Description

This Halloween Cinnamon Roll recipe features vibrant orange-tinted dough filled with a striking black cinnamon-sugar mixture, baked to golden perfection and topped with bright green frosting. Perfectly spooky with mini marshmallow ‘teeth’ and candy eyeballs, these festive rolls make a fun and delicious treat for Halloween celebrations.

Ingredients

Scale

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, plus 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 if 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, more if needed)
2 tablespoons Halloween sprinkles

For the Frosting:

1 cup powdered sugar
2 tablespoons milk
Green food coloring (3 to 4 drops, more for bright color)

For the Decoration:

24 mini marshmallows
Red food coloring (optional, for “blood”)
24 candy eyeballs
Additional Halloween sprinkles

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Instructions

Make the Cinnamon Dough: In the bowl of a stand mixer, whisk together yeast, 2 1/2 cups flour, and granulated sugar until combined. Add egg, warm milk, melted butter, maple extract, and orange food coloring. Using the dough hook, mix until well combined.
Knead the Dough: Add remaining 2 1/2 cups flour and knead with dough hook on medium-low speed for 5 minutes. Adjust the orange food coloring during kneading to achieve a very bright orange color, which will fade during baking.
First Rise: Grease a large bowl with 1 tablespoon room temperature butter. Shape dough into a ball, transfer to the greased bowl, cover with plastic wrap, and let rise at warm room temperature for 2 hours or until doubled in size.
Prepare Baking Pan and Dough: Preheat oven to 350°F (175°C). Grease a 9 x 13-inch baking pan with 1 tablespoon butter. Transfer risen dough to a floured surface and roll out into a 10 x 14-inch rectangle.
Make the Filling: In a medium bowl, stir together brown sugar, room temperature butter, cinnamon, and black food coloring until a wet sand-like texture and deep black color are achieved. Add more food coloring if needed.
Assemble Rolls: Spread the black filling evenly over the dough, leaving a 1/2-inch border. Sprinkle with Halloween sprinkles. Roll up the dough tightly from one long edge into a log.
Cut and Second Rise: Slice the rolled log into 12 even pieces using a sharp knife. Place the pieces cut-side up in the prepared pan. Cover with a clean kitchen towel and let rise 10 minutes.
Bake: Place the pan in the center rack of the preheated oven and bake for 23 minutes or until golden brown and cooked through.
Make Frosting: While rolls bake, whisk together powdered sugar, milk, and green food coloring in a small bowl until smooth and bright green.
Decorate: Remove rolls from oven and let them cool 5 minutes. Drizzle green frosting evenly over the rolls. Cut marshmallows in half lengthwise, then place 4 halves on each roll to simulate teeth. Optionally, add red food coloring to marshmallows for a blood effect. Add 2 candy eyeballs per roll and sprinkle with more Halloween sprinkles.

Notes

Ensure the orange dough color is bright before baking, as it fades in the oven.
Adjust black and green food coloring quantities to achieve vibrant colors.
You can substitute maple extract with vanilla extract if unavailable.
Allow the dough adequate rising time for best texture and flavor.
Mini marshmallow “teeth” add fun decoration but can be omitted if preferred.

Nutrition

Serving Size: 1 cinnamon roll
Calories: 330
Sugar: 20g
Sodium: 170mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 2g
Protein: 5g
Cholesterol: 40mg