Breakfast Cinnamon Roll Pigs-in-a-Blanket

This sweet version of the classic savory appetizer is just as addicting as its cocktail-party cousin. Cinnamon roll dough wraps around breakfast sausage, and a drizzle of icing and maple syrup for dipping make the bundles ideal for a breakfast gathering.
  • Level: Easy
  • Total: 55 min
  • Active: 15 min
  • Yield: 8 servings
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Ingredients

16 breakfast sausage links

Two 12.4-ounce tubes refrigerated cinnamon rolls with icing, such as Pillsbury

Pure maple syrup, for dipping

Directions

  1. Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment.
  2. Put the sausage links on the prepared baking sheet and bake, turning once halfway through, until golden brown and cooked through, about 15 minutes; transfer to a paper towel to drain. Discard the parchment and reline the baking sheet with a new piece. Reduce the oven temperature to 375 degrees F.
  3. Separate the cinnamon rolls; reserve the icing. Flatten each roll with your fingers to a 3 1/2- to 4-inch-long oval, then wrap it around a sausage link so the cinnamon-sugar side is on the outside. Arrange the wrapped sausages seam-side down and 1/2 inch apart in 2 rows of 8 on the prepared baking sheet.
  4. Bake until the rolls are light golden brown, about 15 minutes. Let cool to room temperature.
  5. Transfer the pigs-in-a-blanket to a serving dish, drizzle with the reserved icing and serve with the maple syrup on the side for dipping.

Everything-Spiced Pigs-in-a-Blanket with Cherry Pepper Relish and Horseradish Honey Mustard