Happy Halloween! Oh well… it’s probably not even Halloween yet if you ended up here looking for something bloody to bake ;) People normally do that days in advance. Looking for something to serve at a Halloween party. Well, if you like spooky stuff you are in the right place. These (Halloween) Intestines Cinnamon Rolls will make people say “oohh” or “aaah”. I’m pretty sure! And not only because this bake looks creepy, but also because the cinnamon rolls are super yummy ;)

Halloween is always a good reason to bake something different and unusual. I’m really happy with my “normal” cakes, pies, etc. throughout the year, but as soon as Halloween season arrives I’m always happy to bake something more freaky… without anyone immediately doubting my sanity ;P
Well… I’m sure some will doubt what I just said when looking at the pictures. Everywhere “blood”! Delicious blood made from berry compote ;)

The idea for baked bloody guts/intestines is not really new. I actually saw something like that in an American baking magazine a few years ago. Of course, I had to try them. I used one of my “fail-proof” cinnamon rolls recipe, made a simple berry compote, and started a bloodbath in the kitchen…
By the way, you can also make brains out of the intestines ;P If you tighten the coils a bit, use a round baking tin and then use some pink sugar icing instead of the dark red berry purée it will look much more like cut out brains ;P Everyone that served brains will know what I mean… just kidding! But you should go with pink in that case. Really. Similar to my Halloween “Brainy” Cookies. The ones right here:
INGREDIENTS / ZUTATEN
For the topping:
1 large glass (24 oz./680g) sour cherries
6.8 fl. oz. (200ml) cherry juice (or liquid from the cherry jar)
0.9 oz. (25g) cornstarch
2 tbsp. sugar (or xylitol)
For the dough:
1 cup (240ml) milk
1/4 cup (60g) butter
1/4 cup (50g) sugar
1/2 cube (21g) fresh bakers yeast
3 1/2 cups (450g) all-purpose flour, plus more if needed
1/2 tsp. salt
1 large egg
For the filling:
1/2 cup (100g) sugar (or xylitol)
2 tbsp. ground almonds
1 tbsp. ground cinnamon
1/3 cup (75g) butter, at room temperature
Für das Topping:
1 großes Glas (680g) Sauerkirschen
200ml Kirschsaft (oder Flüssigkeit aus dem Glas)
25g Speisestärke
2 EL Zucker (oder Xylit)
Für den Teig:
240ml Milch
60g Butter
50g Zucker
1/2 Würfel (21g) frische Hefe
450g Mehl (Type 550) plus ggf. mehr
1/2 TL Salz
1 Ei (L)
Für die Zimtschneckenfüllung:
100g Zucker (oder Xylit)
2 EL Mandeln, gemahlen
1 EL Zimt
75g weiche Butter


DIRECTIONS / ZUBEREITUNG
1. Start with the topping. Pour the cherries from the glass jar into a sieve and drain. If you want to use the liquid from the cherry glass jar, collect it in a small pot and measure out 6.8 fl. oz. (200ml). Mix some of this liquid or cherry juice (if you use it) with cornstarch and sugar (or xylitol) in a small bowl. Bring the remaining liquid in the pot to a boil. Stir in the starch mixture and thicken the liquid with it, then add the drained cherries. Let simmer for a minute or two while stirring constantly. Remove from heat and let cool down. Puree the cooled compote with a blender until smooth.
2. For the dough, warm the milk, butter, and sugar in a saucepan on the stove or in the microwave until the butter has melted. Let cool down until lukewarm only, then crumble in the yeast and let dissolve in the milk. Mix the flour and salt in a large mixing bowl, add the yeast milk and egg and knead for about 6-8 minutes until you get a smooth dough. If the dough is too sticky, add a little more flour. Shape the dough into a ball, return it to the bowl, cover and let rise in a warm place for about 1 hour. The size of the dough should have doubled more or less.
3. For the filling, mix the sugar (or xylitol), ground almonds, and cinnamon in a small bowl. Add the softened butter and mix to get a soft paste. Set aside. Lightly grease a 12×10 inches (30x25cm) baking dish* or casserole dish and set aside.
4. Roll out the dough on a floured surface into a rectangle of about 14×10 inches (35x25cm). Spread the butter-sugar-cinnamon mixture evenly on top and then roll up the dough from the longer side. Cut the roll into 10 slices with a sharp knife. Unroll the slices/rolls and place them in the prepared baking dish. Try to create smaller and larger twists that kind of resemble guts in a baking dish ;) Cover and let rise for another 40-50 minutes.
5. Preheat the oven to 350°F (180°C). Place the pan in the center of the oven and bake for about 28-30 minutes. The guts should have gotten some color. Remove from the oven and allow to cool. Pour the pureed cherry compote over the still slightly warm intestines and serve with matching surgical cutlery ;)
1. Mit dem Topping beginnen. Die Kirschen aus dem Glas in ein Sieb gießen und abtropfen lassen. Wer die Flüssigkeit aus dem Glas verwenden möchte, sollte sie in einem kleinen Topf auffangen und 200ml davon abmessen. Etwas von dieser Flüssigkeit oder Kirschsaft mit Stärke und Zucker (oder Xylit) in einer kleinen Schüssel vermischen. Die restliche Flüssigkeit im Topf aufkochen lassen. Die Stärkemischung einrühren und die Flüssigkeit damit andicken, dann die abgetropften Kirschen dazugeben. Unter ständigem Rühren ein oder zwei Minuten köcheln lassen. Vom Herd nehmen und abkühlen lassen. Das abgekühlte Kompott mit einem Pürierstab zu einer glatten Soße pürieren.
2. Für den Teig Milch, Butter und Zucker in einem Topf auf dem Herd oder in der Mikrowelle erhitzen, bis die Butter geschmolzen ist – auf Handwärme abkühlen lassen, dann die Hefe hineinbröckeln und in der Milch auflösen. Mehl und Salz in einer großen Rührschüssel vermischen. Die Hefemilch und das Ei dazugeben und alles in etwa 6-8 Minuten zu einem glatten Teig verkneten. Sollte der Teig zu klebrig sein, noch etwas Mehl dazugeben. Den Teig zu einer Kugel formen, zurück in die Schüssel geben und abgedeckt an einem warmen Ort für etwa 1 Stunde gehen lassen. Das Volumen des Teiges sollte sich in etwa verdoppelt haben.
3. Für die Füllung den Zucker (oder Xylit), gemahlene Mandeln und Zimt in einer kleinen Schüssel vermischen. Die weiche Butter dazugeben und alles zu einer weichen Paste vermengen. Zur Seite stellen. Eine 30x25cm Backform* oder Auflaufform leicht einfetten und zur Seite stellen.
4. Den gegangenen Teig auf einer bemehlten Fläche zu einem Rechteck von etwa 35x25cm ausrollen. Die Butter-Zucker-Zimt-Mischung darauf verstreichen und dann von der längeren Seite her aufrollen. Mit einem scharfen Messer in 10 Scheiben schneiden. Die Scheiben wieder aufrollen und dann in der vorbereiteten Form in unterschiedlich großen Windungen zu einem großen Blech mit Eingeweiden zusammensetzen. Die Form abdecken und alles noch einmal etwa 40-50 Minuten gehen lassen.
5. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Die Form in die Mitte des Ofens stellen und für etwa 28-30 Minuten backen. Die Eingeweide sollten schön Farbe bekommen haben. Aus dem Ofen holen und abkühlen lassen. Die noch leicht warmen Gedärme mit der Kirschsoße übergießen und dann mit passendem Operationsbesteck servieren ;)


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Here is a version of the recipe you can print easily.
Print
Halloween “Bloody Instestins” Cinnamon Rolls
- Prep Time: 00:40
- Cook Time: 00:30
- Total Time: 04:00
- Yield: 1 1x
- Category: Pastry
- Cuisine: United States
- Diet: Vegetarian
Description
Maybe not the best-looking cinnamon rolls but definitely super delicious: Halloween “Bloody Instestins” Cinnamon Rolls – perfect for a creepy Halloween party ;)
Ingredients
For the topping:
1 large glass (24 oz./680g) sour cherries
6.8 fl. oz. (200ml) cherry juice (or liquid from the cherry jar)
0.9 oz. (25g) cornstarch
2 tbsp. sugar (or xylitol)
For the dough:
1 cup (240ml) milk
1/4 cup (60g) butter
1/4 cup (50g) sugar
1/2 cube (21g) fresh bakers yeast
3 1/2 cups (450g) all-purpose flour, plus more if needed
1/2 tsp. salt
1 large egg
For the filling:
1/2 cup (100g) sugar (or xylitol)
2 tbsp. ground almonds
1 tbsp. ground cinnamon
1/3 cup (75g) butter, at room temperature
Instructions
1. Start with the topping. Pour the cherries from the glass jar into a sieve and drain. If you want to use the liquid from the cherry glass jar, collect it in a small pot and measure out 6.8 fl. oz. (200ml). Mix some of this liquid or cherry juice (if you use it) with cornstarch and sugar (or xylitol) in a small bowl. Bring the remaining liquid in the pot to a boil. Stir in the starch mixture and thicken the liquid with it, then add the drained cherries. Let simmer for a minute or two while stirring constantly. Remove from heat and let cool down. Puree the cooled compote with a blender until smooth.
2. For the dough, warm the milk, butter, and sugar in a saucepan on the stove or in the microwave until the butter has melted. Let cool down until lukewarm only, then crumble in the yeast and let dissolve in the milk. Mix the flour and salt in a large mixing bowl, add the yeast milk and egg and knead for about 6-8 minutes until you get a smooth dough. If the dough is too sticky, add a little more flour. Shape the dough into a ball, return it to the bowl, cover and let rise in a warm place for about 1 hour. The size of the dough should have doubled more or less.
3. For the filling, mix the sugar (or xylitol), ground almonds, and cinnamon in a small bowl. Add the softened butter and mix to get a soft paste. Set aside. Lightly grease a 12×10 inches (30x25cm) baking dish* or casserole dish and set aside.
4. Roll out the dough on a floured surface into a rectangle of about 14×10 inches (35x25cm). Spread the butter-sugar-cinnamon mixture evenly on top and then roll up the dough from the longer side. Cut the roll into 10 slices with a sharp knife. Unroll the slices/rolls and place them in the prepared baking dish. Try to create smaller and larger twists that kind of resemble guts in a baking dish ;) Cover and let rise for another 40-50 minutes.
5. Preheat the oven to 350°F (180°C). Place the pan in the center of the oven and bake for about 28-30 minutes. The guts should have gotten some color. Remove from the oven and allow to cool. Pour the pureed cherry compote over the still slightly warm intestines and serve with matching surgical cutlery ;)
Notes
Enjoy baking!
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