Mummy Cinnamon Rolls Recipe

These Mummy Cinnamon Rolls bring a playful Halloween twist to classic homemade cinnamon rolls. Soft yeast dough is rolled with buttery brown sugar and cinnamon filling, then baked until golden and finished with a simple powdered sugar glaze.

The rolls have a tender, fluffy center with a warm cinnamon aroma and sweet glaze. With a few simple dough strips or candy eyes, they become a festive breakfast treat without making the recipe complicated.

Why This Recipe Works So Well

• Homemade Dough: The dough is made from scratch for a soft, fresh texture.
• Simple Filling: Brown sugar and cinnamon create a classic filling with minimal ingredients.
• Festive Design: Extra dough can be shaped into mummy-style bandages.
• Make-Ahead Friendly: The dough has built-in rising time that fits naturally into the preparation.
• Beginner Accessible: The stand mixer handles the main kneading work.
• Small Batch: Eight rolls make a manageable amount for a Halloween breakfast or brunch.

Chef’s Tip: Give the dough enough time to double during the first rise. A properly risen dough should look puffy and noticeably increase in volume.

Mummy Cinnamon Rolls

These soft, fluffy cinnamon rolls are wrapped up in a playful mummy design, filled with cinnamon and sugar for a warm, sweet aroma. They are made from scratch, with tender dough that rises beautifully, and are topped with a glossy finish. Perfect for cozy mornings or holiday treats, they combine comforting textures with a fun, spooky twist.

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Course: Main Course

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 2 minutes minutes

Calories: 250kcal

Author: Austin Carter

Servings: 8

Equipment

• ▢
  Stand Mixer with Dough Hook
• ▢
  Rolling Pin
• ▢
  9×13-inch baking dish
• ▢
  Pastry Brush
• ▢
  Cooling Rack

Ingredients

• ▢ 1 1/4 cups warm milk about 37°C (98.6°F)
• ▢ 2 1/4 teaspoons active dry yeast
• ▢ 4 cups all-purpose flour
• ▢ 1/4 cup granulated sugar
• ▢ 1/2 teaspoon salt
• ▢ 1/3 cup unsalted butter softened
• ▢ 1/2 cup brown sugar
• ▢ 2 teaspoons ground cinnamon
• ▢ 1 egg egg
• ▢ 2 tablespoons milk for egg wash
• ▢ 1 cup powdered sugar for glaze
• ▢ 1-2 tablespoons milk to adjust glaze consistency

Instructions

• Warm the milk to about 37°C (98.6°F) and pour it into the bowl of a stand mixer.
  
• Add a teaspoon of sugar and the yeast to the warm milk, gently stir, and let sit until frothy, about 5-8 minutes. You’ll see bubbles and a foamy top indicating activation.
  
• In the same bowl, add flour, remaining sugar, and salt. Mix briefly to combine.
  
• Pour in the softened butter and the frothy yeast mixture. Use the dough hook to knead on medium speed for about 10 minutes until the dough is soft, elastic, and slightly sticky.
  
• Cover the bowl with a damp cloth and let the dough rise in a warm spot until doubled in size, approximately 1 to 1.5 hours. It should feel puffy and have increased in volume.
  
• Meanwhile, melt the butter for the filling and mix it with brown sugar and cinnamon until well combined and fragrant.
  
• Once risen, punch down the dough gently and turn it onto a floured surface. Roll it out into a rectangle about 12×16 inches with a rolling pin.
  
• Spread the cinnamon-sugar filling evenly over the rolled-out dough, leaving a small border around the edges.
  
• Carefully roll the dough tightly from the long side into a log. Slice into 8 equal pieces and arrange them in a greased 9×13 inch baking dish, spacing slightly apart.
  
• Cover the baking dish with a clean towel and let the rolls rise again until they puff up, about 30-45 minutes.
  
• Preheat your oven to 375°F (190°C). Brush the tops of the rolls with a mixture of egg and milk for a shiny finish.
  
• Bake the rolls for about 20 minutes until golden brown and fragrant. Remove from the oven and let cool slightly.
  
• Mix powdered sugar with milk to create a glaze. Drizzle over the warm rolls, and optionally, decorate with small strips of leftover dough to resemble mummy bandages for a fun, spooky effect.
  
• Decorate with candu eyeballs if desired. Serve these cozy mummy cinnamon rolls warm, enjoying the soft, gooey interior and sweet cinnamon aroma—perfect for a festive or lazy morning treat!
  

Notes

For extra fun, add small candy eyes on the mummy rolls before baking or glazing for a spooky touch.

Nutrition

Calories: 250kcal | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 120mg | Sugar: 15g | Calcium: 50mg | Iron: 2mg

Keyword baking, cinnamon, comfort food, Homemade

Tips for Better Cinnamon Rolls

• Yeast Not Frothy: If the yeast mixture does not become frothy after sitting, check that the milk was properly warmed.
• Sticky Dough: A slightly sticky dough is expected, so avoid adding excessive flour during kneading.
• Uneven Rolls: Roll the dough into an even rectangle and spread the filling consistently from edge to edge.
• Loose Spirals: Roll the dough firmly from the long side to help the filling stay inside each roll.
• Dense Rolls: Make sure the dough has enough time to rise and become puffy before moving on to the next step.
• Pale Tops: Brush the rolls with the egg and milk mixture before baking to encourage a shiny golden surface.

Fun Ways to Change Up the Mummy Rolls

• Pumpkin Spice: Add a little pumpkin spice to the filling for another fall-inspired variation.
• Chocolate Filling: Add a thin layer of chocolate with the cinnamon-sugar mixture.
• Orange Glaze: Tint the powdered sugar glaze orange for a stronger Halloween look.
• Extra Bandages: Use several thin strips of leftover dough to create a more detailed mummy appearance.
• Spooky Faces: Arrange the glaze and decorations to give each roll a different expression.

More Halloween Recipes to Try

1. Halloween Spooky Face Pancakes
2. Halloween Pumpkin Rice Krispie Treats
3. Halloween Monster Eyeball Cake Pops
4. Halloween Spider Web Cake
5. Halloween Candy Corn Parfaits

How to Store Mummy Cinnamon Rolls

• Cool Before Storing: Let the rolls cool slightly before placing them into a container.
• Airtight Container: Store the rolls in an airtight container to help maintain their softness.
• Keep Glaze Covered: Make sure glazed rolls are protected from air to prevent the surface from drying.
• Portion Individually: Separate individual rolls for easy serving and storage.
• Enjoy Fresh: These rolls are best enjoyed while fresh and warm, when the center is at its softest.

Frequently Asked Questions

1. What temperature should the milk be for the yeast?
   The recipe calls for milk warmed to about 37°C (98.6°F).
2. How long does the yeast need to sit?
   Let the yeast and warm milk mixture sit for about 5-8 minutes, until frothy.
3. Why does the dough need two rises?
   The first rise develops volume in the dough, while the second rise allows the shaped rolls to puff before baking.
4. How large should I roll the dough?
   Roll the dough into a rectangle approximately 12×16 inches.
5. How many rolls does this recipe make?
   The recipe makes 8 cinnamon rolls.
6. Can I make the mummy bandages from the same dough?
   Yes. The recipe suggests using small strips of leftover dough to resemble mummy bandages.
7. What consistency should the glaze have?
   Mix powdered sugar with milk and adjust with 1-2 tablespoons of milk until the glaze reaches your preferred consistency.
8. What gives the rolls their shiny finish?
   Brushing the tops with the egg and milk mixture before baking helps create a shiny finish.

Austin Carter

Hi, I’m Austin. Every recipe you’ll find here is carefully tested, photographed, and created to help you cook with confidence…..
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