Monster Bread

Store-bought bread dough becomes a spooky, edible monster that kids will remember long after Halloween is over. The dough gets sliced open, filled with butter, cinnamon sugar, then rolled flat into a face shape with scissor-cut eyes, mouth, and spiky hair gashes on top.

The cinnamon sugar filling hidden inside is a sweet surprise when you tear into the bread. Slicing the disc horizontally and brushing with melted butter before pressing it back together creates a swirl of sweetness through the center.

Foil plugs pushed into the eye and mouth holes keep them open during baking. Without them, the dough rises and fills in every opening, leaving you with a featureless blob instead of a monster face.

Decorating while warm lets candy and raisins stick to the surface. Raisin eyebrows, marshmallow eyes, licorice details, and fruit leather features turn each loaf into a one-of-a-kind creature.

Kitchen Tips

• Let the dough come to room temperature before shaping. Cold dough fights back and shrinks when you try to roll it.
• Cut the mouth and eye holes generously since the dough puffs during rising and baking.
• The deep gashes for “spiky hair” should go through about half the dough thickness. Too shallow and they close up. Too deep and the bread falls apart.
• Tap the bottom to check doneness. A hollow sound means it’s baked through, even if it doesn’t look dark on top.

Variations

• Alien bread: Shape into an oval with large oval eyes and antenna made from bread dough strips.
• Sweet version: Fill with chocolate chips instead of cinnamon sugar for a dessert monster bread.