These Halloween Bloody Cinnamon Rolls are a spooky twist on a classic treat! With warm cinnamon filling and a gooey red icing that looks like blood, they’re both fun and tasty.
I love making these with my kids! The best part? They can help drizzle that “bloody” icing. It’s always a laugh when they get creative with it—who doesn’t love a little mess in the kitchen? 🎃
Key Ingredients & Substitutions
Active Dry Yeast: This yeast is essential for making the rolls fluffy. If you have instant yeast, you can use that too! Just skip the proofing step; add it directly to the dry ingredients.
Warm Milk: Use whole milk for richness, but any milk works! Almond or oat milk are great dairy-free options. Just make sure they’re warm, not hot!
Unsalted Butter: Use unsalted for better control over the saltiness. If you’re in a pinch, you can use margarine, but the flavor might slightly differ.
Red Food Coloring: Gel food coloring provides a vibrant hue. If unavailable, liquid color works too, but adjust the amount since it’s usually less concentrated.
How Do You Ensure Soft, Fluffy Cinnamon Rolls?
To achieve that soft, fluffy texture, knead the dough until smooth and elastic. This helps develop gluten, which gives the rolls their structure. Don’t rush the rising time! Letting the dough double in size is crucial for fluffiness.
- Use a warm place for rising—like an oven that’s turned off but slightly warm.
- Don’t punch it down too hard; gentle handling keeps the air bubbles intact.
Lastly, let the rolls rise a second time after shaping. This will help them puff up beautifully in the oven!
Halloween Bloody Cinnamon Rolls
Ingredients You’ll Need:
For the cinnamon rolls dough:
- 2 1/4 tsp active dry yeast (1 packet)
- 1 cup warm milk (about 110°F/43°C)
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 tsp salt
- 2 large eggs
- 4 cups all-purpose flour
For the filling:
- 1 cup brown sugar, packed
- 3 tbsp ground cinnamon
- 1/3 cup unsalted butter, softened
For the “bloody” icing:
- 1 cup powdered sugar
- 2-3 tbsp milk or cream
- 1/2 tsp vanilla extract
- Red food coloring (gel preferred for vibrancy)
- Optional: a few drops of corn syrup for extra shine and thickness
How Much Time Will You Need?
This Halloween treat will take about 2 hours for preparation and rising, plus 30 minutes of baking. You’ll enjoy this spooky recipe that’s both fun to make and delicious to eat!
Step-by-Step Instructions:
1. Make the Dough:
Start by dissolving the active dry yeast in warm milk in a small bowl. Allow it to sit for about 5-10 minutes until it becomes foamy. This means the yeast is alive and kicking! In a large bowl, combine the sugar, melted butter, salt, eggs, and the foamy yeast mixture. Mix everything together well.
2. Build the Dough:
Gradually add flour, one cup at a time, mixing until a soft dough forms. Knead this dough on a floured surface for about 6-8 minutes until it feels smooth and elastic. Once done, place the dough in a greased bowl, cover it with a towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours until it has doubled in size.
3. Prepare the Filling:
While the dough rises, mix together the brown sugar and ground cinnamon in a bowl. Set this mixture aside. Also, make sure your butter is softened for easy spreading later on!
4. Shape the Rolls:
After the dough has risen, punch it down (gently!) and roll it out on a floured surface into a rectangle about 16×12 inches. Spread the softened butter evenly across the dough, and then sprinkle the cinnamon sugar mixture over it. Now, starting from one of the long edges, tightly roll up the dough into a log.
5. Cut and Place the Rolls:
With a sharp knife, cut the rolled dough into 9 equal slices, about 1.5 to 2 inches thick. Place these slices close together in a greased 9×13 inch baking pan. Cover the pan with a towel and let them rise for another 30 minutes.
6. Bake the Rolls:
Preheat your oven to 350°F (175°C). Once heated, bake the rolls for about 25-30 minutes, or until they are golden brown on top. The smell will be amazing!
7. Make the Bloody Icing:
While the rolls are baking, prepare the icing! In a bowl, whisk together the powdered sugar, vanilla extract, and enough milk to reach a thick but pourable consistency. Add several drops of red food coloring (and corn syrup if using) until you achieve a vibrant, glossy “blood red” glaze.
8. Decorate and Serve:
Once the rolls are out of the oven and slightly cooled (about 5-10 minutes), drizzle the red icing generously over the warm rolls, letting it ooze down the sides for that spooky, “bloody” effect. Serve these tasty treats warm and enjoy the eerie delight of your Halloween Bloody Cinnamon Rolls!
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These delicious cinnamon rolls combine warm, sweet cinnamon flavor with a spooky red icing that’s perfect for Halloween celebrations! Enjoy creating this fun treat that will surely impress your friends and family!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a healthier twist! Keep in mind that whole wheat flour can make the rolls a bit denser, so you might want to use a little less flour overall.
What Can I Do If My Dough Doesn’t Rise?
If your dough isn’t rising, it might be due to cool temperatures or inactive yeast. To fix it, try placing the dough in a warmer spot, or preheat your oven slightly, turn it off, and place the dough inside. If the yeast was old, you may need to start over with fresh yeast for the best results!
How Long Can I Store Leftover Cinnamon Rolls?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you’d like them to last longer, you can freeze them in a resealable bag for up to 3 months. To enjoy, just thaw at room temperature and reheat briefly in the microwave.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough, let it rise, and then place it in the refrigerator overnight. The next day, take it out, let it come to room temperature, and proceed with shaping, cutting, and baking it. This is a great way to save time on the day of your event!
