This recipe for breakfast pigs in a blanket grew out of a Sunday morning experiment when I wanted something playful and comforting for a family brunch. I discovered the idea years ago by combining two favorite things—flaky cinnamon dough and savory breakfast links—and it stuck. The result is a sweet-and-salty bite that bridges breakfast and pastry: a tiny sausage wrapped in a pillowy wedge of cinnamon dough, baked until golden and finished with a glossy maple-butter glaze.

I first made these on a rainy morning when plans for pancakes fell through. My kids loved unrolling the dough almost as much as the finished bites, and guests always reach for seconds. Texture is everything here: the outside should be lightly crisp and golden while the interior dough stays soft, and the sausage keeps the center meaty and juicy. The glaze adds a polished finish that balances the savory link with a sweet, slightly buttery sheen. This variation is simple to assemble, uses pantry staples and a can of refrigerated cinnamon rolls, and takes under an hour from start to finish—ideal for busy holiday brunches or weekend indulgence.

Ingredients

• Refrigerated cinnamon rolls (1 can, 5-count): Use any brand that unravels easily—Pillsbury Grands or a store brand work well. The pre-made dough gives you consistent texture and spices; each roll yields 3–4 small pieces depending on how tightly you wrap.
• Mini sausage links (15 to 20): Use fully cooked or raw breakfast links depending on preference—Johnsonville and Jimmy Dean offer reliable mini links. If using raw links, they will cook through while baking but may need an extra few minutes.
• Butter (4 tablespoons): I recommend a real butter like Challenge or Land O Lakes for flavor; melted in the glaze to add richness and help the powdered sugar dissolve.
• Pure maple syrup (1/4 cup): Use a Grade A amber or dark maple syrup for a pronounced maple flavor that pairs nicely with the cinnamon.
• Powdered sugar (1 cup): Sifted if lumpy—this makes the glaze silky and smooth for drizzling.

Instructions

Preheat and prepare:Heat the oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and encourage even browning. Allow refrigerated dough to rest 5–10 minutes at room temperature to make unrolling easier; this prevents tearing. Position a rack in the center of the oven for balanced heat.Divide the dough:Unravel each of the five cinnamon rolls and cut each spiral into 3 or 4 equal pieces—aim for pieces about 1.5 inches long. Cutting with a sharp knife yields cleaner edges than tearing. Keep the spiral shape so each dough piece has a little cinnamon-sugar ribbon.Wrap the links:Wrap one piece of dough around each sausage link with a slight overlap so the seam pinches closed; the seam should face down on the baking sheet to prevent unwrapping. For a tighter seal, slightly dampen the dough edge with water before pressing. Space the wrapped pieces about 1 inch apart to allow for expansion.Bake until golden:Bake for 20 to 25 minutes, rotating the sheet halfway through if your oven runs hot. Look for a light golden brown on the exterior; the dough should be set and the bottom slightly firm. If using raw sausage links, test an internal link with a thermometer—sausages should reach 160 °F for pork or 165 °F for poultry.Make the glaze:While baking, melt 4 tablespoons of butter in a small saucepan over low heat or in a microwave-safe bowl. Stir in 1/4 cup pure maple syrup, then gradually whisk in 1 cup powdered sugar until smooth. If the glaze is too thick, add a teaspoon of warm water at a time until you reach a pourable consistency; if too thin, add more powdered sugar sparingly.Finish and serve:Once the bites are out of the oven, allow them to cool 3–5 minutes on the baking sheet. Drizzle the warm glaze over each piece using a spoon or a piping bag for a neat finish. Serve while still slightly warm so the glaze sets on the exterior and the dough stays soft inside.

Storage Tips

To keep these bites tasting fresh, cool them completely at room temperature before storing so condensation doesn't create soggy dough. Store in a single layer in an airtight container or wrap in parchment separated by layers for up to three days in the refrigerator. For longer storage, freeze on a baking sheet until solid, then transfer to a resealable freezer bag; they will keep for up to three months. Reheat from frozen in a preheated 350 °F oven for 12–15 minutes or until warmed through—avoid microwaving as it will make the dough chewy rather than crisp.

Ingredient Substitutions

If you need dietary swaps, use vegan margarine instead of butter and a dairy-free powdered sugar substitute to make the glaze dairy-free—note flavor will be slightly different. For gluten-free options, buy a refrigerated gluten-free cinnamon roll product that unravels, or use small gluten-free crescent dough. Chicken or turkey breakfast links work as lower-fat meat options. Alternatively, try smokey maple sausage for a deeper flavor or vegetarian breakfast sausages if you want to omit meat entirely; keep in mind vegetarian links may release more moisture, which can affect baking time.

Serving Suggestions

Serve these warm on a platter with toothpicks for easy passing at brunch. They pair beautifully with fresh fruit like sliced oranges, a simple green salad with vinaigrette, or scrambled eggs for a more complete breakfast spread. Garnish with finely chopped toasted pecans or a light dusting of extra powdered sugar for a brunch-ready presentation. For a party, set up a glaze bar with extra maple syrup, mustard, or a spicy honey for guests to customize.

Cultural Background

The bite-sized combination echoes the classic American pigs in a blanket—traditionally hot dogs or sausages wrapped in dough—given a breakfast twist with cinnamon-sweet pastry and maple glaze. This fusion plays on New England’s love of maple and the broader American tradition of hand-held savory pastries. The idea of pairing sweet pastry with savory meats has roots in many cultures, but this particular version is a playful modern adaptation tailored to brunch culture.

Seasonal Adaptations

In autumn, add a pinch of ground nutmeg or pumpkin pie spice to the glaze for a seasonal note; swap maple for spiced apple syrup for a fall-forward glaze. During winter holidays, incorporate orange zest into the powdered sugar glaze for brightness. In spring and summer, lighten the menu by serving alongside citrus fruit and herbal tea, or swap sausage for a thinner turkey apple sausage for a fresher finish.

Meal Prep Tips

For efficient meal prep, wrap the sausage pieces the night before and store them on a parchment-lined tray covered with plastic wrap in the refrigerator. In the morning, bake straight from chilled—add 2–3 minutes to the bake time if the dough is cold. Alternatively, par-bake for 10 minutes, cool, and refrigerate; finish baking for 6–8 minutes when serving for just-baked freshness. Package in meal-prep containers with a small container of glaze to add after reheating.

These little pieces bring simple joy to a table and invite creativity. Whether you're feeding a family on a sleepy Sunday or presenting a playful brunch for friends, they make mornings feel a little more celebratory. Try them once and you'll find reasons to repeat them throughout the year.