Halloween Bloody Guts Cinnamon Buns

Pasture raised werewolf intestines (by pasture raised, I mean we let the werewolf into the livestock pastures every full moon) roasted until golden brown then smeared with toad mucous and drizzled with an O negative reduction.

- tube of cinnamon rolls (or a batch of homemade cinnamon roll dough)

- cinnamon roll frosting

- raspberry jam

1. Preheat oven to 400 degrees F and spray an 8"x8" baking dish.

2. Unroll each cinnamon roll and lay them out in the dish, zig zagging the pieces back and forth and up and down so they look like a pile of bunched up intestines.

3. Bake for 15-20 minutes until golden brown on top. While the cinnamon rolls bake, scoop a tablespoon or so of raspberry jam into a small bowl and mix with about a teaspoon of water until it's drippy and pourable.

4. Spread the icing (toad mucous) all over the warm cinnamon buns. Drizzle the raspberry jam (blood) over the top. 

If serving this for breakfast, I recommend pairing the bloody guts with a nice smoothie loaded with fruits and veggies like the Franken-smoothie or the Pumpkin Jack smoothie.