Save to Pinterest Halloween Cinnamon Roll "Intestines" bring quirky fun to any October gathering and always amaze the crowd with their spooky brains-and-guts look. These cinnamon rolls coil into creepy shapes and get slathered with a raspberry glaze that oozes like blood. I make them every year since my kids discovered them at a Halloween party and they are now the must-have dessert at every costume bash.
My favorite part is watching the kids’ reactions when I serve them—they laugh and squeal seeing their snack look so spooky. Even adults love tearing apart "intestines" for a sweet holiday treat.
Ingredients
- Active dry yeast: Choose fresh yeast for the best rise which gives the dough fluffiness
- Warm milk: Ensures the yeast blooms properly so the dough is soft and tender
- Granulated sugar: Sweetens and helps activate the yeast
- Unsalted butter: Go for real creamy butter for maximum flavor in both dough and filling
- Large egg: Adds richness and binds the dough
- All-purpose flour: Stick with unbleached for softness and structure
- Salt: Use a fine salt for even seasoning
- Brown sugar: Provides deep caramel notes in the filling
- Ground cinnamon: Fresh cinnamon makes the rolls unforgettable
- Raspberries: Pick ripe berries for the brightest color and flavor
- Powdered sugar: Gives the glaze its gooey, glossy finish
- Lemon juice: Brightens the glaze and boosts the blood-red hue
- Water: Adds the right pourable consistency
Instructions
- Make the Yeast Base:
- Dissolve the yeast in warm milk in a large bowl with a pinch of sugar. Let this sit about five minutes until it gets foamy like beer foam. This lets you know the yeast is alive and ready
- Mix and Knead the Dough:
- Add the rest of the sugar, the melted butter, the egg, the flour, and the salt to the bowl. Mix everything until it clumps together then knead it for five to seven minutes. Watch for the dough to get stretchy and turn smooth which means the gluten is developing and the results will be perfectly chewy rolls
- Let Dough Rise:
- Move the dough into a greased bowl and cover with a kitchen towel. Set it in a warm place such as a sunny corner or just above a warm oven for one hour. It should puff up and double in size which means the yeast is working
- Prepare the Baking Sheet and Shape:
- Heat the oven to 350 degrees Fahrenheit and cover a baking sheet with parchment paper. Roll out the risen dough on a floured counter into a rectangle around twelve by sixteen inches
- Fill With Cinnamon and Sugar:
- Take soft butter and gently swipe it over the whole surface of the dough. Sprinkle brown sugar all over making sure no gaps remain then dust with generous cinnamon for extra aroma
- Shape the "Intestines":
- Cut the dough into strips about two inches wide. Start coiling and twisting each strip on the baking sheet so it looks like squiggly intestines or brains. Connect them to make one big tangled shape that looks wonderfully gross
- Final Rise:
- Cover with a towel and let the shaped rolls rise for twenty minutes so they get pillowy and ready for baking
- Bake:
- Place the rolls in the oven and bake for twenty-two to twenty-five minutes. The surface should become golden brown and the kitchen will fill with cinnamon sweetness. Let the pan cool just a bit
- Make the Bloody Glaze:
- While the rolls bake cook raspberries with lemon juice in a saucepan over medium heat. Smash the berries with a spoon until they break down four to five minutes. If you want a smooth look strain out the seeds. Mix in powdered sugar and just enough water so the glaze drips like fake blood
- Drizzle and Serve:
- Pour the raspberry glaze over the warm rolls letting it run into every crevice. Pile onto a spooky Halloween platter and serve to your ghoulish guests
Save to Pinterest My personal favorite ingredient is the raspberry glaze which makes these look so fantastically gruesome yet tastes bright and tangy. Watching my daughter and her friends make designs with the glaze brings back memories every year and they always end up with sticky fingers and big smiles.
Storage Tips
Keep leftover cinnamon roll "intestines" in an airtight container at room temperature for up to two days. Reheat briefly in the microwave to refresh them and make the glaze gooey again. If you want to make them ahead shape and rise the rolls then refrigerate until ready to bake.
Ingredient Substitutions
Try swapping raspberries for strawberries cherries or even cranberry sauce for a twist on the glaze color and flavor. For those sensitive to dairy use plant-based butter and a nondairy milk like oat or almond. If you want whole grain use half all-purpose and half white whole wheat flour for extra fiber.
Serving Suggestions
Serve these Halloween treats on a dark platter for maximum shock value. For more fun drizzle extra glaze just before guests arrive so they look freshly "bloody." Add candy eyeballs or gummy worms for extra gory garnish or pair with vanilla ice cream for a spooky sundae.
Cultural and Historical Context
Cinnamon rolls are a classic American treat but shaped-sweets have long been popular in European traditions for holidays and festivals. Halloween encourages playful food and this recipe turns a family favorite into an edible prank that always draws a crowd. Making themed treats for parties feels like an invitation back to childhood.
Save to Pinterest Serve these cinnamon roll "intestines" warm for best texture and maximum gooeyness. Your party guests will love every sticky, silly bite.
Common Recipe Questions
- → How do I achieve the intestine-like shape?
Roll the dough into strips and coil them with twists on the baking sheet, connecting strips for a continuous look.
- → Can I use frozen raspberries for the glaze?
Yes, both fresh and frozen raspberries work well. Simply cook and strain as directed for best texture.
- → Is it possible to make this treat ahead of time?
Yes, you can shape and refrigerate the rolls overnight before baking. Glaze just before serving for freshness.
- → How do I enhance the ‘bloody’ glaze color?
Add a few drops of red gel food coloring to the raspberry glaze for a deeper, more vivid appearance.
- → Are there ingredient swaps for allergies?
Try plant-based milk and dairy-free butter for a vegan option; check labels to avoid cross-contamination.
- → How should leftovers be stored?
Keep leftovers in an airtight container at room temperature for up to two days for best texture.