Make zombie guts cinnamon rolls for your Halloween breakfast and surprise everyone. Red velvet cake mix added to the yeast dough makes these vibrant, and tasty.
Preparation Details
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 2 hrs 50 mins
Servings: 8 to 10
Ingredients
- 2 teaspoons active dry yeast
- 1 tablespoon light brown sugar
- 3/4 cup water
- 1 1/2 cups red velvet cake mix
- 1/4 teaspoon kosher salt
- 1/4 cup all-purpose flour, plus up to 1/4 cup more as needed
- 6 tablespoons softened butter
- 2/3 cup brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1 1/3 cups powdered sugar
- 1 1/2 tablespoons milk , or more as needed
Steps
- Combine yeast, sugar, and water in the bowl of a stand mixer and stir until just combined. Let sit for 5 minutes or until foamy. Add cake mix, salt, and 1 1/2 cups flour and mix until a soft dough forms.
- Transfer mixture to a lightly greased bowl and cover with plastic wrap. Let stand at room temperature in an area free from drafts until about doubled in size, about 2 hours.
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 11X7-inch baking dish.
- Transfer dough to a lightly floured surface and roll out to form a 20×14-inch rectangle. Spread butter evenly over dough, leaving a 1/2-inch border around the edges. Sprinkle brown sugar and cinnamon evenly over butter. Starting from the long edge, roll dough into a log and place seam side down on a cutting board. Make cuts every 1 1/2 to 2 inches to form “rolls”.
- Unroll each roll and then carefully roll each one from the long edges around the filling again to form long tube-like shapes. Freeform the tube shapes in the prepared dish to resemble “intestines.”
- Bake in the preheated oven until lightly browned around the edges, and the center dough is fully baked and no longer sticky, about 20 minutes.
- Whisk powdered sugar and milk together in a small bowl and drizzle over rolls. Cut into squares and serve warm or at room temperature.
