Zombie Guts Cinnamon Rolls

Zombie Guts Cinnamon Rolls are such a spooky twist for Halloween! I love how they turn out so gooey and gory, perfect for a creepy spread for a halloween party. I first saw this recipe on an ad in the mall last year and have been dying to make them ever since.

These halloween zombie intestines are one of my favorite creepy desserts but also make a delicious halloween breakfast, too. I used store bought Pillsbury grands cinnamon rolls to make this recipe super easy. With a generous pouring of heavy cream on top, the tolls turn out so gooey and soft and the “bloody” raspberry glaze seals the deal.

This recipe is also a great way to get the kids in the kitchen and make a memorable, spooky, and delicious halloween treat. Kids especially get a kick out of how realistic they look—it’s all part of the Halloween fun, right?

The red food dye turns a delicious raspberry flavored glaze into “blood”. Plus, the combination of the sweet cinnamon rolls with the “bloody” raspberry icing will make this one of your favorite halloween recipes ever. Happy Halloween! 

Why These Halloween Cinnamon Rolls are the BEST!

• A Themed Treat! It’s the perfect mix of spooky and delicious. This party snack is guaranteed to be the talk of the table. Impress (or gross out) your guests with this fun twist on traditional cinnamon rolls. 
• Quick and Easy to Prepare! The best part about this easy halloween cinnamon rolls recipe is how easy it is to throw together. No active dry yeast, no kneading, no stand mixer needed! It takes me about 20 minutes from start to finish, making it a quick go-to for last-minute gatherings or busy Halloween mornings.
• Versatile! These cinnamon roll guts aren’t just for dessert—they work great for an easy breakfast or halloween themed brunch too! Whether you’re serving them with a cup of coffee for breakfast halloween morning or as a sweet snack later in the day, they’re a hit any time.

Cinnamon Roll Intestines Ingredients

See the recipe card for full recipe information on ingredients and quantities.

Pillsbury Grand cinnamon rolls – you’ll need two cans of pillsbury brand cinnamon rolls – make sure you’re using the pillsbury grands! These give you the familiar taste of a household brand, and using them cuts down the prep time significantly. You’ll have soft, gooey cinnamon rolls ready in no time! I haven’t tried other store brands so I can’t speak about those. 

Heavy cream – Pouring heavy cream over the cinnamon rolls before baking makes them extra gooey and soft, adding a rich, indulgent texture.

Bloody Glaze Ingredients

Cream cheese – Use room temperature cream cheese so the frosting is easy to mix. 

Powdered sugar – This sweetens the icing while keeping it creamy. 

Milk – This thins the icing just enough to make it perfectly pourable, without losing any of that creamy richness.

Raspberry preserves – These act as the “guts” for the cinnamon rolls, adding a jammy texture and a natural red hue that fits perfectly with the Halloween theme. Plus, the tartness of the raspberries pairs well with the sweet cinnamon rolls.

Red gel food dye – The gel food dye gives the icing a deep, blood-like red color without watering it down, making the final presentation extra spooky. I swear by Ann Clark food coloring, I use it for my red velvet cake and it gives the most beautiful red color every time!

Substitutions

Add spooky decorations: ​plastic spiders, little monsters, whatever you’d like!

Cinnamon Rolls: If you don’t have Pillsbury Grands cinnamon rolls, you can use any pre-made cinnamon roll dough, or even make your own homemade cinnamon rolls if you have time. If you choose the homemade route, try my traditional cinnamon roll recipe. Cut the dough into strips using a pizza cutter and arrange into bloody guts cinnamon rolls.

Filling: You can swap out raspberry preserves for strawberry or cherry preserves if you prefer a different flavor.

Spices: To add a fall twist to your cinnamon roll intestines, add a sprinkle of cinnamon, nutmeg, or pumpkin pie spice to the heavy cream before pouring it over the cinnamon rolls. Try my pumpkin cinnamon rolls next for the ultimate Fall treat.

How to Make Cinnamon Roll Intestines

Step 1: Preheat the oven to 350 degrees and spray a 9×13 baking pan with nonstick cooking spray. Open the cans of cinnamon rolls and pull the rolls apart so that you have long logs of cinnamon roll dough. Arrange them in the pan in an “s” shape, leaving a tiny bit of space in between to allow the rolls to rise while baking in the oven.

Step 2: Pour heavy cream on top of the rolls. Bake for 12-15 minutes, until cinnamon rolls are golden brown on the top. Remove and let cool completely. Do not remove them from the pan.

Step 3: While cinnamon rolls are cooling, prepare the glaze. Mix together room temperature cream cheese and powdered sugar in a medium bowl with a handheld mixer in a bowl on large mixing bowl. Mix until combined, about 30 seconds. Add raspberry preserves, milk, and heavy cream. Mix until combined, then stir in the drops of red gel food coloring.

Step 4: Pour on top of the warm cinnamon rolls. Store in a warm place until ready to serve. 

Tips for the BEST Halloween Cinnamon Rolls

• Use room temperature ingredients. Make sure the cream cheese is at room temperature before making the icing. This ensures it blends smoothly without lumps, giving you a creamy, even texture for the blood-like icing.
• Leave space between rolls. When arranging the cinnamon rolls in the pan, leave just a little space between each roll. This helps them rise properly and gives the “intestines” a more defined, realistic look.
• Heavy cream hack. Pouring heavy cream over the cinnamon rolls before baking keeps them soft and gooey. If you want even softer rolls, cover them with foil for the first half of baking, then remove the foil to let them brown on top.
• Adjust the food dye for the desired effect. Start with a small amount of red gel food dye and gradually add more until you achieve your desired shade of “blood.” This gives you control over how gory or subtle you want the effect to be.
• Chill the icing. Let the icing sit in the fridge for 10-15 minutes after mixing. This will thicken it slightly, making it easier to spread over the cinnamon rolls without it running too much, giving the intestines a more structured, bloody look.

Storing Leftovers

To store leftovers, store your halloween rolls tightly in plastic wrap or transfer them to an airtight container. Keep them in the refrigerator for up to 3 days. When ready to enjoy again, reheat in the microwave for about 20-30 seconds to keep them soft and gooey.