These Halloween Bloody Cinnamon Rolls are a fun twist on the classic treat! With gooey cinnamon filling and a spooky red icing, they look and taste amazing.
Making these rolls is as easy as rolling dough! Just let them rise, bake, and top with the “blood” glaze. They’re perfect for a Halloween breakfast or party. Your guests will love them! 🎃
Key Ingredients & Substitutions
Active Dry Yeast: This is crucial for making your rolls rise. If you have instant yeast, you can use that instead; just skip the activation step.
Whole Milk: Warm milk adds richness. If you’re dairy-free or want a lighter option, almond or oat milk works nicely in this recipe.
Brown Sugar: It gives the filling a deep flavor. You can substitute with white sugar if necessary, but it will slightly change the taste and texture.
Cinnamon: A must-have for flavor! If you want a twist, you could try pumpkin pie spice instead for some extra fall vibes.
Red Food Coloring: This gives the glaze its “bloody” look. Feel free to adjust to your preferred shade, or use beet juice as a natural alternative!
What’s the Best Way to Ensure a Fluffy Cinnamon Roll?
A key to making those cinnamon rolls light and fluffy is the rising process. Here are a few tips:
- Temperature: Make sure your dough is in a warm place for rising. If your kitchen is cool, try placing it in an oven (turned off) or near a heater.
- Kneading: Knead the dough until it’s smooth and elastic. This develops gluten, which helps create a nice texture.
- Patience: Don’t rush the rising time! Let the dough double in size for the best results.
After baking, letting the rolls cool slightly will give them a gooey and moist texture that makes them irresistible. Enjoy your spooky baking adventure!
Halloween Bloody Cinnamon Rolls
Ingredients You’ll Need:
For the Cinnamon Rolls Dough:
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup warm water (about 110°F/43°C)
- 3/4 cup whole milk, warmed
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 teaspoon salt
- 1 large egg
- 3 cups all-purpose flour
For the Cinnamon Filling:
- 1 cup brown sugar, packed
- 2 1/2 tablespoons ground cinnamon
- 1/3 cup unsalted butter, softened
For the “Bloody” Red Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Red food coloring (as much as needed for a deep blood red color)
- Optional: A few drops of red berry syrup or cherry syrup for extra color and flavor
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, and you’ll need about 2 hours for rising, plus 25-30 minutes to bake. Overall, you’ll have delicious, spooky Halloween treats ready in about 3 hours, including time for cooling!
Step-by-Step Instructions:
1. Activate Yeast:
In a small bowl, dissolve the yeast in the warm water. Let it sit for 5-10 minutes until the mixture becomes frothy. This means your yeast is working!
2. Make Dough:
In a large bowl, combine the warmed milk, sugar, melted butter, salt, and the egg. Add the activated yeast mixture, then gradually add the flour. Stir until a soft dough forms.
3. Knead Dough:
Turn the dough out onto a lightly floured surface and knead for about 6-8 minutes until it’s smooth and elastic. If you have a stand mixer with a dough hook, you can also use that!
4. First Rise:
Place the kneaded dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 to 1 1/2 hours, until it has doubled in size.
5. Prepare Filling:
In a separate bowl, mix together the brown sugar and ground cinnamon. Set aside the softened butter that you will spread on the dough.
6. Roll Out Dough:
Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle, about 15×9 inches in size.
7. Add Filling:
Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture all over the top.
8. Form Rolls:
Carefully roll the dough tightly from the long edge into a log. Slice the log into 9 rolls, each about 1 to 1 1/2 inches thick.
9. Second Rise:
Place the rolls in a greased 9×9-inch baking pan, spacing them slightly apart. Cover with a towel and let them rise again for 30-45 minutes.
10. Bake:
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until they are golden brown and cooked through.
11. Make Bloody Glaze:
While the rolls bake, prepare the “bloody” glaze by mixing powdered sugar, milk, vanilla extract, and red food coloring in a bowl. Add optional red syrup for extra flair!
12. Glaze Rolls:
Once the rolls are out of the oven, generously drizzle the red glaze over them so it drips down the sides, creating a spooky blood effect!
13. Serve:
Allow the rolls to cool slightly before serving for that gooey goodness. Enjoy your Halloween Bloody Cinnamon Rolls with friends and family!
Happy Halloween, and enjoy your hauntingly delicious treats!
Can I Use Different Types of Milk for the Dough?
Absolutely! While whole milk gives a rich flavor, you can use any milk you have on hand, such as almond, oat, or skim milk. Just make sure it’s warmed to help activate the yeast!
What If I Don’t Have Red Food Coloring?
If you want a natural alternative, you can use beet juice or raspberry puree for a reddish tint. The color might not be as vibrant, but it will still look festive and delicious!
How Do I Store Leftover Cinnamon Rolls?
Store any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigerate them, and they should last about a week. Just warm them up in the microwave or oven before serving!
Can I Make the Dough Ahead of Time?
Yes, you can make the dough the night before. After kneading, place it in a greased bowl, cover it, and refrigerate it overnight. In the morning, bring it to room temperature and let it rise before rolling out and filling!
