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Halloween Cinnamon Rolls

Halloween Cinnamon Rolls: Soft, Spooky Chocolate Delights

These Halloween Cinnamon Rolls are soft, fluffy delights enriched with black cocoa, making them perfect for festive breakfasts or desserts.
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Prep Time 30 minutes
Cook Time 25 minutes
First Rise 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings: 12 rolls
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Whole Milk substitution: Almond milk for a dairy-free version.
  • 2 1/4 teaspoons Active Dry Yeast Ensure it is not expired for proper rising.
  • 1/4 cup Granulated White Sugar use honey or agave for a natural alternative.
  • 4 cups All-Purpose Flour substitution: Bread flour for a chewier texture.
  • 1/2 cup Black Cocoa Powder use regular cocoa powder for a milder flavor.
  • 1 teaspoon Salt it balances sweetness.
  • 1/2 cup Brown Sugar substitution: Coconut sugar or maple sugar.
  • 1/3 cup Unsalted Butter use vegan butter for a plant-based option.
  • 2 large Eggs substitution: Flaxseed meal mixed with water for a vegan version.
  • 1 teaspoon Vanilla Extract use pure vanilla extract for best results.
For the Filling
  • 1 cup Heavy Cream substitution: Coconut cream for dairy-free.
For the Frosting
  • 8 oz Cream Cheese use cashew cream for a dairy-free option.
  • 2 cups Powdered Sugar use a sugar alternative to reduce calories.

Equipment

  • mixing bowl
  • spatula
  • Casserole dish
  • Rolling Pin
  • Floured Surface
  • Dental floss

Method
 

Step-by-Step Instructions
  1. Prepare Dough: Warm the whole milk to about 110°F, stir in sugar, add yeast and let it bloom for 10 minutes. Combine flour, cocoa, salt. Mix in yeast, eggs, vanilla, and butter. Knead until smooth, about 7–10 minutes.
  2. First Rise: Place dough in a greased bowl, cover with a towel, and leave in a warm area for 1 to 1.5 hours until doubled in size.
  3. Make Filling: Combine butter, brown sugar, cocoa, and a pinch of salt until creamy.
  4. Roll Out Dough: Punch down the risen dough, roll into a rectangle, and spread chocolate filling evenly.
  5. Shape Rolls: Roll tightly into a log, cut into 12 pieces using dental floss.
  6. Second Rise: Place rolls in a greased dish, pour heavy cream in between, cover, and let proof for 1 hour.
  7. Bake: Preheat oven to 350°F and bake rolls for 20–25 minutes until golden.
  8. Make Frosting: Beat cream cheese and butter until smooth, then mix in cocoa and powdered sugar.
  9. Finish Rolls: Frost warm rolls and top with sprinkles or candy eyeballs.

Nutrition

Serving: 1rollCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 250mgPotassium: 180mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 80mgIron: 1.2mg

Notes

Check active dry yeast for freshness. Place dough in a warm area for the first rise. Use dental floss for clean cuts. The heavy cream is essential for a moist texture.

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