Cinnamon rolls are a year-round favorite, but these Halloween Cinnamon Rolls take your spooky season to the next level. With a swirl of rich chocolate cinnamon filling, vibrant orange dough, and festive Halloween sprinkles, they’re the ultimate breakfast—or dessert—for October.
Homemade cinnamon rolls may sound intimidating, but with this step-by-step recipe, even first-time bakers can whip up these gooey, bakery-style treats with ease. Whether you’re hosting a Halloween brunch, treating your kids to a themed breakfast, or simply craving something cinnamon-sweet and cozy, this recipe has all the right tricks and treats.
Table of Contents
❤️ Why You’ll Love This Recipe
- Fun & festive for Halloween – The bold orange dough and dark chocolate swirl make them eye-catching on any spooky table.
- Deliciously gooey – Fluffy rolls with a soft center, sweet cinnamon chocolate filling, and a generous drizzle of icing.
- Kid- and adult-approved – Sweet enough for children, but rich and flavorful for grown-ups too.
- Make-ahead friendly – Prep them the night before and bake fresh on Halloween morning!
- No scary ingredients – Simple pantry staples come together in a magical way.
Looking for more themed bakes? Don’t miss our Pumpkin Coffee Cake and Candy Corn Simple Syrup.
🗒 Ingredients
For the Dough
- 1 cup whole milk
- ¼ cup vegetable oil
- 6 tbsp granulated sugar
- 1 packet (2¼ tsp) active dry yeast
- 2¾ cups all-purpose flour
- 1 tsp salt
- Orange food coloring (gel or liquid)
- Halloween sprinkles (optional but fun!)
For the Chocolate Cinnamon Filling
- 6 tbsp unsalted butter, softened
- ¾ cup dark brown sugar
- 3 tbsp black cocoa powder (or regular cocoa)
- 3 tsp ground cinnamon
- ½ tsp salt
- 2 tsp vanilla extract
- ½ cup dark chocolate chips (optional but recommended)
For the Vanilla Icing
- 1½ cups confectioners’ sugar
- 3 tbsp milk
- 1 tsp vanilla extract
👻 Instructions
- Make the Dough
- Heat milk, oil, and sugar in a saucepan until hot but not boiling (170–180°F).
- Pour into a stand mixer bowl and let cool to about 110°F.
- Sprinkle yeast on top, let sit 5 mins until foamy.
- Add flour and salt. Mix on low with paddle until just combined.
- Switch to dough hook, add orange food coloring, and knead 6–8 mins until smooth.
- Transfer dough to a greased bowl, cover, and let rise 1 hour or until doubled.
- Prepare the Filling
- In a bowl, mix butter, brown sugar, cocoa powder, cinnamon, salt, and vanilla.
- Stir until smooth. Set aside.
- Roll and Fill the Dough
- Once risen, punch down dough and roll into a 12×16-inch rectangle.
- Spread chocolate filling evenly across the dough.
- Sprinkle chocolate chips over filling if using.
- Shape the Rolls
- Roll dough tightly lengthwise into a log.
- Slice into 12 equal pieces (about 1¼ inch thick) using floss or a sharp knife.
- Arrange rolls in a greased 9×13 or 9×16 pan.
- Second Rise & Bake
- Cover pan with a towel and let rise 45 minutes.
- Preheat oven to 350°F while rolls rise.
- Bake for 20–22 minutes or until rolls are cooked through.
- Let cool 5 minutes before icing.
- Make the Icing
- Whisk confectioners’ sugar, milk, and vanilla until smooth.
- Drizzle generously over warm cinnamon rolls.
- Top with Halloween sprinkles for extra flair.
⏲ Recipe Details
- Prep Time: 1 hour 30 minutes (including rise time)
- Cook Time: 22 minutes
- Total Time: ~2 hours
- Servings: 12 cinnamon rolls
💡 Tips & Variations
- Black Cocoa = Bold Flavor – For the deepest color and rich flavor, use black cocoa like King Arthur’s.
- No food coloring? Use carrot powder or turmeric + beet juice for natural orange tones.
- Skip the chocolate? You can make a classic cinnamon filling without cocoa.
- Slice evenly – Use dental floss for clean cuts without squishing the rolls.
- Want ooey-gooey? Don’t skimp on the icing—or the chocolate chips.
❄️ Make Ahead Options
- Overnight Rise: After forming rolls and placing in pan, cover with plastic wrap and refrigerate overnight. Let come to room temp in the morning and bake.
- Advance Dough Prep: After first rise, refrigerate dough for up to 3 days. Roll, fill, and bake when ready.
- Freeze & Bake Later: Freeze rolls (unbaked or baked) in a well-sealed container. Thaw overnight in the fridge, bring to room temp, and bake or reheat.
Halloween Cinnamon Rolls
Ingredients
Equipment
Method
- Heat milk, oil, and sugar to 170–180°F. Cool to 110°F.
- Add yeast. Let sit 5 minutes.
- Add flour and salt. Mix. Add food coloring. Knead 6–8 mins.
- Let dough rise 1 hour until doubled.
- Mix filling ingredients.
- Roll dough into 12×16 rectangle. Spread filling. Add chips.
- Roll up and slice into 12 pieces. Place in greased 9×13 pan.
- Let rise 45 mins. Preheat oven to 350°F.
- Bake 20–22 mins. Cool 5 mins.
- Mix icing. Drizzle over rolls. Top with sprinkles.
Notes
– Black cocoa gives dramatic color and rich taste.
– Use floss to slice clean rolls.
❓ FAQs
Can I use instant yeast instead of active dry?
Yes! Just skip the proofing step and mix it directly with the flour.
Can I make these without a stand mixer?
Absolutely. Knead by hand for about 10 minutes until the dough is smooth and elastic.
What if I don’t have black cocoa?
Use Dutch-process cocoa or regular cocoa, but the color and flavor will be lighter.
Are these cinnamon rolls super sweet?
They’re sweet like a dessert roll, but not overpowering—perfectly balanced by the dark cocoa.
🎉 Conclusion
These Halloween Cinnamon Rolls are a celebration of everything fun and flavorful about fall. Soft, festive, and filled with rich chocolate cinnamon goodness, they’re guaranteed to be a hit at your next spooky brunch, party, or cozy morning at home. Plus, they’re easier to make than you think—no tricks, just treats!