These Halloween Bloody Cinnamon Rolls are sweet treats that look delightfully spooky! With soft dough rolled around cinnamon, they are drizzled with red icing that resembles blood. 🎃
Making these rolls is a fun way to celebrate Halloween! I love surprising friends with a tasty treat that also looks a little creepy. They’re perfect for breakfast or as a festive snack!
Key Ingredients & Substitutions
All-Purpose Flour: This forms the base of your dough. If you’re looking for something gluten-free, try a 1-to-1 gluten-free blend, which often works just as well!
Active Dry Yeast: Essential for fluffy rolls. If you have instant yeast, you can use it instead without needing to dissolve it in warm milk first. Just mix it directly with your dry ingredients!
Brown Sugar: This adds a nice caramel flavor to the filling. If you run out, you can use white sugar mixed with a bit of molasses (1 tbsp molasses for every cup of white sugar) as a substitute.
Red Food Coloring: Essential for that spooky “bloody” effect. If you’re not keen on food dyes, try using beet juice or raspberry juice for a natural alternative, but the color might be different!
How Do I Make Sure My Dough Is Perfectly Soft and Fluffy?
The key to great cinnamon roll dough is the right rising technique. After mixing and kneading, let your dough rise until it doubles in size. Make sure your kitchen is warm, as yeast loves warmth!
- Keep the dough covered with a towel or plastic wrap to prevent it from drying out.
- Use an oven with the light on or place the bowl in a warm spot, like next to an oven that’s preheating.
Once it’s risen, rolling it out gently and not overworking it will keep it light and fluffy. Be sure to sprinkle a little flour on the surface to prevent sticking!
How to Make Halloween Bloody Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 2 ½ cups all-purpose flour
- 2 ¼ tsp (1 packet) active dry yeast
- ½ cup warm whole milk (110°F/43°C)
- ¼ cup granulated sugar
- ⅓ cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp salt
For the Filling:
- ½ cup brown sugar, packed
- 2 tbsp ground cinnamon
- ¼ cup unsalted butter, softened
For the “Bloody” Sauce (Red Glaze):
- 1 cup powdered sugar
- 2-3 tbsp milk
- ¼ tsp vanilla extract
- Red food coloring (gel recommended)
- Optional: 1 tbsp corn syrup for shine and thickness
How Much Time Will You Need?
This recipe will take about 2.5 to 3 hours. You’ll spend about 30 minutes preparing the dough and filling, 1.5 hours for the dough to rise, and around 25 minutes baking. Plus, there’s a little time for drizzling that spooky glaze on top.
Step-by-Step Instructions:
1. Prepare the Dough:
Start by dissolving the yeast in the warm milk in a small bowl. Allow it to sit for about 5 minutes, or until it becomes bubbly and foamy. In a large mixing bowl or stand mixer, combine the flour, granulated sugar, and salt. Add the softened butter, egg, vanilla extract, and the yeast mixture. Mix everything until a soft dough forms.
2. Knead the Dough:
Now, knead the dough either by hand on a floured surface or in the mixer for about 6-8 minutes until it turns smooth and elastic. Place the kneaded dough in a greased bowl, cover it with a clean towel, and leave it in a warm spot to rise for about 1 to 1.5 hours or until it’s doubled in size.
3. Prepare the Filling:
While the dough is rising, mix together the packed brown sugar and ground cinnamon in a small bowl. Set your softened butter aside for spreading on the dough later.
4. Roll Out the Dough:
Once your dough has risen, punch it down gently and transfer it to a floured surface. Stretch and roll it out into a rectangle about 12×15 inches in size.
5. Add Filling and Roll:
Spread the softened butter evenly over the entire surface of the rolled-out dough. Then, sprinkle the cinnamon sugar mixture on top, ensuring it’s evenly distributed. Starting from the long edge, tightly roll the dough into a log shape. Cut the log into 9 equal rolls.
6. Second Rise:
Arrange the rolls in a greased baking dish or pan, cover them again, and let them rise for another 30-45 minutes until they become puffy and delightful.
7. Preheat and Bake:
While the rolls are rising, preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes until they are golden brown on top.
8. Make the “Bloody” Glaze:
In a bowl, whisk the powdered sugar, vanilla extract, and milk until you have a smooth glaze. Gradually add red food coloring until you achieve a deep, blood-red color. If desired, mix in the corn syrup for a glossy finish.
9. Assemble and Serve:
Once the cinnamon rolls are baked and slightly cooled, generously drizzle the red glaze over the warm rolls, allowing it to drip down the sides to create that perfect “bloody” effect. Serve them warm and enjoy your spooky and delicious Halloween treat!
These Halloween Bloody Cinnamon Rolls are sure to be a hit at any Halloween gathering—delicious and fun to make!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, you may need to adjust the liquid in the recipe slightly, as whole wheat flour absorbs more moisture. Start with the same amount and add a little more milk if the dough feels too dry.
Can I Make These Cinnamon Rolls Vegan?
Absolutely! To make this recipe vegan, swap the butter for a plant-based butter and use a non-dairy milk, like almond or soy milk. You can also replace the egg with a flaxseed egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, let sit until thick) for binding.
How Should I Store Leftover Cinnamon Rolls?
Store any leftovers in an airtight container at room temperature for up to 2 days. You can also refrigerate them for up to a week. To reheat, pop them in the microwave for about 10-15 seconds or warm them in the oven at 350°F (175°C) for about 10 minutes.
Can I Freeze These Cinnamon Rolls?
Yes, you can freeze them! After cutting them into rolls, place them on a baking sheet to freeze individually before transferring them to a freezer-safe container. Once frozen, they’ll keep well for about 2-3 months. To bake, let them thaw in the fridge overnight before allowing them to rise and then baking as directed.