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Halloween "Eingeweide" Cinnamon Rolls | Bake to the roots

Halloween “Bloody Instestins” Cinnamon Rolls

  • Author: Bake to the roots
  • Prep Time: 00:40
  • Cook Time: 00:30
  • Total Time: 04:00
  • Yield: 1 1x
  • Category: Pastry
  • Cuisine: United States
  • Diet: Vegetarian


Maybe not the best-looking cinnamon rolls but definitely super delicious: Halloween “Bloody Instestins” Cinnamon Rolls – perfect for a creepy Halloween party ;)



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


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 ;)


Enjoy baking!

Keywords: Halloween, party, cinnamon rolls, cherry compote, bloody guts