These spooky Halloween Bloody Cinnamon Rolls are both fun and tasty! Soft, sweet rolls are drizzled with a blood-red icing that looks eerily delicious. Perfect for a festive treat!
Who says breakfast can’t be a little creepy? I love serving these at Halloween parties. Just wait for the reactions when the kids see the “blood”—it’s priceless! 😂
Key Ingredients & Substitutions
Active Dry Yeast: This is essential for making the rolls rise. If you’re out of yeast, you can use instant yeast instead—just follow the same amount. Make sure it’s good and active for the best results!
Whole Milk: Warm milk helps activate the yeast. If you’re looking for a dairy-free option, almond milk or oat milk can work well. Just warm them up slightly before using!
Unsalted Butter: This adds richness. You can substitute with coconut oil for a dairy-free version, but beware it may have a slight coconut flavor.
All-Purpose Flour: This is what gives structure to your rolls. If you need gluten-free, a 1:1 gluten-free flour blend should do the trick.
Red Food Coloring: You can use gel or liquid food coloring. If you want a natural option, beet juice can provide a nice red hue, and add a bit of sweetness!
How Do You Get the Perfect Rise for Your Cinnamon Rolls?
Getting your dough to rise is key to fluffy cinnamon rolls! Here’s how to ensure you get it right:
- Make sure your yeast is fresh. If it doesn’t foam in warm milk, toss it out and get new yeast.
- Find a warm spot for rising. An oven with just the light on or a sunny spot works well.
- Don’t rush the rising time. Let the dough double in size, even if it takes a little longer—it’ll give you a better texture.
Once you’ve got that perfect rise, you’ll find the rolls soft and gooey, just the way they should be! Enjoy your baking!
How to Make Halloween Bloody Cinnamon Rolls
Ingredients You’ll Need:
For the Cinnamon Rolls:
- 2 1/4 tsp active dry yeast (1 packet)
- 1 cup whole milk, warmed (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, plus more as needed
- 1 tbsp ground cinnamon
- 1/2 cup brown sugar, packed
For the “Bloody” Red Glaze:
- 1 1/2 cups powdered sugar
- 2-3 tbsp milk (or more as needed)
- 1 tsp vanilla extract
- Red food coloring (liquid or gel) – generous amount for bright blood red
- Optional: A drop of cranberry or raspberry juice for extra red tint and flavor
How Much Time Will You Need?
This delightful recipe requires about 20 minutes of prep time, plus 1.5 hours to let the dough rise. After that, the baking time is about 25-30 minutes. So, you can expect to spend around 2 hours in total before you can enjoy these spooky treats!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, sprinkle the yeast over the warmed milk. Let it sit for 5 minutes until it becomes foamy. This means your yeast is alive and ready to do its magic!
2. Mix the Ingredients:
Add the granulated sugar, melted butter, salt, and eggs into the bowl. Stir everything together until well combined.
3. Make the Dough:
Gradually add the flour, mixing as you go until a soft dough forms. You can do this with a stand mixer fitted with a dough hook or simply use your hands.
4. Knead the Dough:
Place the dough on a floured surface and knead for about 6-8 minutes until it’s smooth and elastic. If it’s too sticky, sprinkle with a bit more flour until it feels right.
5. Let It Rise:
Put the kneaded dough in a greased bowl and cover it with a clean towel or plastic wrap. Let it rise in a warm place until it doubles in size, which usually takes about 1 to 1.5 hours.
6. Make the Filling:
While the dough is rising, mix the brown sugar and cinnamon in a small bowl for your filling.
7. Roll Out the Dough:
After the dough has risen, turn it out onto a floured surface and roll it into a rectangle about 16×12 inches.
8. Add Filling:
Spread the melted butter evenly over the rectangle of dough. Then sprinkle the cinnamon sugar mixture on top.
9. Roll It Up:
Starting from the long edge, tightly roll the dough into a log shape, pinching the seams to seal it as you go.
10. Cut the Rolls:
Slice the log into 8 rolls, each about 1.5-2 inches thick. Place them in a greased 9×13 inch baking pan or two smaller pans, spaced slightly apart.
11. Second Rise:
Cover the rolls again and let them rise for another 30-45 minutes until they puff up nicely.
12. Bake the Rolls:
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until they’re golden brown on top.
13. Prepare the Bloody Glaze:
While the rolls are baking, you can make the red glaze! In a bowl, whisk together the powdered sugar, vanilla extract, and enough milk until you achieve a smooth consistency. Add the red food coloring a little at a time until you get a deep, bloody hue.
14. Drizzle the Glaze:
Once the rolls are done baking, let them cool for about 5 minutes. Generously drizzle the red glaze over the warm rolls, allowing it to drip down the sides for that perfect “bloody” effect.
15. Serve & Enjoy:
And just like that, your Halloween Bloody Cinnamon Rolls are ready to be served! Enjoy these spooky, sweet treats that bring a festive twist to your Halloween celebrations!
Can I Use a Different Type of Milk?
Yes! If you’re looking for a dairy-free option, almond milk, oat milk, or soy milk all work well. Just make sure to warm them slightly before adding them to the yeast.
How to Store Leftover Cinnamon Rolls?
Store any leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week, but they’re best enjoyed fresh! Reheat them gently in the microwave or oven.
Can I Make the Dough the Night Before?
Absolutely! You can prepare the dough, shape the rolls, and then place them in the fridge overnight. Just be sure to allow them to come to room temperature and rise before baking in the morning. This makes for a quick and easy breakfast!
How Can I Adjust the Level of Sweetness in the Glaze?
If you prefer a less sweet glaze, reduce the amount of powdered sugar to your taste and add more milk for a thinner consistency. You can also add a little bit of lemon juice to balance the sweetness!
