Halloween Bloody Cinnamon Rolls are a fun and festive twist on a classic breakfast treat. These soft, fluffy cinnamon rolls are filled with gooey cinnamon sugar and topped with a sweet, red “bloody” glaze that adds a spooky splash of color perfect for Halloween morning or a party. The mix of warm cinnamon and sweet icing gets everyone excited to dig in.
I love making these rolls with my kids because the “bloody” glaze is just red frosting made with a little food coloring, which makes it playful and not scary at all. It’s a great way to get creative in the kitchen, and the aroma of cinnamon filling the house always makes me smile. Plus, pulling apart those warm cinnamon rolls fresh from the oven is one of my favorite cozy moments.
These cinnamon rolls are perfect served fresh and warm, right after you drizzle on the bright red glaze. I like to enjoy them with a cup of hot chocolate or cider, making a perfect start to any Halloween day. They’re a sweet surprise for anyone who loves a bit of fun with their breakfast and are sure to be a hit with kids and adults alike.
Key Ingredients & Substitutions
Yeast: Active dry yeast helps the dough rise nice and fluffy. If you can’t find it, instant yeast works too but add it directly to the flour without proofing.
Milk: Warm milk activates the yeast. You can use any milk you like—dairy or plant-based—just keep it warm, not hot.
Butter: Butter adds richness and softness to the dough and filling. For a dairy-free option, substitute with coconut oil or margarine.
Cinnamon Sugar Filling: Brown sugar combined with cinnamon gives a classic sweet and spicy flavor. You can adjust cinnamon amount based on taste.
Red Food Coloring: Gel colors create a vibrant “bloody” effect with less product. Natural beet juice can be a substitute for a more natural color.
Cream Cheese Glaze: This glaze adds creaminess and balances the sweet cinnamon. If you prefer, you can skip it or use a vanilla glaze instead.
How Do I Make the Dough Light and Fluffy Every Time?
The key is activating your yeast properly and kneading well. Here’s my simple approach:
- Warm your milk to around 110°F (not too hot or it kills the yeast). Sprinkle yeast on top and wait till it’s bubbly (5-10 mins).
- Mix ingredients well and add flour gradually; too much flour can make dough stiff.
- Knead the dough for 8-10 mins until smooth and elastic. This develops gluten for a soft texture.
- Let the dough rise covered in a warm spot until doubled (about 1-1.5 hours). Patience here pays off!
Following these steps leads to soft rolls that pull apart easily—perfect for your Halloween treat.
Equipment You’ll Need
- Mixing bowls – I use a couple to proof the yeast and mix ingredients easily.
- Measuring cups and spoons – help measure liquids, sugar, and spices accurately.
- Stand mixer with a dough hook (optional) – makes kneading easier and less messy.
- Rolling pin – helps flatten the dough evenly into a rectangle.
- Baking dish or pan – a 9×13-inch pan works well for baking the rolls.
- Cooling rack – for letting the rolls cool slightly before glazing, keeping the tops from getting soggy.
Flavor Variations & Add-Ins
- Chocolate chips or chunks – sprinkle inside or on top of the cinnamon filling for a sweet surprise.
- Nuts (walnuts or pecans) – add crunch and nuttiness to your cinnamon swirls.
- Apple slices or dried fruit – fold into the filling for a fruity twist.
- Maple or caramel glaze – try swapping the cream cheese topping for a caramel drizzle for a different flavor profile.
Halloween Bloody Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 cup warm milk (110°F / 43°C)
- ½ cup granulated sugar
- ⅓ cup unsalted butter, melted
- 1 teaspoon salt
- 2 large eggs
- 4 cups all-purpose flour
For the Cinnamon Filling:
- 1 cup brown sugar, packed
- 3 tablespoons ground cinnamon
- ⅓ cup unsalted butter, softened
For the “Bloody” Filling/Topping:
- ¼ cup powdered sugar
- Red food coloring (gel or liquid)
- Optional: a few drops of water or milk to thin the glaze
For the Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
- 2-3 tablespoons milk or cream
How Much Time Will You Need?
This recipe takes about 25 minutes of hands-on prep and kneading, plus 1 to 1 ½ hours for the first dough rise. Then, allow 30-45 minutes for the rolls to rise again after shaping before baking for 25-30 minutes. Overall, plan for about 2 ½ to 3 hours from start to finish including rising and baking time.
Step-by-Step Instructions:
1. Prepare the Dough:
Sprinkle the yeast over warm milk in a small bowl. Let it rest for 5-10 minutes until it becomes frothy. In a large bowl, mix sugar, melted butter, salt, and eggs. Add the yeast mixture and stir well. Gradually add the flour, about a cup at a time, mixing until a soft dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 to 1 ½ hours until doubled in size.
2. Make the Cinnamon Filling and Shape Rolls:
Mix the brown sugar and cinnamon in a small bowl. Roll out the dough to a 16×12 inch rectangle on a floured surface. Spread softened butter evenly on the dough, then sprinkle the cinnamon sugar filling over it. Roll the dough tightly from one long edge into a log. Cut the roll into 9-12 slices and place them with a little space in a greased baking pan. Cover loosely and let rise for another 30-45 minutes.
3. Bake and Add Glazes:
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown. While baking, prepare the red “bloody” glaze by mixing powdered sugar and red food coloring with a few drops of water or milk until thick but pourable. For the cream cheese glaze, beat cream cheese and butter until smooth, then gradually add powdered sugar, vanilla, and milk until drizzly. Once the rolls are warm from the oven, first drizzle the cream cheese glaze generously over them, then spoon or splatter the red glaze on top to create a fun, spooky “bloody” effect. Serve warm and enjoy!
Can I Use Frozen Dough for These Cinnamon Rolls?
Yes! You can prepare the dough ahead, freeze the shaped rolls before the second rise, then thaw them in the fridge overnight and let them rise at room temperature before baking. This makes for a great make-ahead option.
What Can I Use Instead of Red Food Coloring?
If you prefer a natural option, beet juice or pomegranate juice works well to create that spooky red glaze. Just strain and reduce the juice to intensify the color before mixing with powdered sugar.
How Should I Store Leftover Cinnamon Rolls?
Store them in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Reheat gently in the microwave or oven before serving to restore softness.
Can I Make These Cinnamon Rolls Vegan?
Absolutely! Substitute the butter with vegan margarine, use plant-based milk, and replace eggs with flax eggs or applesauce. Use dairy-free cream cheese for the glaze as well.