Description
Discover the gruesome delight of Halloween Zombie Guts! Learn how to create this spooky and delicious dish for your next Halloween party.
Ingredients
- 2 tsp active dry yeast (10 ml)
- 1 tbsp brown sugar (15 g)
- 1 1/4 cup warm water (300 ml)
- Pinch of salt
- 1 tsp beetroot juice (5 ml)
- 5 cups red velvet box cake mix (dry) (180 g)
- 5 cups flour (300 g)
- 1/3 cup vegetable oil (80 ml)
- 1 cup brown sugar (200 g)
- 1/2 teaspoon (3 ml) cinnamon
- 1 cup powdered sugar (120 g)
- 1-3 tsp almond milk (5-15 ml)
Instructions
- In a mixing bowl, combine the yeast, brown sugar, and warm water. Stir well and let stand until it becomes foamy, approximately 5 minutes.
- Gradually incorporate the salt, red velvet cake mix, beetroot juice, and flour, mixing with a dough hook until a dough forms.
- Gather the dough into a ball, cover it, and allow it to rise for 60 minutes.
- After the dough has risen, sprinkle flour on a large surface, knead it briefly, and then roll it out into a rectangle, trimming any uneven edges.
- Prepare a mixture of vegetable oil and brown sugar, then spread it over the dough. Distribute the cinnamon evenly and press it in with a rolling pin.
- Roll the dough into a log shape, slice it into segments every 2 inches, then unfold each piece and fold them in half.
- Place the pieces in a greased 8×8 inch baking dish, arranging them to resemble “guts.” Cover and let them rise again for 45 minutes, while preheating the oven to 350°F.
- Uncover the dough and bake at 350°F for 25 to 30 minutes.
- After baking, blend the glaze ingredients in a medium bowl and drizzle over the baked rolls.
- Slice into portions and serve.
Notes
- Use a high-quality red velvet cake mix for enhanced flavor and vibrant color in the cinnamon rolls.
- Evenly distribute the cinnamon sugar mixture for a consistently flavorful outcome.
- Allow the rolls to properly rise for a light and fluffy texture. Adjust almond milk in the glaze for desired drizzling consistency.
