Every Saturday morning, without fail, our kitchen turns into a bustling little breakfast station. The kids are running around, my husband’s trying to sneak bites before I even plate anything, and the dog? Well, she’s on crumb patrol. And right in the middle of that joyful chaos, there’s one breakfast that brings everyone to the table without a single complaint: Breakfast Pigs In Cinnamon Blankets.
This all started during one particularly hectic school week. I had a can of cinnamon rolls in the fridge, leftover maple sausage links from the previous night’s dinner, and absolutely no time for a big, complicated breakfast. I remembered those classic pigs in a blanket, and thought, “Why not make them sweet and breakfast-y?”
The moment I pulled them out of the oven, the kitchen smelled like a dream—warm cinnamon, buttery dough, and that sweet hint of syrup. My youngest took one bite and asked if I could make them every weekend. I knew we had a winner.
If you’re a busy parent like me who still loves to make things special—without waking up two hours early, this is the recipe you’ll want to keep close.
Short Description
Breakfast Pigs In Cinnamon Blankets combine sweet cinnamon roll dough with savory sausage links, baked until golden and finished with a buttery maple glaze. They’re the perfect bite-sized breakfast that’s quick, fun, and irresistibly delicious.
Key Ingredients
- 1 can refrigerated cinnamon rolls (8-count)
- 15 to 20 sausage links (regular or turkey, pre-cooked)
- 4 tablespoons butter
- 1/4 cup maple syrup
- 1 cup powdered sugar
Tools Needed
- Baking sheet
- Parchment paper
- Sharp knife or kitchen scissors
- Small saucepan or microwave-safe bowl
- Mixing bowl
- Spoon or whisk
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F. Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
Step 2: Prepare the Dough
Open the can of cinnamon rolls. Carefully unravel each roll and cut the strips into 3 or 4 pieces, depending on how many sausage links you’re using.
Step 3: Wrap the Sausages
Wrap one piece of cinnamon dough around each sausage link. Try to seal the ends slightly so they don’t unroll while baking. Place each wrapped sausage seam-side down on the prepared baking sheet.
Step 4: Bake to Golden Goodness
Bake for 20 to 25 minutes, or until the dough is puffed and golden brown. Keep an eye on them during the last few minutes—the bottoms should be slightly crisp and the tops lightly golden.
Step 5: Make the Maple Glaze
While they bake, melt 4 tablespoons of butter in a small saucepan or microwave-safe bowl. Stir in 1/4 cup maple syrup, then slowly whisk in 1 cup powdered sugar until smooth. The glaze should be pourable but thick enough to coat.
Step 6: Drizzle and Serve
Once the cinnamon pigs are out of the oven, let them cool for a minute. Drizzle generously with the warm maple glaze. Serve immediately while they’re still gooey and warm.
Why You’ll Love This Recipe
Sweet & Savory Perfection: The cozy cinnamon spice pairs perfectly with juicy sausage links.
Quick and Easy: Ready in under 30 minutes with only a handful of ingredients.
Kid-Approved: Perfectly sized for little hands and picky eaters.
No-Fuss Brunch: Ideal for weekend mornings, brunch gatherings, or breakfast-for-dinner nights.
Customizable: Works great with turkey sausage, spicy links, or even veggie options.
Mistakes to Avoid & Solutions
Using Raw Sausage:
Mistake: Starting with uncooked sausage will leave you with raw centers.
Solution: Always use fully cooked sausage links—either pan-seared or pre-packaged.
Not Sealing the Dough:
Mistake: The dough might unravel while baking.
Solution: Press the edges of the dough gently around the sausage and place them seam-side down.
Overbaking:
Mistake: Baking too long can dry out both dough and sausage.
Solution: Set a timer for 20 minutes and check the color—golden brown is the cue.
Glaze Too Thin or Too Thick:
Mistake: It slides off or clumps.
Solution: Add powdered sugar to thicken or a splash of milk/maple syrup to thin.
Serving and Pairing Suggestions
Serve them hot with extra maple syrup on the side for dipping.
Pair with scrambled eggs, fruit salad, or Greek yogurt for a more complete breakfast.
Great for brunch buffets, potlucks, or weekend family breakfasts.
Serve family-style on a platter, or place each on mini skewers for fun presentation.
Storage and Reheating Tips
Storage:
Let leftovers cool completely, then place in an airtight container in the fridge for up to 3 days.
Reheating:
Warm in a 300°F oven for 5 to 7 minutes or microwave in 15-second bursts until heated through.
Avoid overheating to prevent the glaze from burning or the dough from drying.
Freezing:
Wrap unglazed pigs tightly in foil and freeze up to 1 month. Reheat in the oven, then glaze before serving.
FAQs
1. Can I make these ahead of time?
Yes! Prep and wrap the sausages the night before, then bake fresh in the morning. Glaze just before serving.
2. Can I use crescent rolls instead of cinnamon rolls?
You can, but the result will be more savory than sweet. Cinnamon rolls give the best flavor contrast.
3. What if I don’t like maple syrup?
Swap the glaze for cream cheese frosting (the one included with most cinnamon rolls), or just skip it!
4. How do I make this recipe healthier?
Use turkey sausage, a reduced-sugar glaze, or skip the glaze altogether for a lighter version.
5. Can I double the recipe for a crowd?
Absolutely. Just space them evenly on the tray or bake in batches.
Tips & Tricks
Use a pizza cutter to quickly slice the cinnamon dough into equal strips.
Warm the cinnamon roll dough slightly before unrolling, it’ll be easier to handle.
Add a pinch of cinnamon or nutmeg to the glaze for extra flavor depth.
Want a spicier twist? Try jalapeño sausage for a sweet-heat combo.
If serving at a party, keep warm in a slow cooker set to low.
Recipe Variations
Mini Pigs in a Blanket Bites
Cut cinnamon dough into smaller sections and use cocktail sausages instead of links.
Bake for 15–18 minutes. Serve with a drizzle or dipping cup of glaze.
Apple Pie Breakfast Bites
Swap sausage for apple slices sautéed in butter and cinnamon.
Add a dusting of brown sugar before wrapping. Bake as directed and drizzle with glaze.
Savory-Sweet Maple Bacon Rollups
Wrap a half strip of cooked bacon and sausage inside the cinnamon dough.
Bake, then glaze as usual. Salty-sweet, crispy, and delicious.
Vegan Version
Use plant-based sausage and vegan cinnamon roll dough (many store brands are accidentally vegan).
Make glaze with dairy-free butter and plant milk.
Final Thoughts
There might be a magic about simple food that makes everyone happy without creating a mountain of dishes. These Breakfast Pigs In Cinnamon Blankets do exactly that. They’re cozy, craveable, and easy enough to whip up even before coffee has kicked in.
What I love most is how this recipe bridges that gap between sweet and savory, it’s like having your favorite diner breakfast, all wrapped up in one warm bite. Plus, it’s flexible. You can dress it up, lighten it down, or scale it for a big brunch crowd.
Every time I serve these, someone asks for the recipe. And honestly? I never mind sharing. The more people enjoying stress-free, delicious breakfasts, the better. I hope this one becomes as much of a staple in your kitchen as it is in mine.
So pour yourself a cup of coffee, heat up the oven, and wrap up something warm, flaky, and full of flavor.
Breakfast Pigs In Cinnamon Blankets
Ingredients
- 1 can refrigerated cinnamon rolls 8-count
- 15 to 20 sausage links regular or turkey, pre-cooked
- 4 tablespoons butter
- ¼ cup maple syrup
- 1 cup powdered sugar
Instructions
- Set oven to 325°F and line a baking sheet with parchment paper.
- Open the cinnamon rolls, unravel, and cut each strip into 3–4 pieces.
- Wrap each sausage link with a dough piece, sealing the ends. Place seam-side down on the sheet.
- Bake for 20–25 minutes until puffed, golden, and slightly crisp on the bottom.
- Melt 4 tbsp butter, stir in ¼ cup maple syrup, and whisk in 1 cup powdered sugar until smooth.
- Let them cool slightly, then drizzle with warm glaze. Serve gooey and fresh.
