Halloween Bloody Cinnamon Rolls are a fun and festive treat that’s perfect for spooky celebrations. These soft, gooey rolls are filled with cinnamon sugar and topped with a red “bloody” glaze that looks just like dripping blood—making them a playful and tasty way to add some Halloween spirit to your breakfast or dessert.
I love making these because they’re a little surprising and a lot of fun to share. The cinnamon filling is warm and sweet, and the red icing adds a perfect splash of color that gets everyone excited. I like to use a little extra icing so it spills over the edges, making the “blood” effect even more dramatic and spooky.
These cinnamon rolls are great to serve at a Halloween party or for a special holiday breakfast with the family. Kids and adults alike enjoy the fun design, and they’re an easy way to bring some Halloween cheer to the table. I always find that the mix of classic cinnamon rolls with a seasonal twist is a big hit, and they disappear quickly every time I make them!
Key Ingredients & Substitutions
Yeast: Active dry yeast helps the dough rise and get soft. If you’re short on time, instant yeast works too and skips the proofing step.
Milk & Butter: Warm milk activates the yeast and adds moisture. You can swap milk for a dairy-free option like almond or oat milk. Butter adds richness; vegan butter works well if needed.
Cinnamon Filling: Brown sugar and cinnamon are the flavor stars here. You can add a pinch of nutmeg or pumpkin spice for a festive touch. If you want less sugar, reduce it slightly but not too much or the rolls won’t be sweet enough.
Red “Bloody” Sauce: Powdered sugar creates the icing base. For the red color, gel food coloring is best for a bright look. The raspberry or strawberry jam adds a juicy, textured “blood” effect. You can swap jam for cranberry sauce for a tart twist.
How Do You Get the Perfect “Bloody” Drip Effect on Cinnamon Rolls?
Creating that dripping “blood” look is all about layering textures and colors over warm cinnamon rolls.
- First, slightly warm your raspberry or strawberry jam so it’s more liquid and easy to drizzle but not too hot to melt the rolls.
- Drizzle or spoon the jam unevenly over the rolls to create thick red spots, like fresh blood.
- Next, mix the red icing until it’s smooth but not too runny—thicker icing won’t drip well.
- Use a spoon or small piping bag to drizzle the icing over the jam in thin streams, letting it run down the sides for a natural drip.
- For extra effect, add tiny dollops of white icing on top to mimic the spots seen in classic horror aesthetics.
Make sure rolls are warm, but not hot, so the icing sets nicely without melting away too fast. This layering creates a creepy, realistic look that makes your cinnamon rolls stand out at any Halloween treat table!
Equipment You’ll Need
- Mixing bowls – I use these to combine ingredients and let the dough rise comfortably.
- Small saucepan – perfect for warming milk and melting butter, making sure everything is just right.
- Rolling pin – helps you flatten out the dough evenly for a perfect cinnamon swirl.
- Knife or pizza cutter – makes cutting the rolled dough into even slices easily.
- Baking pan – a 9×13 inch pan is just right to hold all the rolls tightly together for a spooky clustered look.
- Spatula or spoon – to spread the filling and drizzle the icing smoothly over the rolls.
Flavor Variations & Add-Ins
- Add chopped nuts or pecans to the cinnamon filling for crunch and extra flavor.
- Stir in mini chocolate chips along with the cinnamon filling for a sweet surprise.
- Include chopped dried fruit like cranberries or apricots to add tartness and chewiness.
- Use cream cheese icing instead of the sugar glaze for a richer, tangy contrast to the “blood” effects.
Halloween Bloody Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 2 1/4 tsp (1 packet) active dry yeast
- 1 cup warm milk (110°F/43°C)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 tsp salt
- 1 large egg
- 3 1/2 to 4 cups all-purpose flour
For the Filling:
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 1/2 tsp ground nutmeg (optional)
For the “Bloody” Sauce/Icing:
- 1 cup powdered sugar
- 2-3 tbsp milk or heavy cream
- 1 tsp vanilla extract
- Red food coloring (gel or liquid)
- Raspberry or strawberry jam/preserve (for textured, thicker “blood”)
How Much Time Will You Need?
This recipe requires about 15 minutes of active prep time. You’ll need 1-2 hours for the dough to rise plus another 30-45 minutes for the second rise after shaping the rolls. Baking takes 25-30 minutes. Be sure to allow time for cooling slightly before decorating with the “bloody” icing and jam. Overall, plan for about 3 hours from start to finish.
Step-by-Step Instructions:
1. Prepare the Dough:
In a small bowl, dissolve the yeast in warm milk and let it sit for 5-10 minutes until foamy. In a large bowl, mix sugar, melted butter, salt, egg, and the yeast mixture. Gradually add flour while stirring until a soft dough forms. Knead on a floured surface for about 6-8 minutes until smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1-2 hours until it doubles in size.
2. Make the Filling:
Mix softened butter, brown sugar, cinnamon, and nutmeg in a bowl until combined well.
3. Roll out the Dough and Add Filling:
Punch down the risen dough and roll it out on a floured surface to a rectangle about 16×12 inches. Spread the cinnamon filling evenly over the dough.
4. Shape the Rolls:
Roll the dough tightly from the long edge into a log. Cut it into 9-12 even slices. Instead of leaving them perfectly round, gently stretch and slightly distort each slice to create spider-like, uneven shapes. Lay the rolls close together but in an irregular pattern in a greased baking pan for a spooky effect.
5. Second Rise and Bake:
Cover the pan loosely with plastic wrap and let the rolls rise again for 30-45 minutes until puffy. Preheat the oven to 350°F (175°C) and bake the rolls for 25-30 minutes until golden brown.
6. Prepare the “Bloody” Icing and Jam:
Whisk together powdered sugar, milk, and vanilla extract until smooth. Add red food coloring a few drops at a time to reach a bright red color. Warm the raspberry or strawberry jam slightly and stir to loosen it for drizzling.
7. Decorate the Rolls:
Drizzle or spoon the warmed jam over the warm cinnamon rolls unevenly, mimicking dripping blood. Then drizzle the red icing over the rolls, letting it drip down the sides for a realistic spooky look. Add small dollops of plain icing here and there to mimic white spots for extra detail.
8. Serve and Enjoy:
Serve the Halloween Bloody Cinnamon Rolls warm for the best gooey, festive flavor. They’ll be a big hit at your spooky celebration!
Can I Use Frozen Dough or Store-Bought Cinnamon Rolls?
Yes! Frozen dough should be fully thawed and brought to room temperature before shaping. Store-bought rolls can be decorated with the “bloody” glaze and jam for a quick Halloween twist.
How Should I Store Leftover Cinnamon Rolls?
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. Reheat gently in the microwave or oven before serving.
Can I Make the Dough Ahead of Time?
Absolutely! Prepare the dough and do the first rise, then refrigerate overnight. Remove and let come to room temperature before rolling, shaping, and baking.
What Can I Use Instead of Raspberry or Strawberry Jam?
Cranberry sauce or cherry preserves work great too and give a nice deep red color for the “blood” effect. Just warm slightly before drizzling over the rolls.