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.