coraline inspired cinnamon rolls!! these were so fun to bake 💙🕷️ recipe: a quick note on the colors: i used a good amount of food coloring for these, including watkins no artificial food coloring and some of the wilton coloring. the colors in the video are NOT an accurate representation of how they looked in real life 😭 they were still super vibrant, but the dough was much more purple and the frosting colors were more distinct in person. if you want to avoid artificial dyes, there are natural alternatives you can experiment with, like blue spirulina mixed with black cocoa for darker shades of blue, or purple sweet potato powder for purple. the shades may vary though! dough 1 cup warm milk (240g) 1 tbsp active dry yeast (10g) ⅓ cup brown sugar (65–70g), divided 2 eggs ⅓ cup salted butter, melted (76g) 1 tbsp vanilla bean paste 3¾–4 cups bread flour (450–480g), 1 tsp salt purple and blue food coloring, as needed filling ½ cup salted butter, softened (113g) 1 cup brown sugar (200g) 2 tbsp cinnamon 7 oreos, crushed very finely 2 tbsp black cocoa powder 2 tbsp heavy cream cream cheese frosting 8 oz cream cheese, room temperature (226g) 4 tbsp salted butter, room temperature (57g) 1½ cups powdered sugar (180g), or to taste vanilla bean paste, to taste pinch of salt, optional blue, purple and black food coloring, as needed candy stars, for decorating instructions warm the milk and mix in 1 tbsp of the brown sugar. once it reaches about 110°F, stir in the yeast and let it bloom for 5 minutes. mix in the eggs, melted butter, remaining brown sugar, vanilla paste and food coloring. add the flour and salt, starting with 3 cups of flour and adding more as needed until you have a soft dough. knead until mostly smooth. the dough may feel a little tougher than usual with the food coloring, so don’t keep adding flour. place in an oiled bowl, cover and let rise somewhere warm for about 1 hour, or until doubled in size. for the filling, mix the softened butter, brown sugar, cinnamon and finely crushed oreos. separately mix the black cocoa powder with the heavy cream until smooth, then mix it into the filling. add black food coloring if you want an even darker filling. punch down the risen dough and roll it into a rectangle. spread the filling evenly over the dough, cut into 8 strips and roll each strip individually. place the rolls into a parchment-lined 9x13-inch baking dish. let the rolls rest while the oven preheats to 350°F. pour about ⅓ cup heavy cream over the rolls just before baking. bake for approximately 30–45 minutes, checking earlier since ovens and roll sizes vary. if the tops start getting too dark before the centers are done, loosely tent with foil. make sure the centers are baked through. for the frosting, beat the cream cheese and butter until fluffy. mix in the powdered sugar, vanilla and optional pinch of salt. taste and adjust the sweetness to your liking. divide the frosting into about ⅔ blue and ⅓ purple. for the deep blue, i mixed mostly blue with a little purple and black. for the purple, i used purple and blue, with a tiny bit of burgundy if needed. i eyeballed all the coloring, so just keep adjusting until you get the shades you want! to get the two-tone swirl, lay plastic wrap flat and pipe the blue and purple frosting in two lines side by side. roll the plastic wrap into a log, twist the ends, snip one end and place it inside a piping bag. pipe onto the cooled cinnamon rolls and finish with candy stars 💙 #coraline #cinnamonrolls #Recipe #baking — @sugarspiceddreamsのTikTok