Save These Halloween cinnamon roll "intestines" transform a classic treat into something delightfully creepy for your holiday table. Sweet rolls get shaped into twisty segments and drenched in "bloody" raspberry glaze that looks gory but tastes absolutely delicious. Kids love the look and adults will get a kick out of this spooky centerpiece at any October gathering.
I made these the night before our annual haunted dinner and they were the first thing to disappear Everyone wanted the recipe and it turned into a fun tradition
Ingredients
- Active dry yeast: essential for that soft pillowy cinnamon roll texture Check expiration date for freshness
- Warm milk: makes the dough tender Whole milk works best but any unsweetened milk substitute can be used
- Granulated sugar: adds sweetness and helps activate yeast Choose fine-grain for best mixing
- Unsalted butter: lends richness to both dough and filling Look for high-quality European style if possible for flavor
- Large egg: binds the dough and improves structure Use room temperature eggs for easier blending
- All-purpose flour: the backbone of a soft but structured dough Opt for unbleached flour for tender results
- Salt: balances the sweetness and highlights cinnamon flavor Sea salt or kosher salt gives cleaner taste
- Brown sugar: brings deep caramel notes to your filling Dark brown sugar gives more molasses punch
- Ground cinnamon: the star spice Choose fresh ground for best aroma and impact
- Fresh or frozen raspberries: bring tartness and brilliant color to glaze Use fresh for maximum flavor or quality frozen in off season
- Powdered sugar: creates the smooth sticky structure for glaze Sift before using to avoid lumps
- Lemon juice: sharpens the glaze with acidity Fresh-squeezed adds brightness
- Water: thins glaze for dripping consistency Use sparingly to keep things dramatic
Instructions
- Prep Yeast and Milk:
- Dissolve the yeast in warm milk with a pinch of sugar in a large bowl Let sit for 5 minutes until mixture is frothy and alive This ensures your rolls will rise properly and have a fluffy texture
- Make the Dough:
- Add remaining sugar melted butter egg flour and salt to the yeast mixture Stir until a soft dough forms then knead by hand or mixer for at least 5 minutes until smooth and elastic The longer kneading built that classic chewy cinnamon roll crumb
- First Rise:
- Place dough in a greased bowl cover tightly and let rise in a warm spot for one hour The dough should double in volume and feel airy to the touch I like to set it near the stovetop with a towel wrapped around for cozy warmth
- Shape the Dough:
- Roll the risen dough out on a lightly floured surface until you have a rectangle approximately 12 by 16 inches Cut the dough into wide strips with a pizza cutter This makes it easy to twist and coil your intestines shape
- Add Cinnamon Filling:
- Spread softened butter all over the surface then sprinkle brown sugar and fresh ground cinnamon everywhere For deep dramatic flavor make sure the butter is at room temp so it glides smoothly
- Form the "Intestines":
- Roll each strip loosely then twist and coil on parchment lined baking sheet Arrange the pieces so they mimic wiggly wavy intestines or even a brainy cluster Connect the ends for a continuous dramatic look This part is so much fun and makes each batch unique
- Second Rise:
- Cover with a loose towel and let those shaped rolls puff up for about 20 minutes at room temperature This helps the final bake be extra pillowy
- Bake:
- Transfer to the oven and bake at 350 degrees for about 22 to 25 minutes Watch for golden brown edges and bubbling cinnamon sugar Filling will smell sweet and spicy when done Let cool just enough to handle
- Make "Bloody" Raspberry Glaze:
- In a saucepan combine raspberries and lemon juice then cook over medium heat for 4 to 5 minutes Stir constantly as berries break down for best color and taste Strain seeds if you don&t want the texture Add powdered sugar and just enough water to get a gory pourable consistency Start with a little and add sparingly
- Finish and Serve:
- Drizzle the glaze lavishly over the warm cinnamon rolls letting it ooze into the nooks and crannies for that spectacular bloody look Serve warm for gooey delight or at room temperature for sticky fun
Save Making cinnamon rolls is a Halloween tradition in my house The raspberry glaze has become my secret weapon for both look and taste Often the kids help with shaping and their giggles make the process twice as memorable
Storage Tips
Keep leftovers airtight and stored at room temperature for up to two days If they last that long Gently warm in the microwave or oven for fresh baked softness If you want to prep ahead freeze cooled rolls without glaze wrapped tightly and thaw overnight then glaze before serving
Ingredient Substitutions
Strawberries or cherries work great in the glaze for alternate colors If you are dairy sensitive swap butter for plant based alternative and use unsweetened nut milk If you prefer less sweet swap out half the brown sugar filling for stevia or coconut sugar
Serving Suggestions
Serve as centerpiece at your Halloween party or haunted house dinner Display on a platter lined with wax paper and garnish with spooky decor like candy eyeballs Let guests drizzle extra glaze for personalized gore Bonus fun Serve with a side of raspberry coulis or vanilla ice cream for a clever bloody sundae
Cultural and Historical Context
Cinnamon rolls date back centuries but this Halloween version emerged from playful food trends and a love of creative baking I find that themed treats spark imagination and bring everyone together no matter their age It is a modern twist on classic American dessert making holidays memorable and joyfully messy
Seasonal Adaptations
Use fresh raspberries in early fall or swap for local cherries in the summertime Substitute pumpkin spice for cinnamon if desired in October Garnish with candied orange peel for autumn color hues
Save Best enjoyed the same day but they can be made ahead and reheated with fresh glaze
Recipe Questions
- → How do you shape the cinnamon rolls to resemble intestines?
After rolling out the dough, cut it into strips, loosely twist, and coil on the baking sheet to create a continuous intestine-like effect.
- → Can I use a different fruit for the glaze?
Yes! Strawberries or cherries make a suitable substitute for raspberries in the glaze for a similar color and flavor.
- → Is it possible to prepare these ahead of time?
You can shape and refrigerate the rolls overnight, then let them rise and bake fresh before serving for convenience.
- → What tools are essential for this treat?
You'll need mixing bowls, a rolling pin, baking sheet, parchment paper, a knife or pizza cutter, and a saucepan for the glaze.
- → How long do leftovers stay fresh?
Keep leftovers in an airtight container for up to two days for best texture and flavor. Reheat gently before serving.