Description
Soft, chewy, and fluffy cinnamon rolls cooked on a Blackstone griddle for a slightly crisp bottom and pillowy interior. Perfect for outdoor brunches, camping, or weekend gatherings.
Ingredients
Scale
- 1 cup (240ml) warm milk
- 2 packets (4 1/2 tsp) active dry yeast
- 1/2 cup (100g) granulated sugar
- 1/4 cup (57g) unsalted butter, melted
- 2 large eggs, room temperature
- 3 to 3 1/2 cups (375-440g) bread flour
- 1 tsp salt
- 1/2 cup softened butter (for filling)
- 1 cup brown sugar (for filling)
- 2 tbsp ground cinnamon (for filling)
- 1 cup powdered sugar (for glaze)
- 2–3 tbsp milk (for glaze)
- 1/2 tsp vanilla extract (for glaze)
- Pinch of salt (for glaze)
Instructions
- Activate the yeast: In a small bowl, combine warm milk, sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy.
- Mix the dough: In a large bowl, whisk melted butter, eggs, and salt. Add yeast mixture and stir. Gradually add flour, mixing until a shaggy dough forms.
- Knead the dough: Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic (passing the windowpane test).
- First rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1-2 hours until doubled in size.
- Prepare filling: While dough rises, mix brown sugar and cinnamon. Soften butter for spreading. Preheat Blackstone griddle to medium-low heat (300°F / 150°C).
- Shape the rolls: Punch down risen dough. Roll into a 12×18 inch rectangle. Spread softened butter evenly, leaving a border. Sprinkle cinnamon-sugar mixture over butter. Roll tightly from the long end.
- Cut the rolls: Use a sharp knife or dental floss to cut the log into 12 equal rolls.
- Second rise: Place rolls on a parchment-lined tray or oiled surface. Cover and let rise for 30 minutes until puffy.
- Cook on griddle: Place rolls on preheated griddle with space between them. Cover with a dome or lid. Cook for 10-12 minutes without peeking. Check bottoms for golden brown. Cook another 5-8 minutes until done.
- Make the glaze: Whisk powdered sugar, milk, vanilla, and salt until drizzle-able.
- Glaze and serve: Drizzle glaze over warm rolls immediately and serve hot.
Notes
Ensure milk is warm but not hot to avoid killing yeast. Measure flour by spooning it into the cup to avoid dense rolls. Use dental floss for clean cuts without squishing dough. Keep the griddle covered to trap steam for fluffy texture. Do not overcrowd the griddle. Glaze rolls when they are warm, not piping hot, to prevent the glaze from melting away.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 275
- Sugar: 22
- Sodium: 250
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 38
- Fiber: 1
- Protein: 6
Keywords: fluffy Blackstone cinnamon rolls, outdoor brunch, griddle cooking, camping breakfast, easy cinnamon rolls, yeast dough