Halloween Black Cocoa Cinnamon Rolls Recipe

Introduction

Celebrate Halloween with these irresistibly dark and decadent Halloween Cinnamon Rolls. Rich black cocoa dough swirled with a chocolatey filling and topped with creamy black cocoa frosting makes this treat both spooky and delicious.

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 eggs, whisked
• 1 tbsp vanilla extract
• 1/2 cup (112 g) unsalted butter, very softened
• Black gel food coloring, optional
• 1/2 cup (112 g) unsalted butter, very softened (for filling)
• 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 rolls)
• 6 tbsp (84 g) unsalted butter, very softened (for frosting)
• 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
• Black gel food coloring, optional (for frosting)
• Candy eyeballs and Halloween sprinkles, optional (for decoration)

Instructions

1. Step 1: Bloom the yeast by mixing active dry yeast, 1 tsp sugar, and the warmed milk in a small bowl. Let it sit for 10 minutes until foamy on top.
2. Step 2: In a large bowl, combine flour, black cocoa powder, salt, and 2 tbsp sugar. Mix well using a stand mixer with a whisk attachment.
3. Step 3: Add whisked eggs, vanilla, and softened butter to the dry ingredients and mix briefly.
4. Step 4: Pour in the yeast mixture and continue mixing until incorporated. Add black gel food coloring if you want extra dark dough.
5. Step 5: Switch to the dough hook and knead on medium speed for 7-10 minutes, until the dough pulls away from the bowl, forms a ball, and springs back when pressed.
6. Step 6: Shape the dough into a ball and place it in a greased large bowl. Cover with plastic wrap or a towel and let it rise in a warm place for 1 to 1 ½ hours, or until doubled in size.
7. Step 7: While the dough rises, make the filling by mixing softened butter, brown sugar, black cocoa powder, and salt until smooth.
8. Step 8: Grease a 9×13 inch casserole dish and set aside.
9. Step 9: Once risen, punch down the dough and roll it out on a lightly floured or cocoa-powdered surface into an 18 x 12 inch rectangle about ¼ inch thick.
10. Step 10: Spread the prepared filling evenly over the dough using an offset spatula.
11. Step 11: Roll the dough tightly from the closest edge into a long log. Trim ends to even the log. Cut into 12 rolls about 1 ½ inches wide using unflavored floss or a sharp knife.
12. Step 12: Place the rolls in the prepared dish. Pour room temperature heavy cream between each roll. Cover with plastic wrap and proof in a warm spot for about 1 hour, until doubled in size.
13. Step 13: Preheat the oven to 350°F about 15 minutes before baking.
14. Step 14: Bake the rolls for 20-25 minutes until cooked through.
15. Step 15: While baking, prepare the frosting by beating softened butter on high speed until fluffy. Add cream cheese and mix on medium until combined.
16. Step 16: Gradually sift in black cocoa powder and powdered sugar, mixing on low until smooth. Add milk to thin. Add black gel food coloring if desired for darker frosting.
17. Step 17: Let rolls cool for 5 minutes, then spread the frosting on top. Decorate with candy eyeballs and Halloween sprinkles if you like. Serve warm and enjoy!

Tips & Variations

• Use black gel food coloring to deepen the chocolate color for a more dramatic look.
• Swap black cocoa powder with regular cocoa powder for a lighter chocolate flavor.
• Add a pinch of cinnamon to the filling for a warm spice twist.
• Store leftover rolls uncovered at room temperature for a day to keep the frosting firm, or cover loosely with foil to keep moist.

Storage

Store cooled cinnamon rolls in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to soften before serving. For longer storage, freeze unbaked rolls after shaping and thaw overnight in the fridge before proofing and baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight after the first rise. Allow it to come to room temperature and rise again before shaping.

What is black cocoa powder?

Black cocoa powder is a Dutch-processed cocoa that is very dark and intense in color with a smooth, mild chocolate flavor. It gives these rolls their distinctive black hue.

Halloween Black Cocoa Cinnamon Rolls Recipe

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★★★★★

4.8 from 89 reviews

• Author: Harry
• Total Time: 3 hours 20 minutes
• Yield: 12 rolls 1x
• Diet: Vegetarian

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Description

These Halloween Cinnamon Rolls feature a dramatic black cocoa dough filled with a rich cocoa and brown sugar filling, all topped with a luscious black cocoa cream cheese frosting. The rolls are perfect for spooky celebrations, decorated with candy eyeballs and Halloween-themed sprinkles to delight and impress your guests.

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Ingredients

Scale 1x2x3x

Dough

• 1 1/4 cups (300 ml) whole milk, warmed to about 110°F (43°C)
• 2 1/4 tsp active dry yeast
• 1 tsp granulated white sugar (for blooming 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 eggs, whisked
• 1 tbsp vanilla extract
• 1/2 cup (112 g) unsalted butter, very softened
• Black gel food coloring, optional

Filling

• 1/2 cup (112 g) unsalted butter, very softened
• 1 cup (220 g) light brown sugar, packed
• 6 tbsp (30 g) black cocoa powder
• 1/4 tsp salt

Additional

• 1/4 cup (60 ml) heavy cream (for pouring between the rolls)

Cream Cheese Frosting

• 6 tbsp (84 g) unsalted butter, very softened
• 6 oz (170 g) cream cheese, cold
• 1/2 cup (40 g) black cocoa powder
• 1 1/2 cups (195 g) powdered sugar
• 2 tbsp (30 ml) milk
• Black gel food coloring, optional

Decorations (optional)

• Candy eyeballs
• Halloween sprinkles

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Instructions

1. Bloom the yeast: Combine the active dry yeast, 1 tsp sugar, and warm milk in a bowl. Let it sit for 10 minutes until the mixture is foamy on top, indicating the yeast is activated.
2. Mix dry ingredients: In a large mixing bowl fitted with a whisk attachment, combine the all-purpose flour, black cocoa powder, salt, and 2 tbsp sugar. Mix well to distribute ingredients evenly.
3. Add wet ingredients: Add the whisked eggs, vanilla extract, and softened butter to the dry ingredients. Mix gently to combine.
4. Combine yeast mixture: Pour the bloomed yeast and milk mixture into the bowl. Add black gel food coloring if you desire a deeper black color. Switch to a dough hook attachment and knead on medium speed for 7-10 minutes, until the dough pulls away from the sides, forms a smooth ball, and springs back when pressed.
5. First rise: Shape the dough into a ball and place it in a large greased bowl. Cover it with plastic wrap or a kitchen towel. Place in a warm spot—such as a room or inside a cold oven with the light on—and let it rise for 1 to 1 ½ hours, or until doubled in size.
6. Prepare filling: While the dough rises, mix the softened butter, light brown sugar, black cocoa powder, and salt in a small bowl until smooth and well combined.
7. Roll out dough: Once risen, punch the dough down to release air. On a lightly floured or cocoa powder-dusted surface, roll the dough into an 18 x 12 inch rectangle about 1/4 inch thick.
8. Spread filling: Evenly spoon the prepared filling over the dough. Use an offset spatula to spread it smoothly across the surface.
9. Form rolls: Roll the dough tightly starting from the side closest to you, forming a long log. Trim the ends to even out the log. Slice into 12 equal rolls approximately 1 ½ inches wide using unflavored floss or a sharp knife.
10. Arrange rolls and second rise: Grease a 9×13 inch casserole dish and arrange the rolls inside, spaced evenly. Pour room temperature heavy cream between each roll. Cover with plastic wrap and let proof in a warm place for about 1 hour or until doubled in size.
11. Preheat oven: About 15 minutes before baking, preheat your oven to 350°F (175°C).
12. Bake rolls: Remove the plastic wrap and bake the rolls in the preheated oven for 20-25 minutes, until cooked through and slightly firm on top.
13. Make the frosting: While the rolls bake, beat the softened butter in a medium bowl on high speed with an electric mixer until pale and fluffy. Add cold cream cheese and mix on medium speed until combined.
14. Add cocoa and sugar: Sift black cocoa powder and powdered sugar into the mixture gradually, mixing on low speed until fully incorporated.
15. Thin frosting: Mix in milk on low speed to achieve a spreadable consistency. Optionally, add black gel food coloring for extra darkness.
16. Decorate rolls: Allow rolls to cool for 5 minutes after baking. Spread the black cocoa cream cheese frosting generously over the warm rolls. Decorate with candy eyeballs and Halloween sprinkles for a festive touch. Serve warm and enjoy!

Notes

• Use black cocoa powder to achieve the dramatic black color characteristic of these rolls.
• Warming the milk to about 110°F helps activate the yeast properly without killing it.
• If black gel food coloring is not available, the color will still be deep but less intense.
• Rolling the dough on a cocoa powder-dusted surface prevents sticking without adding extra flour.
• Proofing in a warm, draft-free environment is crucial for good dough rise.
• Make sure to use room temperature heavy cream to pour between rolls to keep them moist and creamy.
• You can omit candy decorations for a more classic look or adjust for personal preference.
• Store any leftovers covered in the refrigerator and warm gently before serving.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: Halloween cinnamon rolls, black cocoa rolls, spooky cinnamon rolls, cream cheese frosting, Halloween dessert