This recipe for Breakfast Pigs in a Blanket has been a weekend favorite in my kitchen for years. I first made it on a slow Sunday morning when I wanted to treat the family without spending the whole day at the stove. The combination of warm, soft cinnamon roll dough and salty breakfast sausage creates an irresistible contrast in texture and flavor. The first time I brought a pan to the table my children rushed over, napkins in hand, and the platter disappeared in minutes. It is that kind of crowd pleaser that turns ordinary mornings into memorable ones.

I love how simple and forgiving the method is. With one can of refrigerated cinnamon roll dough and a bag of breakfast links you can assemble everything in under 15 minutes. Baking transforms the dough into a golden, pillowy wrapper while the sausages stay juicy inside. A quick maple butter glaze ties it all together with a glossy finish and a warm cinnamon kiss. This recipe is perfect for holiday brunches, school mornings when you need portable breakfasts, or entertaining friends with minimal fuss.

Ingredients

• Refrigerated cinnamon roll dough: One can containing five rolls that unravel easily, such as Pillsbury or store brand varieties, provides the soft, cinnamon scented wrapper that crisps to golden perfection.
• Breakfast sausage links: Fifteen to twenty pre cooked or raw breakfast sausage links, choose a mild or spicy variety based on preference; turkey links work well if you prefer leaner protein.
• Butter: Four tablespoons unsalted butter, room temperature, for a clean buttery flavor in the glaze; Challenge or any quality brand yields an excellent finish.
• Maple syrup: One quarter cup pure maple syrup, not pancake syrup, for a bright, nuanced sweetness that complements the cinnamon.
• Powdered sugar: One cup sifted powdered sugar to create a smooth, pourable glaze that sets slightly on the warm pastries.

Instructions

Preheat and prepare:Heat the oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and promote even browning. Position an oven rack in the middle to ensure gentle heat and consistent color across the tray.Unravel and portion dough:Open the can and carefully unravel each of the five cinnamon rolls. Use a sharp knife to cut each roll into three to four equal pieces depending on desired yield. Smaller pieces will yield more individual bites and shorter bake time to crisp the dough fully.Wrap sausage links:Wrap a single piece of dough around each sausage link so the seam is tucked underneath. Place each wrapped link seam side down on the prepared baking sheet, leaving an inch of space between pieces for expansion.Bake the tray:Bake for twenty to twenty five minutes, watching for the dough to turn a light golden brown and feel set to the touch. Rotate the sheet halfway through if your oven has hot spots. Internal sausage temperature should reach at least one hundred sixty degrees Fahrenheit for raw pork links.Make the glaze:While the pastries bake, melt the butter in a small saucepan over low heat or in a microwave safe bowl. Stir in maple syrup, then gradually whisk in powdered sugar until the glaze is smooth and lump free. If glaze is too thick add a teaspoon of milk to thin slightly.Finish and serve:When the pastries are golden, remove from oven and allow to cool for a few minutes. Drizzle the maple butter glaze over the warm pigs in a blanket using a spoon or small pitcher and serve immediately for best texture.

Storage Tips

Store cooled pieces in an airtight container in the refrigerator for up to three days. If you plan to freeze, flash freeze single layer until firm then transfer to a freezer safe bag or container and freeze for up to three months. To reheat frozen pieces, thaw in the refrigerator overnight and warm in a preheated oven at three hundred twenty five degrees Fahrenheit for eight to twelve minutes until warmed through and the dough regains a slight crisp. Microwave reheating will make the dough soft so use the oven for best texture. Keep glaze separate and drizzle just before serving if storing for later to preserve the exterior texture.

Ingredient Substitutions

Substitute turkey or chicken breakfast links for a leaner option, or plant based links for vegetarian guests. Use dairy free margarine or vegan butter in place of butter to make the glaze dairy free; adjust amount slightly as vegan butters vary in water content. If you prefer a less sweet finish swap half the powdered sugar for Greek yogurt and whisk until smooth for a tangy glaze; reduce quantity to maintain pourable consistency. For gluten free adaptations seek out refrigerated gluten free cinnamon roll dough or use small biscuit dough pieces for a similar effect.

Serving Suggestions

Serve warm on a platter with small bowls of extra maple glaze, whole grain mustard or apple butter for variety. Pair with fresh fruit, coffee, or a simple green salad for a balanced brunch. Garnish with a dusting of additional powdered sugar, a light sprinkle of chopped toasted pecans, or a few fresh berries for color. These are ideal for buffets as guests can easily grab one or two and return for more. For a party set-up, arrange on tiered trays with small tongs for easy self service.

Cultural Background

Wrapping small sausages in dough has deep roots in many cooking traditions where combining bread and cured meats offers both convenience and comfort. The modern version that uses cinnamon roll dough adds an American brunch sensibility that celebrates sweet and savory combinations. Similar concepts appear across cultures including sausage rolls and kolaches which pair pastry with sausages or cheeses. Adapting this idea with sweet cinnamon emphasizes the breakfast table and reflects a tendency in contemporary home cooking to blend flavors across traditional categories.

Seasonal Adaptations

For fall or winter events swap maple syrup with a brown butter and cranberry glaze, stirring a tablespoon of chopped dried cranberries into the glaze for texture. In spring lighten the palette by using local honey and lemon zest in the glaze. For holiday gatherings consider adding finely chopped pecans or a touch of nutmeg to the powdered sugar glaze. These small seasonal additions keep the basic method fresh and appropriate to the time of year.

Meal Prep Tips

Assemble wrapped pieces on a parchment lined sheet and refrigerate uncovered for an hour to help the dough firm and the seam seal, or wrap and refrigerate in a single layer for up to twenty four hours until ready to bake. For make ahead parties double the batch, freeze unbaked on the tray until firm then transfer to a bag. Bake from frozen adding a few extra minutes to the baking time. Keep glaze in a sealed jar and warm slightly before serving. Label containers with date and reheat instructions for quick use during busy mornings.

These pigs in a blanket bring people together with minimal effort and maximum warmth. Whether served for a casual family breakfast or an impressive brunch spread, they are simple to prepare, easy to adapt, and always a welcome sight on a plate. Try assembling a few different glazes at your next gathering and let guests personalize each bite.