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Whenever I want a breakfast that feels like a treat but need it ready fast, these breakfast pigs in a blanket totally save the day. Whether I’m hosting a bunch or just need something fun to start a regular morning, these cinnamon roll and sausage bites always hit the spot. Just grab some canned cinnamon rolls and some sausages and you’ll have everyone rushing to the table for something cozy and sweet.
That maple glaze with sausage is always the first thing gone—no kidding, folks beg for more! Birthday breakfasts and holidays just wouldn’t be the same without them around here.
Tasty Ingredients
- Powdered sugar: Smooths out the glaze best—sift it so you don’t get clumps
- Maple syrup: True maple gives you incredible flavor, not fake sweet
- Butter: Always grab the real thing if you can, better glaze every time
- Sausage links: Pre cooked saves you a step, I mix up pork or turkey depending on mood
- Cinnamon rolls: Pick ones that are soft and come apart easily, avoid any that seem too dry
Simple Steps
- Add the glaze:
- Pour your shiny maple glaze all over the hot pigs in a blanket, and use whatever’s left for dunking if you want more sweetness
- Get things ready:
- Put your oven to three twenty five Fahrenheit and cover a tray with parchment so nothing sticks and cleanup is a breeze
- Shape and roll:
- Roll each dough strip around a sausage, letting the ends overlap a bit, then stick it seam down on your prepared tray
- Whip up the glaze:
- Pop butter in a bowl and melt it, whisk in maple syrup, and slowly add powdered sugar until you get a thick, milky glaze with no lumps
- Divide your dough:
- Carefully unroll cinnamon rolls then slice them into three or four—go for bigger bites or make more, up to you
- Bake ‘em up:
- Bake everything for twenty to twenty five minutes. You’ll know they’re ready by the golden color and amazing smell filling the kitchen
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Honestly, the best part is how melty the glaze gets into the warm dough. Makes me think of winter mornings watching my kids hanging out by the oven, noses pressed to the glass.
How to Store
If you have leftovers, keep them wrapped in the fridge for up to three days so they stay soft. Heat them gently in a low oven or your air fryer when you’re ready to eat. Freeze any extras flat so they don’t stick, and set them out overnight before warming up again.
Easy Swaps
If you've got cooked sausages of any kind—even vegetarian ones—go for it. In a pinch, swap out cinnamon rolls for pizza dough or croissant dough with some cinnamon sugar sprinkled in if you can’t find the rolls that pull apart.
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Ways to Serve
Dish these up with fresh-cut fruit for balance or go all out with soft scrambled eggs and make it a full brunch. For big gatherings, lay out extra maple glaze or even warmed-up honey to dip.
A Little Backstory
Pigs in a blanket have been the go-to party snack for ages, but tossing in those cinnamon rolls and sweet glaze makes it feel completely new. Folks always tell me it tastes like childhood but way more fun in the morning.
Recipe FAQs
- → Is turkey sausage a good option?
Absolutely! Turkey sausage is a lighter choice and pairs nicely with the sweetness of the cinnamon rolls.
- → Should the sausages be pre-cooked?
If they’re pre-cooked, go ahead and wrap them as is. If not, cook them first to ensure they’re done.
- → How should I slice the cinnamon roll dough?
Lay it out, unroll the dough, and cut it into 3–4 sections for easy wrapping around sausages.
- → Can this dish be prepped in advance?
You can assemble them beforehand and chill until baking, or bake them ahead and reheat when needed.
- → What’s the trick to making the maple drizzle?
Mix melted butter with syrup, then stir in powdered sugar until smooth. Drizzle over the sausages to finish.