The Story & Intro
Hi, I’m Marilyn, 38, from the sun-kissed island of Crete in Greece. You might know me for my rustic, comforting dishes but sometimes, I like to get a little dramatic in the kitchen. Especially when spooky season rolls around! That’s where this bloody cinnamon rolls recipe comes in: a playful, delicious twist on a classic comfort treat, with a gory red glaze that looks wicked but tastes divine.
I first made these rolls on Halloween night for my nieces. We’d decorated the house with spider webs and carved pumpkins, and the smell of cinnamon filled the air as they peeked into the oven asking, “Is the blood ready yet?” That day, my simple cinnamon roll recipe turned into a ghoulish baking tradition.
These bloody cinnamon rolls aren’t just fun they’re rich, gooey, soft in the center, and topped with a red icing glaze that drips like something out of a horror movie. Whether you’re throwing a Halloween party, baking with kids, or just love cinnamon rolls with a twist, this recipe is spooky perfection.
Don’t worry—despite the creepy look, these are 100% delicious and made with ingredients you probably already have in your kitchen. Let’s bake something wickedly sweet together!
Table of Contents
Ingredients
Dough:
- 3 ½ cups all-purpose flour
- 2 ¼ tsp (1 packet) instant yeast
- ¼ cup white sugar
- 1 tsp salt
- ¾ cup warm milk (about 110°F / 43°C)
- ¼ cup unsalted butter, melted
- 2 large eggs
Filling:
- ½ cup brown sugar, packed
- 2 tbsp ground cinnamon
- ¼ cup unsalted butter, softened
Bloody Red Icing Glaze:
- 1 cup powdered sugar
- 1 ½ tbsp milk
- 1 tsp vanilla extract
- Red gel food coloring (a few drops)
- Optional: ½ tsp corn syrup (for extra shine)
Step-by-Step Instructions
Make the Dough
In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy. Add eggs, melted butter, salt, and flour. Mix until dough forms, then knead 7–10 minutes until smooth and elastic. Cover and let rise in a warm place for about 1 hour, or until doubled in size.
Prepare the Filling
In a small bowl, mix the brown sugar and cinnamon. Once dough has risen, roll it out on a lightly floured surface into a 16×12-inch rectangle. Spread softened butter over dough and sprinkle evenly with cinnamon-sugar mix.
Roll & Slice
Roll the dough tightly from the long edge into a log. Cut into 12 equal rolls using unflavored dental floss or a sharp knife. Place rolls into a greased 9×13-inch baking dish. Cover and let rise again for 30–40 minutes.
Bake
Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes or until lightly golden on top. Don’t overbake you want them gooey in the middle!
Make the Bloody Icing Glaze
In a small bowl, whisk together powdered sugar, milk, and vanilla. Add red gel food coloring until you get a deep bloody red shade. Stir in corn syrup for a glossy, realistic “blood” effect.
Glaze the Rolls
Once the rolls have cooled for about 10 minutes, drizzle or splatter the red icing over the tops to create your deliciously creepy effect. Be messy it adds to the drama!
Serving Suggestions
Serve your bloody cinnamon rolls slightly warm, with the glaze still dripping. Perfect for Halloween morning, a themed brunch, or dessert at a spooky party. Pair with black coffee or a glass of cold milk for contrast. For extra fun, stick candy knives or eyeballs into each roll for decoration!
You can even turn this bloody cinnamon rolls recipe into mini-rolls for party platters or pack them as creepy treats for friends. Don’t be surprised if these become your most requested seasonal recipe!
Conclusion
This bloody cinnamon rolls recipe proves you can be playful and creative while keeping your food delicious and comforting. It’s sweet, gooey, spooky, and a total showstopper. If you’re like me someone who loves food with a story and a little flair these rolls are your new Halloween favorite.
From my cozy kitchen in Crete to yours, let’s keep making memories… and maybe a little mess along the way. Happy baking, and don’t forget to lick the “blood” off your fingers!