Get ready to serve up the most gruesome and delicious breakfast of the season! These “Bloody Guts” Cinnamon Rolls are a spectacularly spooky and fun treat, perfect for a special Halloween morning or as the centerpiece of a festive brunch. This incredibly easy recipe uses store-bought cinnamon roll dough, unraveled and arranged to look like intestines, then baked until golden and drizzled with a “bloody” red icing. It’s one of the best Gross Halloween Food Ideas that is sure to get a delightfully disgusted reaction before everyone digs in!
Why This is the Perfect Spooky Halloween Breakfast
When it comes to Scary Food For Halloween, this recipe is a clear winner.
- Incredibly Thematic and Fun: The “guts” effect is shockingly realistic and perfect for a spooky-themed meal. It’s a guaranteed conversation starter.
- Super Easy to Make: By using canned cinnamon rolls, all the hard work of making dough is already done for you. This is a simple assembly-and-bake project.
- Deliciously Sweet: Underneath the gory exterior, they are the warm, gooey, and delicious cinnamon rolls that everyone knows and love.
- Perfect for Kids: This is one of the most fun Halloween Food Ideas For Kids. They will be grossed out and delighted all at the same time and will love helping to arrange the “guts.”
Your Simple Ingredient Checklist
You only need a few simple items to create this gory and delicious masterpiece.
The Ingredient Lineup:
- 2 cans of refrigerated cinnamon rolls that can be unrolled (important! Some store brands work best)
- For the “Bloody” Icing:
- 1 cup powdered sugar
- 2 tablespoons milk
- Red gel food coloring
Step-by-Step Instructions
Get ready to create the most delightfully disgusting breakfast ever!
Part 1: Create the “Guts”
- Preheat and Prep: Preheat your oven according to the directions on the cinnamon roll package (usually around 350°F-400°F). Grease a 9×13 inch baking dish or a quarter sheet pan.
- Unravel the Rolls: Pop open the cans of cinnamon rolls and separate each roll. Carefully unroll each one until you have a long strip of dough.
- Arrange the “Intestines”: Lay the strips of dough in the prepared baking dish. Twist, coil, and snake them around each other to realistically mimic the look of intestines. It’s okay to leave small gaps, as the dough will expand as it bakes.
Part 2: Bake and Make it “Bloody”
- Bake: Place the dish in the preheated oven and bake for 15-20 minutes, or until the cinnamon rolls are puffed up and golden brown on top.
- Make the Icing: While the rolls are baking, make the bloody icing. In a small bowl, whisk together the powdered sugar and the milk until smooth.
- Add the “Blood”: Add several drops of red gel food coloring to the icing and stir until you have a deep, blood-red color. For an even more realistic effect, you can add a single, tiny drop of black or blue food coloring to deepen the red.
- Drizzle and Serve: Let the baked rolls cool for just a few minutes. While they are still warm, drizzle the red icing all over the “guts,” letting it pool in the crevices. Serve warm and enjoy the horrified delight of your guests!
Frequently Asked Questions (FAQ)
1. Which brand of cinnamon rolls is best for this recipe? The most important thing is to find a brand of canned cinnamon rolls where the dough can be unrolled into a long strip. Some brands (including Pillsbury Grands at times) are cut in a way that they don’t unroll easily. Many store brands or generic versions are perfect for this. It’s a good idea to check the packaging or buy a brand you’ve used before that you know will unravel.
2. Can I use the icing that comes with the cinnamon rolls? Yes, absolutely! For an even easier shortcut, you can use the cream cheese icing that comes in the package. Simply place it in a small microwave-safe bowl, add your red food coloring, and microwave it for 10-15 seconds to make it smooth and pourable before drizzling.
3. What are some other Gory Halloween Food ideas? If you love Gory Halloween Food, you could also try making “Witch Finger” pretzels, a “Graveyard” layered dip with cookie tombstones, or “Bloody Eyeball” panna cotta. These cinnamon rolls are a perfect centerpiece for a full spread of spooky treats.
4. How can I make these even more gruesome? To take the gore factor up a notch, you can mix a little bit of seedless raspberry or strawberry jam into your red icing. The preserves will add texture and look a bit like coagulated blood, which adds to the wonderfully gross effect!
Spooky “Bloody Guts” Halloween Cinnamon Rolls
Equipment
- 9×13-inch baking dish or sheet pan For baking the rolls
- Mixing bowl For icing
- Whisk For mixing icing
- spoon For drizzling icing
Ingredients
- 2 cans refrigerated cinnamon rolls (must be the kind that can be unrolled)
- 1 cup powdered sugar
- 2 tablespoons milk
- Red gel food coloring (plus a tiny drop of black or blue, optional)
Instructions
- Preheat oven to the temperature on the cinnamon roll package (usually 350°F–400°F). Grease a 9×13-inch baking dish or quarter sheet pan.
- Open the cans of cinnamon rolls and separate them. Carefully unroll each roll into a long strip of dough.
- Arrange the dough strips in the greased dish, twisting, coiling, and snaking them around each other to mimic intestines.
- Bake for 15–20 minutes, until the rolls are puffed up and golden brown.
- While baking, whisk powdered sugar and milk together in a bowl until smooth. Stir in red gel food coloring until you get a deep blood-red icing. Add a dot of black or blue for realism if desired.
- Drizzle the icing generously over the baked rolls while still warm, letting it pool in crevices to resemble bloodied guts. Serve warm.