Get ready for a spooky treat with these Halloween Bloody Cinnamon Rolls! They are soft, gooey, and drizzled with a sweet red icing that looks like blood. Perfect for a creepy breakfast!
I love making these with the kids! They think the “blood” is super funny and delicious. Plus, the smell of cinnamon fills the house, making it feel like Halloween morning!
Key Ingredients & Substitutions
Active Dry Yeast: This is essential for making the dough rise. If you can’t find it, you can use instant yeast. Measure the same amount, and you can skip the proofing step in warm milk.
Warm Milk: It’s best to use warm, not hot milk, as it activates the yeast. If you’re dairy-free, any plant-based milk (like almond or oat milk) works great too.
Unsalted Butter: I prefer using unsalted butter for better control of the salt levels in the recipe. If you’re looking for a dairy-free option, try coconut oil, as it adds a nice flavor!
Cinnamon: Ground cinnamon gives that classic flavor. If you’re low on it, pumpkin pie spice can serve as a fun substitute, adding a similar warmth with a hint of nutmeg.
Red Food Coloring: Gel food coloring gives the best color without thinning the icing. If you prefer a natural option, beet juice can work too, but it might alter the flavor slightly.
How Do You Achieve the Perfect Dough Consistency?
Getting the dough right is key to fluffy cinnamon rolls. Start with the yeast, ensuring it is bubbly after proofing. If it’s not, your dough won’t rise. Here’s how to get the consistency just right:
- Combine wet and dry ingredients gently until a sticky dough forms.
- Knead on a floured surface: This helps develop gluten for a better texture. Knead until the dough is smooth, about 8-10 minutes.
- Let it rise until doubled in size. A warm place helps; I like to turn my oven on low for a few minutes and then turn it off before placing the dough inside.
Remember, every kitchen is different! If your dough feels too sticky, sprinkle in a little more flour, but be careful not to overdo it. Happy baking!
How to Make Halloween Bloody Cinnamon Rolls
Ingredients You’ll Need:
For The Dough:
- 2 ¼ tsp (1 packet) active dry yeast
- ½ cup warm milk (about 110°F/43°C)
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 large egg
- 2 cups all-purpose flour
- ½ tsp salt
For The Filling:
- ½ cup brown sugar, packed
- 1 ½ tbsp ground cinnamon
- ¼ cup unsalted butter, softened
For The “Bloody” Icing:
- 1 cup powdered sugar
- 2-3 tbsp milk
- ½ tsp vanilla extract
- Red food coloring (gel or liquid)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and another 2 hours to let the dough rise and bake. The rolls are best served warm, making them a delightful Halloween treat perfect for guests, kids, or for enjoying yourself!
Step-by-Step Instructions:
1. Prepare the Dough:
In a small bowl, dissolve the yeast in warm milk. Let it sit for 5-10 minutes until it becomes frothy. In a large bowl, mix together the sugar, melted butter, and egg. Once combined, add the yeast mixture and stir to combine.
2. Make the Dough:
Gradually mix in the flour and salt until a soft dough forms. Knead the dough on a floured surface for about 8-10 minutes until it’s smooth and elastic. Once ready, place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for 1-1.5 hours or until it has doubled in size.
3. Create the Filling:
While the dough rises, mix the brown sugar and cinnamon together in a bowl. This will add a lovely flavor to your rolls!
4. Shape the Rolls:
Once the dough has risen, roll it out on a floured surface into a rectangle about 12×8 inches. Spread the softened butter evenly over the dough, and then sprinkle the cinnamon sugar mixture generously on top.
5. Roll and Cut:
Carefully roll the dough from the long edge into a tight log. Cut the log into 4 equal slices. Place these slices into a greased 8×8 inch baking pan. Cover the pan and let the rolls rise for another 30-45 minutes until they become puffy.
6. Bake the Rolls:
Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes or until they are golden brown and cooked through.
7. Make the “Bloody” Icing:
While the rolls bake, prepare the icing by mixing the powdered sugar, milk, and vanilla extract until smooth. Gradually add in red food coloring, a few drops at a time, until you achieve a vibrant red “blood” color.
8. Drizzle the Icing and Serve:
Once the rolls are baked and still warm, drizzle the red icing generously over the top, allowing it to drip down the sides for that spooky effect. Serve warm and enjoy your ghoulishly delicious Halloween treat!
This recipe yields 4 large cinnamon rolls, perfect for sharing and sure to impress your friends and family on Halloween!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour, but the texture may be denser. You might need to add a tablespoon or two more liquid to keep the dough soft and pliable.
How Long Can I Store Leftover Cinnamon Rolls?
Leftover rolls can be stored in an airtight container in the fridge for up to 3 days. You can also freeze them for longer storage—just wrap them tightly in plastic wrap and then a layer of foil before placing them in the freezer. Thaw and reheat in the oven when ready to enjoy!
What If My Dough Doesn’t Rise?
If your dough doesn’t rise, it might be due to the yeast not being activated properly. Always check the expiration date of your yeast, and make sure your milk is warm but not hot, as excessive heat can kill the yeast. If your dough doesn’t rise, you can try placing it in a warmer spot or another round of kneading to activate the yeast again.
Can I Make the Cinnamon Rolls Ahead of Time?
Absolutely! You can prepare the dough and filling the night before, roll the dough, and shape the rolls. Place them in a greased pan, cover, and refrigerate overnight. In the morning, allow them to rise for about 30-45 minutes before baking to ensure they puff up nicely.