Hey y'all! If you’re searching for the perfect spooky-yet-sweet treat to thrill your friends or family, these Halloween Bloody Cinnamon Rolls are just what you need! Soft, pillowy rolls swirled with cinnamon sugar and topped with a deliciously eerie 'bloody' glaze make them an ideal centerpiece for Halloween brunches, parties, or anytime you want to add a little fright to your bite. Let's get cooking!
Why You’ll Love This Halloween Bloody Cinnamon Rolls Recipe
- They’re ooey-gooey, soft, and loaded with warm cinnamon spice.
- The vibrant red glaze adds a dramatic (and delicious) Halloween twist.
- Perfect for making ahead—just reheat and serve for stress-free mornings.
- Customizable for gluten-free or vegan diets.
- Guaranteed to wow guests at any Halloween gathering!
Ingredients for Halloween Bloody Cinnamon Rolls
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 cup warm milk (about 110°F/43°C)
- ½ cup granulated sugar
- ⅓ cup unsalted butter, melted (plus more for greasing)
- 2 eggs, room temperature
- 4 cups all-purpose flour (plus extra for dusting)
- 1 teaspoon salt
- ½ cup unsalted butter, softened (for filling)
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1 ¼ cups powdered sugar (for glaze)
- 2-3 tablespoons milk (for glaze)
- 1 tablespoon unsalted butter, melted (for glaze)
- Red gel food coloring (for bloody effect)
Directions: How to Make Halloween Bloody Cinnamon Rolls
Step 1: Prepare the Dough
- In a large bowl, dissolve yeast in warm milk. Let sit 5 minutes until foamy.
- Add sugar, melted butter, eggs, and salt. Mix until combined.
- Gradually add flour, mixing until a soft dough forms. Knead 5-7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with plastic wrap, and let rise 1 hour, or until doubled in size.
Step 2: Shape and Fill the Cinnamon Rolls
- Punch down dough and turn onto a floured surface. Roll into a 16x12-inch rectangle.
- Spread softened butter evenly over dough. Sprinkle brown sugar and cinnamon on top.
- Roll up tightly from the long edge and pinch seam to seal. Cut into 12 even rolls.
Step 3: Second Rise and Bake
- Arrange rolls in a greased 9x13-inch baking dish. Cover and let rise 30-40 minutes, until puffy.
- Preheat oven to 350°F (175°C). Bake rolls for 22-25 minutes, or until golden brown.
Step 4: Make the Bloody Glaze
- Whisk powdered sugar, milk, and melted butter until smooth. Stir in red gel food coloring a drop at a time until deep red.
- Once rolls have cooled slightly, drizzle or splatter the red glaze over the top for a gory effect.
Notes for Perfect Halloween Bloody Cinnamon Rolls
- Use fresh yeast for the fluffiest rolls.
- Chill the dough overnight for even better flavor and convenience.
- For a plant-based version, swap in non-dairy milk and vegan butter (vegan cinnamon rolls guide).
Variations on Halloween Bloody Cinnamon Rolls
- Vegan Halloween Cinnamon Rolls: Use almond milk and vegan butter, and substitute flax eggs for regular eggs.
- Chocolate Bloody Rolls: Sprinkle mini chocolate chips inside the filling for an extra-indulgent treat.
- Extra-Spooky: Pipe spooky faces or spider webs onto the glaze with black gel icing.
Required Equipment for Halloween Bloody Cinnamon Rolls
- Large mixing bowl
- Measuring cups and spoons
- Rolling pin
- 9x13-inch baking dish
- Plastic wrap or kitchen towel
- Knife or unflavored dental floss (for cutting rolls)
Storage Instructions for Halloween Bloody Cinnamon Rolls
Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave for 10-15 seconds. For longer storage, freeze individually wrapped rolls (without glaze) for up to 2 months and thaw overnight before glazing and serving.
Suggested Pairings & Serving Recommendations
- Serve warm with a steaming cup of pumpkin spice latte for the ultimate autumn treat.
- Pair with fresh fruit or a spooky fruit salad for balance.
- Top with candied eyeballs or Halloween sprinkles for extra festive flair.
Pro Tips for the Best Halloween Bloody Cinnamon Rolls
- For perfectly even rolls, use unflavored dental floss to slice the dough gently (learn the technique here).
- Let the glaze cool slightly before drizzling for thicker 'blood' streaks.
- Use gel food coloring for the most intense, vibrant red glaze.
Frequently Asked Questions: Halloween Bloody Cinnamon Rolls
- Can I make these Halloween Bloody Cinnamon Rolls ahead of time?
- Absolutely! Prep the rolls up to the second rise, cover, and refrigerate overnight. Let them come to room temp before baking in the morning.
- What kind of red food coloring works best?
- Gel food coloring is best for a rich, realistic 'bloody' look without thinning out the glaze.
- Can I freeze these cinnamon rolls?
- Yes, freeze the baked (unglazed) rolls in an airtight container for up to 2 months; thaw and glaze before serving.
Ingredients
- 2 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ teaspoon active dry yeast
- ½ cup warm milk
- ¼ cup unsalted butter, melted
- 1 large egg
- ½ cup brown sugar
- 1 ½ tablespoon ground cinnamon
- ¼ cup unsalted butter, softened (for filling)
- 1 cup powdered sugar
- 2 tablespoon milk (for icing)
- 1 tablespoon red food coloring
Instructions
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1In a large bowl, combine warm milk, granulated sugar, and yeast. Let sit for 5 minutes until foamy.
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2Add melted butter, egg, and flour to the yeast mixture. Mix until a soft dough forms, then knead for 5-7 minutes until smooth. Cover and let rise for 1 hour.
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3Roll out the dough into a rectangle. Spread softened butter over the surface, then sprinkle with brown sugar and cinnamon.
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4Roll up the dough tightly and slice into 8 rolls. Place in a greased baking dish, cover, and let rise for 20 minutes.
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5Bake in a preheated oven at 350°F (175°C) for 25 minutes or until golden brown. Let cool slightly.
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6Mix powdered sugar, milk, and red food coloring to make the 'bloody' icing. Drizzle generously over the warm cinnamon rolls before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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