My kitchen smells like Sunday morning—sweet cinnamon, buttery warmth, and the faint sizzle of sausage links. It’s funny how some recipes sneak their way into your heart. This one wasn’t passed down through old recipe cards tucked in a drawer, but it feels like it should’ve been.
I remember a chilly winter morning a few years ago when my grandkids were visiting. The pantry was nearly bare, but I had one can of cinnamon rolls and a pack of turkey sausages leftover from the holidays. Necessity birthed invention and the result? These cozy little rolls of joy.
That morning, I wrapped each sausage in a piece of cinnamon dough, popped them in the oven, and hoped for the best. I wasn’t expecting anything fancy, but the look on those kids’ faces when they bit into the warm, maple-drizzled rolls told me I had struck gold. Since then, “Breakfast Pigs In Cinnamon Blankets” has become a beloved staple in our family’s breakfast rotation.
As someone who’s spent decades teaching and feeding, hungry students and grandkids, I’ve come to value recipes that are simple, comforting, and full of flavor. This one checks all the boxes. Whether you’re cooking for a crowd or just making a cozy breakfast for two, I think you’ll love it as much as we do.
Short Description
A fun breakfast twist on classic pigs in a blanket—juicy sausage links wrapped in sweet cinnamon roll dough, baked to golden perfection and drizzled with maple glaze.
Key Ingredients
- 1 can refrigerated cinnamon rolls (8-count)
- 15 to 20 sausage links (turkey or regular, pre-cooked)
- 4 tablespoons butter
- 1/4 cup maple syrup
- 1 cup powdered sugar
Tools Needed
- Baking sheet
- Parchment paper
- Small saucepan or microwave-safe bowl
- Whisk or fork
- Knife or kitchen scissors
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Step 2: Slice the Dough
Open the can of cinnamon rolls. Gently unroll each roll and cut the dough into 3 or 4 equal pieces, depending on how many sausages you’re wrapping.
Step 3: Wrap the Sausages
Wrap one strip of cinnamon dough around each sausage link, pressing the ends to seal. Place them seam-side down on the prepared baking sheet.
Step 4: Bake to Golden Perfection
Bake for 20 to 25 minutes, or until the dough is puffed and golden brown. The sausages should be heated through and the outside lightly crisp.
Step 5: Make the Maple Glaze
While the pigs bake, melt butter in a small saucepan or microwave-safe bowl. Stir in maple syrup, then whisk in the powdered sugar until smooth. If too thick, add a splash of milk; if too thin, add more powdered sugar.
Step 6: Glaze and Serve
Drizzle the warm glaze over the fresh-from-the-oven pigs in blankets. Serve hot while the edges are still crisp and the glaze gently melts into the crevices.
Why You’ll Love This Recipe
Sweet and Savory Combo: The warm cinnamon dough pairs perfectly with salty, juicy sausage.
Kid-Friendly Favorite: Little hands love holding these bite-sized rolls, and even picky eaters usually ask for seconds.
Quick and Easy: Only a few ingredients, minimal prep, and about 30 minutes from start to finish.
Great for Brunch or Holidays: Easy to scale up for guests or special breakfasts.
No-Fuss Glaze: The maple glaze adds sweetness without overpowering the dish.
Mistakes to Avoid & Solutions
Overbaking the dough: If the rolls come out too hard or dry, reduce the oven time by 2–3 minutes and check for doneness sooner.
Dough not sealing properly: Press the edges firmly or lightly wet them with water before sealing to help them stick.
Using raw sausage: This recipe works best with pre-cooked sausage to ensure even baking. Raw sausage may not cook through in time.
Too runny glaze: Add more powdered sugar a tablespoon at a time until the glaze thickens.
Overcrowding the tray: Give each wrapped sausage enough space to expand and brown.
Serving and Pairing Suggestions
Serve as a fun breakfast centerpiece for weekend brunch or sleepovers.
Pair with scrambled eggs, fresh fruit, or a yogurt parfait.
Offer dipping options like honey mustard or spicy maple syrup for a twist.
These also make a great addition to a brunch buffet or finger-food-style breakfast bar.
Storage and Reheating Tips
To store: Let leftovers cool, then transfer to an airtight container. Keep in the fridge for up to 3 days.
To reheat: Warm in a 325°F oven for 6–8 minutes or in the microwave for 20–30 seconds.
Freezing: Wrap individually in plastic wrap, freeze up to 2 months. Reheat straight from frozen in a toaster oven or air fryer.
FAQs
1. Can I use raw sausage instead of pre-cooked?
It’s best to use pre-cooked sausage to ensure the meat is fully cooked before the dough browns. If using raw, pre-cook them before wrapping.
2. Can I make these ahead of time?
Yes! You can wrap the sausages in dough the night before, store them covered in the fridge, and bake them fresh in the morning.
3. What if I don’t like maple syrup?
You can substitute honey or skip the glaze entirely for a less sweet option.
4. Can I use crescent rolls instead of cinnamon rolls?
You can, but it changes the flavor profile. Crescent rolls will give you more of a traditional pigs in a blanket taste.
5. How do I keep the glaze from getting soggy?
Drizzle the glaze just before serving to keep the outside crisp.
Tips & Tricks
Chill the dough for 5 minutes if it gets too sticky to work with.
Use turkey sausage for a lighter option.
Try brushing melted butter on the tops before baking for extra golden color.
If you’re short on time, use the glaze that comes with the cinnamon rolls and mix it with a splash of syrup.
Recipe Variations
Spicy-Sweet Version: Use spicy breakfast sausages and add a pinch of cayenne to the glaze for a kick.
Cheesy Pigs: Before wrapping, tuck in a thin slice of cheddar with the sausage.
Apple-Cinnamon: Dice up some apples, toss with cinnamon, and add a small spoonful inside each wrap before baking.
Vegan Twist: Use plant-based sausage and a vegan cinnamon roll dough. Make the glaze with vegan butter and plant milk.
Final Thoughts
Every now and then, a recipe comes along that you didn’t know you needed. These breakfast pigs in cinnamon blankets feel like a happy accident that stuck around and I’m glad they did. They’re playful yet practical, indulgent but simple.
I’ve made these dozens of times, and each time they bring back that first snowy morning, the laughter, and the sticky fingers reaching for more. Those are the moments we cook for. If you try them, I hope they bring a bit of that same joy into your home too. Happy baking, friend.
Breakfast Pigs In Cinnamon Blankets
Print ThisIngredients
- 1 can refrigerated cinnamon rolls (8-count)
- 15 to 20 sausage links (turkey or regular, pre-cooked)
- 4 tablespoons butter
- 1/4 cup maple syrup
- 1 cup powdered sugar
Instructions
Step 1: Preheat the Oven
Set the oven to 325°F (163°C) and line a baking sheet with parchment paper.
Step 2: Slice the Dough
Unroll each cinnamon roll and cut into 3 or 4 equal strips.
Step 3: Wrap the Sausages
Wrap each sausage with a dough strip, sealing the ends. Place seam-side down on the sheet.
Step 4: Bake
Bake for 20–25 minutes until golden and puffed, with sausages heated through.
Step 5: Make the Glaze
Melt butter, mix in maple syrup, then whisk in powdered sugar until smooth. Adjust thickness if needed.
Step 6: Glaze and Serve
Drizzle glaze over the warm pigs in blankets. Serve immediately while crisp and gooey.
