Halloween brings out the playful side of food. Every year, there’s a rush to turn everyday recipes into something ghoulish, funny, or downright weird. That’s exactly how bloody guts cinnamon rolls were born in my kitchen—out of a craving for something sweet with a side of spooky. It started one October morning when the twins asked if breakfast could be “creepy but yummy.” Instead of pancakes or toast, I grabbed two tubes of cinnamon rolls and started unraveling them. What came next looked disturbingly like intestines, and we all burst out laughing. After baking and drizzling them with blood-red frosting, we had a Halloween breakfast that was as gross-looking as it was delicious.
That’s the real charm of this treat. It’s the perfect mix of playful presentation and comforting flavors. Underneath the dramatic look, it’s still the classic warm cinnamon roll you know and love, complete with gooey spirals and sweet glaze. But with just a few twists (literally), it transforms into a Halloween showstopper. No special baking skills needed, just a sense of humor and a willingness to get a little spooky.
Bloody guts cinnamon rolls also make fantastic party food. Imagine a platter of steaming “intestines” set out on the snack table—it’s guaranteed to draw giggles, shrieks, and a crowd. Best of all, the prep couldn’t be easier. Since you’re working with store-bought dough, the hardest part is deciding how to twist and coil them. Add a drizzle of blood-red frosting, and you’ve got a dessert that’s creepy, tasty, and Instagram-worthy.
From Sweet Brunch to Spooky Delight
Cinnamon rolls are usually a comfort food. They remind us of cozy mornings, warm kitchens, and that irresistible smell of sugar and spice. But when Halloween rolls around, comfort food can take a dark turn—in the best way. By simply unraveling the rolls and re-shaping them, you get something that looks unsettling yet oddly satisfying. It’s a quirky reminder that food doesn’t have to be serious to be delicious.
Why Bloody Guts Cinnamon Rolls Work for Parties
Halloween snacks should strike the balance between festive and easy, and this recipe nails it. Kids love the gross-out factor—“intestines” on the table!—while adults appreciate that the whole thing takes less than 30 minutes. No advanced baking knowledge, no complicated ingredients. Just cinnamon rolls, frosting, and some red food coloring. They’re quick, creepy, and guaranteed to disappear fast at any party.
Bloody Guts Cinnamon Rolls
Equipment
- 9×13 rimmed baking sheet
Ingredients
- 2 8 count package store-bought cinnamon rolls – make sure to buy the kind that unravel, I found that the store brands or best choice usually unravel (Pilsbury does not unravel, it is more of a stamped cinnamon roll). I believe Aldi’s cinnamon rolls unravel as well.
- 1 cup powdered sugar
- 2 tablespoon milk more as needed
- red gel food coloring SEE NOTE ABOUT FOOD COLORING
Instructions
- Preheat your oven to 400 degrees
- Open your cinnamon roll packages and unravel all the cinnamon rolls.
- On a quarter baking sheet ( 9 x 13 in size) start to twist, turn, and coil your unraveled cinnamon rolls. You want them to look intestine-y
- Bake the cinnamon rolls for 8-10 minutes.
- Pro Tip: don’t follow package instructions, that cooking time will be too long!
- Meanwhile make the red frosting (aka – blood) by mixing together the powdered sugar, milk, and enough food coloring to get the red you are going for.
- 1 cup powdered sugar,2 tablespoon milk,red gel food coloring
- Drizzle the frosting over the baked cinnamon rolls.
- Time to eat your Halloween Treat!
Notes
Could also use green food coloring for Zombie Brains or Zombie Guts!!
Getting the Gory Look Right
Choosing the Right Cinnamon Rolls
The secret to convincing bloody guts cinnamon rolls is the dough itself. Not all cinnamon rolls unravel the same way. Some brands, like store labels or Aldi’s, peel apart easily, giving you long strips to twist and shape. These are ideal because you can stretch them into winding “intestine” shapes without tearing.
On the other hand, Pillsbury rolls, while popular, don’t unravel properly. They’re stamped together and hold their spiral, which makes them better for classic cinnamon rolls but not this Halloween makeover. If you’re unsure, check the package before buying—look for rolls that show a clear swirl pattern and don’t advertise a “grands” or jumbo shape.
Another tip: keep the dough slightly chilled when you begin. Cold dough is easier to handle, less sticky, and more likely to hold its shape as you arrange it in the pan. If it gets too warm, pop it back in the fridge for five minutes before continuing.
Twisting and Coiling for Maximum Effect
This is where the fun begins. Once you’ve unraveled all your rolls, lay the strips out on a clean counter. Start twisting and curving them into irregular shapes before placing them onto a greased 9×13 baking sheet. The goal isn’t perfection—it’s creepiness. Guts don’t look tidy, so let the dough overlap and double back on itself.
Arrange the strips close together so they bake into one connected piece. This makes it look like a long, winding stretch of intestines when finished. Don’t worry if there are gaps—they’ll fill in as the dough puffs up in the oven.
A pro tip: pinch two strips together at the ends before laying them down. This creates the illusion of continuous coils rather than separate pieces. Keep twisting, bending, and layering until the pan looks like something straight out of a haunted anatomy lab.
Once everything’s arranged, it’s time to bake. But the real gore comes after—the bloody frosting drizzle.
The Blood Effect
Making the Perfect Bloody Frosting
No guts are complete without blood, and in this recipe, that means frosting. The good news? It’s simple. All you need is powdered sugar, milk, and red gel food coloring. Mix one cup of powdered sugar with two tablespoons of milk until smooth, then slowly add drops of food coloring until you reach the shade you want. For a true “bloody” look, aim for a deep crimson rather than bright cherry red.
Gel food coloring works best because it gives a bold hue without thinning out the frosting. If you only have liquid food coloring, reduce the milk to one tablespoon so the glaze doesn’t become runny. You’re looking for a consistency that drizzles easily but still clings to the cinnamon rolls.
Once the rolls come out of the oven and cool slightly, use a spoon to drizzle the red frosting over the top in messy streaks. Don’t worry about making it perfect—the irregular lines make it look even more realistic. Some drips should pool into the coils, creating that unsettling but hilarious intestine effect.
Other Creepy Color Options
While bloody red is the star here, you can get creative with color to match your Halloween theme. For zombie guts, swap the red food coloring for neon green. Pair it with a dark baking sheet, and the effect is equal parts gross and fun. For monster brains, purple or even black frosting creates a spooky twist.
If you’re making these for kids, consider splitting your frosting into two or three bowls and coloring each one differently. A platter of guts in multiple shades—red, green, and purple—turns into a “mad scientist experiment” that looks wild on a party table.
Whether you stick with bloody red or branch out into zombie hues, the frosting is what sells the illusion. With the right drizzle, you’ll have cinnamon rolls that are equal parts creepy and crave-worthy.
Serving, Storing, and Party Tips
How to Serve Bloody Guts Cinnamon Rolls
Presentation is half the fun with this recipe. Once your bloody guts cinnamon rolls are baked and drizzled with frosting, serve them directly in the pan for maximum shock value. The connected coils look eerily realistic when lifted out in one piece.
For parties, I like to set the pan on a black tablecloth surrounded by plastic spiders, rubber rats, or even fake medical instruments. A drizzle of extra frosting around the edges makes it look like the “blood” is spilling over. Kids love the theatrical reveal, while adults get a kick out of how gross it looks compared to how sweet it tastes.
If you’d rather serve in portions, cut the baked rolls into sections with a spatula and pile them onto a platter. They’ll still look gory but will be easier for guests to grab. Pair with a Halloween punch or hot apple cider for the ultimate spooky snack station.
Storage and Make-Ahead Advice
One of the best parts about bloody guts cinnamon rolls is how quickly they come together. Still, if you want to plan ahead, there are a few tricks for keeping them fresh.
After baking, let the rolls cool completely before covering them. Store leftovers in an airtight container at room temperature for up to two days. If you need longer storage, refrigerate them in a sealed container for up to four days. Reheat in the oven at 325°F for about five minutes to bring back the softness.
You can also prep the “guts” the night before by arranging the unravelled rolls in the pan and covering tightly with plastic wrap. The next morning or before the party, simply bake and drizzle with frosting. This method saves time and keeps your kitchen stress-free when you’re juggling decorations, costumes, and guests.
FAQs About Bloody Guts Cinnamon Rolls
How do you make bloody guts cinnamon rolls look realistic?
The key is to unravel store-bought cinnamon rolls and twist them into irregular shapes that resemble intestines. When baked close together, they puff up into one connected piece, and a drizzle of red frosting completes the gory look.
Can I use Pillsbury cinnamon rolls for bloody guts?
Not really. Pillsbury cinnamon rolls don’t unravel well—they’re more stamped together than rolled. Store-brand or Aldi cinnamon rolls work much better because they peel apart into long strips.
What food coloring works best for bloody guts frosting?
Red gel food coloring gives the most intense color without thinning the frosting. If using liquid food coloring, reduce the milk in the glaze so it stays thick enough to drizzle.
Can I make bloody guts cinnamon rolls ahead of time?
Yes! You can assemble the unravelled rolls in a baking pan the night before, cover them tightly, and refrigerate. When ready, bake, drizzle with frosting, and serve. Baked leftovers can be stored for up to two days at room temperature or reheated in the oven.
Conclusion
Bloody guts cinnamon rolls prove that Halloween food doesn’t need to be complicated to make a big impact. With store-bought dough, a little shaping, and a drizzle of blood-red frosting, you can create a dessert that’s equal parts creepy and delicious. They’re fast, festive, and guaranteed to be a crowd-pleaser at any Halloween party. Whether you serve them straight from the pan for maximum effect or slice them into shareable pieces, these rolls bring just the right mix of fright and fun.
