Inspired by the incredible Michael’s cinnamon rolls, we couldn’t resist a little Halloween mischief - the same soft, buttery dough cut into strips and coiled into a brain, then drenched in a blood-red vanilla glaze that drips into every fold while it’s still warm. The result is gooey, cinnamon-sweet rolls that look like they crawled out of a horror movie and taste like they came straight from grandma’s oven. Want to put your own spin on it? Use Vini by Vinst to make this recipe yours, and share it with the people you love.

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• Dough
• Warm milk1 cup
• Granulated sugar¼ cup
• Active dry yeast2 tsp
• Browned butter⅓ cup
• Whole eggs2
• Egg yolk1
• All purpose flour4 cups (480g)
• Salt1 tsp
• Filling
• Softened salted butter2 sticks (1 cup)
• Dark brown sugar1 cup
• Cinnamon1 tsp
• Glaze
• Powdered sugar1 cup
• Cream or whole milk10 tbsp
• Vanilla1 tsp
• Red food coloring2 tsp

1. Dough
1. Mix warm milk, granulated sugar, and active dry yeast in a bowl. Allow to sit until frothy.
2. Add browned butter, whole eggs, and egg yolk to the yeast mixture.
3. Incorporate all purpose flour and salt into the mixture to form a dough.
4. Knead the dough, cover it and let it rise in the fridge overnight.
5. Filling
1. Combine dark brown sugar, softened butter and cinnamon.
2. Roll out the dough and spread the mixture on top of it.
3. Cut the dough into long strips, about 2-3 cm wide, and roll each one up loosely like a cinnamon roll.
4. Arrange the strips in a round or oval baking dish, curving and squeezing them together in wavy, winding loops to look like the folds of a brain. Cover and let rise for about 45-60 minutes, until puffy.
5. Bake in a preheated oven (175C) for about 25-30 minutes, until golden brown.
6. Glaze
1. Mix powdered sugar, cream or whole milk, red food coloring and vanilla to make the glaze.
2. Drizzle the glaze over the warm cinnamon brain before serving.

This recipe features a fun Halloween twist, turning classic cinnamon rolls into a creepy, bloody brain shape. Make-ahead tip: The dough must rise in the fridge overnight, making this a great recipe to prep the day before baking. Store any leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Reheat in the microwave for a few seconds before serving.

Inspired by the incredible Michael’s cinnamon rolls, we couldn’t resist a little Halloween mischief - the same soft, buttery dough cut into strips and coiled into a brain, then drenched in a blood-red vanilla glaze that drips into every fold while it’s still warm. The result is gooey, cinnamon-sweet rolls that look like they crawled out of a horror movie and taste like they came straight from grandma’s oven. Want to put your own spin on it? Use Vini by Vinst to make this recipe yours, and share it with the people you love.

X1

Convert unitsUnits

• Dough
• Warm milk1 cup
• Granulated sugar¼ cup
• Active dry yeast2 tsp
• Browned butter⅓ cup
• Whole eggs2
• Egg yolk1
• All purpose flour4 cups (480g)
• Salt1 tsp
• Filling
• Softened salted butter2 sticks (1 cup)
• Dark brown sugar1 cup
• Cinnamon1 tsp
• Glaze
• Powdered sugar1 cup
• Cream or whole milk10 tbsp
• Vanilla1 tsp
• Red food coloring2 tsp

1. Dough
1. Mix warm milk, granulated sugar, and active dry yeast in a bowl. Allow to sit until frothy.
2. Add browned butter, whole eggs, and egg yolk to the yeast mixture.
3. Incorporate all purpose flour and salt into the mixture to form a dough.
4. Knead the dough, cover it and let it rise in the fridge overnight.
5. Filling
1. Combine dark brown sugar, softened butter and cinnamon.
2. Roll out the dough and spread the mixture on top of it.
3. Cut the dough into long strips, about 2-3 cm wide, and roll each one up loosely like a cinnamon roll.
4. Arrange the strips in a round or oval baking dish, curving and squeezing them together in wavy, winding loops to look like the folds of a brain. Cover and let rise for about 45-60 minutes, until puffy.
5. Bake in a preheated oven (175C) for about 25-30 minutes, until golden brown.
6. Glaze
1. Mix powdered sugar, cream or whole milk, red food coloring and vanilla to make the glaze.
2. Drizzle the glaze over the warm cinnamon brain before serving.

This recipe features a fun Halloween twist, turning classic cinnamon rolls into a creepy, bloody brain shape. Make-ahead tip: The dough must rise in the fridge overnight, making this a great recipe to prep the day before baking. Store any leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Reheat in the microwave for a few seconds before serving.