There’s something magical in the air when October rolls in—pumpkins, crisp nights, ghost stories… and cinnamon rolls that look like they came straight out of a haunted house. These Spooky Cinnamon Rolls are a showstopper for Halloween: soft, swirly, cinnamony, with dramatic dark and orange colors, and they taste even better than they look. Perfect for brunches, parties, or a fun bake with kids. Inspired by a bold and festive Halloween twist, this version brings your spooky season table to life.
Why You’ll Love These
- They’re festive and fun: the contrast of black (or deep brown) and orange coloring makes them dramatic.
- They combine rich flavors—warm cinnamon, sweet glaze, buttery dough.
- They’re great for sharing (or hoarding for yourself).
- With a little prep, they’re totally doable.
Ingredients
Here’s what you’ll need:
- All-purpose flour
- Granulated sugar
- Brown sugar
- Instant yeast
- Salt
- Milk (warm)
- Butter (melted and some softened)
- Eggs
- Black cocoa powder (or dark food coloring / activated charcoal + regular cocoa, depending on what you have)
- Orange food coloring
- Ground cinnamon
- Powdered sugar (for glaze)
- Vanilla extract
Instructions
- Make the dough
- In a bowl, activate the yeast with warm milk and a pinch of sugar. Let it become foamy.
- Mix flour, salt, and sugars. Add eggs and melted butter. Knead until you have a smooth, elastic dough.
- Color the dough
- Divide dough into two portions. One gets colored with orange food coloring, the other is darkened using black cocoa powder or a mix of cocoa and black coloring.
- Let it rise
- Place each dough ball in a greased bowl, cover, and let rise until doubled in size (about 1 hour).
- Roll and layer
- Roll out the orange dough into a large rectangle. Do the same with the dark dough. Stack one on top of the other, pressing lightly to adhere.
- Spread filling
- Mix softened butter with brown sugar and cinnamon. Spread this mixture evenly over the layered dough.
- Roll up & cut
- Roll the dough from the long edge into a tight log. Slice into 1 to 1.5-inch rolls using a serrated knife or dental floss.
- Second rise
- Place rolls in a greased baking dish or muffin tin, cover loosely, and let rise for another 30–45 minutes.
- Bake
- Bake in a preheated oven at 350°F (175°C) for 20–25 minutes, or until the rolls are cooked through and lightly golden.
- Glaze
- Mix powdered sugar, vanilla extract, and a splash of milk to create a glaze. Drizzle over the warm rolls for a sweet finish.
Tips & Tricks
- Using black cocoa gives a deep color without the need for too much dye.
- Gel food coloring gives a bolder orange hue compared to liquid types.
- Let the glaze drip over the sides for a spooky, ghostly look.
- Don’t skip the second rise—this gives the rolls their signature fluffy texture.
Serving & Presentation
- Top with Halloween-themed sprinkles, candy eyeballs, or mini marshmallow ghosts.
- Serve warm with hot apple cider or pumpkin spice lattes.
- Wrap a few rolls in cellophane bags as spooky party favors.
Variations
- Swap the cinnamon filling for a pumpkin spice filling for extra autumn flavor.
- Make a cream cheese frosting instead of a glaze for a richer topping.
- Try shaping the rolls like pumpkins by tying with string before baking.
Final Thoughts
These Spooky Cinnamon Rolls are more than just another Halloween dessert—they’re a delicious celebration of the season. Their bold colors, rich aroma, and sweet swirls make them unforgettable. Whether you’re baking them for a spooky brunch, a classroom party, or just to enjoy on a cool fall morning, these rolls are sure to steal the show.
So roll up your sleeves, channel your inner baking witch, and get ready to cast a delicious cinnamon spell this Halloween!