Looking for a fun Halloween breakfast idea? Try my Halloween cinnamon rolls for a spooky morning treat!
If I’m being honest, Halloween is not my favorite holiday. That said, I will not miss an opportunity to make a fun treat when it’s tied to a holiday. I think it’s in my genetics, because my mom is the same way. This year, Halloween is low key at our house (you won’t see us in a tequila shot couples costume), but I did want to get in the spooky spirit just a little bit. I thought putting a festive twist on cinnamon rolls for a Halloween breakfast would be fun.
Let me tell you, they did not disappoint! Admittedly, the color was a little off-putting at first, but I think this is a fun way to celebrate, especially with kids, and the colorful sprinkles on the top real take it home for me.
Halloween Cinnamon Rolls
If you’re like me and looking for a tiny way to celebrate this year (or maybe just want something your family will think is fun during the month of October), these spooky breakfast rolls are for you…and your family or neighbors. Because honestly, they make a ton! Though, they do keep nicely in the refrigerator for a couple days.
To make these Halloween cinnamon rolls at home, you will need:
For the rolls:
1/4 cup warm water
1 tbsp active dry yeast
1 cup warm milk (I used coconut milk, but you can use regular milk!)
1/2 cup canola oil
1 tsp salt
1/2 cup granulated sugar, plus 1 tsp to activate yeast
4-5 cups flour
For the cinnamon roll filling:
6 tbsp butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 tsp cinnamon
1 tsp Autumn Harvest
For the icing:
6 tbsp cream cheese
2 tbsp butter, softened
1/4 cup powdered sugar
1. In a small bowl (not metal), add the warm water, yeast, and 1 tsp granulated sugar. Whisk lightly to activate yeast, making sure all ingredients are dissolved. Set aside.
2. In a large bowl, combine milk, oil, 1/2 cup granulated sugar, salt, vanilla, and orange food coloring. For the food coloring gels a little bit goes a long way! I use a toothpick to dig a tiny bit out at a time.
3. Mix in one cup of flour.
4. Mix in both eggs.
5. Stir in yeast mixture. Important not to over-mix – I recommend folding in by hand.
6. Add in the remaining flour one cup at a time until dough becomes soft, but not sticky. Knead gently on the countertop until pliable and smooth.
7. Put the dough in a greased bowl, cover, and put in a warm place (I used my microwave) to rise for an hour.
8. While dough is rising, mix together filling ingredients. Be careful with the black food coloring gel – it’s a little messy!
9. Once dough has risen, punch down, and roll into a rectangle shape.
10. Spread black filling mixture on top.
12. Starting on the side, roll it up!
13. Using a very sharp knife, cut the long roll directly in the center.
14. Cut each half of the roll in half, then in half again, and again. This is a simple way to ensure all rolls are similar in size. You should have around 18 rolls total, 1 inch thick. This isn’t a science and they don’t have to be perfect!
15. Place the rolls in greased pans.
16. Cover in plastic wrap and put in the refrigerator for a second overnight rise.
17. In the morning, bake at 400 degrees for 10-15 minutes.
18. While the rolls are baking, mix together the icing.
19. Ice the rolls fresh out of the oven, so it “melts” evenly. I’ll warn you that the black filling will quickly envelope your icing, so it’s best to use a spoon to add a dollop instead of trying to spread it with a knife or spatula.
20. Add sprinkles and enjoy!