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Zombie Guts Cinnamon Rolls (Halloween Cinnamon Rolls)

By Britney
Prep: 10 minutes
Cook: 15 minutes
Servings: 5
zombie guts cinnamon rolls in a baking pan covered in bloody red glaze with a hand dramatically grabbing the cinnamon rolls.
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Cinnamon Roll Intestines are the ultimate spooky treat for your next Halloween-themed party! This easy recipe uses Pillsbury cinnamon rolls, raspberry preserves, and food coloring to create a fun, blood-and-guts look.

Equipment

  • Baking pan
  • Handheld Mixer
  • Mixing Bowl
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Ingredients 

  • 2 pillsbury grand cinnamon rolls
  • 1/2 cup heavy cream

Blooding Icing

  • 4 oz cream cheese, room temperature
  • 2 cups powdered sugar
  • 2 tbsp milk
  • 2 tbsp heavy cream
  • 1/4 cup raspberry preserves
  • 2 tsp red gel food dye

Instructions 

  • Preheat the oven to 350 degrees and spray a 9x13 baking pan with nonstick cooking spray.
  • Open the cinnamon rolls and separate each of the rolls. Unravel the cinnamon rolls completely, and 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. Each cinnamon roll will stick to one side of the pan, and alternate to each side from cinnamon roll to cinnamon roll. Pour heavy cream on top of the rolls.
  • Bake for 15-20 minutes, until cinnamon rolls are golden brown on the top.
  • Remove and let cool completely. Do not remove them from the pan.
  • While cinnamon rolls are cooling, prepare the glaze.
  • Mix together room temperature cream cheese and powdered sugar with a handheld mixer in a bowl on medium speed. Mix until combined, about 1 minute.
  • Add raspberry preserves, milk, and heavy cream. Mix until combined, then stir in the red food dye.
  • Pour on top of the cinnamon rolls. Use a butter knife to gently widen the space between the rolls so that the glaze can seep in (if needed).

Notes

  • 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.

Nutrition

Calories: 420kcal, Carbohydrates: 62g, Protein: 3g, Fat: 19g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.004g, Cholesterol: 57mg, Sodium: 91mg, Potassium: 81mg, Fiber: 0.2g, Sugar: 57g, Vitamin A: 752IU, Vitamin C: 2mg, Calcium: 53mg, Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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