Why You'll Love This Halloween Recipe
Cinnamon rolls are already a weekend-morning hero; the ghost frosting is just piping two dollops and adding eyes. They bake while everyone wakes up, and the smell alone is worth it.
Ingredients for Ghost Cinnamon Rolls
- 1 can (16 oz) refrigerated cinnamon rolls with icing (or homemade dough)
- 4 oz cream cheese, softened
- 2 tbsp butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla
- Mini chocolate chips or candy eyeballs
- Ghost shapes: pipe frosting into ghost mounds
How to Make Ghost Cinnamon Rolls Step by Step
- Heat the oven per the cinnamon roll package directions.
- Bake the rolls until golden and cooked through.
- Beat the cream cheese, butter, powdered sugar, and vanilla until fluffy.
- Pipe or spoon tall ghost-shaped mounds of frosting onto each warm roll.
- Press candy eyeballs (or mini chocolate chips) into each ghost for eyes.
- Serve warm while the ghosts are still melty.
💡 Tips for the Best Ghost Cinnamon Rolls
Frost while the rolls are warm so the ghosts slump into spooky shapes naturally. For homemade dough, refrigerate the shaped rolls overnight and bake fresh in the morning. A piping bag (or zip bag with the corner snipped) makes the neatest ghosts.
Halloween Party Serving Ideas
Serve with hot apple cider and a fruit salad — the ghosts are rich, so something fresh balances the plate.
Love this recipe?
Save it to your Halloween board so it's there when spooky season hits.
📌 Pin it for laterFrequently Asked Questions
Can I use homemade cinnamon roll dough?
Absolutely — use your favorite recipe and bake as directed, then add the ghost frosting.
Can I prep them the night before?
Yes — assemble refrigerated rolls in the pan, cover, and refrigerate overnight. Bake fresh in the morning.
What can I use for eyes?
Candy eyeballs, mini chocolate chips, or dots of chocolate frosting all work.
How do I store leftovers?
Cover and refrigerate up to 3 days; warm 15 seconds in the microwave.