Sweet & Savory Cinnamon Roll Pigs in a Blanket: The Ultimate Easy Breakfast Treat
Prepare for a breakfast revelation with these incredibly easy and utterly delicious Cinnamon Roll Pigs in a Blanket. Featuring juicy breakfast sausage links nestled within tender, sweet cinnamon roll dough, all finished with a luscious maple icing drizzle, this recipe is a true game-changer. Requiring just three simple ingredients, it transforms a classic into a unique sweet and savory experience perfect for any meal, from a quick breakfast to a celebratory brunch.
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Whether you’re planning a lavish Sunday brunch, seeking a delightful breakfast-for-dinner option, or simply craving a unique sweet and savory snack, these homemade Cinnamon Roll Pigs in a Blanket are an absolute must-try. Their tender texture and harmonious blend of flavors make them an instant crowd-pleaser and a welcome addition to any table.
Why You Will Adore This Cinnamon Roll Pigs in a Blanket Recipe
Pigs in a Blanket are a beloved comfort food, often bringing smiles with their simple charm. While traditional versions typically feature mini hot dogs or “little smokies” wrapped in crescent roll dough, this recipe offers a delightful and surprisingly delicious breakfast twist. We’re stepping beyond the savory, with inspirations like Pretzel Pigs in a Blanket made with pretzel dough or even Beer Brats in Blankets using delicate phyllo dough. Each variation brings its own unique flavor profile and textural experience, but none quite capture the cozy, comforting essence of this sweet and savory hybrid.
This particular rendition elevates the classic with store-bought Pillsbury cinnamon roll dough, transforming humble breakfast sausage into a truly special treat. The idea blossomed from a desire for a breakfast pig in a blanket that was not only easy but also distinctly sweet and memorable. The combination of fluffy cinnamon roll dough and a decadent maple icing proved to be the perfect answer, creating a breakfast sensation that’s both comforting and exciting.
The beauty of these Cinnamon Roll Pigs in a Blanket lies in their simplicity and the incredible flavor payoff. They are incredibly straightforward to prepare, making them accessible even for novice bakers. In my own kitchen, these irresistible bites were devoured by my family with an enthusiasm that guaranteed them a permanent spot in our regular rotation. They quickly became the topic of conversation, a testament to their exceptional taste and charm. Beyond just the delicious outcome, the ease of having just three core ingredients means you can keep them on hand for impromptu cravings or unexpected guests, ready to whip up a batch of these sweet beauties whenever the mood strikes.
Essential Ingredients for Cinnamon Roll Pigs in a Blanket
You’ll be amazed at how simple it is to create such a delightful breakfast. This recipe calls for just three core ingredients, making it an ideal choice for busy mornings or when you need a quick, impressive dish. Here’s what you’ll need:
- Pillsbury Cinnamon Rolls with Original Icing: Look for these in the refrigerated dairy section of your grocery store, usually near other biscuit and dough products. For this recipe, we specifically want the standard size package of cinnamon rolls, not the larger “Grands” variety, as the smaller rolls are easier to work with when creating individual pigs in a blanket. The included icing packet is crucial for our maple glaze, so don’t discard it!
- Breakfast Sausage Links: The key here is to use fresh, uncooked breakfast sausage links. Avoid the smaller “lil’ smokies” or pre-cooked frozen links, as their size and texture aren’t ideal for wrapping. I’ve found that brands with a hint of brown sugar and honey flavor work wonderfully, complementing the sweetness of the cinnamon rolls. Maple-flavored links are also an excellent choice, enhancing the overall maple theme. If only plain links are available, they will still yield a fantastic result. A great tip is to buy a package of fresh links and freeze them, ensuring you always have this ingredient on hand for future batches.
- Maple Syrup: While I’m typically an advocate for using pure maple syrup for its rich, authentic flavor, this is one recipe where the type of maple syrup truly doesn’t make a significant difference. Feel free to use whatever breakfast syrup you have in your pantry, whether it’s Aunt Jemima, Mrs. Butterworth’s, or any other brand. The sweetness and maple notes are what we’re after, and any variety will blend perfectly with the cinnamon roll icing.
This recipe was born out of a desire to use up some sausage I had, but I craved something more exciting than a standard savory dish. Combine that with a can of cinnamon roll dough needing to be used and my perpetual stock of maple syrup, and these irresistible sweet and savory bites came to life. There’s a special satisfaction in creating unexpectedly good, blog-worthy recipes on the fly when you’re simply trying to clear out your pantry!
TIP: Always check the expiration date on your Pillsbury dough. While it usually has a generous shelf life, dough can and will expire, affecting its texture and rise.
Step-by-Step Guide: How to Make Breakfast Pigs in a Blanket
Making these sweet and savory pigs in a blanket is quite straightforward, even for beginners. While the concept of wrapping sausage in dough seems simple, these detailed steps and accompanying photos are designed to make the process even easier and ensure a perfect result every time.
1. Prepare the Sausage
First, begin by browning your breakfast sausage links in a large skillet over medium-low heat. The goal here is to cook them until they are nicely browned on the outside. It’s perfectly fine if they are not completely cooked through to the center (a slight touch of pink is acceptable), as they will finish cooking in the oven with the dough. In fact, slightly undercooking them at this stage helps keep them juicy, preventing them from drying out during the second bake. Once browned, transfer the cooked links to a plate lined with paper towels. This helps them cool down faster so you can handle them comfortably, and also drains off any excess grease, which is crucial for the dough to adhere properly.
2. Prepare the Cinnamon Roll Dough
While your sausage links are cooling, open the can of Pillsbury cinnamon roll dough. Carefully separate each individual roll and set aside the container of original icing that comes with the package – we’ll need that later for our maple glaze. Now, for the wrapping process, we need smaller pieces of dough. Take each full cinnamon roll and cut it in half. This effectively doubles your number of dough pieces, ensuring a perfect ratio for your sausage links.
3. Form Mini Dough Disks
After halving the rolls, you’ll notice a cut side. To make them easier to handle and wrap, take each half roll and gently pinch the cut ends together. This forms a “mini roll” that more closely resembles the original whole roll, just smaller. This technique is more effective than trying to unravel the cinnamon roll into a long strip, which often leads to tearing and frustration. Once you have a mini roll, gently squash or flatten it in your palms to create an oblong or slightly oval-shaped disk. This disk will be the perfect size and shape to wrap around your sausage link.
4. Wrap and Seal
Now, it’s time to wrap! Take one of your flattened dough disks and lay a cooled breakfast sausage link on top. Carefully wrap the dough around the link, making sure to fully enclose the sausage. Once wrapped, firmly pinch the edges of the dough together to seal it securely. This ensures the sausage stays tucked inside and the dough bakes beautifully. Place the wrapped sausage, seam-side down, onto a baking sheet that has been sprayed with cooking spray. The cooking spray is essential to prevent sticking. Repeat this process with the remaining dough halves and sausage links, ensuring they are evenly spaced on the baking sheet.
5. Bake to Golden Perfection
Preheat your oven to 400°F (200°C). Once preheated, place your baking sheet with the wrapped pigs in a blanket into the oven. Bake for approximately 9-11 minutes, or until the dough is puffed, beautifully golden brown, and cooked through. Keep a close eye on them, as oven temperatures can vary, and these smaller dough pieces will cook faster than a full-sized cinnamon roll. The goal is a light, airy dough with a slightly crisp exterior.
6. Prepare the Maple Icing and Serve
While your pigs in a blanket are baking, prepare the irresistible maple icing. In a small bowl, combine the original icing from the cinnamon roll package with the tablespoon of maple syrup. Stir vigorously until the mixture is smooth and well combined. There’s no need to warm the icing; it will mix easily at room temperature. Once the pigs in a blanket are fresh out of the oven, immediately drizzle the maple icing generously over them. Serve these warm, sweet, and savory delights immediately for the best flavor and experience.
Tips for Success & Variations
Achieving the perfect Cinnamon Roll Pigs in a Blanket is easy with a few simple tips:
- Don’t Overcook the Sausage: Remember, the sausage will continue to cook in the oven. Browning it on the stovetop is primarily for flavor and texture, not necessarily to cook it all the way through initially. This prevents dry sausage.
- Drain Excess Grease: After browning, resting the sausage on paper towels is crucial. Excess grease can prevent the dough from sealing properly, leading to unraveling during baking.
- Master the Dough Technique: The method of cutting each roll in half and pinching to form a mini roll, then flattening, is key. It provides a more pliable and manageable dough piece compared to attempting to unroll the original cinnamon swirl, which often tears.
- Seal Tightly: Ensure the dough is pinched firmly together around the sausage to create a good seal. This keeps the sausage snugly wrapped as it bakes.
- Monitor Baking Time: As noted, these smaller, thinner dough wraps cook faster than full cinnamon rolls. Keep a watchful eye, especially towards the end of the baking time, to prevent burning. They should be golden brown.
- Serve Warm: While still delicious cooled, these are truly at their best when served warm, straight out of the oven, with the fresh drizzle of maple icing.
Delicious Variations to Try:
- Spicy Kick: For those who love a bit of heat, try using spicy breakfast sausage links. The spice will offer a fantastic contrast to the sweet cinnamon roll dough and maple icing.
- Cheesy Surprise: Before wrapping the sausage, lay a thin slice of mild cheddar or Monterey Jack cheese on the flattened dough. Wrap it all together for a gooey, cheesy center.
- Orange Blossom: If you find Pillsbury orange cinnamon rolls, they would make an equally delightful and fragrant variation, offering a citrusy twist to the sweet and savory profile.
- Savory Glaze: Instead of maple icing, consider a simple savory glaze if you prefer. A mix of Dijon mustard and a touch of honey or brown sugar could add an interesting dimension.
- Cinnamon Sugar Sprinkle: Before baking, you could lightly brush the dough with melted butter and sprinkle with extra cinnamon sugar for an even bolder cinnamon flavor and a slightly crispy exterior.
Frequently Asked Questions About Cinnamon Roll Pigs in a Blanket
It’s important not to overcook the sausage links on the stovetop, as they will continue to cook in the oven while wrapped in the dough. Aim for a nice brown sear on the outside. If they are still a touch pink in the center, that’s perfectly fine, as the oven will take care of the rest. The goal is to err on the side of slightly undercooked initially to ensure they remain juicy and tender, rather than becoming dry and rubbery after the second round of cooking. Once the exterior is beautifully browned, you’re ready for the next step.
The recipe card specifies a baking time of 9-11 minutes, which is shorter than the 13-17 minutes often recommended on Pillsbury cinnamon roll packages. This difference is crucial. The package directions are for baking whole, standard-sized cinnamon rolls. In this recipe, we cut each roll in half and flatten the dough, making each piece much smaller and thinner. This significantly reduces the cooking time. Mine were perfectly done just before the 11-minute mark, but oven temperatures can vary. Always keep a close eye on your pigs in a blanket during the final minutes of baking; they should be puffed up and a lovely golden brown when ready.
While it sounds logical, trying to unravel the cinnamon roll dough into strips can be surprisingly difficult and often leads to tearing or frustration. The dough tends to be quite sticky and resistant to unrolling neatly. My developed technique of cutting each roll in half, pinching the cut side to form a mini roll, and then flattening it into a disk works far more effectively. This method is not only faster and less prone to mess but also ensures a more uniform and aesthetically pleasing wrap around each sausage link, saving you from unnecessary kitchen stress!
The nature of refrigerated dough products, like Pillsbury cinnamon rolls, means they are best enjoyed fresh. Once baked and cooled, the dough tends to lose its fluffy, tender texture and can become a bit tough or dry upon reheating. While I’d love to say these are ideal for making ahead, that’s generally not the case for optimal quality. For example, similar to my Mediterranean Crescent Ring, these recipes shine when served fresh. At most, you could assemble the pigs in a blanket a short time in advance (up to an hour), keep them refrigerated, and then bake them just before serving. However, I haven’t personally tested this specific assembly-ahead method, so for the absolute best results, baking and serving immediately is recommended.
Unfortunately, similar to the reasoning above, the trade-off for the convenience of using Pillsbury dough is that it doesn’t freeze exceptionally well once baked. The texture and flavor are significantly compromised after freezing and thawing. These are definitely a dish best made and served fresh to truly appreciate their tender dough and juicy sausage combination. If you’re looking for freezer-friendly breakfast options, this particular recipe might not be the best fit.
Absolutely! While classic cinnamon rolls are fantastic, Pillsbury also offers other delightful variations that would work wonderfully. For instance, their orange cinnamon rolls would add a bright, zesty note that perfectly complements breakfast sausage. The citrusy aroma and flavor would elevate the overall experience, making for an equally tasty and intriguing breakfast sausage in a blanket. Don’t hesitate to experiment with different sweet dough flavors if you come across them!
A standard rimmed baking sheet works perfectly. Light-colored aluminum baking sheets are generally recommended for even baking, as darker sheets can sometimes lead to over-browning or burning on the bottom. Regardless of the type, make sure to line it with parchment paper or spray it generously with cooking spray to prevent the cinnamon roll dough from sticking.
Cinnamon Roll Pigs in a Blanket
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Ingredients
- 1 (20 oz) package breakfast sausage links
- 1 (12.4 oz) container Pillsbury Cinnamon Rolls with Original Icing 8 rolls per package, regular size
- 1 Tbsp maple syrup
Instructions
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Preheat your oven to 400°F (200°C). Prepare a baking sheet by spraying it lightly with cooking spray.
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In a large skillet, brown the breakfast sausage links over medium-low heat until they are nicely seared on the outside, but not necessarily cooked through. Transfer the links to a plate lined with paper towels to cool slightly and drain any excess fat.
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Open the tube of cinnamon roll dough. Carefully remove the individual rolls and set aside the container of original icing. Take each cinnamon roll and cut it in half, creating 16 smaller dough pieces.
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For each half roll, gently pinch the cut ends together to form a cohesive “mini roll.” Then, using your palms, flatten this mini roll into an oblong disk. Place one cooked sausage link onto a flattened dough disk. Wrap the dough around the link, ensuring it’s fully enclosed, and firmly pinch the dough edges together to seal. Place the wrapped sausage, seam-side down, on your prepared baking sheet. Repeat this process for all remaining dough pieces and sausage links.
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Bake in the preheated oven at 400°F (200°C) for 9-11 minutes, or until the dough is puffed, golden brown, and cooked through. Keep a close watch as baking times can vary and smaller dough pieces cook faster.
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While the pigs in a blanket are baking, combine the reserved original icing from the cinnamon roll package with 1 tablespoon of maple syrup in a small bowl. Stir until smooth and well blended.
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Once baked, remove the cinnamon roll pigs in a blanket from the oven. Drizzle generously with the maple icing and serve immediately while warm.
Notes
A crucial note on baking time: the halved and flattened pieces of dough will cook considerably faster (typically 9-11 minutes) than the 13-17 minutes often suggested on the Pillsbury package for full-sized rolls. Therefore, it’s vital to keep a very close eye on them during baking to prevent any burning and ensure they reach a perfect golden-brown crispness.
Nutrition
These Cinnamon Roll Pigs in a Blanket are truly a standout breakfast or brunch item, combining the familiar comfort of sweet cinnamon rolls with the satisfying savory goodness of breakfast sausage. Their ease of preparation and unique flavor profile make them a perfect choice for adding a touch of special to your morning routine. Give this recipe a try, and prepare for it to become a new family favorite!