Halloween zombie guts cinnamon rolls are a playful, spooky breakfast or party treat: red-velvet–tinted yeast rolls twisted into intestine-like shapes, filled with buttery cinnamon-sugar and finished with a sweet glaze. Perfect for Halloween brunch, haunted bake sales, or kid-friendly parties.
Prep Time: 30 mins • Cook Time: 20 mins • Rise Time: 2 hrs • Total Time: 2 hrs 50 mins • Servings: 8–10
Ingredients
- 2 tsp active dry yeast
- 1 tbsp light brown sugar
- 3/4 cup warm water (105–115°F / 40–46°C)
- 1½ cups red velvet cake mix
- 1/4 tsp kosher salt
- 1/4 cup all-purpose flour, plus up to 1/4 cup more as needed
- 6 tbsp softened unsalted butter (for filling and brushing)
- 2/3 cup packed brown sugar (filling)
- 1½ tsp ground cinnamon
- 1 1/3 cups powdered sugar (glaze)
- 1½ tbsp milk, or more as needed (glaze)
Directions
Step 1
In the bowl of a stand mixer, whisk together yeast, light brown sugar, and warm water. Let sit 5 minutes until foamy.
Step 2
Add red velvet cake mix, kosher salt, and 1½ cups flour; mix on low with the dough hook until a soft dough forms. Add up to 1/4 cup extra flour only if dough is too sticky to handle.
Step 3
Transfer dough to a lightly greased bowl, cover with plastic wrap, and let rise in a warm, draft-free place until doubled, about 2 hours.
Step 4
Preheat oven to 375°F (190°C). Lightly grease an 11×7-inch baking dish. Turn dough out onto a floured surface and roll into a 20×14-inch rectangle.
Step 5
Spread softened butter evenly across dough leaving a 1/2-inch border. Sprinkle brown sugar and cinnamon evenly. Starting from the long edge, roll into a tight log; cut 1½–2-inch slices.
Step 6
Unroll each slice carefully, then re-roll longways from each side to make tube-like strips. Arrange the strips freeform in the prepared pan to resemble “intestines” (leave room—they rise).
Step 7
Bake 18–22 minutes until edges are lightly browned and center is fully baked. Remove from oven; cool 5 minutes.
Step 8
Whisk powdered sugar and milk until smooth. Drizzle over warm rolls and serve warm or at room temperature.
Cook’s Note
Use good-quality red velvet mix for vivid color; gel food coloring can intensify hues. For an extra spooky look, drizzle a bit of red fruit syrup (strawberry) for “blood” (optional).
Nutrition Facts (per serving, approx.)
Calories 287 • Total Fat 9g • Saturated Fat 6g • Cholesterol 23mg • Sodium 225mg • Carbohydrates 51g • Fiber 1g • Sugars 41g • Protein 2g