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Halloween Black Cocoa Cinnamon Rolls Recipe

★★★★★

4.8 from 89 reviews
  • Author: Harry
  • Total Time: 3 hours 20 minutes
  • Yield: 12 rolls 1x
  • Diet: Vegetarian

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.

Ingredients

Scale

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

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

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Find it online: https://dishesbyharry.com/halloween-black-cocoa-cinnamon-rolls-recipe/