I want to eat your BRAINS!
This spooky zombie inspired meal is a gross out- but absolutely delicious- brunch casserole you have got to try this Halloween season!
Even better- today is National Cinnamon Roll Day so here’s another reason to bake and celebrate!
Welcome to Day 2 of HalloweenTreatsWeek !
#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . This event is an online, week-long event that is filled with some amazingly wicked Halloween treats and recipes from some fantastic Halloween loving bloggers!
For this years 5th annual #HalloweenTreatsWeek event we have 20 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week! You can following the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!
Make sure to check out all of the fun Halloween recipes that we’re sharing this week!
Cinnamon Roll Brains Casserole
Ingredients
- 2 17 oz rolls Pillsbury Grands Cinnamon Rolls I like Pumpkin Spice flavor
- Red food coloring
Instructions
- Preheat oven to 350 degrees.
- Spray a large round baking dish with non stick spray.
- Open cinnamon rolls packages and remove cream cheese icing and set aside.
- Unroll each of the cinnamon rolls and fold them up in a zig zag pattern on one side of the baking dish.
- Leaving a space in the center to separate sides of the brain, repeat on the other side with the remaining cinnamon rolls.
- Bake for 30 minutes or until golden brown.
- Meanwhile, I leave the icing on the stove to warm up and melt while the rolls are baking.
- A few minutes before the rolls are done add 1 or 2 drops of red food coloring into the icing and mix with a toothpick until light pink.
- Remove the cinnamon rolls from the oven and immediately frost and drizzle with the pink icing.
- Serve warm as a pull apart casserole for brunch!
I’ve always been a fan of Pillsbury Grands Cinnamon Rolls and Biscuits. They are the best!
You can use original cinnamon rolls with cream cheese icing or the seasonal flavor: Pumpkin Spice!
Open cinnamon rolls, remove icing, and unroll all the rolls.
Unroll each of the cinnamon rolls and fold them up in a zig zag pattern on one side of a greased round baking dish.
Leaving a space in the center to separate sides of the brain, repeat on the other side with the remaining cinnamon rolls.
Bake for 30 minutes at 350 degrees.
If you can’t fit all your unrolled cinnamon rolls in the dish simple bake the one or two extras in a small dish for an individual treat!
Meanwhile, I leave the icing on the stove to warm up and melt while the rolls are baking.
A few minutes before the rolls are done add 1 or 2 drops of red food coloring into the icing and mix with a toothpick until light pink.
What is better than warm cinnamon rolls with gooey cream cheese icing?!
Remove the cinnamon rolls from the oven and immediately frost and drizzle with the pink icing.
Warm and ready to eat!
Serve warm as a pull apart casserole for brunch!
Make sure to check out all of the fun Halloween recipes that we’re sharing this week!
- Raw Meat Halloween Rice Krispie Treats from Big Bear’s Wife
- Vampire Brownie Bites from Semihomemade Recipes
- Rice Krispies Brains from Fresh April Flours
- Petri Dish Jello Shots from Sweet ReciPEAs
- Sally Stitches Sugar Cookies from Best Cookie Recipes
- Cookies and Cream Spider Cupcakes from Jen Around the World
- Cinnamon Roll Brains Casserole from For The Love of Food
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