Halloween Cinnamon Roll Intestines (Print Version)

Soft cinnamon rolls swirled and glazed with a spooky raspberry topping, perfect for festive Halloween treats.

# What You'll Need:

→ Dough

01 - 2 1/4 teaspoons active dry yeast
02 - 3/4 cup warm whole milk (110°F)
03 - 1/4 cup granulated sugar
04 - 1/4 cup unsalted butter, melted
05 - 1 large egg
06 - 2 1/2 cups all-purpose flour
07 - 1/2 teaspoon salt

→ Filling

08 - 1/4 cup unsalted butter, softened
09 - 1/2 cup packed brown sugar
10 - 1 1/2 tablespoons ground cinnamon

→ “Bloody” Raspberry Glaze

11 - 1 cup fresh or frozen raspberries
12 - 1/2 cup powdered sugar
13 - 1 tablespoon lemon juice
14 - 1 to 2 teaspoons water, as needed

# Steps to Follow:

01 - In a large mixing bowl, whisk the active dry yeast into the warm milk with a pinch of sugar. Allow to rest for 5 minutes until the mixture becomes frothy.
02 - Incorporate the remaining granulated sugar, melted butter, egg, all-purpose flour, and salt into the activated yeast mixture. Stir until a soft dough forms.
03 - Transfer the dough onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic.
04 - Place the dough in a greased mixing bowl, cover, and let it rise in a warm environment for 1 hour or until doubled in volume.
05 - Preheat oven to 350°F. Line a baking sheet with parchment paper. Roll the dough into a rectangle, approximately 12 by 16 inches. Evenly spread the softened butter over the surface. Sprinkle with brown sugar and cinnamon.
06 - Slice the dough into 2-inch wide strips. Roll each strip loosely, twisting and coiling them on the prepared baking sheet to mimic intestines or a coiled pattern, connecting ends for a seamless appearance.
07 - Cover the shaped dough loosely and allow to rise for 20 minutes.
08 - Bake in the preheated oven for 22 to 25 minutes, or until golden brown. Allow to cool slightly before glazing.
09 - In a small saucepan, simmer raspberries and lemon juice over medium heat for 4 to 5 minutes until the fruit breaks down. Press through a fine mesh strainer if desired. Whisk in powdered sugar and add water gradually to achieve a pourable, thick 'bloody' glaze.
10 - Drizzle the raspberry glaze generously over the warm cinnamon rolls for a gory Halloween effect. Serve warm or at room temperature.

# Additional Tips::

01 -
  • Uses everyday baking ingredients and simple pantry staples
  • A playful presentation that amps up any Halloween spread
  • Perfect balance of tender cinnamon bread and tangy fruit glaze
  • Party guests will not stop talking about these unique rolls
02 -
  • Rich in flavor thanks to real butter and cinnamon
  • Dough can be made ahead and chilled overnight for convenience
  • Great for kids to help shape and decorate
03 -
  • For extra spring in the dough always check that your yeast froths well before adding other ingredients
  • Let the rolls cool only slightly before glazing so it melts into every swirl
  • A little extra cinnamon never hurts for a real aromatic hit
  • Use strained glaze for clean creepy effect or leave seeds in for grotesque texture
  • Do not rush the shaping take time to make the squiggles and coils unpredictable for maximum Halloween magic

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