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Halloween Cinnamon Roll Recipe

BySarah
Jump to Recipe· 4.7 from 9 reviews

If you’re looking to wow your guests this spooky season, you’ve got to try this Halloween Cinnamon Roll Recipe. It’s not just your everyday cinnamon roll—it’s bursting with creepy-cute colors and fun decorations that make it perfect for any Halloween celebration. Trust me, once you smell these baking and see those bright orange dough spiraled with black filling, you’ll be hooked. And don’t worry, I’ll share all my tips so your rolls come out soft, gooey, and absolutely irresistible every time.

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Why This Recipe Works

  • Vibrant, fun colors: The orange dough and black cinnamon filling create a spooky Halloween vibe that’s fun and festive.
  • Perfect texture: Soft, fluffy dough with gooey, cinnamon-sweet filling makes each bite heavenly.
  • Easy decorating: Mini marshmallows and candy eyeballs add playful Halloween details anyone can do.
  • Make-ahead friendly: The dough rises well and leftovers keep beautifully for next-day treats.
The image shows a batch of colorful rolls arranged in a grid with three rows and four columns. Each roll has a swirl pattern with three layers: a bright orange outer layer, a dark black middle layer, and specks of green throughout, giving a marbled look. On top of each roll, there are two small white candy eyes near the center, with little orange sticks below acting as noses, and five white mini marshmallows arranged in a smile with red marks resembling droplets or paint on them. The rolls are sprinkled with tiny colorful round and stick-shaped sprinkles scattered over the surface. The whole scene is set against a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

The magic of this Halloween Cinnamon Roll Recipe lies in how each ingredient comes together to make a soft, colorful dough paired with that deliciously dark, cinnamon-y filling. I always recommend using fresh yeast and good-quality butter for the best rise and flavor, plus a fun dash of food coloring to make everything pop.

  • Active dry yeast: Essential for the dough’s rise and fluffy texture—make sure it’s fresh and not expired.
  • All-purpose flour: The backbone of the dough, giving it structure while still keeping it tender.
  • Granulated sugar: Sweetens the dough just enough without overpowering.
  • Egg: Adds richness and helps with dough elasticity.
  • Warm milk: Wakes up the yeast and adds moisture for soft dough.
  • Unsalted butter: Melted butter goes into the dough for tenderness; room temperature butter is for greasing and the filling.
  • Maple extract: Gives a warm, cozy depth that pairs beautifully with cinnamon.
  • Orange food coloring: For that bright Halloween orange dough that screams fall fun.
  • Light brown sugar: Creates that signature sweet, caramel-like cinnamon roll filling.
  • Cinnamon: The star spice in the filling, bringing warmth and spice.
  • Black food coloring: Turns the filling into the perfect eerie black.
  • Halloween sprinkles: Adds festive crunch and color.
  • Powdered sugar and milk: The base for the frosting, which becomes vibrant green with food coloring.
  • Green food coloring: Gives the icing a fun creepy look that brightens the rolls.
  • Mini marshmallows: Used for decorating “teeth” on the rolls—super cute and spooky.
  • Candy eyeballs: The perfect finishing touch to make your rolls come alive.
  • Red food coloring (optional): For adding little “bloody” details on the marshmallow teeth if you dare!
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how customizable this Halloween Cinnamon Roll Recipe is—you can play around with flavors and decorations to match your mood and your Halloween party vibe. Every year I switch up the sprinkles or try different food coloring combinations, and it’s always a hit.

  • Variation: Once I tried swapping maple extract for vanilla, and it gave a classic cinnamon roll flavor that my family adored.
  • Dietary tweaks: You can swap regular milk for almond or oat milk for a dairy-free version, and it still works well.
  • Extra spice: I sometimes add a pinch of nutmeg or pumpkin pie spice to the filling for a little fall twist.
  • Difficulty level: If you’re short on time, skip the homemade frosting and drizzle some store-bought cream cheese glaze—you’ll still impress everyone!

Step-by-Step: How I Make Halloween Cinnamon Roll Recipe

Step 1: Wake Up That Yeast and Whisk Ingredients

Start by combining your yeast, half the flour, and sugar in your mixer bowl. It’s super important your milk is warm (not hot!) around 110°F to help the yeast wake up without killing it. Add the egg, melted butter, maple extract, and those bright orange food coloring drops. I usually add 4-5 drops to make sure the dough really shines after baking since the color fades a bit. Use your dough hook to mix everything well.

Step 2: Knead and Color Your Dough

Now add the remaining flour a bit at a time and knead on medium-low speed for about 5 minutes. Keep an eye on your dough’s color—if it’s too pale, add a few more drops of orange food coloring right into the mixer. That vibrant orange is what makes this Halloween Cinnamon Roll Recipe so special visually.

Step 3: Let It Rise, Then Roll It Out

Grease a large bowl with some butter and pop your soft dough inside. Cover tightly with plastic wrap and let it puff up at room temperature for about 2 hours until it doubles in size. After that, preheat your oven to 350°F, grease your pan, and roll the dough into a neat 10 x 14-inch rectangle on a floured surface. This step sets up your rolls perfectly for that classic spiral shape.

Step 4: Mix the Black Cinnamon Filling

In a bowl, mix your brown sugar, butter, cinnamon, and black food coloring until it looks like wet, soft sand—and has that rich, deep black color. Don’t be shy with the black food coloring here; the filling needs to be super dark to contrast with the bright orange dough. Spread it evenly, leaving a tiny margin around the edges, then sprinkle some Halloween sprinkles on top for extra festivity.

Step 5: Roll, Slice, and Rise Again

Starting from the long edge, roll the dough tightly into a log. Use a sharp knife to cut the log into 12 even slices and place them in your prepared pan. Cover with a towel and let them rise for about 10 more minutes—this helps get that final puff before baking.

Step 6: Bake and Make That Fun Frosting

Bake the rolls for 23 minutes until golden and fragrant. While they bake, whip up your frosting by whisking powdered sugar, milk, and several drops of green food coloring until it’s bright and smooth. Trust me, the green frosting brings this Halloween Cinnamon Roll Recipe full circle.

Step 7: Decorate Your Spooky Rolls

Once out of the oven, give the rolls 5 minutes to cool just a bit. Drizzle your green frosting all over. Then it’s time for the fun part—place halved mini marshmallows on each roll like little “teeth.” If you’re feeling brave, paint a little red food coloring on them for a bloody look. Add candy eyeballs and sprinkle a bit more Halloween sprinkles, and you’ve got an adorable (and delicious!) spooky treat.

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Pro Tips for Making Halloween Cinnamon Roll Recipe

  • Get Your Dough Color Right Early: The orange will fade in baking, so don’t be shy with the food coloring while kneading.
  • Use Fresh Yeast: I’ve learned this the hard way—old yeast ruins the rise and texture every time.
  • Roll Tightly but Gently: Too tight and the filling squeezes out; too loose and you lose the spiral shape.
  • Don’t Skip the Second Rise: Just 10 minutes makes a big difference in fluffiness, so give those rolls their moment to shine!

How to Serve Halloween Cinnamon Roll Recipe

The image shows a bright Halloween-themed swirl roll with three visible layers: an orange dough layer, a black dough layer, and a touch of green dough blending around the edges. The swirl is decorated with two candy eyes placed near the center and four small white marshmallow pieces at the front, each topped with red coloring to look like dripping blood. The roll is sprinkled with orange and purple small candy bits scattered on top. Several similar swirl rolls lay stacked in the background on a white marbled surface, and a black spatula holds one roll up close to the camera. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I keep the garnishes simple with mini marshmallow “teeth” and candy eyeballs because they add so much personality. I love tossing a few more Halloween sprinkles on top for a little extra crunch and color. If you want to take it up a notch, a light dusting of orange sanding sugar after frosting looks so pretty and sparkly.

Side Dishes

These rolls pair so well with a warm cup of coffee or chai tea, especially when the weather’s cooler. For a party, a simple fruit platter or roasted pumpkin seeds on the side add a nice contrast to the sweetness and keep things festive yet balanced.

Creative Ways to Present

I once made a Halloween “monster platter” with these rolls arranged on a large tray surrounded by tiny pumpkins, fake spider webs, and little bat cutouts. Kids loved picking their “monster” roll with goofy eyes and teeth! You can also serve individual rolls on festive plates wrapped with colorful napkins for a fun touch at brunch or classroom parties.

Make Ahead and Storage

Storing Leftovers

I store leftover cinnamon rolls in an airtight container at room temperature for up to two days, but if you want them softer, I prefer refrigerating them wrapped tightly and bringing them back to room temp before reheating. This keeps the dough tender and prevents drying out.

Freezing

I’ve frozen these rolls both before and after baking. For unbaked, freeze the cut rolls on a tray and then transfer to a bag—when you’re ready, thaw and bake fresh. For baked rolls, wrap tightly and freeze, then thaw overnight. This Halloween Cinnamon Roll Recipe holds up so well it feels like you just made them.

Reheating

To reheat, I pop individual rolls into the microwave for about 15-20 seconds or warm them in a 300°F oven covered loosely with foil for 5-7 minutes. This refreshes the softness and melts the frosting just right—like they came fresh from the oven.

FAQs

  1. Can I make the dough ahead of time for the Halloween Cinnamon Roll Recipe?

    Absolutely! You can prepare the dough and let it rise once, then punch it down and refrigerate it overnight before rolling it out the next day for baking. This slow fermentation actually improves flavor and makes handling easier.

  2. What if I don’t have orange or black food coloring?

    If you’re missing orange, try mixing red and yellow to get a bright shade, and for black, use a concentrated amount of cocoa powder with a bit of black gel coloring if you have it. The color is important here for that Halloween vibe but the rolls will still taste great without perfect hues.

  3. How do I avoid runny frosting on the cinnamon rolls?

    Make sure your frosting has the right consistency—not too thin. Add powdered sugar in small increments for a thicker glaze. Also, let the rolls slightly cool before drizzling so the frosting sets nicely without melting off completely.

  4. Can I use cream cheese frosting instead?

    Definitely! Cream cheese frosting is a delicious alternative that pairs well with the cinnamon rolls, adding tang and richness. Just tint it green with food coloring to keep the festive look.

Final Thoughts

I still remember the first time I made this Halloween Cinnamon Roll Recipe for my kids’ classroom party—their eyes lit up at the orange dough and the playful “monster” decorations made everyone giggle. It’s more than just a recipe; it’s a fun way to celebrate the season with sweet, homemade goodness. I hope you’ll give these rolls a try this Halloween and enjoy every gooey, colorful bite as much as I do!

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Halloween Cinnamon Roll Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 9 reviews
  • Author: Sarah
  • Prep Time: 45 minutes
  • Cook Time: 23 minutes
  • Total Time: 3 hours 18 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Halloween Cinnamon Roll Recipe brings a festive twist to classic cinnamon rolls with vibrant orange dough, spooky black cinnamon sugar filling, and bright green frosting decorated with candy eyeballs and mini marshmallow teeth. Perfect for a fun and delicious holiday treat that will impress family and friends.

Ingredients

Cinnamon Rolls Dough

  • 1 packet active dry yeast (1/4 ounce)
  • 5 cups all-purpose flour divided, plus extra for rolling out dough
  • 1/2 cup granulated sugar (8 tablespoons)
  • 1 large egg at room temperature
  • 1 1/3 cups warm milk
  • 5 tablespoons melted unsalted butter + 2 tablespoons room temperature unsalted butter for greasing bowl and pan
  • 1 teaspoon maple extract
  • Orange food coloring (at least 4 to 5 drops, more as needed)

Filling

  • 1 cup light brown sugar
  • 1/2 cup room temperature unsalted butter
  • 2 tablespoons cinnamon
  • Black food coloring (at least 5 drops, more as needed)
  • 2 tablespoons Halloween sprinkles

Frosting

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • Green food coloring (3 to 4 drops, more as needed)

Decoration

  • 24 mini marshmallows
  • Red food coloring (optional, for ‘blood’ effect on marshmallow teeth)
  • 24 candy eyeballs
  • Halloween sprinkles

Instructions

  1. Make the Cinnamon Rolls Dough: In the bowl of a stand mixer, whisk together the yeast, 2 1/2 cups of the flour, and granulated sugar until well combined. Add the egg, warm milk, 5 tablespoons melted butter, maple extract, and 4 to 5 drops of orange food coloring. Use the dough hook attachment to mix until ingredients are combined.
  2. Knead the Dough: Gradually add the remaining 2 1/2 cups of flour while kneading with the dough hook on medium-low speed for 5 minutes. During kneading, check the dough color and add additional orange food coloring as needed to ensure a bright orange color that will fade less when baked.
  3. First Rise: Grease a large bowl with 1 tablespoon room temperature butter. Transfer the dough to a floured work surface and shape it into a ball. Place the dough in the greased bowl, cover with plastic wrap, and allow it to rise at a warm room temperature for 2 hours or until doubled in size.
  4. Prepare Baking Pan and Preheat Oven: Once the dough has doubled, preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 13-inch baking pan with 1 tablespoon room temperature butter.
  5. Roll Out Dough: Transfer the risen dough onto a floured work surface and roll it into a 10 x 14-inch rectangle.
  6. Make the Filling: In a medium bowl, use a fork to mix the light brown sugar, 1/2 cup room temperature butter, cinnamon, and 5 drops of black food coloring. Stir until the mixture resembles wet sand and is a deep black color. Add more black food coloring if necessary.
  7. Spread Filling: Evenly spread the black sugar mixture over the rolled-out dough, leaving a 1/2-inch border around the edges. Sprinkle 2 tablespoons of Halloween sprinkles over the filling.
  8. Shape Rolls: Starting at one long edge, tightly roll the dough into a log. Use a sharp knife to cut the log into 12 even pieces. Place the pieces cut side up into the prepared baking pan.
  9. Second Rise: Cover the pan with a clean kitchen towel and allow the rolls to rise for 10 minutes to slightly puff up.
  10. Bake: Place the pan on the center rack of the preheated oven and bake the rolls for 23 minutes until golden and cooked through.
  11. Make the Frosting: While the rolls bake, whisk together the powdered sugar, milk, and 3 to 4 drops of green food coloring in a small bowl until smooth and brightly colored. Add more food coloring if needed.
  12. Decorate Rolls: After baking, remove rolls from the oven and let them stand for 5 minutes. Drizzle the green frosting evenly over the warm rolls. Cut the mini marshmallows in half lengthwise and place 4 halves on each roll to resemble teeth. Optionally, add red food coloring to the marshmallow halves to resemble blood. Add two candy eyeballs per roll and sprinkle additional Halloween sprinkles for extra festive flair.

Notes

  • Use warm milk (about 110°F) when activating yeast for best fermentation.
  • Add food coloring gradually to achieve vibrant colors; colors can fade during baking so more vivid hues are preferred initially.
  • If dough feels too sticky when adding flour, add a little extra flour, one tablespoon at a time to prevent over-drying.
  • Let rolls cool slightly before frosting to prevent frosting from melting too much and losing bright color.
  • Mini marshmallows can be tinted with red food coloring with a small brush or toothpick for a spooky effect.
  • Store leftover rolls tightly wrapped in the refrigerator and reheat gently for best texture.

Nutrition

  • Serving Size: 1 roll
  • Calories: 320 kcal
  • Sugar: 20 g
  • Sodium: 220 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 40 mg

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