Halloween Cinnamon Rolls

To start, bloom your yeast. Mix your active dry yeast, sugar, and warm milk together. Let it sit for 10 minutes until foamy on top.
1 1/4 cups (300 ml) whole milk, warmed to about 110 degrees, 2 1/4 tsp active dry yeast, 1 tsp granulated white sugar (to bloom the yeast)
Next, in a large bowl of a stand mixer with a whisk attachment, mix flour, black cocoa powder, salt and sugar together.
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
To the dry ingredients add the whisked eggs, vanilla, and softened butter and mix.
2 eggs, whisked, 1 tbsp vanilla, 1/2 cup (112 g) unsalted butter, very softened
Add in the yeast and milk mixture and mix until everything is blended. At this point, add in some black food coloring if you want the dough to be super black! Switch to a dough hook attachment and knead on medium speed for 7-10 minutes until the dough pulls away from the sides of the bowl, forms a ball and springs back when pressed.
black gel food coloring, optional
Form the dough into a ball. Place the dough in a large, greased bowl. Cover with plastic wrap or a kitchen towel and place in a warm place to rise, (outside or a cold oven with the light on works well for this), for 1- 1 ½ hours, or until the dough doubles in size.

While the dough rises, make the filling by mixing the butter, brown sugar, black cocoa powder and salt together in a small bowl.
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

Grease a 9x13 inch casserole dish and set aside.
Once the dough has had a chance to rise, remove it from the bowl, punch the dough to release the air, and roll it out on a lightly floured, or cocoa powdered, surface. Roll the dough into about an 18 x 12 inch rectangle. It should be about ¼ inch thick.
Next, spoon the prepared filling over the dough and spread it evenly with an offset spatula.
Roll up the dough tightly into a long log shape starting from the end closest to you. Cut of a bit off the ends to make the log even. Cut 12 rolls about 1 ½ inches wide using unflavored floss or a very sharp knife.
Place the rolls in the prepared casserole dish and pour room temperature heavy cream in between each roll. Cover them with plastic wrap and let them proof in a warm spot for about an hour, or until they have doubled in size.
1/4 cup (60 ml) heavy cream (for pouring in between the rolls)
Preheat the oven to 350°F about 15 minutes before the rolls are done proofing.
Once the rolls have proofed, bake for 20-25 minutes.

While they bake, make the cream cheese frosting by adding the softened butter to a medium bowl and mixing it on high speed with an electric mixer until pale and fluffy.
6 tbsp (84 g) unsalted butter, very softened
Add in the cream cheese and mix until combined on medium speed.
6 oz (170 g) cream cheese, cold
Sift the black cocoa powder and powdered sugar into the mixture a little at a time and mix on low speed until all is combined.
1 1/2 cups (195 g) powdered sugar, 1/2 cup (40 g) black cocoa powder
Mix in the milk on low speed to slightly thin the frosting. Add in black food coloring if you want the frosting to be extra black.
2 tbsp (30 ml) milk, black gel food coloring, optional
Let the rolls cool for 5 minutes, then cover the warm rolls with the black cocoa cream cheese icing. Top with candy eyes and Halloween sprinkles. Then serve!
candy eyeballs and Halloween sprinkles, optional

Course: Breakfast, Dessert

Cuisine: American

Keyword: black cocoa, black velvet, black velvet rolls, Halloween, Halloween cinnamon rolls, Halloween dessert