Need a Halloween breakfast in a flash? These ooey-gooey, perfectly creepy cinnamon roll brains use just a tube of store-bought cinnamon rolls, a little caramel sauce and red food coloring.
Get ready to sink your teeth into a ghoulishly sweet, stop-you-in-your-tracks treat!
These creepy cinnamon rolls are simple, slathered in caramel, but what I think you'll love most: This easy Halloween breakfast takes *checks notes* just THREE store-bought ingredients to make.
And if creepy Halloween treats are your thing, might I also suggest *gestures ominously* my brain cupcakes, eyeball cookies and finger cupcakes.
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Ingredients
Below are a few recommendations for the ingredients. Instructions and measurements can be found in the recipe card.
- Cinnamon rolls: I recommend using the thick, refrigerated store-bought kind like Pillsbury Grands. You can also use a homemade cinnamon roll recipe if you'd prefer.
- Caramel: Any homemade or store-bought caramel sauce will do for this recipe.
- Red food coloring: I recommend using a gel or oil-based food coloring so it doesn't thin the caramel.
Step-by-step instructions
Begin by unrolling two cinnamon rolls and running them up the center of the pan.
Allow any excess to curl at the top.
Gently unroll and arrange the cinnamon rolls in the pan. I like to arrange mine so that each side mirrors the other.
Bake per the package instructions until golden brown.
Add red food coloring to the caramel and brush over the warm cinnamon rolls.
Expert tips
- Use thick refrigerated cinnamon rolls for a thicker, domed cinnamon roll brain. The regular-sized variety produces a thinner pan of cinnamon rolls.
- Testing for doneness: To test if your cinnamon rolls are done, use a toothpick to gently tug at the center. You want to be able to pull the center slightly up and have it look cooked through.
Variations
This fun Halloween breakfast really lends itself to so many creative variations! Here are a few of my favorites:
- Try a flavored cinnamon roll: Dress up your everyday cinnamon roll by using one with a flavored dough. For fall, I love sweet potato cinnamon rolls (they're like pumpkin pie but better).
- Use a different sauce: Any light sauce that can be tinted red will do. Other options could include a red berry sauce (like raspberry or strawberry), butterscotch (the sauce on these bourbon butterscotch cinnamon rolls is to die for) or butter pecan sauce. You can also use icing but it won't look as realistic as the sauce.
- Try green food coloring: For a zombie effect, try green in place of the red food coloring.
Storage
These cinnamon rolls can be stored at room temperature in an airtight container for 2-3 days.
More last-minute treats
Looking for more delicious recipes to round out your Halloween treat table? Here are a few more easy recipes that can be made with store-bought ingredients:
Did you make this recipe? Please leave a ⭐ star rating and let me know how it went in the comments below! I regularly update these posts and feedback from wonderful readers like you help me improve them.
Recipe
Cinnamon Roll Brains
Whip up Halloween breakfast in a flash with these ooey-gooey 3 ingredient cinnamon rolls.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Total Time: 37 minutes
- Yield: 5 1x
- Category: Breakfast
- Method: Baking
Ingredients
- 5 thick cinnamon rolls
- ¼ cup caramel sauce
- Red food coloring
Instructions
- Unroll two cinnamon rolls and place them next to one another in a straight line down the center of a 9" round pan. Allow any excess to curl over at the top.
- Gently unroll and arrange the remaining cinnamon in swirls around the pan. Cut the final cinnamon roll in half so that there's an even amount on both sides.
- It's ok if there's space as the cinnamon rolls will rise and fill in the spaces as they bake.
- Bake per the package instructions (often at 350F for 23-27 minutes) until golden.
- In a small bowl, stir together the caramel sauce and red food coloring.
- Brush over the warm cinnamon rolls.
Notes
-
- Use thick refrigerated cinnamon rolls for a thicker, domed cinnamon roll brain. The regular-sized variety produces a thinner pan of cinnamon rolls.
- Testing for doneness: To test if your cinnamon rolls are done, use a toothpick to gently tug at the center. You want to be able to pull the center slightly up and have it look cooked through.
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