- Zombie Guts Cinnamon Rolls
Zombie Guts Cinnamon Rolls
Meal Tags: Dessert, Make-ahead
Dietary Tags: Egg-free, Nut-free, Pescatarian, Vegetarian
- 1 3/4 cups 110ºF water
- 1 tbsp sugar
- 2 tsp active dry yeast
- 3 cups all-purpose flour
- 1 1/2 cups red velvet cake mix
- 1/8 tsp salt
- 1 tsp red food coloring
- 1/3 cup butter, melted
- 1 cup brown sugar
- 2 tsp ground cinnamon
- 1 cup powdered sugar
- 2 tbsp milk
Line a large baking dish with parchment paper. Set it aside.
In a large measuring cup, whisk together the water, sugar, and yeast. Let it sit until it is frothy, about 5 to 10 minutes. Once frothy, transfer the mixture into the bowl of a stand mixer with a dough hook attachment. Add the flour, red velvet cake mix, salt, and red food coloring. Mix the dough on low speed until the ingredients are well combined. Increase the speed slightly and knead the dough until it pulls away from the sides of the bowl, about 5 to 7 minutes. Transfer the dough to a lightly oiled bowl. Cover it with a towel and let it sit in a warm spot until it doubles in size, about 45 minutes.
While the dough is rising, in a medium bowl, whisk together the melted butter, brown sugar, and cinnamon. Set it aside.
On a well floured surface, roll the dough out until it is a large rectangle. Spread the cinnamon mixture over the dough. Cut the dough, lengthwise, into long 1-inch strips. Arrange the dough in the baking dish in the shape of intestines. Cover the dough with a towel and let them sit in a warm spot until they double in size, about 45 minutes.
Preheat the oven to 350ºF.
Bake them until they are lightly golden, about 25 to 30 minutes.
In a small bowl, whisk together the icing sugar and milk. Drizzle the glaze over the zombie guts.
Serve immediately or store in the refrigerator for up to 2 days.