Spooky "Bloody Guts" Halloween Cinnamon Rolls
These "Bloody Guts" Cinnamon Rolls are a gruesomely fun Halloween breakfast idea! Using canned cinnamon roll dough, they’re unraveled and arranged to look like intestines, baked until golden, and drizzled with a bloody red icing. Perfect for Halloween parties, brunch, or a spooky breakfast with kids!
Equipment
- 9x13-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 9x13-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.
Notes
For the most realistic effect, let the icing pool in the crevices of the rolls so it looks extra gory. Kids love helping arrange the "guts," making this both a spooky and family-friendly recipe.