Looking for a delightfully creepy breakfast to kick off Halloween morning? These bloody Halloween cinnamon rolls turn everyday cinnamon rolls into a gory spectacle. With unraveled dough twisted into intestine-like shapes and coated with blood-red icing, they’re equal parts gruesome and irresistible. The recipe is semi-homemade, fast to assemble, and ideal for parties or for surprising the family.
Ingredients
- 1 or 2 cans of store-bought cinnamon rolls (the type you can unroll)
- Powdered sugar (about 1 cup)
- Milk (1–2 tablespoons)
- Raspberry or strawberry jam / preserves
- Red gel food coloring (a few drops)
Optional: extra jam to intensify the “blood” effect
Need-to-Know Info
Skill Level: Easy
Cuisine: American / Halloween-themed breakfast
Allergen Info: Contains dairy, wheat, eggs (from cinnamon roll dough)
Dietary Info: Not vegan or gluten-free by default — adapt with dairy-free or gluten-free versions as needed
Directions
- Preheat and prepare
Preheat your oven according to the package instructions on the cinnamon rolls. Line a baking sheet with parchment paper or lightly grease it. - Unroll the dough
Open the can(s) and gently unroll each cinnamon roll into long strips of dough. The goal is to make long “guts” shapes. If your brand doesn’t unravel well, try to stretch them or use a brand that does. - Arrange like intestines
On the baking sheet, twist, coil, and layer the dough strips to resemble intestines or tangled guts. Leave some gaps — the shapes will expand while baking. - Bake
Bake the shaped dough for less time than the typical canned instructions, since these strips cook faster. Watch closely so they don’t overbake. They should be golden and cooked through. - Make the “blood” icing
In a bowl, mix powdered sugar and milk to a thick but pourable glaze. Stir in a few drops of red gel food coloring until the mixture becomes vivid red. If it’s too pale, reduce milk slightly or add more dye. You can stir in a small spoonful of jam for texture or deep color. - Drizzle the blood
Right after removing the rolls from the oven (while still warm), drizzle the red icing over the “guts.” Let it flow into grooves, seams, and crevices to maximize the spooky effect. If desired, dab extra jam into places to simulate clots or thicker “gore.” - Serve
Let them cool slightly so the icing sets a bit, then serve on a creepy platter. The visual impact is part of the fun — this is breakfast with a shock factor.
Tips & Variations
- Use gel food coloring rather than liquid — it gives deeper color without diluting the glaze.
- Don’t over-milk the icing — you want it thick enough to hold shape.
- For extra “gore,” swirl in small bits of jam or drizzle additional jam after icing.
- Choose a cinnamon roll brand that unrolls fully; some brands are stamped and won’t flatten out.
- You can adapt this with gluten-free or dairy-free cinnamon rolls and alternative icings.
- For variety: use green or purple dye for “zombie guts” instead of red.
Storage & Serving Tips
- Store leftover rolls in an airtight container at room temperature for 1–2 days.
- The icing may soak in over time, so best enjoyed fresh.
- You can rewarm briefly in a low oven, but avoid microwaving — the “blood” glaze may lose its texture.
FAQ — Halloween Bloody Cinnamon Rolls
Q: Why don’t all cinnamon rolls unroll easily?
Some brands are stamped or molded rather than rolled. Use one that is designed to unroll (often generic or certain bakery brands). If yours is rigid, you may struggle to create the “guts” effect.
Q: Can I skip the jam and just use red icing?
Yes, but adding jam helps thicken the “blood” effect and gives it more texture and realism.
Q: Will the red icing stain anything?
Probably yes — around your oven, trays, or clothing, red dye can leave marks. Be cautious and line surfaces.
Q: Can I prepare in advance?
You can unroll the dough and shape it in advance, but wait to bake and ice just before serving for best texture and appearance.
Q: Is this suitable for kids?
Yes! It’s spooky but fun. Just warn about the red icing — it can stain hands.
Q: Can I make this without food coloring?
The red “blood” effect won’t be as striking without dye. You could use pureed berries or jam alone, but the dramatic color will be less intense.
Bloody Halloween Cinnamon Rolls
Equipment
- baking sheet
- mixing bowl for glaze
- spoon or spatula for mixing and drizzling
- parchment paper optional, for lining tray
- oven
Ingredients
- 1–2 cans store-bought cinnamon rolls (the kind that unrolls)
- 1 cup powdered sugar
- 1–2 tbsp milk (adjust for consistency)
- 2 tbsp raspberry or strawberry jam
- a few drops red gel food coloring
- 1–2 tbsp extra jam (optional, for blood clots)
Instructions
- Preheat oven according to cinnamon roll package instructions. Line a baking sheet with parchment or grease lightly.
- Open the can and gently unroll each cinnamon roll into long strips. If they don’t unravel easily, stretch them into longer pieces.
- Twist, coil, and shape the dough strips onto the baking sheet to resemble intestines or tangled guts. Leave slight gaps for expansion.
- Bake according to package, reducing time slightly. Watch closely to avoid overbaking. Rolls should be golden and fully cooked.
- In a small bowl, mix powdered sugar and milk into a thick glaze. Add red gel coloring until vivid red. Mix in jam for thicker ‘blood’ effect if desired.
- While rolls are still warm, drizzle red glaze over the ‘guts’ so it flows into grooves. Optionally dab extra jam in crevices for dramatic effect.
- Let cool slightly before serving. Present on a Halloween platter for ultimate spooky vibes.