Easy and delicious breakfast food that can be made quickly and/or with or by the kids for a quick bite on the go, or a fun weekend meal! Pigs in a blanket coming in many different variations, and styles. They truly are the perfect snack and finger food to serve to your family, and friends either when you are in a pinch for time, or want to impress. I promise you, nobody has ever said: “I don’t like pigs in a blanket”! If they have -they aren’t any friends of mine!

These specifically are made for breakfast. When I put this recipe together I wanted to have something that’s perfect for breakfast or brunch but could be snacked on by a hungry crowd (or child) at any time of the day. There are a number of different variations of pigs in a blanket that you could modify this recipe to fi you like. If you do – please make sure to rate this recipe, and leave me a comment below telling me what you changed about it. I want to hear about it, and possibly make a video about it!

I often times make pigs in a blanket for a party or big game type of event that I’m going to. My favorite “regular” (meaning non-breakfast) type is to take a Lil Smokie, and wrap it up in crescent dough and bake them. I’ll serve these with BBQ sauce, or even ketchup or mustard. Though they are perfectly delicious on their own. They go quickly too! Left unattended on a counter top of a highly trafficked kitchen, they simply don’t stand a chance of survival.

I’ve seen people add toothpicks to them also depending on the size to make them easier to eat, and to cook better. I’ve found this to not be necessary, rather an unnecessary step because if you put the dough with the seam side down, they bake and seal into themselves. You’ll notice that this breakfast recipe calls for the same where the dough is wrapped around the sausage and the seam goes on the bottom when they go on the baking sheet. You don’t need to seal these up very much because the dough will meld together. Just a little pressure to join the 2 sides goes a long way!

When choosing the ingredients at the grocery store for this recipe, less is truly more here. While there are many different types of breakfast sausage to choose from at the store, I prefer the thin, pork sausages that already come pre-formed and in the packaging ready to open and cook. You can definitely experiment with other types of sausage that you like, I found this to work best though.

When looking for your cinnamon roll dough – a premade, refrigerated dough like Pillsbury Grands Cinnamon Rolls work perfectly. If you are into making your own cinnamon rolls and want to use some of that dough for this recipe, please feel free (and let me know how it goes!) but I designed this recipe completely around simplicity like me and my family like to cook and eat – so I wanted this to be as easy as possible to be able to prepare and cook quickly with common ingredients that we have laying around.

With that said as well – I used the icing that’s included in the package for the cinnamon rolls. There are a number of simple icing recipes that you can use that include powdered sugar, milk, and vanilla extract. However as I mentioned above, less is more, and simplicity is key for this recipe, so I just warmed and used the icing that came included with the pre made cinnamon roll dough.

Let’s Prep:

Gather all of those delicious breakfast favorites!

When it comes to planning for this meal, it doesn’t get any easier than this. Only a couple ingredients and supplies that you very likely have in your fridge already, or that a quick trip to the local grocery store can take care of, and you’re cooking and eating in only a matter of minutes.

Prep for this recipe is simple. Grab your cinnamon rolls, open them up and flatten them out. Pro tip here is to only flatten large enough so that it wraps around your sausage without a whole lot of overlap on your seam. This will help to cook more evenly.

I always like to start out all of my recipes and cooks by having all of my ingredients and supplies laid out within reach for the maximum level of efficiency. This means the ingredients, baking sheet, wire cooling rack, and plates. As well as any silverware that will be used, for example, a butter knife to spread the icing on with. I’ve found that when i’m creating content for social media, or cooking for my family having as much of the items being cooked and tools easily and readily available it takes as much as 50% off of my cook time.

Let’s Cook:

Cooking this delicious breakfast meal doesn’t get much easier. Take your breakfast sausages and cook them all the way through on a skillet / pan. This can be done stovetop, or on a flattop griddle. Cook these on low/medium heat as you don’t want to burn them on the outside while leaving the inside raw.

Make sure as you’re cooking the sausage that you’re turning them regularly – about every 60-90 seconds is what I like to do. These cook quickly so it won’t be a long time that you have to stand there with them. If you have a vent hood / fan, I recommend turning it on also as they tend to smoke a little while cooking. Note these are the thin breakfast sausages. You can use any type that you want, however, for ease of the recipe and cooking time – I prefer these.

Now that your sausages have cooked all the way through, remove them from the heat and place them on a plate with a paper towel to cool for a few minutes. This does a couple things for you. It allows the sausages to cool down so they are easy to touch with your bare hands, and they don’t begin to cook the cinnamon roll dough from the inside out from heat radiating off of them. This also allows grease to run off of them so that they inside of your cinnamon roll dough isn’t starting off greasy. Do this the way you’d “dry” bacon when it comes out of the pan.

With your cinnamon roll dough flattened and laid out, simply lay a piece of that breakfast sausage on it as shown below. This is best done in an assembly line fashion for efficiency and ease of work. You don’t need a very large workspace for this. I prepare these all on my cutting board which is 24 x 36 inches.

Once you have all of your pigs wrapped up in their blankets it’s time to line them up on a baking sheet to put in your preheated oven. You can cook these closely on your tray if needed, just leave a couple inches in between to allow for air flow around the sides.

Keep in mind since your sausage is already cooked, all you need to do is to make sure that the cinnamon roll dough cooks through. It’s a good idea to do the toothpick test on these right before you take them out of the oven to make sure they are cooked all the way through. Similar to a cake, stick a toothpick in the thickest part, if it comes out cleanly with no dough on it – they are done. If not, leave in and check in another couple minutes.

Let’s Eat:

Now that your breakfast pigs are all baked and nice and toasty in their blankets, remove them from the oven and take off of the baking sheet immediately. You can put them on a plate, or better yet a wire cooling rack, so the bottoms don’t continue to cook.

At this point you can either whip up your own icing, or use the cinnamon roll icing that came with the dough. Another option would be to drizzle with, or dip into maple syrup (which I’m a huge fan of)! There’s no wrong way to enjoy these!

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Breakfast Pigs in a Blanket

Easy and Delicious Breakfast they'll LOVE!

5 from 1 vote

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Cool: 10 minutes minutes

Total Time: 35 minutes minutes

Servings: 8

Calories: 86kcal

Ingredients

• 1 Refrigerated Cinnamon Roll dough
• 8 Breakfast Sausages
• Premade Icing

Instructions

• Preheat oven to 350F
• Cook breakfast sausage until cooked through on medium heat, turn regularly to prevent burning
• Remove sausage from heat, and place on paper towel lined plate to cool and the grease to absorb off sausage for about 10 minutes
• Remove cinnamon roll dough from tube and flatten with a rolling pin, place parchment over top to make this easier – flatten 1 roll of the rolling pin.
• When sausages are cooled place 1 on each cinnamon roll dough piece
• Wrap each sausage 1 time with each piece of dough
• Place on baking sheet with seam side down.
• Bake in preheated oven for 15-20 minutes until dough is cooked through
• Remove and place on plate or cooling rack for 10 minutes
• Drizzle with icing from cinnamon rolls

Nutrition

Calories: 86kcal | Carbohydrates: 0.1g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 179mg | Potassium: 69mg | Sugar: 0.03g | Vitamin A: 21IU | Vitamin C: 0.2mg | Calcium: 3mg | Iron: 0.3mg