Breakfast Pigs in a Blanket (Print version)
Cinnamon roll dough wrapped around breakfast sausage, baked until golden, then finished with warm icing and maple syrup.
# Ingredients:
For the pigs in a blanket
01 -
1 can (12.4 oz / 351 g) refrigerated cinnamon rolls with icing, 8-count
02 -
8 fully cooked breakfast sausage links, pork, turkey, or chicken
03 -
1 teaspoon all-purpose flour, for dusting if needed
04 -
Cooking spray or softened butter, for the parchment
For the maple icing
05 -
Reserved icing from the cinnamon roll can
06 -
1 tablespoon pure maple syrup
07 -
1/8 teaspoon ground cinnamon
# Instructions:
01 -
Preheat the oven to 375°F. Line a rimmed baking sheet with parchment and lightly grease it with cooking spray or a thin swipe of butter.
02 -
Open the cinnamon rolls and set the icing aside. Flatten each roll with your fingertips into a 4-inch oval, using a tiny dusting of flour only if the dough is sticky.
03 -
Place one fully cooked sausage link across each flattened cinnamon roll. Wrap the dough around the sausage and pinch the seam closed.
04 -
Place each wrapped sausage seam-side down on the prepared baking sheet, leaving about 1 inch between pieces so the dough can puff.
05 -
Bake for 14-17 minutes, until the rolls are puffed, golden at the edges, and cooked through in the center.
06 -
Stir the reserved icing with the maple syrup and cinnamon until smooth. Warm it for a few seconds if it is too thick to drizzle.
07 -
Drizzle the warm Breakfast Pigs in a Blanket with the maple icing. Serve right away with extra maple syrup if desired.
# Good to know:
01 -
Best served warm within 15 minutes of baking.
02 -
If using raw sausage, cook it fully before wrapping.
03 -
For a party tray, cut each baked piece in half after a short cooling time.