Breakfast Pigs in a Blanket with Maple Glaze (Print Version)
Sweet cinnamon roll dough wrapped around savory breakfast sausage, baked until golden, then finished with a quick maple glaze.
# Ingredients:
→ For the rolls
01 -
1 can (12.4 oz / 351 g) refrigerated cinnamon rolls with icing, 8-count
02 -
8 fully cooked breakfast sausage links, about 8 oz (225 g)
03 -
1 teaspoon neutral oil or softened butter, for the parchment if needed
→ For the maple glaze
04 -
Reserved icing from the cinnamon roll can
05 -
2 tablespoons pure maple syrup
06 -
1 tablespoon unsalted butter, melted
07 -
1-2 teaspoons milk, as needed
08 -
Pinch of flaky salt, optional
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Line a rimmed sheet pan with parchment and lightly grease it if your parchment is not nonstick.
02 -
Separate the cinnamon rolls. Gently unroll each roll into one long strip, keeping the dough as even as possible.
03 -
Wrap one strip of dough around each fully cooked sausage link, leaving small gaps between the spirals so the dough can puff. Place seam-side down on the prepared pan.
04 -
Bake for 14-16 minutes, until the dough is puffed, golden at the edges, and cooked through where it meets the sausage.
05 -
Stir the reserved icing, maple syrup, melted butter, and 1 teaspoon milk until smooth. Add another teaspoon milk only if needed for a spoonable drizzle.
06 -
Drizzle the warm rolls with maple glaze. Finish with a tiny pinch of flaky salt if using, then serve warm.
# Notes:
01 -
Serve warm for the best soft dough and glossy glaze.
02 -
If using raw sausage, cook it fully before wrapping.
03 -
Leftovers reheat best in an oven or air fryer.