Unleash your inner monster with these spooky Halloween Cinnamon Rolls! Get into the spirit of the season with this fun and festive twist on a classic treat. Packed with cinnamon-sugar goodness and topped with creepy crawly decorations, these rolls are perfect for Halloween parties or a fun family activity.

Halloween is my favorite holiday and this festive halloween cinnamon bun recipe is one that I've perfected and tested over ten times. This recipe takes a traditional cinnamon roll recipe and gives them a spooky season facelift with a few adjustments. This cinnamon roll recipe is delicious every single time and has quickly become a family tradition at my house.

Why you'll love Halloween cinnamon rolls

Festive and Fun: They add a spooky and playful touch to Halloween parties and gatherings.
Easy to Make: The recipe is relatively simple, making it a great option for bakers of all levels.
Creative Outlet: You can decorate your cinnamon rolls however you like with coloring your cream cheese frosting and use your favorite halloween sprinkles.
Delicious: The classic combination of cinnamon, sugar, and buttery dough is irresistible.
Kid-Friendly: They're a fun and engaging activity for kids to help with and decorate.
Instagrammable: The adorable and spooky designs make for perfect photo opportunities.

These factors combine to make Halloween sticky buns a popular and enjoyable treat for all ages.

Ingredients need to make these spooky season cinnamon rolls

All-purpose flour
Granulated sugar
Activated edible charcoal
Salt
Whole milk
Unsalted butter
Vanilla Extract
Instant yeast
Large egg
Brown Sugar
Cinnamon
Cream cheese
Neon green food coloring
Vanilla extract

Instructions for making this Halloween cinnamon buns

Whisk the flour, activated charcoal, sugar, and salt together in a large bowl. Set aside.
Combine the milk and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter has melted and the mixture is warm to the touch (about 110°F). Whisk in the yeast until it has dissolved. Pour mixture into the dry ingredients, vanilla extract, add the egg and stir with a sturdy rubber spatula or wooden spoon OR use a stand mixer with a paddle attachment on medium speed. Mix until a soft dough forms.

Transfer dough to a lightly floured surface. Using floured hands, knead the dough for 3-5 minutes. You should have a smooth ball of dough. If the dough is super soft or sticky, you can add a little more flour. Place in a lightly greased bowl (I use unsalted butter), cover loosely, and let the dough rest for about 20 minutes as you get the filling ingredients ready.

After 20 minutes, roll the dough out in a 14×8-inch rectangle. In a medium sized bowl, combine the sugar, butter and cinnamon.. Evenly spread out the cinnamon sugar butter all over the dough. Roll up the dough to make a 14-inch log. Cut into 8 even rolls and arrange in a lightly greased 9 inch pie dish.

Cover the pan with a clean kitchen towel. Allow the rolls to rise in a relatively warm environment for 90 minutes or until double in size.

After the rolls have doubled in size, preheat the oven to 375°F. loosely tent the pan with aluminum foil and bake for 15 minutes. Remove the aluminum foil and bake uncovered for another 15 minutes. If you want to be precise about their doneness, their internal temperature taken with an instant read thermometer should be around 195 when done. Remove pan from the oven and allow to cool while you make the icing.

In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until smooth and creamy. Add the butter, desired food coloring and beat until smooth and combined, then beat in the confectioners’ sugar and vanilla until combined. Using a spatula, spread the icing over the warm rolls then sprinkle with halloween sprinkles. Serve immediately.
Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Top tips for making the best cinnamon rolls

Creating perfect cinnamon rolls requires a balance of technique and ingredients. Here are some essential tips:

Perfect Filling: The key to amazing cinnamon rolls is a generous filling of cinnamon and brown sugar. Don't be shy!
Use your sharpest knife to cut the rolls, so they don’t squish down.
Gentle Rolling: Roll out the dough evenly and tightly to prevent the filling from oozing out.
Let the rolls rise in a warm, draft-free environment. Here’s my favorite trick: Cover your shaped rolls and place them by a window facing the sun.
Don’t add more flour than you need. You can add a little more flour to bring the dough into a knead-able consistency, but adding too much will give you dense, dry rolls.
Proper Rising: Allow ample time for the dough to rise twice. A well-risen dough equals fluffy rolls.
Don’t kill the yeast. If your butter/milk mixture is too hot, it will kill the yeast. Keep the temperature warm to the touch, around 100–110°F

Substitutions and Variations for these Halloween treats

Want plain cinnamon rolls? Simply omit the charcoal and green gel food coloring from the recipe.

Don't have edible activated charcoal? Use black gel food coloring instead.

Filling Alternatives:

Pumpkin Spice: Swap out traditional cinnamon for a pumpkin spice blend for a seasonal twist.
Apple Cinnamon: Combine cinnamon with diced apples for a fruity filling.

Frosting Ideas:

Chocolate Ganache: Drizzle rich chocolate ganache over the cinnamon rolls for a decadent finish.
Spiced Caramel: Create a caramel sauce with a hint of cinnamon or pumpkin spice for a warm and cozy flavor.

Decoration Ideas:

Candy Decorations: Use candy eyes, gummy worms, or other Halloween candy to decorate the cinnamon rolls.
Don't like the color green: Opt instead for orange, purple or even white frosting.

By experimenting with different fillings, frostings, and decorations, you can create unique and delicious Halloween cinnamon bun that will impress your guests.

Top tip when using activated charcoal

Activated charcoal reduces absorption of drugs and other chemicals in the stomach and intestines. Taking activated charcoal along with medications taken by mouth can decrease how much medicine the body absorbs. This can decrease the effects of your medication. For more information, read here.

Storage for these halloween themed cinnamon rolls

To maintain the freshness and deliciousness of your cinnamon danish, follow these guidelines:

Short-Term Storage:

Airtight Container: Store cinnamon rolls in an airtight container at room temperature for up to 2-3 days.

Longer-Term Storage:

Refrigerator: For extended freshness, store cinnamon rolls in an airtight container in the refrigerator for up to a week.
Freezing: To freeze, wrap individual cinnamon rolls tightly in plastic wrap, then place in an airtight freezer-safe container. They can last for up to 2-3 months.

Important Tips:

Avoid Moisture: Excessive moisture can make the cinnamon rolls soggy.
Reheating: To reheat, warm in a low-temperature oven or microwave.

By following these tips, you can enjoy your cinnamon rolls for days or even weeks!

Check out these other Halloween recipes

Print Recipe

Halloween Cinnamon Rolls

Spookify your breakfast with these delicious Halloween Cinnamon Rolls! Featuring black charcoal dough and festive frosting, these treats are perfect for a fun, frightful morning.

Prep Time2

Cook Time30

Total Time2 30

Course: Dessert

Cuisine: American

Servings: 8

Calories: 377kcal

Author: Cari

Ingredients

Dough

2 ¾ cups all-purpose flour
¼ cup granulated sugar
2 tablespoons edible activated charcoal
½ teaspoon salt
¾ cup whole milk
1 teaspoon vanilla extract
3 Tablespoons unsalted butter
2¼ teaspoons instant yeast 1 standard packet
1 large egg at room temperature

Filling

½ cup unsalted butter room temperature
⅓ cup packed light brown sugar
1 Tablespoon ground cinnamon

Cream Cheese Icing

6 ounces full-fat block cream cheese softened to room temperature
3 Tablespoons unsalted butter softened to room temperature
Neon green gel food coloring
⅔ cup Powdered sugar
1 teaspoon pure vanilla extract
2 tablespoons Halloween sprinkles

Instructions

Make the dough:

Whisk the flour, activated charcoal, sugar, and salt together in a large bowl. Set aside.
Combine the milk and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter has melted and the mixture is warm to the touch (about 110°F). Whisk in the yeast until it has dissolved. Pour mixture into the dry ingredients, vanilla extract, add the egg and stir with a sturdy rubber spatula or wooden spoon OR use a stand mixer with a paddle attachment on medium speed. Mix until a soft dough forms.
Transfer dough to a lightly floured surface. Using floured hands, knead the dough for 4 minutes. You should have a smooth ball of dough. If the dough is super soft or sticky, you can add a little more flour. Place in a lightly greased bowl (I use unsalted butter), cover loosely, and let the dough rest for about 20 minutes as you get the filling ingredients ready.

Fill the rolls:

After 20 minutes, roll the dough out in a 14×8-inch rectangle. In a medium sized bowl, combine the sugar, butter and cinnamon. Evenly spread out the cinnamon sugar butter all over the dough. Roll up the dough to make a 14-inch log. Cut into 7-8 even rolls and arrange in a lightly greased 9 inch pie dish.
Cover the pan with a clean kitchen towel. Allow the rolls to rise in a relatively warm environment for 90 minutes or until double in size.

Bake the rolls:

After the rolls have doubled in size, preheat the oven to 375°F. loosely tent the pan with aluminum foil and bake for 15 minutes. Remove the aluminum foil and bake uncovered for another 15 minutes. To ensure the rolls doneness, their internal temperature taken with an instant read thermometer should be around 195 when done. Remove pan from the oven and allow to cool while you make the icing.

Make the icing:

In a medium bowl using a handheld mixer with the whisk attachment, beat the cream cheese on high speed until smooth and creamy. Add the butter, desired food coloring and beat until smooth and combined, then beat in the confectioners’ sugar and vanilla until combined. Using a spatula, spread the icing over the warm rolls then sprinkle with halloween sprinkles. Serve immediately.
Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Notes

Top tips for making the best cinnamon rolls

Creating perfect cinnamon rolls requires a balance of technique and ingredients. Here are some essential tips:

- Perfect Filling: The key to amazing cinnamon rolls is a generous filling of cinnamon and brown sugar. Don't be shy!

- Use your sharpest knife to cut the rolls, so they don’t squish down.

- Gentle Rolling: Roll out the dough evenly and tightly to prevent the filling from oozing out.

- Let the rolls rise in a warm, draft-free environment. Here’s my favorite trick: Cover your shaped rolls and place them by a window facing the sun.

- Don’t add more flour than you need. You can add a little more flour to bring the dough into a knead-able consistency, but adding too much will give you dense, dry rolls.

- Proper Rising: Allow ample time for the dough to rise twice. A well-risen dough equals fluffy rolls.

- Don’t kill the yeast. If your butter/milk mixture is too hot, it will kill the yeast. Keep the temperature warm to the touch, around 100–110°F