Description
These griddle-baked cinnamon rolls offer crispy, buttery edges and a pillowy soft center, providing a faster, outdoor-friendly alternative to traditional oven-baked rolls with unique caramelized flavor.
Ingredients
Scale
- 4 ½ cups All-Purpose Flour
- 2 ½ teaspoons Instant Yeast
- 1 ½ cups Whole Milk (warm)
- 6 tablespoons Unsalted Butter (divided)
- ½ cup Granulated Sugar
- 2 large Eggs (room temperature)
- 1 teaspoon Salt
- 3–4 tablespoons Ground Cinnamon
- 1 ½ cups Powdered Sugar (for glaze)
- Heavy Cream (for glaze)
- Brown Sugar (optional, for filling)
- Non-stick cooking spray or oil (for griddle)
Instructions
- Mix the dough: In a stand mixer, combine flour, yeast, sugar, and salt. Whisk warm milk, melted butter, and eggs, then pour into dry ingredients. Knead on medium speed for 5-7 minutes until smooth and tacky.
- First Rise: Place dough in a greased bowl, cover, and let rise in a warm area for about 1 hour or until doubled in size.
- Prepare Filling: Mix cinnamon and brown sugar (if using). Melt the remaining 6 tablespoons of butter.
- Roll and Shape: Roll dough into a 12×18 inch rectangle (¼ inch thick). Spread melted butter over the surface, leaving a border. Sprinkle with cinnamon-sugar mixture. Roll tightly into a log and pinch the seam to seal.
- Cut the Rolls: Cut the log into 12 equal pieces. Place on a lined sheet, cover loosely, and let rest for 15-20 minutes.
- Heat Griddle: Preheat Blackstone griddle to medium-low (300°F-325°F). Lightly oil or spray the surface.
- Cook: Place rolls on the griddle. Cover with a dome or lid to trap steam. Cook for 8-10 minutes, then cover again for another 7-10 minutes until golden brown and cooked through. Avoid flipping if possible to maintain shape.
- Glaze and Serve: Whisk powdered sugar and heavy cream to make glaze. Drizzle over warm rolls immediately after removing from griddle. Serve warm.
Notes
Ensure the griddle heat is not too high to prevent burning the bottoms before the centers cook. Using a cover is essential to steam the tops. For best texture, do not roll the dough thinner than ¼ inch. The dough can be prepared the night before and refrigerated for a slow rise.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 large roll
- Calories: 275
- Sugar: 22
- Sodium: 250
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 38
- Fiber: 1
- Protein: 5
Keywords: Blackstone, cinnamon rolls, griddle breakfast, outdoor cooking, yeast dough, fluffy rolls, cast iron breakfast