Halloween Bloody Cinnamon Rolls are a spooky twist on a classic favorite, perfect for celebrating the season. These soft, fluffy rolls are filled with sweet cinnamon and sugar, then topped with a red, “bloody” glaze that looks like it could have come straight from a Halloween haunted house. They’re fun to make and even more fun to eat, with just the right mix of warm spices and a playful, eye-catching finish.
I love making these cinnamon rolls for Halloween morning because they bring a little extra excitement to the breakfast table. The red glaze reminds me of the fun costumes and decorations outside, and kids always get a kick out of getting their hands messy while enjoying the sticky sweetness. A little tip? Try adding some chopped nuts inside the rolls if you want a bit of crunch, or keep them plain for the classic soft bite.
These rolls are best served fresh and warm, right out of the oven, with a cup of hot chocolate or a simple glass of milk. They’re a great way to start a chilly October day, and they fill the kitchen with that cozy cinnamon scent that feels like a warm hug. Whether you’re sharing with friends or keeping them all to yourself, these Halloween Bloody Cinnamon Rolls are a delicious little treat that makes the holiday even more special.
Key Ingredients & Substitutions
Flour: All-purpose flour works great for these cinnamon rolls, giving them a soft, fluffy texture. If you want a healthier twist, try half whole wheat flour, but your rolls may be a little denser.
Yeast: Active dry yeast is used here. Instant yeast can be swapped for quicker rising—just add it to the dry ingredients directly and reduce the rising time slightly.
Red Food Coloring or Beet Juice: For that spooky blood-red color, red food coloring is the easiest way. If you prefer natural options, beet juice works well but can add a subtle earthy taste.
Jam: Raspberry or strawberry jam adds the “bloody” look and a sweet-tart flavor. You can swap with any red berry jam you like, such as cherry or cranberry.
Butter and Sugar: Butter adds richness while brown sugar in the filling boosts warmth and depth with its molasses flavor. You can use coconut oil instead of butter for a dairy-free option.
How Can You Make Soft, Fluffy Cinnamon Rolls with Perfect Rising?
Getting the dough to rise just right is key for soft cinnamon rolls that are light and airy. Here’s how I do it:
- Use warm milk (about 110°F). Too hot can kill the yeast; too cold won’t activate it.
- Proof your yeast by mixing it in warm milk with a pinch of sugar. It should get foamy in 5-10 minutes—this means it’s alive and kicking.
- Don’t rush the first rise—let the dough double in size in a warm, draft-free spot. I like to cover the bowl with a damp towel or plastic wrap.
- After rolling, give your sliced rolls a second rest to rise again. This makes them fluffy and soft.
- Avoid over-kneading; 6-8 minutes is perfect. The dough should feel smooth and elastic but still slightly tacky.
Following these steps helps your cinnamon rolls have that tender crumb and light lift, making every bite just right.
Equipment You’ll Need
- Mixing bowls – I use a large bowl to let the dough rise comfortably without spilling.
- Measuring cups and spoons – keeps everything accurate for perfect results.
- Rolling pin – helps spread the dough evenly into a nice rectangle.
- 9×13 inch baking pan – perfect for holding all the rolls as they bake and rise together.
- Silicone spatula or dough scraper – makes it easy to spread the filling evenly without mess.
- Pastry brush (optional) – to brush any milk or butter on the rolls for a shiny finish, if desired.
- Cooling rack (optional) – to keep the rolls from getting soggy if you plan to store leftovers.
Flavor Variations & Add-Ins
- Chocolate chips or chunks – sprinkle inside the cinnamon swirl for extra sweetness and richness.
- Nuts (like pecans or walnuts) – stir into the filling or sprinkle on top for crunch and flavor.
- Orange zest or extract – add in the filling for a fresh, citrus twist that pairs nicely with the cinnamon.
- Cream cheese frosting – top with it instead of glaze for a richer, tangy finish.
Halloween Bloody Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 3 ½ cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- 1 cup warm milk (about 110°F/43°C)
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 tsp salt
- 2 large eggs
For the Filling:
- 1 cup brown sugar, packed
- 3 tbsp ground cinnamon
- ⅓ cup unsalted butter, softened
- 2-3 tbsp red food coloring or beet juice (for natural color)
- ½ cup raspberry jam or strawberry jam (to mimic “bloody”)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk or cream
- ½ tsp vanilla extract
How Much Time Will You Need?
You’ll spend about 20 minutes preparing the dough and filling, plus 1 hour for the first rise. After shaping the rolls, let them rise again for about 30-45 minutes. Baking will take another 25-30 minutes, so plan on roughly 2.5 hours from start to finish. Most of this time involves waiting for the dough to rise, so you can relax or get other things done while your cinnamon rolls get fluffy and delicious.
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until it’s foamy. Add the sugar, melted butter, salt, eggs, and 2 cups of flour. Beat or stir until smooth. Gradually add the rest of the flour, half a cup at a time, until you have a soft, slightly sticky dough. Knead it on a floured surface for 6-8 minutes until smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour or until doubled in size.
2. Make the Filling:
In a bowl, mix the softened butter, brown sugar, cinnamon, and red food coloring or beet juice until well combined. Stir in the raspberry or strawberry jam to give your filling its “bloody” look and a nice fruity flavor.
3. Shape the Rolls:
Punch down the risen dough and roll it out on a floured surface into a 16×12 inch rectangle. Spread the red cinnamon filling evenly over the dough. Starting at the long edge, roll the dough tightly into a log. Slice it into 9 equal rolls. Place them in a greased 9×13 inch pan, cover, and let them rise again for 30-45 minutes until puffy.
4. Bake and Glaze:
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, until golden brown and cooked through. While they bake, mix powdered sugar, milk or cream, and vanilla extract until smooth to make the glaze. Drizzle the glaze over the warm rolls, letting some of the red filling drip for a spooky “bloody” effect. Serve warm and enjoy your Halloween treat!
Can I Use Frozen Dough for This Recipe?
Yes, you can prepare the dough ahead of time and freeze it before shaping the rolls. When ready, thaw overnight in the fridge, then let it come to room temperature and rise before rolling and baking.
What Can I Substitute for Red Food Coloring?
Beet juice is a great natural alternative that provides a vibrant red color. You can also try pomegranate juice or use red berry jams alone for color, but the hue may be less intense.
How Should I Store Leftover Cinnamon Rolls?
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave or oven to enjoy them warm again.
Can I Make These Gluten-Free?
Yes, but you’ll want to use a gluten-free all-purpose flour blend designed for baking. Note that the texture might be a bit different, and you may need to adjust liquids slightly for the dough to come together.