"Zombie Guts" Halloween Cinnamon Rolls

Directions

1. In the bowl of a stand mixer, whisk together 2 teaspoons active dry yeast, 1 tablespoon brown sugar, and 1 1/4 cups warm water. Let the mixture sit for at least 5 minutes until it becomes bubbly.
2. Add a pinch of salt, 1.5 cups dry red velvet box cake mix, 1 teaspoon red food coloring (if desired), and 2.5 cups flour gradually, mixing with a dough hook attachment after each addition until a dough forms.
3. Scrape down the sides of the bowl, shape the dough into a ball, cover it, and let it rise for 1 hour.
4. After the hour, dust a large work surface with flour, knead the dough for a few minutes, then roll it out into a large rectangle. Trim any uneven edges.
5. Combine 1/3 cup melted butter with 1 cup brown sugar and spread this mixture over the dough. Sprinkle 1/2 teaspoon cinnamon as evenly as possible, then gently press it in with a rolling pin.
6. Roll the dough up tightly into a long log, then cut it into pieces every 2 inches. Unroll each piece slightly and fold it in half.
7. Arrange the folded pieces in a greased 8x8-inch baking dish so they resemble tangled guts. Cover and let rise for another 45 minutes. Meanwhile, preheat your oven to 350°F.
8. Remove the cover and bake the rolls at 350°F for 25 to 30 minutes.
9. While the rolls bake, whisk together 1 cup powdered sugar and 1 to 3 teaspoons milk in a medium bowl to make a glaze.
10. Once the rolls are done, drizzle the glaze over them, then cut and serve.