Description
Soft, vibrantly purple Halloween Cinnamon Rolls featuring cocoa-cinnamon swirls and a creamy cream cheese frosting. A touch of heavy cream during baking ensures a tender, custardy bottom.
Ingredients
- Dough: 3 1/4 cups all-purpose flour, 3/4 cup warm whole milk, 2 1/4 tsp instant yeast, 1/3 cup granulated sugar, 1 large egg, 1 tsp fine salt, 5 tbsp unsalted butter (softened), 1 – 2 tsp ube extract or violet gel
- Filling: 6 tbsp softened butter, 3/4 cup dark brown sugar, 1 1/2 tbsp ground cinnamon, 1 tbsp cocoa powder, 1/2 tsp espresso powder, 1/4 tsp fine salt
- Bake Aid: 1/2 cup heavy cream
- Icing: 4 oz cream cheese (room temperature), 4 tbsp unsalted butter (room temperature), 1 1/4 cups powdered sugar, 1 tsp vanilla, Pinch fine salt, 1 – 2 tbsp warm milk
Instructions
- Make the dough: Combine warm milk with yeast and a pinch of sugar. Stir in flour, remaining sugar, egg, salt, softened butter, and ube extract. Knead until smooth and slightly tacky. Let the dough rise until doubled in size.
- Mix the filling: Cream together butter, dark brown sugar, cinnamon, cocoa powder, espresso powder, and salt until smooth.
- Shape the rolls: Roll the dough into a 12×18-inch rectangle. Spread the filling evenly over the dough. Chill for 5 minutes if needed. Roll the dough tightly and slice into 12 even buns using dental floss.
- Proof the rolls: Arrange the sliced rolls in a buttered 9×13-inch pan. Cover and let them rise until puffy and touching each other.
- Bake the rolls: Pour heavy cream around the rolls in the pan. Bake at 350°F (175°C) for 22–28 minutes, or until set and lightly golden at the edges. Let cool for 10 minutes.
- Prepare the icing: Beat cream cheese, butter, powdered sugar, vanilla, and salt until smooth. Thin with milk as needed to reach desired consistency. Spread the icing generously over the warm rolls. Optionally, garnish with cocoa powder or chocolate nibs.
Notes
- For a more intense purple color, add a little more ube gel, but avoid using too much as it might affect the flavor.
- If you don’t have heavy cream, brush the tops of the rolls with milk before baking to prevent them from drying out.
- For an overnight option: Shape and pan the rolls, then cover and chill them. In the morning, let them proof at room temperature until puffy before baking.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 330
- Sugar: 24g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg