These spooky Halloween Bloody Cinnamon Rolls are a fun twist on a classic treat! They are fluffy, sweet, and drizzled with a red icing that looks like raspberry sauce, perfect for the occasion.
Making these rolls is a blast, especially when you get to decorate them! I love serving them at Halloween parties, and everyone gets a kick out of the creepy vibes. They taste so good; it’s hard to stop at one! 😄
Key Ingredients & Substitutions
All-purpose flour: This is the base of your dough. If you’re looking for a gluten-free option, you could try a 1:1 gluten-free flour blend. I recommend Bob’s Red Mill or King Arthur Flour for good results.
Active dry yeast: Essential for the rolls to rise. If you have instant yeast, you can use that instead without needing to dissolve it first—just mix it in with the dry ingredients.
Milk: Warm milk helps activate the yeast. If you’re dairy-free, opt for almond, oat, or soy milk. Just ensure it’s warm but not too hot, as it can kill the yeast!
Butter: Unsalted butter adds flavor. You can substitute with coconut oil or a plant-based butter if you want a dairy-free version.
Cinnamon: This gives the rolls their classic flavor. If you’re out of cinnamon, nutmeg or pumpkin spice can add a fun twist—perfect for Halloween!
Red food coloring: Gel food coloring provides the brightest “blood” effect. If you prefer a natural approach, beet juice or pomegranate juice can give a lovely red color, though the shade will be more muted.
How Do I Get My Dough to Rise Properly?
Getting the dough to rise well can be a challenge, but following a few simple steps makes it easy! Here’s how:
- Make sure your yeast is fresh; old yeast won’t activate, so check the expiration date.
- When warming the milk, ensure it’s about 110°F (45°C). Too hot can kill the yeast, while too cold won’t activate it.
- Choose a warm, draft-free place for rising. An oven that’s turned off with the light on can work perfectly!
- Cover the dough with a clean towel or plastic wrap to keep in moisture and warmth.
Let the dough rise until it has doubled in size. Patience is key! If it hasn’t risen enough, give it more time—great cinnamon rolls are worth the wait!
Halloween Bloody Cinnamon Rolls
Ingredients:
For the dough:
- 3 ½ cups all-purpose flour
- 1 package (2 ¼ tsp) active dry yeast
- ¾ cup warm milk (110°F/45°C)
- ⅓ cup granulated sugar
- ⅓ cup unsalted butter, melted
- 1 large egg
- 1 tsp salt
For the filling:
- ⅔ cup brown sugar, packed
- 2 tbsp ground cinnamon
- ¼ cup unsalted butter, softened
For the “bloody” glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1 tsp vanilla extract
- Red food coloring (gel works best)
- Optional: 1-2 tbsp raspberry or strawberry jam (for thicker “blood” effect)
How Much Time Will You Need?
This spooky treat takes about 2 ½ to 3 hours to prepare, including 2 hours for the dough to rise. Most of the time is hands-off while the dough doubles in size, allowing you to enjoy the fun of Halloween festivities while your delicious rolls come together!
Step-by-Step Instructions:
1. Prepare the dough:
In a small bowl, dissolve the yeast in warm milk. Let it sit for 5-10 minutes until it becomes foamy. This means the yeast is alive and ready to work!
2. Mix the ingredients:
In a large mixing bowl, combine the flour, sugar, and salt. Pour in the melted butter, egg, and the foamy yeast mixture. Mix everything together until a dough begins to form.
3. Knead the dough:
Place the dough onto a floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. If the dough feels sticky, keep adding a sprinkle of flour as needed until it reaches the right texture.
4. Let the dough rise:
Put the dough in a greased bowl, cover it with a clean towel or plastic wrap, and place it in a warm area. Allow it to rise for 1 to 1.5 hours or until it doubles in size.
5. Make the filling:
While the dough is rising, mix the brown sugar and cinnamon in a small bowl. This will add the sweet and spicy flavor to your rolls!
6. Roll out the dough:
After the dough has risen, punch it down gently to release the air. Roll it out on a floured surface into a large rectangle, roughly 16 x 12 inches in size.
7. Add the filling:
Spread the softened butter evenly over the rolled-out dough. Then, sprinkle the cinnamon sugar mixture evenly on top of the butter.
8. Roll it up:
Starting from the long edge, tightly roll up the dough into a log. Make sure to roll it as tightly as you can for best results!
9. Cut the rolls:
Use a sharp knife or a floss thread to cut the log into 8 equal-sized pieces. Each piece will become a delightful cinnamon roll.
10. Second rise:
Place the rolls in a greased 8×8 inch baking pan. Cover them again and let them rise for another 30-45 minutes until they’re puffy. This helps them become fluffy and delicious!
11. Preheat and bake:
Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for about 25-30 minutes until they are golden brown and smell amazing!
12. Prepare the “bloody” glaze:
While the rolls are baking, whisk together the powdered sugar, milk, vanilla extract, and enough red food coloring until it’s bright and smooth. For a thicker effect, mix in some raspberry or strawberry jam.
13. Cool and glaze:
Once the cinnamon rolls are done, take them out of the oven and let them cool for about 5 minutes. Then, generously drizzle or pour the red glaze over the warm rolls to create a spooky “bloody” look.
14. Serve and enjoy:
Let the glaze set slightly before serving. Share this delightful and eerie treat with friends and enjoy the festive Halloween spirit!
This recipe yields 8 large, fluffy cinnamon rolls drenched in vibrant red glaze, perfect for Halloween parties or themed breakfasts. Enjoy the fun and deliciousness!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for up to half of the all-purpose flour for a healthier version! Keep in mind that the texture may be denser, so you might need to add an extra tablespoon or two of liquid to keep the dough from being too dry.
How Can I Make These Rolls Ahead of Time?
Great idea! You can prepare the rolls up to the second rising step, cover them tightly, and refrigerate them overnight. In the morning, allow them to come to room temperature and rise again for about 30-45 minutes before baking.
Can I Freeze Leftover Cinnamon Rolls?
Absolutely! Once the rolls are completely cooled, wrap them tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 2 months. When you’re ready to enjoy them, thaw in the fridge overnight and reheat in the oven before serving.
What Should I Do If My Yeast Doesn’t Foam?
If your yeast doesn’t foam after 10 minutes, it may be expired or the milk might have been too hot or too cold. Don’t be discouraged! Start over with new yeast at the right temperature (around 110°F) to ensure a proper rise in your dough.