Savory Blackstone Cinnamon Rolls Recipe with Crispy Golden Edges Made Easy
These savory Blackstone cinnamon rolls offer a delicious twist on traditional sweet rolls, featuring crispy golden edges, melted cheese, fresh herbs, and a subtle garlic kick. Perfect for brunch or snacks, they deliver a satisfying pull-apart bread experience with savory depth.
- Prep Time: 20 minutes
- Cook Time: 27 minutes
- Total Time: 1 hour 47 minutes
- Yield: 12 rolls 1x
- Category: Breakfast, Brunch, Snack
- Cuisine: American
Ingredients
- 3 cups all-purpose flour (360g)
- 2 ¼ teaspoons active dry yeast (one packet)
- 1 cup warm water (240ml), around 110°F (43°C)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 4 tablespoons unsalted butter (57g), melted and cooled
- ½ cup milk (120ml), room temperature
- 1 ½ cups shredded sharp cheddar cheese (150g)
- ½ cup grated Parmesan cheese (50g)
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter (29g), softened (for spreading)
- Optional Topping: 1 tablespoon fresh chives, finely chopped
- Optional Topping: Extra shredded cheese for sprinkling
Instructions
- Activate the yeast by combining warm water (110°F/43°C), sugar, and yeast in a small bowl. Stir gently and let sit for 5-10 minutes until foamy.
- In a large bowl, whisk together flour and salt. Add melted butter, milk, and yeast mixture. Stir until a shaggy dough forms.
- Transfer dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Add flour sparingly if dough is sticky.
- Place dough in a greased bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for about 1 hour or until doubled in size.
- While dough rises, mix shredded cheddar, Parmesan, parsley, garlic powder, onion powder, and black pepper in a bowl. Set aside.
- Punch down risen dough to release air. Roll dough on a floured surface into a 12×16-inch (30×40 cm) rectangle.
- Brush softened butter evenly over dough. Sprinkle cheese and herb mixture over butter, pressing gently to help it stick.
- Starting at one long edge, tightly roll dough into a log. Slice into 12 even rolls (about 1 ½ inches/4 cm each) using a sharp knife or dental floss.
- Preheat Blackstone griddle to medium heat (around 350°F/175°C). Lightly grease with butter or oil.
- Place rolls cut side down on the griddle, leaving space between each. Cover with a lid or foil tent. Cook for about 15 minutes until bottoms are golden and crisp.
- Carefully flip each roll and cook the other side for 10-12 minutes until edges are crispy and cheese is melted.
- Optional: Sprinkle chives and extra cheese over rolls during the last 3 minutes of cooking.
- Remove rolls from griddle and let cool slightly before serving. Serve warm.
Notes
[“Do not rush yeast activation; if it doesn’t foam, start over with fresh yeast and correct water temperature.”, ‘Knead dough until elastic but not stiff; it should spring back when poked.’, ‘Keep rolling surface lightly floured to avoid dough drying out.’, ‘Use sharp knife or dental floss to cut rolls to maintain layers.’, ‘Cooking on Blackstone griddle is key for crispy edges; cover rolls while cooking to ensure even melting.’, ‘Maintain medium to medium-low heat to avoid burning edges.’, ‘Adjust proofing time and temperature based on humidity and altitude.’, ‘For dairy-free version, use vegan cheese and plant-based butter substitutes.’, ‘For gluten-free version, use gluten-free all-purpose flour blend and be gentle with kneading and proofing.’, ‘Rolls can be prepared ahead up to second rise and refrigerated overnight; bring to room temperature before cooking.’, ‘Leftovers store up to 3 days refrigerated; reheat in oven or griddle to maintain crispiness.’]
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Fat: 9
- Carbohydrates: 25
- Fiber: 1
- Protein: 8
Keywords: savory cinnamon rolls, Blackstone griddle recipe, cheesy cinnamon rolls, crispy edges, brunch recipe, savory rolls, pull-apart bread