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Sara Lynn Cauchon’s Zombie Guts Cinnamon Rolls


1 3/4 cups warm water (110°F)
1 tbsp sugar
2 tsp active dry yeast
1 tsp red food colouring
1 1/2 cups red velvet cake mix
2 1/2 cups flour

1/3 cup butter, melted
1 cup brown sugar
2 tsp ground cinnamon

1 cup powdered sugar
1-3 tbsp milk


In a medium bowl, combine the warm water, sugar, and yeast. Allow the mixture to sit, undisturbed, for 5 to 10 minutes or until the yeast is activated and frothy on top.

In the bowl of a stand mixer fitted with the dough hook attachment, combine the water mixture with the flour and red velvet cake mix. Add a few drops of red gel food coloring to achieve ‘intestine’ red dough.

Transfer the dough to a lightly-greased glass bowl and cover it with a towel. In a warm place, let the dough rise for 45 minutes.

In the meantime, in a medium bowl, combine the melted butter, brown sugar, and cinnamon.

Transfer the dough to a lightly-floured cutting board and roll into a large rectangle. Use a rubber spatula to spread the cinnamon sugar mixture over the dough. Use a pizza cutter to cut the dough into 1¼” strips. Arrange the strips in a large baking dish, shaping them into ‘intestines’ as you go.

Cover the baking dish with a towel and and in a warm place, allow the dough to rise for another 45 minutes.

Preheat the oven to 350°F. Bake for 25 to 30 minutes.

In the meantime, in a small bowl, whisk together the powdered sugar and milk.

Drizzle the glaze on top of the Zombie Guts just before serving.