Step 1

Preheat the stove to 350 degrees and grease an 11x15 square cake pan.

Step 2

One at a time, unravel the cinnamon rolls completely, and arrange them in a snake pattern. Each cinnamon roll will stick to one side of the pan, and alternate to each side from cinnamon roll to cinnamon roll.

Step 3

Bake for 20 minutes or until cinnamon rolls are golden brown on the top.

Step 4

Remove and let cool completely. Do not remove them from the pan.

Step 5

While cinnamon rolls are cooling, place the powdered sugar, strawberry preserves, raspberry preserves, heavy cream, and 2 tablespoons of milk in a medium bowl. Mix well. If the consistency is too thick, add in more milk, 1 Tablespoon at a time. It will be thicker than normal icing, but thinner than frosting.

Step 6

Add in the dyes and stir well. You want almost a purple-ish burgundy color, with red undertones so that when it’s wiped on and thins out, it will look like real blood with the darker, reddish look.

Step 7

Cover every single inch of the cinnamon rolls with a basting brush or spoon.

Step 8

Serve, freak people out, and enjoy!