Oh my gosh, you have to try these Spooky Cinnamon Roll Guts this Halloween! They’re the perfect mix of creepy and delicious – imagine pulling apart gooey cinnamon roll “intestines” dripping with blood-red frosting at your Halloween party. I first made these when my kids begged for something “gross but yummy” for their school party, and now it’s our must-make October tradition. The best part? You only need store-bought cinnamon rolls, powdered sugar, and food coloring – no fancy baking skills required. Watch everyone’s faces when you bring out these eerily realistic (but totally tasty) treats!
Table of Contents
Table of Contents
Why You’ll Love These Spooky Cinnamon Roll Guts
Trust me, these creepy-cute treats will be the star of your Halloween spread – here’s why:
- Super quick – From fridge to plate in under 20 minutes (perfect for last-minute party prep!)
- Kid-approved – My little monsters go wild for the “eww gross!” factor (while secretly loving the sweet cinnamon taste)
- No baking stress – Store-bought dough means foolproof results every time (I won’t tell if you don’t!)
- Instantly festive – That blood-red frosting drizzle transforms basic rolls into spooky magic
Seriously, these disappear faster than ghosts at sunrise – you might want to make a double batch!
Ingredients for Spooky Cinnamon Roll Guts
Here’s the beautiful part – you only need four simple things to make these gloriously gross treats:
- 2 (8-count) packages store-bought cinnamon rolls – The kind that unroll easily (I learned the hard way – test one roll before buying the whole package!)
- 1 cup powdered sugar – The base for our “blood” frosting (no lumps, please!)
- 2 tablespoons milk – Start with this, then add more drop by drop until it’s drippy but not watery
- Red gel food coloring – Gel gives that perfect gory color (use liquid food coloring if needed, but reduce milk to 1 tablespoon)
Psst – swap red for green food coloring if you want zombie guts instead! My kids love both versions.
How to Make Spooky Cinnamon Roll Guts
Okay, let’s get messy! These come together so fast you’ll think it’s magic – here’s exactly how I do it:
- Preheat your oven to 400°F – Trust me, hotter than the package says for that perfect gooey center!
- Unroll all those cinnamon rolls – Lay them flat and gently stretch each one (don’t tear them – we want long, squiggly “intestines”)
- Twist and coil like crazy – See my tips below for making them look properly disgusting
- Bake for 8-10 minutes – No longer! We want them golden but still soft enough to pull apart dramatically
- Make the blood frosting – Whisk together while the rolls bake (details coming up!)
- Drizzle while warm – Let the “blood” ooze into all those creepy crevices
That’s it! Now for the fun details…
Shaping the Intestines
This is where the magic happens! On your baking sheet, start twisting those unrolled strips into loose spirals – think playground slide coils, not perfect circles. Overlap some sections and leave others stretched out for that authentically gross effect. Pro tip: leave about 1 inch between pieces so they don’t bake together into one big blob (though honestly, that still tastes amazing).
Making the Blood Frosting
Here’s my secret for that perfect gory glaze: whisk powdered sugar and milk first until smooth, then add red gel coloring drop by drop. Gel gives that deep, bloody hue without thinning the frosting. If you only have liquid food coloring, use half the milk (just 1 tablespoon) so it stays thick enough to drip dramatically. Want extra horror? Add a drop of black food coloring to darken it – looks like dried blood!
Spooky Cinnamon Roll Guts: 20-Minute Halloween Magic
A fun and spooky Halloween treat that looks like intestines but tastes like delicious cinnamon rolls. Perfect for parties or a festive dessert.
- Total Time: 20 minutes
- Yield: 16 rolls 1x
Ingredients
- 2 (8 count) packages store-bought cinnamon rolls (ensure they unravel)
- 1 cup powdered sugar
- 2 tablespoons milk (adjust as needed)
- Red gel food coloring (or liquid food coloring with adjusted milk)
Instructions
- Preheat oven to 400°F.
- Unravel all cinnamon rolls.
- On a 9×13 baking sheet, twist and coil the cinnamon rolls to resemble intestines.
- Bake for 8-10 minutes (do not follow package instructions).
- Mix powdered sugar, milk, and red food coloring to make blood-like frosting.
- Drizzle frosting over baked cinnamon rolls.
- Serve and enjoy your spooky treat.
Notes
- For liquid food coloring, reduce milk to 1 tablespoon.
- Use green food coloring for a zombie-themed variation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 12g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
Expert Tips for Perfect Spooky Cinnamon Roll Guts
After making these every Halloween for years (and a few hilarious fails), here are my can’t-live-without tips:
- Check the dough date – Fresh rolls unravel like dreamy intestines, while old ones crumble into sad little pieces (trust me, I’ve cried over cinnamon rolls before)
- Gel food coloring is your BFF – That vibrant “fresh blood” red makes all the difference (liquid dye makes watery pink “bruises” – still tasty but less spooky)
- Frost while warm – The rolls absorb just enough frosting to look disgustingly moist without getting soggy
- Bake less than the package says – 8 minutes gives that perfect “eww, they’re still moving!” softness
Oh! And keep wet wipes nearby – red frosting fingers are inevitable with this messy fun!
Spooky Variations
Once you master the classic bloody version, try these fun twists: Swap red for green food coloring to make zombie guts (my son’s favorite). For extra creep factor, sprinkle crushed Oreos as “dirt” or add candy eyeballs peeking through. Spooky just got creative!
Serving and Storing Spooky Cinnamon Roll Guts
Serve these warm and messy – that’s when the “guts” are at their ooey-gooiest best! If you must store them (though they rarely last long in my house), cover loosely at room temperature for up to one day. Day-old rolls? Just zap ’em for 10 seconds in the microwave to bring back that fresh-baked squish. Fair warning – the blood frosting might stain fingers, but that just adds to the Halloween fun!
Nutritional Information
Okay, let’s be real – these Spooky Cinnamon Roll Guts are pure Halloween fun, not health food! Each deliciously creepy roll clocks in around 150 calories (give or take), with about 12g sugar and 5g fat. These are estimates since store-bought doughs vary slightly – but honestly, when you’re eating candy-coated intestines, who’s counting? Enjoy the spooky sweetness guilt-free!
FAQs About Spooky Cinnamon Roll Guts
You’ve got questions – I’ve got answers from years of making these creepy treats!
- Can I make these ahead? Absolutely! Bake the cinnamon roll “guts” up to a day early, but wait to frost them until right before serving. That blood-red drizzle looks freshest when it’s freshly applied (plus the rolls stay soft that way).
- What’s the best food coloring? Hands down, gel food coloring wins! It gives that deep, dramatic “blood” color without thinning your frosting. Liquid dye works in a pinch – just use less milk so your frosting stays thick.
- Can I use homemade dough? Sure thing! Though the beauty of this recipe is how easy store-bought dough makes it. If you’re feeling ambitious, any cinnamon roll recipe that unrolls will work – just expect extra prep time.
Still curious? Drop me a comment – I love helping fellow spooky bakers!
Share Your Spooky Creations
I live for your Halloween kitchen masterpieces! Snap a pic of your Spooky Cinnamon Roll Guts and tag #FrostyRecipes – I’ll feature the creepiest (and tastiest) creations. Now go haunt your kitchen and… Boo-n appetit!
