Name: Halloween Cinnamon Roll Recipe
Prep time: 45 min
Cook time: 23 min
Total time: 3 h 18 min
Cuisine: American
Ingredients: 1 packet active dry yeast (1/4 ounce); 5 cups all-purpose flour divided, plus extra for rolling out dough; 1/2 cup granulated sugar (8 tablespoons); 1 large egg at room temperature; 1 1/3 cups warm milk; 5 tablespoons melted unsalted butter plus 2 tablespoons room temperature unsalted butter for greasing bowl and pan; 1 teaspoon maple extract; Orange food coloring (at least 4-5 drops, plus more if needed); 1 cup light brown sugar; 1/2 cup room temperature unsalted butter; 2 tablespoons cinnamon; Black food coloring (at least 5 drops, plus more if needed); 2 tablespoons Halloween sprinkles; 1 cup powdered sugar; 2 tablespoons milk; Green food coloring (3-4 drops, plus more if needed); 24 mini marshmallows (cut in half lengthwise); Red food coloring (optional for “blood” effect); 24 candy eyeballs; Halloween sprinkles (extra for topping)

Jump to Recipe· 4.5 from 37 reviews

If you’re looking to make your Halloween celebrations extra special this year, you’ve got to try this Halloween Cinnamon Roll Recipe. These are not your average cinnamon rolls—they’re festive, fun, and packed with spice and color that’ll wow guests and kids alike. I’ve made these a few times now, and every single time, the bright orange dough swirling with black cinnamon filling steals the show. Stick with me, and I’ll walk you through every step so your rolls come out soft, perfectly sweet, and irresistibly spooky.

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Why This Recipe Works

Vibrant Colors: The orange dough and black cinnamon filling create an eye-catching look that holds up in the oven.
Soft, Fluffy Texture: The yeast dough proofed just right yields cozy, pillowy rolls every time.
Balanced Sweetness: The brown sugar-cinnamon filling with a hint of maple extract brings warmth without overpowering.
Playful Decoration: The green frosting, marshmallow “teeth,” and candy eyeballs add the perfect creepy-cute Halloween pop.

The image shows a batch of colorful rolls arranged in a grid with three rows and four columns. Each roll has a swirl pattern with three layers: a bright orange outer layer, a dark black middle layer, and specks of green throughout, giving a marbled look. On top of each roll, there are two small white candy eyes near the center, with little orange sticks below acting as noses, and five white mini marshmallows arranged in a smile with red marks resembling droplets or paint on them. The rolls are sprinkled with tiny colorful round and stick-shaped sprinkles scattered over the surface. The whole scene is set against a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Every ingredient in this Halloween Cinnamon Roll Recipe works hand-in-hand to create those soft, sweet, and delightfully spooky rolls. I find that using real maple extract and warm milk really levels up the flavors, while the food coloring is key for that vibrant, spit-your-coffee-out surprise.

Active Dry Yeast: It’s essential for that fluffy, risen dough and amazing texture.
All-Purpose Flour: The backbone of the dough, giving structure and tenderness when used properly.
Granulated Sugar: Helps feed the yeast and adds sweetness to the dough.
Large Egg: Adds richness and helps bind ingredients.
Warm Milk: Activates the yeast and creates a tender crumb; make sure it’s warm but not hot!
Melted Unsalted Butter: Adds moisture and richness without overpowering the cinnamon flavors.
Maple Extract: Provides a subtle depth and fall-inspired warmth.
Orange Food Coloring: This is the secret to those bright, festive rolls—you want the color to be *really* vibrant before baking.
Light Brown Sugar: For the filling’s deep, caramel-like sweetness.
Unsalted Butter (Room Temperature): Makes the filling creamy and spreadable.
Cinnamon: The classic spice that brings everything together.
Black Food Coloring: Create a rich and spooky black filling—don’t skimp!
Halloween Sprinkles: Just a fun little festive touch folded into the filling and final decoration.
Powdered Sugar: For that silky-smooth frosting that balances the cinnamon punch.
Milk: Adjusts the frosting consistency so it’s perfect for drizzling.
Green Food Coloring: Make your frosting pop with that witchy green glow.
Mini Marshmallows: Halved, they look just like spooky teeth on top.
Candy Eyeballs: The finishing touch to bring the rolls to life!
Red Food Coloring (Optional): Add a little “blood” for an extra creepy effect.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how this Halloween Cinnamon Roll Recipe invites creativity, and I often mix things up depending on my mood or pantry supplies. You can easily tweak the colors, swap sprinkles, or play with spice levels!

More Spice Kick: I’ve added a pinch of nutmeg or pumpkin pie spice to the filling before, which gives a cozy autumn vibe that you might really enjoy.
Dairy-Free Variation: Using vegan butter and plant-based milk works great here if you have dietary restrictions, just be sure your yeast is active and happy!
Color Variations: Instead of orange dough, try purple or green food coloring for a different Halloween twist. Just remember stronger colors bake away so overdo it a bit.

Step-by-Step: How I Make Halloween Cinnamon Roll Recipe

Step 1: Prepare Bright Orange Dough

First, in your stand mixer bowl, whisk together the yeast, half the flour, and granulated sugar—this wakes up the yeast and begins the magic. Then add the egg, warm milk, melted butter, maple extract, and a generous amount of orange food coloring (start with 4-5 drops but don’t be shy). Use the dough hook to mix everything until combined, then gradually add the remaining flour. Knead on medium-low for about 5 minutes. This is when you’ll want to assess your dough’s color—aim for a bright pumpkin-orange because baking always dulls the color a bit. If it needs a boost, add more coloring during kneading.

Step 2: Let That Dough Rise

Butter up a large bowl with room temp butter, form your dough into a smooth ball, and transfer it there. Cover with plastic wrap and set in a warm spot to rise for around 2 hours, or until the dough doubles in size. I like to preheat my oven right before the dough finishes so I don’t lose time between steps.

Step 3: Roll and Fill

After your dough is happily puffed, grease a 9×13-inch pan, then turn the dough out onto a floured surface. Roll it into a 10×14-inch rectangle. For the filling, stir together the brown sugar, room temp butter, cinnamon, and a good amount of black food coloring until it looks like wet sand that’s gloriously black (don’t skimp if you want spooky rolls). Spread this mixture evenly over the dough, leaving a small border around the edges, and sprinkle with Halloween sprinkles for that added festive crunch. Then, starting at a long edge, roll the dough tightly into a log — tight rolls = pretty swirls!

Step 4: Slice, Rise & Bake

Use a sharp knife to cut the log into 12 even pieces and place them cut-side up in your baking pan. Cover with a clean kitchen towel and let them rise again for about 10 minutes. Pop them into your preheated 350°F oven, baking for 23 minutes until golden and smelling like fall heaven.

Step 5: Make Frosting & Decorate

While they bake, whisk up your green frosting by mixing powdered sugar, milk, and green food coloring until vibrant and smooth. Cut mini marshmallows in half lengthwise—they’ll look like tiny teeth on top of each roll. When the rolls are done, let them cool for about 5 minutes, then drizzle the green frosting generously. Line up the marshmallow halves as teeth on each roll, add candy eyeballs, and scatter sprinkles. If you’re feeling adventurous, use red food coloring on a brush to give your “teeth” a bloody effect. It’s the perfect mix of creepy and cute!

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Pro Tips for Making Halloween Cinnamon Roll Recipe

Color Intensity: Don’t be shy with your food coloring in the dough and filling—you want the colors to be bold before baking or else they’ll fade to dull shades.
Warm Milk Temperature: Make sure your milk is warm, not hot, to activate the yeast without killing it. Around 110°F is perfect.
Tight Rolling: Roll your dough firmly when forming the log to get neat, defined spirals in each cinnamon roll slice.
Don’t Skip Resting: Allow the dough to rise fully and again after cutting—it makes all the difference for soft, fluffy rolls.

How to Serve Halloween Cinnamon Roll Recipe

The image shows a bright Halloween-themed swirl roll with three visible layers: an orange dough layer, a black dough layer, and a touch of green dough blending around the edges. The swirl is decorated with two candy eyes placed near the center and four small white marshmallow pieces at the front, each topped with red coloring to look like dripping blood. The roll is sprinkled with orange and purple small candy bits scattered on top. Several similar swirl rolls lay stacked in the background on a white marbled surface, and a black spatula holds one roll up close to the camera. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always add the mini marshmallow teeth and candy eyeballs—that combo never fails to get a giggle, especially from little ones. Sometimes I lightly sprinkle extra Halloween sprinkles or edible glitter for a bit of sparkle. The green frosting drizzle just ties everything together perfectly.

Side Dishes

These cinnamon rolls are sweet enough to stand alone, but I’ve served them up with spiced apple cider or pumpkin spice latte for breakfast or brunch. A simple fruit salad with citrus notes also balances the richness beautifully.

Creative Ways to Present

For a Halloween party, I’ve laid the rolls on a black platter sprinkled with edible “spiders” and candy corn around the edges. You could also use themed cupcake liners or place each roll in a mini paper coffin box—guests love that surprise element!

Make Ahead and Storage

Storing Leftovers

I wrap leftover cinnamon rolls tightly in plastic wrap and store them at room temperature for up to 2 days. If you want to keep them fresh longer, the fridge works too but can dry them out unless you reheat properly.

Freezing

I love freezing unbaked cinnamon roll logs. Just wrap in plastic wrap and foil, then thaw and slice on baking day. You can also freeze baked rolls after they cool—just make sure to thaw slowly on the counter.

Reheating

To revive leftover rolls, I warm them in the oven at 300°F for about 10 minutes, covered loosely with foil. Microwave works in a pinch when you need a quick fix, but the oven method keeps them soft and restores a bit of that fresh-baked charm.

FAQs

Can I make these Halloween cinnamon rolls ahead of time?

Absolutely! You can prepare the dough and filling, shape the rolls, and then refrigerate overnight before baking the next day. Just cover the pan tightly with plastic wrap and remove the rolls from the fridge about 30 minutes before baking to let them come to room temperature.
What if I don’t have orange or black food coloring?

You can still make delicious cinnamon rolls without the food coloring, but the Halloween vibe might not be as bright. Alternatively, natural alternatives like pumpkin puree can add color, or use purple or green colors for a fun twist.
Can I use quick-rise yeast instead of active dry yeast?

Yes, quick-rise yeast will work too! Just keep in mind it acts faster, so watch your dough closely during rising to avoid over-proofing.
How do I avoid dry cinnamon rolls?

Make sure not to overbake your cinnamon rolls and keep the dough moist by not adding extra flour when rolling out. Rising properly and using enough butter in the filling also helps keep everything soft and luscious.

Final Thoughts

This Halloween Cinnamon Roll Recipe has quickly become a favorite for my family’s spooky season traditions. They’re as much fun to decorate as they are to eat, and I love how making them feels like a little crafting project with the kids. I honestly can’t recommend these enough if you want to bring a dash of magic and sweetness to your Halloween morning or party. Give it a go—you’ll feel like a cinnamon roll wizard by the end, and your tastebuds will be doing a happy dance!