Ingredients:

  • 12 oz refrigerated cinnamon rolls
  • 2 tbsp unsalted butter, melted
  • 1 tsp coconut oil
  • 1/4 cup Greek yogurt, plain and strained
  • 2 tbsp maple syrup
  • 1/4 tsp vanilla extract
  • 1 pinch sea salt

Instructions:

  1. Remove the cinnamon rolls from the packaging and set the included icing aside. Use a spatula to gently press each roll down until it is about 1/2 inch thick to maximize surface contact with the heat.
  2. Preheat the Blackstone griddle to medium-low (approximately 325°F/163°C). Lightly coat the surface with coconut oil and melted butter.
  3. Place the flattened rolls on the griddle, leaving 2 inches of space between each. Cook for 3–5 minutes until a deep mahogany-colored crust forms.
  4. Flip the rolls and cook for another 3–4 minutes until both sides are evenly caramelized.
  5. While the rolls finish cooking, whisk together the Greek yogurt, maple syrup, vanilla, and salt in a small bowl until smooth.
  6. Remove the rolls from the heat and immediately drizzle the Greek yogurt glaze over the top while they are still steaming.