• Pour the warm milk into the bowl of your stand mixer. Stir in the yeast and 1 teaspoon of sugar.Let it sit for 5–10 minutes, until the mixture looks foamy.
• Add the ¼ cup sugar, eggs, vanilla, and approximately 15 drops of purple liquid food coloring. Mix until combined.Add 4 cups of flour and the salt. Mix on low speed using the dough hook until a shaggy dough begins to form.
• Add the softened butter gradually, about 1 tablespoon at a time, allowing it to mix into the dough.Add the remaining ½ cup of flour gradually. Knead on medium-low speed for 7–10 minutes, until the dough is smooth, elastic, and slightly tacky
• Check the color after the dough is combined. Add more purple coloring a few drops at a time while kneading until it is slightly darker than you want. The purple will soften as the rolls bake.Place the dough in a lightly greased bowl. Cover and let it rise in a warm place for 1–1½ hours, or until doubled in size.

Make the Black Filling

• Mix the softened butter, brown sugar, black cocoa, cinnamon, salt, and vanilla until a thick, spreadable paste forms.If it’s difficult to spread, add 1 teaspoon of heavy cream. Don’t make it runny.

Shape the Rolls

• Grease a 9-by-13-inch baking dish.Turn the risen dough onto a lightly floured surface. Roll it into an approximately 14-by-18-inch rectangle.Spread the black filling evenly over the dough, leaving about a ½-inch border along one long edge.
• use a pizza cutter and cut even strips should be 12 equal rolls.Arrange the rolls in the prepared baking dish. Cover and allow them to rise for 30–45 minutes, until puffy.

Add the Cream and Bake

• Preheat the oven to 350°F.Warm the ¼ cup of heavy cream slightly—it should be lukewarm, not hot.Pour the cream between and around the rolls, rather than directly over their purple tops.Bake for 25–30 minutes, until the rolls are lightly golden around the edges and the centers are baked through.If the tops begin browning too quickly, loosely cover the pan with aluminum foil during the final 10 minutes.

Make the Green Icing

• Beat the softened butter and cream cheese until smooth and fluffy.Gradually mix in the powdered sugar.Add the vanilla, salt, and 1 tablespoon of milk or cream. Beat until creamy.Add 6–8 drops of green liquid food coloring, mix, and then add more drop by drop until it reaches your desired Beetlejuice green.If the liquid coloring makes the icing too thin, add more powdered sugar 1 tablespoon at a time.Spread the icing over the slightly warm rolls. Decorate with Halloween sprinkles, if desired.