Name: Blackstone Smashed Cinnamon Rolls
Prep time: 5 min
Cook time: 10 min
Ingredients: 1 package Grands cinnamon rolls; Butter or oil

Jump to Recipe

If there’s one thing we’ve learned after years of camping and cooking outside, it’s this: breakfast hits different when it’s made on a griddle. Add cinnamon rolls to the mix and suddenly everyone is up early… even the teens.

A hand holds a cinnamon roll pancake with icing, stacked on top of more pancakes. On the plate are crispy bacon strips and orange slices. Icing drips down the pancakes.

This Blackstone smashed cinnamon roll recipe is one of those “why didn’t we think of this sooner?” camp breakfasts that feels a little extra but takes almost zero effort. Crispy edges, gooey centers, and warm icing melting into every crack — it’s basically camping brunch magic.

We love recipes like this because they’re fast, fun, and guaranteed to make everyone wander over to the griddle asking, “Is it ready yet?”

Whether we’re at the campsite, parked at the lake, or just pretending our backyard is an RV pad, these smashed cinnamon rolls always disappear fast.

Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!

A hand holds a plate with a stack of pancakes topped with white icing, two strips of crispy bacon, and orange slices on the side.

Table of Contents

Why You’ll Love This Recipe

This recipe is everything we want in a camping breakfast: minimal prep, no fancy tools, and big payoff. It turns a basic can of cinnamon rolls into something crispy, caramelized, and totally crave-worthy.

Plus, it’s one of those recipes that feels fun to make — smashing food on a griddle is weirdly satisfying.

A stack of cinnamon swirl pancakes sits on a speckled plate. In the background, there is a bottle of Kirkland maple syrup and a white cloth on a rustic wooden surface.

Whether you’re feeding a hungry crew at the campsite or just want a lazy weekend breakfast at home, this one delivers every single time.

A can of Pillsbury Grands! Cinnabon Cinnamon Rolls is placed on a wooden surface. The label shows iced cinnamon rolls and the Pillsbury Doughboy mascot. Text: Grands Cinnamon Rolls.

Ingredients

1 package Grands cinnamon rolls (5 rolls)
Butter or oil

Tip: Use parchment paper to help the rolls not stick to the spatula.

Five cinnamon rolls cooking on a black griddle, with melted butter bubbling around them. The rolls are light golden and swirled with cinnamon filling.

Instructions

1. Preheat the griddle to medium-high heat and coat the surface with butter or oil.
2. Pop open the tube of cinnamon rolls and set the icing aside.
3. Place the rolls on the griddle and smash them flat with a large spatula.

Five round, spiral-shaped flatbreads with golden-brown, crispy surfaces are cooking on a dark, flat griddle. The bread pieces have uneven edges and are arranged in a loose cluster.

4. Cook for about 5 minutes per side, or until golden brown and cooked through.

A stack of cinnamon roll pancakes topped with white icing is served on a plate with crispy bacon and orange slices. A jar of organic maple syrup is partially visible in the background.

5. Top with icing and serve warm.

Two spiral-shaped, golden-brown flatbreads are being cooked on a black griddle. The surface of the bread is crispy with visible swirls, and the texture looks flaky and slightly charred in some spots.

Tips & Tricks

Butter gives the cinnamon rolls those golden, crispy edges. Oil works too, but butter adds extra flavor and helps with browning.
Smash once, not repeatedly – press the rolls flat once and leave them alone. Smashing them over and over can cause tearing and uneven cooking.
Medium-high heat is the sweet spot – too hot and the outside burns before the inside cooks. Medium-high gives you that crisp exterior while keeping the center soft.
Parchment paper is your secret weapon – place a piece of parchment between the spatula and the dough to prevent sticking and keep everything intact.
Use a wide spatula and flip confidently. If it sticks, give it another 30 seconds — it’ll release when it’s ready.
Set the icing container near the griddle for a minute so it softens. Warm icing spreads easier and melts beautifully into the rolls.

A plate with a stack of cinnamon roll pancakes topped with white icing, two strips of crispy bacon, and two orange slices, being held in someone’s hands.

Frequently Asked Questions

Can we make smashed cinnamon rolls ahead of time?
These are best served fresh off the griddle. If needed, you can cook them ahead and reheat briefly on low heat, but they won’t be quite the same.

Can we use other types of cinnamon rolls?
Yes! Any refrigerated cinnamon roll will work, but larger rolls may need a little extra cooking time to heat through fully.

How do we know they’re cooked inside?
The rolls should be golden brown on both sides and feel firm in the center. If they’re browning too fast, lower the heat and cook a bit longer.

A hand holds a plate stacked with iced cinnamon roll pancakes, served with two strips of bacon and orange slices. The text reads “Blackstone Cinnamon Rolls” and “campfirefoodie.com.”.

If you’re looking for an easy camping breakfast that feels special without extra work, these Blackstone smashed cinnamon rolls are it. Simple ingredients, big flavor, and zero leftovers — just the way we like our mornings around the griddle.