Preheat the griddle: Heat your Blackstone to medium-low (about 325–350°F). Lightly oil the surface with a squeeze bottle and spread with a spatula.
Mix the filling: In a small bowl, combine brown sugar, cinnamon, and salt. Set aside.
Prepare the dough: Lightly flour a clean surface. Unroll or roll the dough into a 12×9-inch rectangle. Brush with 1 tablespoon melted butter, leaving a 1/2-inch border on the long edge.
Add filling & roll: Sprinkle the cinnamon-sugar mixture evenly over the dough. Starting from the long edge, roll into a tight log. Pinch the seam to seal and rotate seam-side down.
Slice: Using a sharp knife or unflavored dental floss, cut the log into 8 even pieces. Gently press each slice to 1–1/2 inches thick to help them cook evenly on the griddle.
Start cooking: Brush the tops and bottoms with the remaining 1 tablespoon melted butter. Place rolls on the oiled griddle, cut-side down. Cover with a dome or large heat-safe lid to trap heat.
Griddle & flip: Cook 5–6 minutes until the bottoms are deep golden. Flip carefully with a spatula, cover again, and cook 4–6 minutes more, until the centers are puffed and cooked through. If browning too quickly, reduce heat.
Make the icing: While rolls cook, whisk powdered sugar, cream cheese, milk, vanilla, and a pinch of salt until smooth. Adjust milk for a pourable glaze.
Glaze & serve: Transfer rolls to a plate. Drizzle generously with icing and serve warm.
