Cinnamon rolls are a year-round favorite—but with a festive twist, they become the perfect centerpiece for a Halloween breakfast or fall-themed brunch. These homemade cinnamon rolls are soft, pillowy, and packed with a rich chocolate-cinnamon filling. With bright orange dough and a drizzle of creamy vanilla icing, they’re as eye-catching as they are delicious.
Perfect for kids and adults alike, this recipe brings a playful, spooky flair to a beloved classic. And don’t worry—no advanced baking skills required! Whether you’re celebrating Halloween morning or just craving a seasonal treat, these rolls will quickly become your new fall tradition.
Table of Contents
Why You’ll Love This Recipe
- 🎃 Bold color + fun Halloween vibes
- 🍫 Decadent chocolate-cinnamon filling
- 🧁 Easy vanilla icing drizzle
- 👩🍳 Beginner-friendly dough process
- 🧡 Loved by kids and adults alike!
- 🕸️ Great make-ahead option for Halloween brunches or class parties
- A seasonal twist on classic pumpkin cinnamon rolls or chocolate swirl buns
Ingredients
🥣 For the Dough
- 1 cup whole milk
- ¼ cup vegetable oil
- 6 tbsp granulated sugar
- 2 ¼ tsp active dry yeast (1 packet)
- 2 ¾ cups all-purpose flour
- 1 tsp salt
- Orange food coloring
- Halloween sprinkles (optional but fun!)
🍫 Chocolate Cinnamon Filling
- 6 tbsp unsalted butter, softened
- ¾ cup dark brown sugar
- 3 tbsp black cocoa powder (or regular cocoa powder)
- 3 tsp ground cinnamon
- ½ tsp salt
- 2 tsp vanilla extract
- ½ cup dark chocolate chips (optional but recommended)
🍥 Vanilla Icing
- 1 ½ cups powdered sugar
- 3 tbsp milk
- 1 tsp vanilla extract
Instructions
- Warm milk mixture: In a saucepan, heat the milk, oil, and sugar over medium heat until hot but not boiling (170–180°F). Transfer to a large mixing bowl or stand mixer. Let cool to 110°F.
- Add yeast: Sprinkle yeast over the cooled milk mixture and let sit for 5–7 minutes until slightly frothy.
- Mix dough: Add flour and salt, mix on low. Switch to dough hook (or knead by hand). Add orange food coloring and knead until smooth (about 6–8 mins).
- First rise: Transfer to a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
- Prepare filling: Combine butter, brown sugar, cocoa, cinnamon, salt, and vanilla in a bowl. Mix into a thick paste.
- Roll and fill: Punch down dough and roll into a 12×16 inch rectangle. Spread filling evenly. Sprinkle chocolate chips.
- Form rolls: Roll into a log and slice into 12 even pieces. Place in a greased 9×13 baking dish.
- Second rise: Cover with a towel and let rise for 45 minutes.
- Bake: Preheat oven to 350°F. Bake uncovered for 20–22 minutes until golden and cooked through.
- Ice and decorate: Mix icing ingredients. Drizzle over slightly cooled rolls. Add Halloween sprinkles.
Recipe Details
- Prep Time: 30 minutes
- Rise Time: 1 hour 45 minutes
- Bake Time: 22 minutes
- Total Time: ~2 hours 30 minutes
- Servings: 12 rolls
Nutrition Facts (approximate, per roll)
- Calories: 310
- Fat: 12g
- Sugar: 25g
- Carbohydrates: 45g
- Protein: 4g
- Fiber: 2g
Tips & Variations
- Make ahead: Prepare the dough and rolls the night before. Let them rise in the fridge, then bake fresh in the morning.
- Natural coloring: Use carrot powder or turmeric for a more natural orange hue.
- Cocoa swap: No black cocoa? Use dark or Dutch-process cocoa.
- No mixer? Knead dough by hand for about 10 minutes.
- Skip chocolate: Prefer classic? Leave out the cocoa and chocolate chips.
Halloween Cinnamon Rolls
Equipment
- Mixing bowls
- – Stand mixer or wooden spoon
- Rolling Pin
- – 9×13 pan
- – Knife or dental floss
Ingredients
- **Dough**
- – 1 cup whole milk
- – ¼ cup vegetable oil
- – 6 tbsp sugar
- – 2 ¼ tsp yeast
- – 2 ¾ cups flour
- – 1 tsp salt
- – Orange food coloring
- – Halloween sprinkles optional
- **Chocolate Cinnamon Filling**
- – 6 tbsp butter
- – ¾ cup dark brown sugar
- – 3 tbsp black cocoa
- – 3 tsp cinnamon
- – ½ tsp salt
- – 2 tsp vanilla extract
- – ½ cup dark chocolate chips optional
- **Icing**
- – 1 ½ cups powdered sugar
- – 3 tbsp milk
- – 1 tsp vanilla extract
Instructions
- Heat milk, oil, and sugar until hot (170–180°F). Cool to 110°F.
- Add yeast and let sit for 5 minutes.
- Mix in flour and salt. Add food coloring. Knead until smooth.
- Let dough rise for 1 hour in a warm spot.
- Mix filling ingredients (except chips) into a thick paste.
- Roll dough to 12×16” rectangle. Spread filling. Add chips.
- Roll into a log and slice into 12. Place in greased pan.
- Let rise 45 minutes. Preheat oven to 350°F.
- Bake 20–22 minutes. Cool 5 minutes.
- Drizzle icing. Add sprinkles. Serve warm.
Notes
– Cocoa: Use dark cocoa for color and flavor boost.
FAQs
Can I freeze cinnamon rolls before baking?
Yes! After shaping, freeze the unbaked rolls. Thaw overnight, let rise, then bake as usual.
Do I have to use orange coloring?
Not at all! It’s festive, but totally optional. You can go au naturel or use a different color.
Can I reheat leftovers?
Absolutely. Microwave individual rolls for 15–20 seconds for that fresh-from-the-oven softness.
Conclusion
These festive cinnamon rolls are a celebration of fall flavors, fun colors, and gooey chocolate goodness. Whether you’re hosting a Halloween brunch or just baking something cozy for a cool weekend morning, this recipe will satisfy your sweet tooth and impress your guests.