One of my favorite food memories isn’t from a fancy restaurant or a holiday dinner, it’s from a little street food stall I came across during a trip years ago. They were selling these curious little rolls, golden brown and warm, each wrapped around a sausage.

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I bit into one, and the sweet, spiced dough met the savory sausage in a way that felt both playful and comforting. That first taste planted an idea in my head, and when I got home, I wanted to recreate that magic for my own family.

On busy mornings before school and work, I’m usually trying to pull together something filling but also fun enough that my kids actually look forward to breakfast. Regular sausage links are fine, but when you tuck them inside cinnamon-spiced dough and drizzle them with a light glaze, suddenly breakfast feels special. My husband even joked the first time I made them that they reminded him of “fair food for breakfast”, and I have to admit, there’s truth in that.

Now, when I bake these, the smell of cinnamon fills the kitchen, and my kids hover nearby, asking how much longer until they’re done. I love how they come out warm, soft, and just a little indulgent. You get that savory, juicy sausage bite balanced with the sweet cinnamon swirl, it’s the perfect blend. I think of these little rolls as the kind of food that brings everyone together around the table, no fuss, just smiles.

Short Description

Breakfast Pigs Cinnamon Sausage combine juicy breakfast sausages with sweet, spiced cinnamon roll dough, baked golden and finished with a drizzle of glaze. Perfect for busy mornings, holidays, or anytime you want to add fun to breakfast.

Key Ingredients

For the Cinnamon Dough (Homemade Option)

2 ½ cups all-purpose flour
2 tablespoons sugar
1 packet (2 ¼ tsp) instant yeast
¾ cup warm milk (about 110°F / 43°C)
3 tablespoons unsalted butter, melted
1 large egg, room temperature
½ teaspoon salt

For the Cinnamon Filling

⅓ cup brown sugar, packed
2 tablespoons granulated sugar
1 tablespoon ground cinnamon
3 tablespoons unsalted butter, softened

For the Sausages

8 breakfast sausages (pork or turkey)
1 tablespoon butter or oil, for browning

For the Glaze (Optional)

½ cup powdered sugar
1 tablespoon milk
¼ teaspoon vanilla extract

Shortcut Option

1 can refrigerated cinnamon rolls (like Pillsbury)

Tools Needed

Skillet
Mixing bowls
Rolling pin
Baking sheet lined with parchment paper
Whisk

Cooking Instructions

Step 1: Prepare the Sausages
Preheat oven to 375°F (190°C). In a skillet, melt butter or heat oil and brown sausages for 3–4 minutes per side. They should be golden but not fully cooked through. Drain and set aside.

Step 2: Make the Dough (Skip if Using Store-Bought)
Combine warm milk, melted butter, sugar, and yeast in a bowl. Let sit 5 minutes until foamy. Add egg, flour, and salt, mixing into a soft dough. Knead on a floured surface 5–7 minutes until smooth. Let rise, covered, about 30 minutes until doubled.

Step 3: Make the Cinnamon Filling
Mix brown sugar, granulated sugar, cinnamon, and softened butter into a thick paste.

Step 4: Roll Out the Dough
Roll dough into a 12×9-inch rectangle. Spread with the cinnamon filling evenly.

Step 5: Assemble the Breakfast Pigs
Cut into strips about 1½ inches wide. Place a sausage at one end and roll tightly. If using pre-made dough, simply unroll, wrap, and pinch closed.

Step 6: Bake to Golden Perfection
Arrange on a parchment-lined baking sheet, seam side down. Bake 18–22 minutes until puffed, golden, and sausages are fully cooked.

Step 7: Add the Glaze
Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls.

Step 8: Serve Warm and Enjoy
Best served warm while the glaze melts into the cinnamon crust and the sausages are juicy inside.

Why You’ll Love This Recipe

Sweet and Savory Combo: The cinnamon swirl pairs beautifully with the salty sausage.

Family-Friendly: Kids love the fun presentation, and adults appreciate the flavor.

Flexible: Use homemade dough or shortcut store-bought rolls.

Great Anytime: Perfect for weekends, holidays, or a make-ahead breakfast.

Easy Glaze: Adds a bakery-style finish with just three ingredients.

Mistakes to Avoid & Solutions

Undercooked Sausages: Always brown them first, or the inside may be raw after baking.

Dough Not Rising: Make sure your milk isn’t too hot, or it can kill the yeast. Aim for 110°F.

Overfilling Dough: Don’t overload with cinnamon filling, or it will leak out during baking.

Skipping Cooling Time: Let them rest a few minutes before glazing so the drizzle doesn’t slide right off.

Crowding the Pan: Give each roll space to puff without sticking together.

Serving and Pairing Suggestions

Serve with scrambled eggs and fresh fruit for a complete breakfast.

Pair with coffee, hot cocoa, or fresh orange juice.

Arrange on a platter for a holiday brunch buffet.

Serve as a grab-and-go breakfast for busy mornings.

Storage and Reheating Tips

Store leftovers in an airtight container at room temperature for up to 2 days.

Refrigerate for up to 4 days for longer storage.

Reheat in the oven at 325°F for 8–10 minutes to restore crispness.

Microwave 20–30 seconds for a quick warm-up, though the dough won’t be as crisp.

FAQs

1. Can I make these ahead of time?
Yes, assemble the rolls the night before, cover tightly, and refrigerate. Bake fresh in the morning.

2. Can I freeze them?
Absolutely. Freeze baked rolls once cooled. Reheat in the oven at 350°F for 12–15 minutes.

3. Do I need to glaze them?
No, they’re delicious on their own, but the glaze adds a sweet finish.

4. Can I use chicken sausage?
Yes, any breakfast sausage works—pork, turkey, or chicken.

5. What if I don’t have yeast?
You can only use the shortcut option with store-bought cinnamon rolls, as the dough needs yeast to rise.

Tips & Tricks

Brush the tops with a little melted butter before baking for extra color.

Add a pinch of nutmeg to the cinnamon filling for more depth.

Try sprinkling coarse sugar on top before baking for a bakery look.

Recipe Variations

Apple Cinnamon Sausage Rolls: Add finely diced apples to the filling before wrapping.

Savory Twist: Skip the glaze and add shredded cheddar to the dough for a cheesy finish.

Spicy Maple Version: Brush baked rolls with a mix of maple syrup and cayenne for sweet heat.

Mini Rolls: Use cocktail sausages and cut dough into smaller strips for bite-sized appetizers.

Final Thoughts

My kids’ eyes light up when they see the tray come out of the oven, and it makes the morning a little brighter for all of us. The balance of sweet dough and savory sausage feels like comfort food that still feels exciting.

This recipe is flexible, sometimes I’ll take the shortcut with store-bought dough when the week is hectic, and other times I’ll make the dough from scratch just to slow down and enjoy the process. Either way, the end result is worth it. Sharing them around the table with coffee steaming and chatter filling the kitchen, I realize that these little rolls have found a permanent spot in our breakfast rotation.

Breakfast Pigs Cinnamon Sausage

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Ingredients

For the Cinnamon Dough (Homemade Option)

2 ½ cups all-purpose flour
2 tablespoons sugar
1 packet 2 ¼ tsp instant yeast
¾ cup warm milk about 110°F / 43°C
3 tablespoons unsalted butter melted
1 large egg room temperature
½ teaspoon salt

For the Cinnamon Filling

⅓ cup brown sugar packed
2 tablespoons granulated sugar
1 tablespoon ground cinnamon
3 tablespoons unsalted butter softened

For the Sausages

8 breakfast sausages pork or turkey
1 tablespoon butter or oil for browning
For the Glaze Optional
½ cup powdered sugar
1 tablespoon milk
¼ teaspoon vanilla extract

Shortcut Option

1 can refrigerated cinnamon rolls like Pillsbury

Instructions

Preheat oven to 375°F (190°C). Brown sausages in butter or oil for 3–4 minutes per side, golden but not fully cooked. Set aside.
Combine warm milk, melted butter, sugar, and yeast; let sit 5 minutes. Add egg, flour, and salt, knead 5–7 minutes until smooth, and let rise 30 minutes.
Mix brown sugar, granulated sugar, cinnamon, and softened butter into a paste. Roll dough into a 12×9-inch rectangle and spread filling evenly.
Cut strips about 1½ inches wide, place a sausage on each, and roll tightly. With pre-made dough, just wrap and pinch closed.
Arrange seam-side down on a parchment-lined sheet and bake 18–22 minutes until golden and puffed.
Whisk powdered sugar, milk, and vanilla until smooth and drizzle over warm rolls.
Serve warm while the glaze melts into the cinnamon crust and the sausages stay juicy.