Ready for the easiest Halloween treat ever? Try this recipe for two-ingredient Halloween cinnamon rolls – designed to look like zombie guts! A little gross looking? Yes. Delicious and festive? Also yes!
This recipe is a great option for kiddos with food allergies; as long as you choose ingredients that are dairy-free and nut-free, this recipe can fit both those needs.
Ingredients
Here’s all you’ll need to make this recipe:
- Refrigerated dairy-free cinnamon rolls: This is a dairy-free site, so ignore this recommendation if it doesn’t apply to you. But for my dairy-free readers, there are several brands of refrigerated cinnamon rolls on the market that are dairy-free. Great Value (i.e. Walmart) brand cinnamon rolls, Shaw’s signature select cinnamon rolls, and Annie’s cinnamon rolls were all dairy-free at the time of publish. Always double check at the time of purchase, as manufacturer formulations can change. (Note: Pillsbury cinnamon rolls are not dairy free.)
- Raspberry preserves: This will be mixed with the icing in the cinnamon roll package to make a red color. Strawberry preserves can also be used, or you can skip the fruit spreads and use red food coloring mixed with the icing.
Instructions
This couldn’t be simpler to make! Start by unraveling the two containers of cinnamon rolls and arranging them in an 11×7 baking dish in an intestines-like pattern (just weave the dough back and forth).
Bake those according to package directions; for mine it was 400 degrees F for about 13-15 minutes, until some of the tops start turning a light golden brown. They tend to cook a little quicker when spread in a pan this way compared to being rolled up, due to the greater surface area.
Mix the icing from the packaged cinnamon rolls with the raspberry preserves.
Spread it on top of the warm rolls, then dig in and enjoy!
These can be kept out for a few hours at room temperature for day-of serving, but should be refrigerated for longer storage. Refrigerate for up to 4 days.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, using the specific ingredients I chose, this recipe is dairy free and nut free. While soy-free by the labels, note that the packaged cinnamon rolls do have soybean oil, which some folks with allergies still avoid.
This recipe does contain wheat and egg in the packaged cinnamon rolls. Note that some versions of the Great Value cinnamon rolls contain egg and others don’t (I’ve seen both) so look carefully at the label. To make egg-free, simply choose a brand of cinnamon rolls that doesn’t contain egg.
More Fun Halloween Treats
If you’re looking for more fun Halloween recipes, be sure to give one of these a try:
I hope you enjoy this recipe! If you get a chance to try it, please leave a recipe rating or comment below.
Halloween “Zombie Guts” Cinnamon Rolls
Ingredients
- 2 cans refrigerated dairy-free cinnamon rolls with icing (8 rolls per can; i.e. Great Value brand)
- ½ cup raspberry preserves
Instructions
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Preheat the oven to 400 degrees F (*see notes). Grease an 11×7 baking dish.
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Unravel the refrigerated cinnamon rolls and arrange in an intestines-like pattern in the dish, weaving the dough back and forth.
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Bake at 400 degrees F for 13-15 minutes, or until the dough is cooked through and the tops are a light golden brown.
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Meanwhile, in a mixing bowl, stir together the icing from the refrigerated cinnamon roll cans and the raspberry preserves.
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Spread the raspberry icing on the warm baked cinnamon rolls. Serve and enjoy!
Recipe Notes
- I use 400 degrees F and 13-15 minutes for this recipe, as that was per the instructions on the can of cinnamon rolls. If the brand you choose uses a significantly different cooking temperature and time, you can defer to the package instructions. Check at the lower end of the time frame, as these cook quicker when the dough is spread out compared to when it’s rolled up.
Nutrition analysis (approximate per serving): 171 calories, 5 g fat, 1.5 g saturated fat, 310 mg sodium, 0.5 g fiber, 14 g sugar, 2 g protein, Vitamin D: 0%, Calcium: 0%, Iron: 4%, Potassium: 0%
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