Ingredients:

  • 1 can (17.5 oz) refrigerated cinnamon roll dough
  • 2 tbsp unsalted butter
  • 1 tbsp maple syrup
  • 1 pinch flaky sea salt

Instructions:

  1. Preheat your griddle to a steady medium low heat, aiming for roughly 350°F (180°C).
  2. Melt 2 tbsp unsalted butter directly on the surface, spreading it to cover a space large enough for 8 rolls.
  3. Place the individual rounds from the 1 can (17.5 oz) refrigerated cinnamon roll dough onto the buttered steel.
  4. Immediately use a heavy spatula to press down on each roll until it is about half its original thickness.
  5. Cover the rolls with a basting dome and let them sear for about 3 to 4 minutes until you hear a frantic, bubbling sizzle.
  6. Flip the rolls carefully; the bottom should be a deep, mahogany brown.
  7. Press them down once more with the spatula to ensure the second side makes full contact.
  8. Drizzle the 1 tbsp maple syrup over the tops of the rolls, allowing it to run down the sides and hit the griddle.
  9. Cover again for another 3 to 4 minutes until the centers feel firm when poked.
  10. Remove from heat, sprinkle with 1 pinch flaky sea salt, and drizzle with the icing provided in the can.