Name: Halloween Cinnamon Rolls
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: 1 1/4 cups (300 ml) whole milk, warmed to about 110°F; 2 1/4 tsp active dry yeast; 1 tsp granulated white sugar (to bloom the yeast); 4 1/2 cups (562 g) all-purpose flour, spooned and leveled; 3/4 cup (60 g) black cocoa powder; 1 1/2 tsp salt; 2 tbsp (25 g) granulated white sugar; 2 large eggs, whisked; 1 tbsp vanilla extract; 1/2 cup (112 g) unsalted butter, very softened; Black gel food coloring (optional); 1 cup (220 g) light brown sugar, packed; 6 tbsp (30 g) black cocoa powder (for filling); 1/4 tsp salt (for filling); 1/4 cup (60 ml) heavy cream (for pouring between the rolls); 6 tbsp (84 g) unsalted butter (for frosting), very softened; 6 oz (170 g) cream cheese, cold; 1/2 cup (40 g) black cocoa powder (for frosting); 1 1/2 cups (195 g) powdered sugar; 2 tbsp (30 ml) milk (for frosting); Candy eyeballs and Halloween sprinkles (optional for decoration)

Ingredients

Scale

1 1/4 cups (300 ml) whole milk, warmed to about 110°F
2 1/4 tsp active dry yeast
1 tsp granulated white sugar (to bloom the yeast)
4 1/2 cups (562 g) all-purpose flour, spooned and leveled
3/4 cup (60 g) black cocoa powder
1 1/2 tsp salt
2 tbsp (25 g) granulated white sugar
2 large eggs, whisked
1 tbsp vanilla extract
1/2 cup (112 g) unsalted butter, very softened
Black gel food coloring (optional)
1 cup (220 g) light brown sugar, packed
6 tbsp (30 g) black cocoa powder (for filling)
1/4 tsp salt (for filling)
1/4 cup (60 ml) heavy cream (for pouring between the rolls)
6 tbsp (84 g) unsalted butter (for frosting), very softened
6 oz (170 g) cream cheese, cold
1/2 cup (40 g) black cocoa powder (for frosting)
1 1/2 cups (195 g) powdered sugar
2 tbsp (30 ml) milk (for frosting)
Candy eyeballs and Halloween sprinkles (optional for decoration)

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Instructions

Combine warm milk, yeast, and sugar in a bowl and let sit until foamy.
Whisk together flour, black cocoa, salt, and sugar in a stand mixer.
Add eggs, vanilla, and butter to dry ingredients; mix well.
Incorporate the bloomed yeast mixture until smooth.
Knead the dough for 7-10 minutes; add food coloring if desired.
Let the dough rise for 1 to 1.5 hours until doubled in size.
Prepare the filling by mixing butter, brown sugar, black cocoa, and salt.
Roll out the dough, spread the filling, and form the rolls.
Place in a casserole dish, pour heavy cream, and let rise for an hour.
Bake at 350°F for 20-25 minutes until golden brown.
For frosting, beat butter, then add cream cheese and mix.
Incorporate cocoa and powdered sugar, then add milk.
Frost the rolls and decorate with candy eyeballs and sprinkles.

Notes

Use fresh yeast for the best rise.
Thorough kneading ensures fluffy texture.
Adjust baking time as needed since ovens vary.

Author: Jesseca
Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Calories: 350
Sugar: 25
Sodium: 200
Fat: 15
Saturated Fat: 8
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 50
Fiber: 2
Protein: 5
Cholesterol: 30