Breakfast Pigs Cinnamon Sausage
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.
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.