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If you’re looking to add a burst of flavor and a hint of fun to your usual cinnamon roll routine, you’ve come to the right place. These “bloody” cinnamon rolls are perfect for any celebration—Halloween, Valentine’s Day, or simply because you’re craving a delicious treat. The secret? A vibrant raspberry glaze that brings both sweetness and a playful burst of color. Get ready to dig into these pillowy rolls with a hauntingly delightful twist.
Ingredients
- 2¼ teaspoons active dry yeast
- ¾ cup warm milk (around 110°F)
- ¼ cup granulated sugar
- 3 tablespoons unsalted butter, softened
- 1 large egg
- ½ teaspoon salt
- 3 cups all-purpose flour (plus extra for rolling)
- 2 tablespoons melted butter (for brushing dough)
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
- 1 cup fresh or frozen raspberries (for glaze)
- 1 cup powdered sugar (for glaze)
- 1 tablespoon lemon juice (for glaze)
Instructions
Start by combining the yeast, warm milk, and a pinch of sugar in a small bowl. Let it rest for 5–10 minutes or until you see bubbles forming on the surface—this means your yeast is ready to work. Next, whisk together the sugar, softened butter, egg, and salt in a larger bowl. Once the yeast mixture is bubbly, pour it into the wet ingredients and stir well.
Gradually add the flour, stirring until a soft dough forms. Turn the dough out onto a floured surface and knead for about 5 minutes, or until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about an hour or until it doubles in size.
After the dough has risen, roll it out into a rectangle about ¼ inch thick. Brush it with the melted butter, then sprinkle the brown sugar and cinnamon evenly across the surface. Roll the dough into a tight log, slicing into 12 rolls. Arrange these rolls in a greased baking dish, cover, and let them rise again for about 30 minutes. Preheat the oven to 375°F.
Bake the rolls for 20–25 minutes or until golden brown. While they’re baking, blend the raspberries into a puree (if using frozen berries, thaw them first). Press through a mesh sieve if you want a smoother texture. Stir the raspberry puree with the powdered sugar and lemon juice until you’ve got a glossy, vibrant glaze. Let the rolls cool slightly, then drizzle or spread your “bloody” raspberry glaze on top.
These cinnamon rolls are not just a fun treat; they’re also easily adaptable to different tastes and dietary needs. Swap out some of the all-purpose flour for whole wheat flour, or experiment with a sugar substitute in the filling. You can even use other red fruits for the glaze—strawberries or cherries work just as well. Whether you’re hosting a themed party, sharing with friends, or treating yourself on a cozy weekend morning, these “bloody” cinnamon rolls will satisfy sweet cravings and spark conversation with their bold splash of color.
