CINNAMON ROLLS
Before you get started, let’s break down the star players in this recipe and understand why each one is so important in achieving those fluffy, flavorful spirals.
- Active dry yeast
This little powerhouse is responsible for the airy rise in your dough. When dissolved in warm water, it awakens and begins producing carbon dioxide bubbles, giving your rolls that signature fluff.
- Warm water
The perfect yeast activator, warm water around 110°F helps dissolve the yeast crystals without shocking them, ensuring a lively, frothy proof that kickstarts dough development.
- Warm milk
Enriching the dough with warmth and fat, milk adds tenderness to the crumb and a subtle creaminess that elevates the overall flavor of each roll.
- Eggs
Acting as both a binder and a leavening aid, eggs contribute structure and richness, making the dough softer and more elastic as you knead.
- Butter, melted
Incorporated directly into the dough, melted butter adds a luscious mouthfeel and helps the rolls brown beautifully on the Blackstone griddle.
- Salt
A little pinch of salt balances the sweetness and enhances the depth of flavors in both the dough and the cinnamon filling.
- Granulated sugar
Providing sweetness in the dough, sugar also contributes to a lightly caramelized exterior when cooked on the griddle.
- All-purpose flour
The sturdy backbone of your dough, all-purpose flour creates the structure needed to trap air and support those beautiful cinnamon swirls.
- Brown sugar
With its sticky, molasses-rich notes, brown sugar is the heart of the filling—creating gooey pockets of caramel-like sweetness.
- Ground cinnamon
The unmistakable spice that gives these rolls their warming, aromatic profile. It pairs perfectly with brown sugar for that classic cinnamon swirl.
- Butter, softened
Spread over the rolled-out dough, softened butter helps the cinnamon-sugar mixture adhere and seals in moisture during cooking.
- Heavy cream
Poured over the arranged rolls, heavy cream seeps in and keeps the centers extra moist, while also contributing to a tender, rich finish.
- Powdered sugar
The base of our icing, powdered sugar dissolves easily for a smooth glaze that coats each roll in sweet perfection.
- Vanilla extract
Adding a warm, floral note, vanilla extract deepens the sweetness of the icing and rounds out the flavor profile.
- Milk (for icing)
A small splash of milk adjusts the consistency of the glaze, helping you achieve anything from a thick drizzle to a pourable finish.
HOW TO MAKE BLACKSTONE CINNAMON ROLLS
Now that we’ve covered the essentials, let’s walk through the steps to transform these ingredients into golden, gooey cinnamon rolls on your Blackstone griddle. Each stage is key to achieving that perfect balance of lightness and richness.
1. Begin by dissolving the yeast in the warm water in a mixing bowl. Give it a gentle stir and let it sit for about 5 minutes until it becomes frothy and active.
2. In a large mixing bowl, mix together the warm milk, eggs, melted butter, salt, and granulated sugar. Pour in the yeast mixture and stir until the mixture is evenly combined.
3. Gradually add the flour, one cup at a time, mixing well after each addition. Continue until a soft dough forms and pulls away from the sides of the bowl.
4. Turn the dough out onto a floured surface and knead it for about 5–7 minutes, until it feels smooth and elastic under your hands.
5. Place the dough in a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
6. While the dough is rising, prepare the filling. In a small bowl, mix together the brown sugar and ground cinnamon until thoroughly combined.
7. Once the dough has risen, punch it down to release excess air, then roll it out into a 15×9 inch rectangle on a lightly floured surface.
8. Spread the softened butter over the entire surface of the dough, then sprinkle the cinnamon-sugar mixture evenly on top.
9. Starting from the long edge, roll the dough up tightly into a log. Use a sharp knife to cut the log into 12 equal slices.
10. Preheat the Blackstone griddle or grill to medium-low heat, ensuring an even cooking surface.
11. Arrange the cinnamon roll slices on a baking sheet lined with parchment paper, spacing them evenly.
12. Pour the heavy cream over the rolls, allowing it to soak down into every nook and cranny.
13. Place the baking sheet on the preheated griddle. Cover with a lid or aluminum foil for even cooking and let the rolls cook for 25–30 minutes, until the bottoms are golden brown.
14. While the rolls cook, prepare the icing. In a medium bowl, whisk together the powdered sugar, vanilla extract, and enough milk to reach your desired consistency.
15. Once the rolls are done, remove them from the heat and immediately drizzle the prepared icing over the warm cinnamon rolls so it melts into every swirl.
16. Serve immediately for a deliciously warm treat that’s perfect for sharing with family and friends.
SERVING SUGGESTIONS FOR BLACKSTONE CINNAMON ROLLS
Nothing beats the first bite of a warm, gooey cinnamon roll fresh off the griddle. These serving suggestions will help you present your Blackstone Cinnamon Rolls in the most irresistible way, whether you’re hosting a laid-back brunch or treating yourself to a cozy afternoon pick-me-up. A thoughtful presentation not only elevates the experience but also entices your guests (or your own sweet tooth) to dive right in. From garnishes that add a pop of color to accompaniments that balance the richness, these ideas will make every serving feel like a special occasion.
- Serve the rolls warm straight from the griddle, allowing the icing to form delicate, glossy ribbons down the sides. The contrast between the slightly crisp bottom and the soft interior is at its peak right out of the cook.
- Accompany with a platter of fresh berries—strawberries, raspberries, or blueberries—to brighten the plate and cut through the sweetness with a touch of natural tartness.
- Top each roll with a generous dollop of whipped cream or a scoop of vanilla ice cream for an extra layer of creaminess that melts into every cinnamon swirl.
- Drizzle additional cinnamon-infused honey or a simple maple syrup glaze for a touch of floral sweetness and an elegant presentation that’s sure to impress.
HOW TO STORE BLACKSTONE CINNAMON ROLLS
After you’ve enjoyed a warm stack of these Blackstone Cinnamon Rolls, you might find yourself with leftovers that deserve just as much care to remain fresh and flavorful. Proper storage ensures your rolls maintain their soft, gooey centers and that signature swirl of cinnamon sugar. Whether you plan to savor them the next morning or freeze a few for later indulgence, these storage methods will help you keep that homemade goodness intact. Be mindful of temperature, wrapping techniques, and reheating instructions to preserve both texture and taste.
- Room Temperature Storage
Store cooled rolls in an airtight container or tightly wrapped in plastic wrap at room temperature for up to 24 hours. This method maintains the soft crumb without drying out the dough.
- Refrigeration
For up to 3–4 days, place rolls in a shallow, airtight container and refrigerate. Before serving, reheat gently in a warm oven or microwave to restore that fresh-baked softness.
- Freezing
To enjoy your rolls later, flash-freeze cut slices on a baking sheet, then transfer them to a freezer-safe bag or container. They’ll keep well for up to 2 months. Thaw overnight in the refrigerator and reheat as desired.
- Reheating Tips
For the best texture, reheat rolls in a preheated 350°F oven for 5–10 minutes, or microwave individual rolls on medium power for 20–30 seconds. A quick brush of melted butter before reheating can revive that freshly baked flavor.
CONCLUSION
From mixing and kneading to watching those swirls bake to golden perfection on your Blackstone griddle, this recipe for Blackstone Cinnamon Rolls is designed to bring joy to every step of the process. You’ve learned how simple ingredients—like active dry yeast, warm milk, and a blend of granulated and brown sugar—come together in harmony to create a dough that’s both tender and rich. We’ve walked through each instruction in detail, emphasizing techniques such as proofing, kneading, and rolling to ensure you achieve bakery-quality results at home. You’ve also discovered creative serving ideas that elevate breakfast, brunch, or dessert into a memorable experience, and storage tips that keep your rolls tasting freshly baked days later. Feel free to print this article or save it to your favorite recipe binder for easy reference. You’ll also find a FAQ section below to tackle any lingering questions you might have as you master these cinnamon swirls.
If you decide to give these Blackstone Cinnamon Rolls a try, I’d love to hear how they turn out! Leave a comment or question if you need help troubleshooting your dough, adjusting the icing consistency, or just want to share your cinnamon roll success stories. Your feedback and insights can help others in our community bake the perfect roll, too. Happy cooking, and may every bite be as warm and comforting as the very first!
Blackstone Cinnamon Rolls
Description
These warm and gooey cinnamon rolls boast a rich buttery filling and a sweet icing that melts in your mouth, making them an irresistible treat for brunch or dessert.
Ingredients
Instructions
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Begin by dissolving the yeast in the warm water in a mixing bowl. Let it sit for about 5 minutes until frothy.
-
In a large mixing bowl, mix together the milk, eggs, melted butter, salt, and granulated sugar. Add the yeast mixture and stir until combined.
-
Gradually add the flour, one cup at a time, mixing well after each addition until a soft dough forms.
-
Turn the dough out onto a floured surface and knead it for about 5-7 minutes, until smooth and elastic.
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Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour or until it has doubled in size.
-
While the dough is rising, prepare the filling. In a small bowl, mix together the brown sugar and ground cinnamon.
-
Once the dough has risen, punch it down and roll it out into a 15x9 inch rectangle on a lightly floured surface.
-
Spread the softened butter over the dough, then sprinkle the brown sugar and cinnamon mixture evenly over the top.
-
Starting from the long edge, roll the dough up tightly into a log. Cut the rolled log into 12 equal slices.
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Preheat the Blackstone griddle or grill to medium-low heat.
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Arrange the cinnamon roll slices on a baking sheet lined with parchment paper.
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Pour the heavy cream over the rolls, allowing it to soak through.
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Place the baking sheet on the preheated griddle. Cover it with a lid or aluminum foil for even cooking and let the rolls cook for 25-30 minutes, until golden brown.
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While the rolls cook, prepare the icing. In a medium bowl, whisk together the powdered sugar, vanilla extract, and enough milk to reach your desired consistency.
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Once the rolls are done, remove them from the heat and drizzle the prepared icing over the warm cinnamon rolls.
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Serve immediately for a deliciously warm treat.
Note
- Ensuring your yeast and liquids are at the right temperature is critical for the dough to rise properly.
- You can add pecans or raisins in the filling for extra taste.
- Blackstone Cinnamon Rolls are perfect for outdoor brunches.
- Adjust the icing consistency by adding more milk for a thinner glaze or less for a thicker one.
- The heavy cream adds richness and keeps the rolls moist while cooking.
