Description
Celebrate Halloween with these festive Halloween Cinnamon Rolls featuring vibrant orange dough, a bold black cinnamon filling, and bright green frosting topped with marshmallow teeth and candy eyeballs for a spooky treat perfect for a party or family gathering.
Ingredients
Scale
For the Cinnamon Rolls:
- 1 packet active dry yeast (1/4 ounce)
- 5 cups all-purpose flour, divided
- 1/2 cup granulated sugar (8 tablespoons)
- 1 large egg, room temperature
- 1 1/3 cups warm milk
- 5 tablespoons melted unsalted butter
- 2 tablespoons unsalted butter, room temperature (for greasing)
- 1 teaspoon maple extract
- Orange food coloring
For the Filling:
- 1 cup light brown sugar
- 1/2 cup unsalted butter, room temperature
- 2 tablespoons cinnamon
- Black food coloring
- 2 tablespoons Halloween sprinkles
For the Frosting:
- 1 cup powdered sugar
- 2 tablespoons milk
- Green food coloring
For the Decoration:
- 24 mini marshmallows
- Red food coloring (optional)
- 24 candy eyeballs
- Halloween sprinkles
Instructions
- Make the Cinnamon Dough: In the bowl of a stand mixer, whisk together yeast, 2 1/2 cups flour, and granulated sugar until combined. Add the egg, warm milk, melted butter, maple extract, and 4 to 5 drops of orange food coloring. Use the dough hook to mix until combined.
- Knead the Dough: Gradually add the remaining 2 1/2 cups flour and knead with the dough hook on medium-low speed for 5 minutes. Add more orange food coloring if needed to ensure a very bright orange color that will remain vibrant after baking.
- First Rise: Grease a large bowl with 1 tablespoon room temperature butter. Transfer the dough to a work surface, shape into a ball, then place in the greased bowl. Cover with plastic wrap and let rise at warm room temperature for 2 hours or until doubled in size.
- Prepare Baking Pan and Preheat Oven: Once dough is risen, preheat oven to 350 degrees Fahrenheit. Grease a 9 x 13-inch baking pan with 1 tablespoon room temperature butter.
- Roll Out Dough: Transfer dough to a floured work surface and roll into a 10 x 14-inch rectangle using a rolling pin.
- Make the Filling: In a medium bowl, stir together light brown sugar, room temperature butter, cinnamon, and at least 5 drops black food coloring until mixture resembles wet black sand. Adjust food coloring as needed.
- Apply Filling: Evenly spread the black sugar mixture over the rolled-out dough, leaving a 1/2-inch border around the edges. Sprinkle with Halloween sprinkles.
- Roll and Cut: Starting at one long side, tightly roll the dough into a log. Use a sharp knife to cut the log into 12 equal slices and place them upright in the prepared pan.
- Second Rise: Cover the pan with a clean kitchen towel and let the rolls rise for 10 minutes.
- Bake the Rolls: Place the pan on the center rack of the oven and bake for 23 minutes until golden and cooked through.
- Prepare the Frosting: While rolls bake, whisk powdered sugar, milk, and 3 to 4 drops of green food coloring in a small bowl until smooth and bright green. Add more coloring if necessary for brightness.
- Decorate the Rolls: After baking, remove rolls from oven and let stand for 5 minutes. Drizzle the green frosting evenly over the warm rolls.
- Add Decorations: Cut mini marshmallows in half lengthwise and place 4 halves on each roll to resemble teeth. Optionally, use red food coloring to add a blood effect to the marshmallow teeth. Add two candy eyeballs to each roll and sprinkle additional Halloween sprinkles on top.
Notes
- Ensure the orange food coloring is very bright in the dough since color fades during baking.
- The black filling should resemble wet sand; add food coloring gradually to avoid overdarkening.
- Use room temperature ingredients for easier mixing and better dough texture.
- If you want vegan or dairy-free options, substitute butter and milk with plant-based alternatives.
- Allow the dough ample rising time for fluffy cinnamon rolls.
- Cutting marshmallows lengthwise creates better ‘teeth’ for decoration.
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg
