Griddle Cinnamon Rolls

Nobody's pretending these are from scratch. It's a can of Grands. But cooked on the griddle instead of in the oven, they come out with caramelized, buttery edges and soft centers, and they're done in about fifteen minutes. That's a pretty good trade.

The dome does the baking

A griddle only heats from the bottom, so the dome is what makes this work. Set the rolls on a small wire rack, cover them, and the trapped heat bakes the tops while the bottoms brown. Without the dome you get burnt bottoms and raw dough.

Keep the heat low, 325 to 350°F. Cinnamon sugar goes from caramelized to burnt fast, and the rolls need a few minutes for the middle to cook through. Five to six minutes a side, then flip.

Tip

Want them crispier? Smash them down like a smash burger. You get a darker, crunchier roll with a lot more caramelized surface. It's a different animal, and worth trying at least once.

Butter and icing

The butter's there for flavor and color, and extra butter during cooking never hurt anybody. Ice them while they're hot so it melts into all the swirls. If you're feeling ambitious, throw some chopped nuts or fresh fruit on top.

If you've got the griddle fired up anyway and want something sweet with a bit more effort, the Banana Foster Pancakes are worth a look.