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I'm probably going to get a big thumbs down from you for this vegan Halloween cinnamon rolls recipe because it looks like something out of Art the Clown's sick twisted mind, but wait-what's that? It's totally vegan, and deliciously non-violent in every way other than how it looks? Plus, it takes no real decorating skill to pull off? Sign me the heck up!
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If you've got a few basic ingredients on hand and about 15 minutes of hands-on time to spare, you can make these bad boys. The real magic? That bloody berry glaze. It oozes into every spiral like a B-movie effect, and it's the perfect gory addition to your Halloween treats spread.
Host a haunted brunch or freak out your roommates in the tastiest way possible. This vegan Halloween cinnamon roll intestine recipe will deliver the goods, since you are probably a downright sicko who serves up a ghastly edible, human-shaped stuffed tofu Turkey for Thanksgiving, too, right? Alright, let's make your inner baking demon proud.
I surprised my out-of-town family with these cinnamon rolls, and they were a big hit! My nephew said he never loved cream cheese frosting on cinnamon rolls, and how much more he enjoyed the jam glaze. My house is already decorated for Halloween so it was fun. They were delicious still slightly warm from the oven, but they were just as good several hours later. They are perfect for parties, 🎃 or haunted houses, or practical jokes on med school students. Highly recommend!
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🥰Why you'll adore these cinnamon rolls guts
💪 Vegan AF: Like all of my vegan Halloween recipes, this horror-show has no bones, no actual blood, no stuff that causes harm to any creatures. It's just may award-winning vegan cinnamon roll recipe of doom wrapped in berry blood.
🙅♀️🧠 Brains Not Required: The dough is ultra-forgiving and doesn't demand expert skills or any decoration anxiety. Perfect for having your kids help you in the kitchen.
🧊 Ditch the Tube Dough: Unlike those canned imposters from the frozen aisle (looking at you, Pillsbury), this scratch-made roll actually tastes like it came from a kitchen. You won't find that overly sweet, oddly chewy factory texture here, just tender spirals and fresh-baked cinnamon glory made with your own two hands.
💀 Creep It Custom: Shape these vegan Halloween cinnamon roll like guts, brains, or weird alien intestines-no two pans ever have to look the same.
✅ Tested and Approved Worldwide: Like all of my vegan recipes, this Halloween treat has been baked by hundreds of recipe testers (ghouls and goblins) before I unleashed its terror on planet Earth.
🎃 Vegan Halloween cinnamon roll ingredients
The Milk
My personal go-to is soy milk, but you can absolutely make this with oat milk or almond milk too. If you can't find an unsweetened milk, just reduce the added sugar slightly in the dough to keep the sweetness in check.
Instant Yeast
Also called quick-rise yeast, instant yeast gives your rolls that fluffy rise while saving you a lot of fermentation time. I use this same yeast in both my pumpkin cinnamon rolls and vegan chocolate babka because it creates a reliable, cloud-like dough with minimal waiting around. That said, active dry yeast also works, just bloom it in warm milk first and expect it to take a wee bit longer to double the size of your dough. I lean on active yeast for things like my zeppole, vegan rugelach, and vegan apple fritters, where a slower rise delivers a more suitable texture.
Bread Flour
Bread flour gives the dough extra strength and chew from its higher protein content. This gives the rolls a better, fluffier crumb-one reason I use it in my Korean donuts recipe, too. All-purpose flour will still work just fine, but you'll get just a slightly less soft and perfectly pillowy result.
Vegan Butter
I use vegan butter in both the dough and cinnamon filling. My personal fave is Earth Balance buttery sticks-they're easy to measure, super reliable, and taste legit. Trader Joe's has a more affordable option, too, though it comes in a weird shape in a wrapper that doesn't have tablespoon marks on it, so it requires some eyeballing. You can even learn to make your own from scratch in my vegan dairy crash course.
The Jam
Seedless berry jam creates that eerily lifelike glaze. Make sure it's completely smooth, no seeds or chunks of fruit, or your glaze will look like a busted fruit salad instead of cinematic fake blood.
Powdered Sugar
Powdered sugar thickens and sweetens the glaze. It also helps it set into that perfect clingy drip that creeps into every crevice. Not all powdered sugar is vegan, so look for ones that are labeled, or do your research!
Food Coloring
Food coloring helps your jammy blood mix look more realistic. Just one drop of blue deepens the tone so your glaze looks less cartoonish and more corpse-core. I'm especially fond of India Tree natural colors and the plant-based ones from the Whole Foods 365 line, both are reliable and don't put chemtrails and reptile lizard men from the Denver airport into your bloodstream or whatever.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
📖 How to make Halloween cinnamon rolls intestines
Can't wait to dig into these gruesome guts? OMG, you are really friggin' weird, but I am here for it. Scroll down to the printable recipe card if you're ready to summon the undead. Otherwise, read on for the full step-by-step.
Step One
Mark of the Yeast:
Heat the plant-based milk and sugar to 110°F (45°C). Add yeast and let sit for 10 minutes until foamy.
✅ If you don't have a thermometer, just touch the milk and make sure it's no hotter than warm bathwater. If the milk is super-hot, it will kill the yeast.
Step Two
Doughn of the Dead:
Combine the foamy mixture with flour, nutmeg, vanilla, vegan butter, and salt. Knead until smooth and elastic, 5-8 minutes.
Step Three
Rise of the Living Bread:
Cover dough with a damp cloth and let rise in a warm spot for 1-1½ hours until doubled.
Step Four
The Filling of a Sacred Deer:
Melt vegan butter in a saucepan with sugar and cinnamon. Stir until smooth.
Step Five
Carnival of Rolls:
Punch down risen dough. Roll out into a 20×12 inch (60×25 cm) rectangle on a lightly floured surface.
Step Six
Spready Krueger:
Evenly coat the dough with the cinnamon-sugar filling.
Step Seven
The Men Who Stare at Guts:
Slice the filled dough into 1-inch (2.5 cm) strips.
Step Eight
I Dough What You Did Last Summer:
Arrange strips in a gutsy shape in a greased 13×9 pan. Cover and let rise again for 25-30 minutes.
Step Nine
Bake Mungo:
Preheat oven to 350°F (175°C). Bake for 25-30 minutes until golden, rotating the pan halfway.
Step Ten
Blood Bath:
Blend jam, powdered sugar, maple syrup, molasses, and food coloring until smooth.
Step Eleven
I Spill Your Guts:
Pour on the "blood" and brush in the glaze thoroughly over hot dough guts.
Step Twelve
Don't Turn Anyone Into Freddy Krueger:
Let the pan cool a little and the glaze set before serving. You don't want to scald anyone's face off, right?
👉Top tips
- Don't Send Your Yeast to Hell: 110°F (45°C) is your sweet spot for proofing your yeast. Scald it, and you've got yeast murder on your hands, and your dough will not rise. Too chilly, and the little guys won't even get out of bed.
- No Dead Dough: Impatience leads to dense, sad guts. Give that dough the time it needs to puff up like it just heard ghost gossip. It should be doubled in size before it gets anywhere near your baking dish.
- Use Seedless Blood: Seeds in your glaze are the culinary equivalent of finding half-eaten Mary-Janes in your bed two weeks after Halloween. Stick to seedless for a smooth, horror-film-worthy finish.
- My Lovely Lady Lumps: For smooth, lump-free "blood," give your powdered sugar a quick sift- sneaky white clumps will make your guts look like they have some kind of weird cottage cheese disease.
- Al Gorefest: Red food coloring gets you halfway there, but a tiny whisper of blue adds that uncanny, real-blood depth.
- Glaze While Hot: Hit those rolls while they're still steaming. That's when the glaze melts into every crevice.
🤷♀️ Recipe FAQs
Totally. Blackberry, cherry, or even pomegranate make wicked substitutes. Just go for something dark and seedless for that slick, bloody finish.
Nope. While I'm lazy as heck, if you don't have a mixer, your hands are still a valid dough-kneading tool. A few minutes of elbow grease on a lightly floured work surface and you're golden.
Absolutely. Double all ingredients but keep an eye on your pan size, or use multiple pans. Bigger batches sometimes need an extra 10-15 minutes to puff up properly during the bulk fermentation stage.
🫙Storing:
Store the guts in a covered pan for up to 24 hours. After that, they will get increasingly stiff and bready.
🔥 Oven Reheating:
Warm in a 300°F (150°C) oven for 8-10 minutes.
🎃You'll love these vegan Halloween treats too:
Halloween Cinnamon Rolls
Ingredients
Dough:
- ¾ cup unsweetened plant-based milk
- 2 tablespoons sugar
- 1 ¼ teaspoons instant yeast
- 2 cups bread flour or all-purpose flour
- ¼ teaspoon nutmeg optional, but encouraged
- ½ teaspoon vanilla extract
- 3 tablespoons vegan butter
- ¼ teaspoon salt
Cinnamon Sugar Layer:
- 2 tablespoons vegan butter
- ¼ cup sugar
- 4 teaspoons cinnamon
The Gory Bloody Stuff:
- ¾ cup strawberry jam
- 1 cups powdered sugar
- 2 tablespoons maple syrup
- 2 teaspoons molasses
- vegan red food coloring amount depends on brand and if the color is natural or artificial
- 1 drop vegan blue food coloring
Instructions
- To make the dough, warm the vegan milk and sugar over medium-low heat until the mixture reaches a maximum of 110°F (45°C). Once the milk mixture is warm, sprinkle in the yeast and let it sit for 10 minutes until the yeast begins to foam.
- Transfer the contents of the saucepan to a large mixing bowl (or the bowl of a stand mixer if you have one) along with the flour, nutmeg, vanilla, vegan butter, and salt to the bowl. Mix until the dough starts to come together, then knead by hand or with a stand mixer using the dough hook attachment for 5-8 minutes until the dough is smooth and slightly elastic.
- Cover the dough with a damp cloth and let it rise in a warm area for 1-1 ½ hours, until it has doubled in size.
- For the filling, stir the vegan butter, sugar, and cinnamon in a small saucepan over medium heat until the sugar dissolves and the mixture is smooth.
- Once the dough has risen, punch it down to release any air. Roll it out on a lightly floured surface into a rectangle about 20 by 12 inches (60 by 25 cm).
- Spread the filling evenly over the dough.
- Slice the coated dough into inch-wide (2.5 cm) strips.
- Arrange the strips of dough in a natural, guts-like fashion in a lightly greased 13X9 inch baking pan, cover with a cloth, and let them rise again in a warm location for 25-30 minutes until they puff up.
- While the bun-guts proof, preheat the oven to 350°F (175°C). Once risen, bake the pan for 25-30 minutes, or until lightly golden brown. If your oven has uneven heat, make sure to rotate the pan in the oven and perhaps switch it to another rack in your oven at the half-way point.
- While the rolls bake, prepare the "bloody stuff" by thoroughly combining it with jam, powdered sugar, maple syrup, molasses, and food coloring in a stand mixer or food processor.
- While the baked guts are still hot, using a brush throughly coat them in the blood mixture and allow it to set up before serving, ideally with something weird like surgical instruments or a sketch looking hunting knife.
Notes
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Paige Davis says
I surprised my out-of-town family with these cinnamon rolls, and they were a big hit! My nephew said he never loved cream cheese frosting on cinnamon rolls, and how much more he enjoyed the jam glaze. My house is already decorated for Halloween so it was fun. They were delicious still slightly warm from the oven, but they were just as good several hours later. They are perfect for parties, 🎃 or haunted houses, or practical jokes on med school students. Highly recommend!
Dushenka Silberfarb says
Love it!!!
Dushenka Silberfarb says
I have a weakness for cinnamon rolls and these will pair well with the maggots in dirt and skeleton fingers I like to make around this time of year