Halloween Monster Cinnamon Rolls 🖤💚 (recipe makes ~8 rolls) Dough: ¾ cup (180g) warm milk ¼ cup (50g) sugar 1 packet instant yeast (2¼ tsp/7g) 1 egg + 1 egg yolk, room temp ¼ cup (57g) unsalted butter, melted Purple gel food coloring 3 cups (360g) flour (+ more if needed) ¾ tsp salt + ⅓ cup warm heavy cream to pour over rolls right before baking Filling: 6 tbsp (85g) unsalted butter, softened ½ cup (100g) brown sugar, packed ½ tsp vanilla 1 tsp cinnamon 8 finely crushed oreos 1 tbsp black cocoa *just use a few drops of black food coloring to darken it if you don’t have black cocoa Icing: 6 oz (170g) cream cheese, room temp ¼ cup (57g) unsalted butter, room temp 1½ cups (180g) powdered sugar ¾ tsp vanilla Green food coloring Pinch of salt + halloween sprinkles & candy eyes for topping Instructions: Combine the warm milk, sugar, and instant yeast. *if using active dry yeast, gently stir it & let it sit 5-10 min until foamy before proceeding. Add egg, egg yolk, food color, and melted butter, mix. Stir in salt and flour. Mix until a soft dough forms. Knead the dough on a lightly floured surface for 8-10 minutes. Place in a lightly greased bowl, cover, and let rise for 1-1½ hrs/until doubled. For the filling, mix the soft butter, oreo crumbs, brown sugar, vanilla, black cocoa, and cinnamon until combined/spreadable. Roll the dough into a large rectangle on a lightly floured surface. Spread filling evenly all over. I like to use a pizza cutter to first slice 8 pieces then roll them each up tightly. (Or you can tightly roll the whole thing then slice) Place in greased 9x13 pan. Cover & let rise 30-45 more min. Pour warm heavy cream over the rolls right before baking. Bake at 350°F for 22-25 min. To make the icing, beat cream cheese and butter together until smooth. Then, beat in powdered sugar, vanilla, & food color until fully combined. Spread over the warm rolls. Top with candy eyes and halloween sprinkles. Enjoy! #bakingrecipe #cinnamonrolls #halloweenrecipes #halloweenbaking #fallrecipes - @audreybakes