Breakfast Pigs in Cinnamon Rolls

Few breakfasts hit that perfect balance of sweet, savory, and comforting quite like these Breakfast Pigs in Cinnamon Rolls. Imagine warm, fluffy cinnamon roll dough wrapped snugly around juicy breakfast sausage, fresh from the oven and finished with a drizzle of creamy icing. Whether you’re hosting a weekend brunch, feeding a hungry family, or looking for a fun breakfast-for-dinner idea, this recipe delivers big flavor with minimal effort.

It’s quick enough for busy mornings, yet special enough to feel like a treat. Once you try these homemade Breakfast Pigs in Cinnamon Rolls, they’re bound to become a regular on your table.

Why You’ll Love This Recipe

• Quick and easy: Ready in under 30 minutes from start to finish.
• Sweet meets savory: The contrast of cinnamon sugar and sausage is irresistible.
• Family-friendly: A guaranteed hit with kids and adults alike.
• Perfect for gatherings: Great for brunches, holidays, or meal prep.

Ingredients

• 12 fully cooked breakfast sausage links (Jimmy Dean)
  Provide a savory, hearty base that balances the sweetness of the rolls.
• 6 original Pillsbury Cinnamon Rolls (with icing)
  Soft, fluffy dough that bakes up golden and sweet, wrapping everything together.

How to Make Breakfast Pigs in Cinnamon Rolls

Prep the Ingredients

Preheat your oven to 375°F (190°C). Lightly grease a sheet pan to prevent sticking. Cut each cinnamon roll in half and gently flatten each piece using your hand or the back of a knife. This makes them easier to wrap around the sausages.

Wrap the Sausages

Take one flattened cinnamon roll half and roll it tightly around one sausage link. Make sure the dough overlaps slightly so it stays closed while baking. Repeat until all 12 sausages are wrapped.

Bake

Place the wrapped sausages seam-side down on the prepared sheet pan. Bake at 375°F for about 14 minutes, or until the cinnamon roll dough is puffed and lightly golden. Keep an eye on them to avoid over-browning.

Finish with Icing

Remove from the oven and immediately spread or pipe the icing over the tops of the cinnamon rolls. Focusing on the top keeps them neat while adding just the right touch of sweetness.

Tips for Success

• Serve them warm for the best texture and flavor.
• If the dough starts to resist stretching, let it rest for a minute before rolling.
• Don’t overbake; the sausage is already cooked, so you’re mainly baking the dough.

Equipment Needed

• Baking sheet (or sheet pan)
• Knife or dough cutter
• Parchment paper or cooking spray
• Optional: piping bag for neat icing application

Recipe Variations

• Spicy version: Use hot or maple-spiced breakfast sausages for extra flavor.
• Vegetarian option: Substitute plant-based breakfast sausages.
• Extra indulgent: Add a sprinkle of chopped pecans or drizzle with maple syrup after baking.

Serving Suggestions

Serve these easy Breakfast Pigs in Cinnamon Rolls with fresh fruit, scrambled eggs, or a simple yogurt parfait. For brunch, pair them with coffee, hot chocolate, or fresh orange juice for a cozy, complete meal.

FAQs

Can I make these ahead of time?
Yes. Assemble them ahead, cover, and refrigerate. Bake just before serving.

Can I use uncooked sausage?
It’s best to use fully cooked sausage to ensure even cooking in the short bake time.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

Can I freeze them?
Yes, freeze after baking (without icing). Reheat and ice before serving.

Can I use other cinnamon roll brands?
Absolutely. Any refrigerated cinnamon roll dough will work, though baking times may vary slightly.

Final Thoughts

These Breakfast Pigs in Cinnamon Rolls are proof that simple ingredients can create something truly memorable. Warm, sweet, savory, and endlessly customizable, they’re perfect for slow weekends, special mornings, or anytime you want to make breakfast a little more fun. Give them a try, and don’t forget to share your twist on this easy homemade breakfast favorite!

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