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Halloween Cinnamon Roll Recipe

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If you’re looking for a fun and eye-catching treat this season, you’ve got to try this Halloween Cinnamon Roll Recipe. I absolutely love how these rolls come out with their vibrant orange dough, spooky black cinnamon filling, and playful green frosting topped with cute candy eyeballs and marshmallow “teeth.” It’s not just a feast for your taste buds but also a conversation starter at any Halloween gathering. Stick around and I’ll walk you through every step, share some personal tips, and make sure these rolls turn out perfect for your celebration!

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Why You’ll Love This Recipe

  • Playful Colors & Theme: The orange dough and black filling really bring Halloween vibes to your table in a fun, unexpected way.
  • Delicious Flavors: The classic combination of cinnamon and brown sugar with a hint of maple extract makes these rolls irresistible.
  • Family-Friendly Fun: Decorating with candy eyeballs and marshmallow teeth gets everyone involved, especially kids.
  • Make-Ahead Friendly: You can prep dough ahead and freeze rolls for busy mornings during the spooky season.
The image shows twelve small square rolls arranged in a 3 by 4 grid with a marbled orange, green, and black swirl pattern on top. Each roll has two white candy eyes positioned near the center and five small white marshmallows with red marks that look like teeth, placed at the front edge to create a funny face. Multicolored small sprinkles are scattered across the rolls. The rolls appear soft and glossy, with clear separation between each piece. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients You’ll Need

These ingredients come together to balance sweet, spice, and a little bit of Halloween magic! You’ll want to hunt down a good quality maple extract for that subtle warmth, and don’t skimp on the food coloring—it’s key for the bright festive look.

  • Active dry yeast: Make sure it’s fresh for a good rise and fluffy rolls.
  • All-purpose flour: Divided into parts, this is the base for your dough and rolling surface.
  • Granulated sugar: Adds just the right sweetness to the dough.
  • Large egg: Bring to room temperature for smooth mixing.
  • Warm milk: The warmth activates the yeast—too hot and it kills it, so aim for warm, not hot.
  • Unsalted butter: Melted and softened for the dough, greasing, and filling—prevents overly salty taste and controls richness.
  • Maple extract: This flavor boost sets these rolls apart from your everyday cinnamon roll.
  • Orange food coloring: Adds that perfect Halloween punch to the dough color.
  • Light brown sugar: For the filling, delivers moisture and depth of flavor.
  • Cinnamon: The classic spice that makes cinnamon rolls so crave-worthy.
  • Black food coloring: Turns your filling into a spooky, dramatic swirl.
  • Halloween sprinkles: Because what’s Halloween without some colorful fun?
  • Powdered sugar & milk: For the frosting’s smooth, sweet glaze.
  • Green food coloring: Brightens the frosting for that eerie look.
  • Mini marshmallows: Cut in half to make adorable “teeth.”
  • Candy eyeballs: Essential for that playful scary face effect.
  • Optional red food coloring: For adding “bloody” touches to marshmallow teeth—great if you want a creepier vibe.
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.

Variations

I love how versatile this Halloween Cinnamon Roll Recipe is—you can easily dress it up or scale it down based on your party vibe or dietary needs. I’ve played around with different fillings and decorating styles over the years, and it’s always a hit.

  • Pumpkin Spice Filling: One year, I swapped in pumpkin puree and pumpkin pie spices instead of cinnamon—talk about festive flavors! It added moisture and a cozy fall twist.
  • Dairy-Free Version: Using coconut oil or vegan butter and plant-based milk works great if you need dairy-free alternatives. Just be sure to keep the liquids warm for your yeast.
  • Extra Spooky Look: Try drizzling black or purple icing instead of green for a different spooky color palette.
  • Mini Rolls: I sometimes cut the rolled dough into smaller pieces for bite-sized servings—perfect for parties or snacks!

How to Make Halloween Cinnamon Roll Recipe

Step 1: Bring Your Dough to Life with the Perfect Color

Start by mixing your yeast, 2 1/2 cups of flour, and sugar in your stand mixer’s bowl. Adding your warm milk, egg, melted butter, maple extract, and that all-important orange food coloring early is key. I learned that adding at least 4-5 drops at this stage ensures your dough will bake into that true, bright Halloween orange. Knead in the remaining flour and keep an eye on your dough’s color—add more orange food coloring during kneading if you feel it’s not vivid enough. The dough might fade a bit while baking, so go bright!

Step 2: Let It Rise and Get Fluffy

Grease a large bowl with softened butter and place your dough ball inside. Cover tightly with plastic wrap and give it a warm spot to rise—about 2 hours or until doubled in size. I usually put mine near the oven or on top of the fridge. This slow, warm raise is what gives you those soft, pillowy rolls you’re dreaming of.

Step 3: Roll It Out and Add the Scary Black Filling

Once risen, preheat your oven to 350°F and grease your pan. Roll the dough out to a 10 x 14-inch rectangle on a floured surface. Next, whip up your filling by combining brown sugar, room temperature butter, cinnamon, and black food coloring until it looks like a wet black sand. Spread this mixture evenly over the dough, leaving a little border. Don’t forget the Halloween sprinkles for that extra festive touch!

Step 4: Roll, Cut, and Let Rise Again

Roll the dough tightly starting from the long edge. Use a sharp knife to cut 12 evenly sized pieces—don’t rush this part; even sizing helps them bake uniformly. Place them cut side up into the pan, cover with a towel, and let them rise for 10 minutes. This quick second rise gets the rolls fluffy and ready to bake.

Step 5: Bake and Prepare the Creepy Frosting

Bake rolls for about 23 minutes. Meanwhile, mix powdered sugar, milk, and green food coloring to make a bright, smooth frosting. I always test the green in a small bowl—if it’s not vibrant, I add a drop or two more. This frosting ties the whole spooky theme together perfectly.

Step 6: Decorate for Maximum Halloween Fun

Once the rolls come out of the oven, let them cool 5 minutes before drizzling your green frosting all over. Halve mini marshmallows lengthwise to create teeth on each roll. If you want to add a little drama, dip a clean brush in red food coloring and paint a little “blood” on the teeth—my kids think this is hilarious! Add two candy eyeballs per roll and sprinkle extra Halloween sprinkles to finish the look.

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Pro Tips for Making Halloween Cinnamon Roll Recipe

  • Get Your Food Coloring Right: The color of the dough fades while baking, so it’s important to start off with a very bright orange—don’t be shy with the droplets!
  • Room Temperature Ingredients: Make sure your egg and butter are at room temp to help the dough mix and rise properly without any lumps.
  • Use a Sharp Knife: When cutting the roll log, a steady, sharp knife will give you clean edges so all the rolls look uniform and bake evenly.
  • Don’t Overcover Rolls: A light kitchen towel is perfect for the second rise; using plastic wrap can trap moisture and make the rolls soggy on top.

How to Serve Halloween Cinnamon Roll Recipe

A small, round cake sits in the center of a white plate with two layers visible; the outer layer is bright orange with a slightly spongy texture, while the inner layer is deep black and smooth, forming a swirl pattern inside. On top of the cake are four tiny white marshmallows with red writing, and colorful sprinkles in orange, green, purple, and white are scattered both on the cake and around the plate. A fork rests to the right of the plate, and the background shows a cake pan with more of the same cake, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I personally love to add extra sprinkles and a drizzle of leftover green frosting around the plate to make the presentation extra playful. Some fresh mint leaves can add a pop of contrasting color if you want to get fancy. For an extra spook factor, dust a tiny bit of edible glitter or Halloween-themed edible eyes around serving platters.

Side Dishes

Since these cinnamon rolls are on the sweet side, I like pairing them with something simple like a fresh fruit salad or whipped cream with berries. For a brunch, serve alongside savory scrambled eggs or crispy bacon to balance the flavors—that way, nobody feels like they’re only indulging in sweets.

Creative Ways to Present

For Halloween parties, I’ve arranged these cinnamon rolls in coffin-shaped trays or on black serving boards lined with faux spider webs for an extra spooky vibe. You can also put small forks in each roll and serve them as individual spooky treats at kids’ parties—it makes eating a hands-on fun experience!

Make Ahead and Storage

Storing Leftovers

I usually cover leftover rolls tightly with plastic wrap and keep them at room temperature if I plan to eat them the next day. They stay soft and fresh for about 24 hours. After that, refrigerating is best to keep them from drying out.

Freezing

These cinnamon rolls freeze beautifully. I freeze them after the first rise or even after baking without frosting. Thaw overnight in the fridge, then warm up before adding frosting and decorations. This trick saved me on busy mornings during Halloween week when I wanted freshly baked treats without the hassle.

Reheating

When reheating, I pop the rolls in a warm oven at 300°F for 5-7 minutes wrapped in foil to keep them moist. If you’re in a hurry, a quick 15-second zap in the microwave will do, just watch out so they don’t get chewy. Add frosting after warming to keep it fresh and vibrant.

FAQs

  1. Can I use instant yeast instead of active dry yeast?

    Yes! You can substitute instant yeast in equal amounts and mix it directly with the flour without proofing it first. Just keep an eye on rising times, as instant yeast tends to work a little faster.

  2. What if I don’t have maple extract?

    Maple extract gives the rolls a unique warm flavor, but if you don’t have it, vanilla extract works well as a substitute. The rolls will still be delicious, just missing that subtle maple note.

  3. Can I make these rolls vegan?

    You can! Swap the milk for a plant-based alternative, use vegan butter or coconut oil instead of dairy butter, and replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water). It may change the texture slightly but still tasty and festive.

  4. What’s the best way to keep the marshmallow teeth from sticking together?

    I recommend cutting the marshmallows just before decorating and laying them out on parchment paper with a tiny sprinkle of cornstarch to keep them separate. This also helps when placing them onto the rolls.

  5. Can I prepare the dough the night before?

    Absolutely! After kneading, you can refrigerate the dough overnight. Just bring it back to room temperature before rolling and adding filling. This actually helps develop flavor too!

Final Thoughts

This Halloween Cinnamon Roll Recipe holds a special place in my heart because it turns an ordinary breakfast classic into a festive experience that delights both kids and adults. I’ve made these for years, and each time I’m reminded how cooking can be a creative, joyful way to bring people together. I really hope you try them out and make your own fun memories—whether it’s decorating with little ones or surprising your friends at a spooky brunch party. Happy baking and have a wonderfully wicked Halloween!

Print
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Halloween Cinnamon Roll Recipe

4.7 from 107 reviews
  • Author: Megane
  • Prep Time: 45 minutes
  • Cook Time: 23 minutes
  • Total Time: 3 hours 18 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

Celebrate Halloween with these festive and delicious Halloween Cinnamon Rolls. Bright orange dough, a spooky black cinnamon sugar filling, and vibrant green frosting create a fun and eye-catching treat. Adorned with mini marshmallow ‘teeth’, candy eyeballs, and sprinkles, these sweet rolls are perfect for a spooky party or a festive breakfast.

Ingredients

For the Cinnamon Rolls:

  • 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 (4-5 drops, plus more as needed)

For the Filling:

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

For the Frosting:

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

For the Decoration:

  • 24 mini marshmallows
  • Red food coloring (optional, for ‘blood’)
  • 24 candy eyeballs
  • Additional Halloween sprinkles

Instructions

  1. Activate Yeast and Prepare Dough: In the bowl of a stand mixer, whisk together the yeast, 2 1/2 cups of 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. Using the dough hook, mix until all ingredients are incorporated.
  2. Knead Dough and Add Color: Add the remaining 2 1/2 cups flour and knead on medium-low speed with the dough hook for 5 minutes. During kneading, check the dough’s color; add more orange food coloring if needed to achieve a very bright orange, as the color tends to fade during baking.
  3. First Rise: Grease a large bowl with 1 tablespoon room temperature butter. Transfer the dough to a work surface and shape into a ball. Place dough in the greased bowl, cover with plastic wrap, and let it rise at a warm room temperature for approximately 2 hours or until doubled in size.
  4. Prepare for Baking and Roll Out Dough: Once the dough has doubled, preheat oven to 350°F (175°C). Grease a 9 x 13-inch baking pan with 1 tablespoon room temperature butter. Transfer dough to a floured surface and roll it out into a 10 x 14-inch rectangle with a rolling pin.
  5. Make the Filling: In a medium bowl, combine brown sugar, 1/2 cup unsalted butter, cinnamon, and at least 5 drops of black food coloring. Stir with a fork until mixture resembles wet sand and is a deep black color. Add more black food coloring if necessary.
  6. Assemble Rolls: Evenly spread the black sugar mixture over the rolled dough, leaving a 1/2-inch border around the edges. Sprinkle 2 tablespoons of Halloween sprinkles on top. Starting from one long edge, roll the dough tightly into a log.
  7. Cut and Second Rise: Use a sharp knife to cut the log into 12 even pieces. Arrange the pieces in the prepared baking pan. Cover the pan with a clean kitchen towel and let the rolls rise for 10 minutes.
  8. Bake Cinnamon Rolls: Place the pan on the center rack of the preheated oven and bake for 23 minutes, until golden and cooked through.
  9. Make the Frosting: While rolls bake, whisk together powdered sugar, milk, and 3 to 4 drops of green food coloring in a small bowl. Adjust the food coloring until you achieve a bright green color. Cut mini marshmallows in half lengthwise for decoration.
  10. Decorate and Serve: Once baked, remove rolls from oven and allow to cool for 5 minutes. Drizzle the green frosting evenly over the rolls. Arrange 4 marshmallow halves on each roll to resemble teeth, optionally adding red food coloring to create a ‘bloody’ effect. Add two candy eyeballs to each roll and sprinkle with additional Halloween sprinkles for a spooky finish.

Notes

  • Use bright orange and black food coloring to create vibrant Halloween colors, adding more as needed during the process.
  • Letting the dough rise in a warm spot is critical for the best fluffiness.
  • The green frosting coloring should be bright to stand out against the rolls.
  • For ‘bloody’ teeth, gently dab red food coloring on marshmallow halves after placing them on the rolls.
  • If you don’t have a stand mixer, knead dough by hand for 8–10 minutes until smooth and elastic.
  • Additional sprinkles can be customized based on Halloween themes or personal preference.

Nutrition

  • Serving Size: 1 roll
  • Calories: 350
  • Sugar: 18g
  • Sodium: 180mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 45mg
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Hey, I'm Megan! Self-taught cook, big foodie, and lover of all things butter and garlic. I share easy, tasty recipes you’ll actually want to make. Let’s cook something awesome together!

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