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Breakfast Pigs in a Blanket are the kind of brunch tray that disappears while the coffee is still hot. You get browned sausage tucked inside soft cinnamon roll dough, then a thin drizzle of icing melts into the warm tops.
I like them best when the dough is wrapped snugly, with the seam pressed underneath so every piece bakes into a neat little bundle. They are easy enough for a weekday treat, but they also fit right in on a holiday breakfast table.
Cinnamon Sausage Lineup
Use fully cooked breakfast sausage links so the dough can bake at its own pace. The cinnamon roll dough should be cold when you open it, since warm dough gets sticky and tears more easily.
- Fully cooked breakfast sausage links. They bring the savory bite and stay juicy inside the dough.
- Refrigerated cinnamon rolls with icing. The dough bakes into a soft, sweet blanket and the icing becomes the drizzle.
- All-purpose flour. A tiny dusting keeps your fingers and work surface from sticking.
- Maple syrup. It loosens the icing and gives the drizzle a warmer breakfast flavor.
- Ground cinnamon. A pinch boosts the cinnamon roll flavor after baking.
- Butter or cooking spray. A light coating keeps the parchment from catching any sticky edges.
Wrap And Bake Them
- Heat the oven. Set the oven to 375°F and line a rimmed baking sheet with parchment. Lightly grease the parchment if your cinnamon rolls are extra sticky.
- Separate the dough. Open the cinnamon rolls and set the icing aside. Flatten each roll into an oval that is wide enough to wrap around one sausage link.
- Wrap the sausages. Place one sausage link across each dough oval, roll it up, and pinch the seam closed. Arrange the bundles seam-side down with space between them.
- Bake until golden. Bake for 14-17 minutes, until the dough is puffed, golden at the edges, and cooked through in the center.
- Glaze and serve. Stir the reserved icing with maple syrup and a pinch of cinnamon. Drizzle it over the warm bundles and serve right away.
Why The Sausage Goes In Cooked
The fastest way to ruin these is to wrap raw sausage and hope the oven catches up. Cinnamon roll dough browns quickly, while sausage needs a safe internal temperature. The USDA notes that uncooked sausages made with ground pork or beef should reach 160°F, which you can check in this FSIS sausage safety guide.
Fully cooked links solve the timing problem. They only need to heat through while the dough bakes. If you start with raw links, brown and cook them first, then drain them well. Greasy sausage can make the bottom of the dough heavy instead of tender.
The Seam Matters Most
Flatten each cinnamon roll with your fingertips rather than a rolling pin. You want a wider oval, not a paper-thin sheet. If the dough gets too thin, the cinnamon filling leaks out and the sausage can poke through the side.
After wrapping, pinch the seam firmly and place it against the pan. Leave about an inch between pieces because the dough puffs as it bakes. A little filling will bubble onto the parchment, and that is fine. The goal is a soft center with browned ridges and a sealed bottom that holds together when you pick it up.
Easy Swaps For Brunch
Pork breakfast sausage gives the classic diner flavor, but chicken or turkey sausage works well too. Check the package so you know whether the links are fully cooked. For a less sweet version, use crescent dough, then brush the tops with melted butter and a light sprinkle of cinnamon sugar before baking.
You can also cut each baked bundle in half for a brunch board. Add fresh berries, orange wedges, and a small bowl of maple icing for dipping. If you want heat, stir a pinch of cayenne into the maple syrup instead of adding it to the icing. The sweet glaze keeps the spice gentle.
Make-Ahead And Storage
These are best warm from the oven, when the dough is soft and the icing just starts to sink in. For a head start, wrap the sausages the night before and refrigerate them covered on the sheet pan. Bake them in the morning while the coffee brews.
Leftovers keep well for quick breakfasts. FoodSafety.gov lists cooked leftovers at 3-4 days in the refrigerator. Reheat them in a 325°F oven for about 8 minutes, or use an air fryer at 300°F for 4-5 minutes. The microwave works in a hurry, but it softens the dough more.
How To Serve Them
Set the Breakfast Pigs in a Blanket on a warm platter and drizzle lightly, then put extra maple icing on the side. Too much glaze on top can hide the browned dough and make the pieces slippery.
For a full brunch, serve two pieces per person with eggs and fruit. For a party tray, count one piece per guest if there are other dishes on the table. They are rich, so a crisp side helps. Apple slices, grapes, or a citrus salad balance the sausage and cinnamon nicely.
Summary
These sweet and savory breakfast bites use refrigerated cinnamon rolls and fully cooked sausage links for a simple brunch recipe that bakes in under 20 minutes.
FAQs
- Can I make Breakfast Pigs in a Blanket with raw sausage?
Yes, but cook the sausage first and let it cool slightly before wrapping. Raw pork sausage needs to reach 160°F, and the dough will brown before raw links cook safely all the way through.
- Can I use crescent roll dough instead of cinnamon rolls?
You can. Brush the wrapped sausages with melted butter and roll them lightly in cinnamon sugar before baking if you want the same sweet breakfast flavor.
- How do I keep the dough from opening in the oven?
Flatten the dough, wrap it around the sausage without stretching it too thin, and pinch the seam firmly. Place each piece seam-side down on the baking sheet so the weight of the sausage helps hold it closed.
- Can these be made ahead?
You can wrap them up to one day ahead and keep them covered in the refrigerator. Bake them straight from the fridge and add 1-2 extra minutes if the dough still looks pale in the center.
- How should I store leftovers?
Cool leftovers, then refrigerate them in an airtight container for 3-4 days. Reheat in a 325°F oven or air fryer until warm so the outside stays soft and lightly crisp.
- What should I serve with them?
Serve them with fruit, scrambled eggs, yogurt, or a simple green salad if brunch is leaning savory. Maple syrup, honey butter, or a small bowl of warmed icing all work for dipping.
