Description
Celebrate Halloween with these vibrant and spooky Halloween Cinnamon Rolls, featuring bright orange dough, a rich black cinnamon filling, and festive green frosting. Decorated with mini marshmallow ‘teeth’, candy eyeballs, and Halloween sprinkles, these sweet treats are perfect for a fun and festive fall gathering.
Ingredients
Scale
For the Cinnamon Rolls:
- 1 packet active dry yeast (1/4 ounce)
- 5 cups all-purpose flour, divided, plus extra for rolling out dough
- 1/2 cup granulated sugar (8 tablespoons)
- 1 large egg, at room temperature
- 1 1/3 cups warm milk
- 5 tablespoons melted unsalted butter
- 2 tablespoons room temperature unsalted butter (for greasing bowl and pan)
- 1 teaspoon maple extract
- Orange food coloring, at least 4-5 drops, more as needed
For the Filling:
- 1 cup light brown sugar
- 1/2 cup room temperature unsalted butter
- 2 tablespoons cinnamon
- Black food coloring, at least 5 drops, more as needed
- 2 tablespoons Halloween sprinkles
For the Frosting:
- 1 cup powdered sugar
- 2 tablespoons milk
- Green food coloring, 3-4 drops, more as needed
For the Decoration:
- 24 mini marshmallows (cut in half lengthwise)
- Red food coloring (optional, for ‘blood’ effect)
- 24 candy eyeballs
- Additional Halloween sprinkles
Instructions
- Prepare the Dough: In the bowl of a stand mixer, whisk together the yeast, 2 1/2 cups of flour, and granulated sugar until well combined to activate the yeast.
- Add Wet Ingredients and Color: Add the egg, warm milk, 5 tablespoons melted butter, maple extract, and 4 to 5 drops of orange food coloring. Use the dough hook attachment to mix until well incorporated.
- Knead the Dough: Gradually add the remaining 2 1/2 cups of flour and knead on medium-low speed for 5 minutes with the dough hook. Monitor and adjust the orange food coloring as needed to achieve a bright, vibrant orange color that will slightly fade when baked.
- First Rise: Grease a large bowl with 1 tablespoon of room temperature butter. Shape the dough into a ball, transfer to the greased bowl, cover with plastic wrap, and let rise at a warm room temperature for about 2 hours or until doubled in size.
- Preheat and Prepare Pan: Once the dough has doubled, preheat your oven to 350°F (175°C). Grease a 9 x 13-inch baking pan with 1 tablespoon of butter.
- Roll Out Dough: Transfer the risen dough to a floured work surface and roll it out into a 10 x 14-inch rectangle using a rolling pin.
- Make the Filling: In a medium bowl, combine the light brown sugar, 1/2 cup room temperature butter, cinnamon, and black food coloring. Stir well with a fork until the mixture resembles wet sand and is a deep, rich black color; add more food coloring if necessary.
- Spread Filling: Evenly spread the black cinnamon filling over the rolled-out dough, leaving a 1/2-inch border around the edges. Sprinkle 2 tablespoons of Halloween sprinkles over the filling.
- Roll and Cut: Starting from one long edge, tightly roll the dough into a log shape. Use a sharp knife to cut the log into 12 even slices and arrange them cut side up in the prepared pan.
- Second Rise: Cover the pan with a clean kitchen towel and let the rolls rise for another 10 minutes until slightly puffed.
- Bake: Place the pan in the center rack of the preheated oven and bake for 23 minutes until golden and cooked through.
- Make the Frosting: While the rolls bake, whisk together powdered sugar, milk, and green food coloring in a small bowl. Adjust the coloring to achieve a bright green hue for a festive look.
- Decorate: After baking, let the rolls stand for 5 minutes. Drizzle the green frosting evenly over the warm rolls. Cut mini marshmallows in half lengthwise and place 4 halves on each roll to resemble teeth. Optional: add red food coloring to some marshmallows for a ‘bloody’ effect. Add two candy eyeballs per roll and finish with a sprinkle of more Halloween sprinkles for extra festivity.
Notes
- Use warm milk (about 110°F) to activate the yeast properly, but avoid overheating which can kill the yeast.
- Adjust food coloring carefully to achieve the vibrant orange and black colors, as they will fade slightly during baking.
- Butter used for greasing and dough enriches the rolls and prevents sticking.
- Allowing the dough to rise fully ensures soft, fluffy cinnamon rolls.
- Decorations can be customized or omitted based on preference.
- These cinnamon rolls are best enjoyed fresh but can be stored in an airtight container and reheated gently.
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 55 mg
