These spooky Halloween Bloody Cinnamon Rolls are a fun and tasty treat! Soft and fluffy rolls filled with cinnamon goodness, they’re topped with a creepy red icing that looks like blood. Perfect for your Halloween party!
Making these rolls is a delight! I giggle every time someone sees them—they’re a hit with kids and adults alike. Nothing like a sweet Halloween surprise, right? 🎃
I love serving these warm with a side of hot cocoa for a cozy Halloween treat. Plus, they’re super easy to whip up, making baking fun and festive!
Key Ingredients & Substitutions
Active Dry Yeast: This is essential for making the dough rise. If you’re out, you can use instant yeast instead—just sprinkle it directly into the dry ingredients without dissolving it first.
Granulated Sugar: It adds sweetness to the dough and helps with browning. You can swap it for coconut sugar or honey if you’re looking for a more natural option.
Butter: Unsalted is typically recommended for better control of salt in your recipe. If you want a lighter option, you could try using coconut oil or a plant-based butter substitute.
Cinnamon: Essential for that classic flavor! If you want to switch things up, you can mix in some nutmeg or cardamom for a unique twist.
Red Gel Food Coloring: This gives that spooky blood-red effect. If you prefer natural options, beet juice can work, but it may give a different shade.
How Do You Ensure Perfectly Fluffy Cinnamon Rolls?
Getting fluffy cinnamon rolls involves a few important steps, especially around the dough’s rising process. Here’s how to get it right:
- Make sure your yeast is fresh! If it doesn’t bubble when mixed with warm milk, it’s past its prime.
- Let your dough rise in a warm place, like an oven that’s turned off but has the light on. Humidity can help too!
- Punching down the dough after the first rise helps redistribute air. Then, let it rise again after shaping the rolls.
- Don’t rush the baking time. Keep an eye on them; when golden brown, they’re usually ready!
These tips help ensure those rolls come out fluffy and delicious every time! Happy baking!
Halloween Bloody Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 2 1/4 tsp active dry yeast (1 packet)
- 1 cup warm milk (around 110°F/43°C)
- 1/3 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 tsp salt
- 1 large egg
- 3 to 3 1/2 cups all-purpose flour
For the Filling:
- 3/4 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 1/4 cup unsalted butter, softened
For the “Bloody” Icing:
- 1 cup powdered sugar
- 2-3 tbsp milk or heavy cream
- 1/2 tsp vanilla extract
- Red gel food coloring (a few drops)
- Optional: A splash of corn syrup for shine and stickiness
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time, about 2 hours total with rising, and 25 minutes for baking. It’s a fun way to get into the Halloween spirit, and the result is both tasty and spooky!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, dissolve the yeast in warm milk. Let it sit for about 5 minutes until it becomes frothy. This means your yeast is active! Then, add the sugar, melted butter, salt, and egg to the yeast mixture, and mix well. Gradually add 3 cups of flour while mixing until you get a soft dough. If it’s sticky, add a little more flour as needed. Knead the dough on a lightly floured surface for about 6-8 minutes until it’s smooth and elastic. Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot for about 1 to 1.5 hours until it doubles in size.
2. Make the Filling:
In a small bowl, mix the packed brown sugar and cinnamon. After the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 16×12 inches. Spread the softened butter over the rolled-out dough, then sprinkle the cinnamon sugar mixture evenly over the butter.
3. Assemble the Rolls:
Starting from a long edge, roll the dough tightly into a log. Cut the log into 8 equal slices (about 1.5 to 2 inches thick). Place the slices into a greased square or round baking pan, making sure to leave a little space between each roll.
4. Second Rise:
Cover the rolls loosely and let them rise for another 30-45 minutes until they are puffy.
5. Bake:
While the rolls are rising, preheat your oven to 350°F (175°C). Once the rolls have puffed up, bake them in the oven for 20-25 minutes until they are golden brown and cooked through.
6. Prepare the Bloody Icing:
In a small bowl, whisk together the powdered sugar, milk or heavy cream, and vanilla extract until the mixture is smooth. Add red gel food coloring a few drops at a time to achieve a vibrant blood-red color. If you want a glossy finish, stir in a splash of corn syrup.
7. Decorate:
Once the rolls are out of the oven and slightly cooled, drizzle the red icing generously over the warm cinnamon rolls for that “bloody” effect. For even more spooky fun, you can pool some icing around the edge of the baking dish or plate to create “blood splatter.”
8. Serve and Enjoy:
Serve these Halloween Bloody Cinnamon Rolls warm, and prepare for some delighted and maybe a little spooked reactions from your guests! Perfect for any Halloween party!
—
This recipe adds a delightful and spooky twist to the classic cinnamon rolls, making them an unforgettable treat for Halloween! Enjoy the fun of baking and the thrill of serving something deliciously eerie!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour, but your rolls may be denser. To maintain a softer texture, consider using half whole wheat and half all-purpose flour.
How Do 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, but they may lose some softness. Reheat in the microwave or oven before serving!
Can I Make These Rolls Vegan?
Absolutely! Substitute the butter with a plant-based butter, use almond or soy milk instead of regular milk, and replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) to make them vegan-friendly.
What Can I Use Instead of Red Gel Food Coloring?
If you prefer a natural alternative, beet juice can work in a pinch, though it may alter the shade slightly. Keep in mind the flavor may also change a bit!