Breakfast Pigs in a Blanket

These sweet-and-salty sausage rolls come together with just two ingredients and about 20 minutes, dough to done.

Cinnamon roll dough wraps around fully cooked breakfast sausage, bakes up golden, then gets a drizzle of icing on top.

It’s the kind of easy breakfast that disappears fast around here.

Why You’ll Love These Cinnamon Roll Sausage Rolls

• Only 2 ingredients: All you need is a tube of cinnamon rolls and fully cooked breakfast sausage links.
• Ready in under 20 minutes: Wrap, bake, drizzle, done.
• Sweet meets savory: The icing and salty sausage combo just works.
• Kid-approved: Easy for little hands to eat, no fork required.
• Freezer-friendly: Make a double batch and freeze half for busy mornings.

Ingredient Notes

Use fully cooked breakfast sausage links, the little ones from the freezer section. Don’t use raw sausage links for this recipe.

I tried it with raw sausage exactly once, mostly out of laziness because I didn’t want to make a special trip to the store, and regretted it. The dough was done way before the sausage was, and nobody wants to bite into that.

For the dough, use the regular Pillsbury cinnamon rolls, the kind that come eight to a tube. Not the Grands.

I know it’s tempting to grab the Grands because bigger seems better, but the dough-to-sausage ratio gets thrown off. You end up with big doughy clubs instead of nice little rolls.

My sister-in-law made that mistake once at a family thing and swore up and down it was “basically the same.” It was absolutely not the same, but I didn’t argue with her about it.

Some hills aren’t worth dying on.

Ingredients

• 8 fully cooked breakfast sausage links, thawed
• 1 tube Pillsbury Cinnamon Rolls with original icing, 8-count size

That’s it. Two ingredients, though I guess you could argue the icing is a third since it comes separately in the package.

I don’t count it. My mother would’ve said, “Well, if it comes in the package, it’s part of the recipe.” But she also thought canned Green Beans counted as a vegetable serving, so.

 

How to Make Cinnamon Roll Sausage Rolls

Step 1: Preheat the Oven

Preheat your oven to 350ºF.

Line a baking sheet with parchment paper. This makes cleanup easier and keeps the rolls from sticking.

Step 2: Open the Cinnamon Rolls

Pop open the tube of cinnamon rolls — and yes, brace yourself a little. They always startle me with that pop, even though I’ve done this a hundred times.

Set the icing cup off to the side. You won’t need it until the end.

Step 3: Flatten the Dough

Take each cinnamon roll and press it down gently with your palm.

You just want to flatten and widen it a bit so it can wrap around the sausage link.

Step 4: Wrap the Sausage Links

Lay one thawed, fully cooked sausage link in the center of each flattened cinnamon roll.

Wrap the dough around the sausage, pinching the seam closed as you go.

Let the sausage peek out from both ends. That’s part of the charm, honestly — like it’s wearing a little coat that’s slightly too small.

Step 5: Place Seam-Side Down

Here’s the part I mess up more than I’d like to admit, even now:

You must place the rolls seam-side down on the baking sheet.

Every single time I’ve forgotten and put one seam-up, it pops open in the oven like it’s trying to escape. The dough unravels, and you get a sad flattened thing instead of a nice roll.

Step 6: Bake Until Golden

Bake at 350ºF for 15 to 17 minutes.

I start checking mine around the 14-minute mark because ovens lie, mine especially. I think it runs hot, but I’ve never actually tested it. I just adjust by feel at this point.

You want the rolls golden brown, not pale, but not dark either.

If you press gently on top with a spoon and it springs back, they’re done. If it stays dimpled, give them another couple of minutes.

Step 7: Drizzle with Icing

Once the rolls are out of the oven, drizzle the icing over the top while they’re still hot.

The icing melts down into all the little crevices, and that’s really the best part.

Don’t skip it. Don’t let anyone tell you these are better plain, because they are not.

Recipe Tips

• Use fully cooked sausage: Raw sausage will not cook properly in the same amount of time as the dough.
• Thaw the sausage first: Frozen centers do not heat evenly.
• Use regular cinnamon rolls: The 8-count size works better than Grands.
• Place seam-side down: This keeps the rolls from opening while they bake.
• Drizzle icing while hot: It melts into the rolls and gives them that sweet finish.

Variations and Substitutions

Danny went through a phase in high school where he’d dunk his in maple syrup instead of using the icing. Honestly, it seems like overkill to me — sugar on top of sugar — but he swore by it.

Melissa, on the other hand, barely uses any icing at all. Just a little swipe. She says it’s “too sweet” otherwise.

These two came out of the same house and somehow disagree about literally everything, food included.

I also tried making these with bigger breakfast sausage patties cut into strips when I was out of links. It didn’t work great. The shape was all wrong, and they didn’t cook evenly.

I wouldn’t recommend sausage patties unless you’re truly in a pinch.

How to Store Leftover Cinnamon Roll Sausage Rolls

If you have leftovers, store them in an airtight container in the refrigerator for about 3 days.

Honestly, in my house, they rarely make it past day one.

How to Reheat Them

To reheat, microwave one roll for about 20 seconds, or warm them in the oven if you have more patience than I usually do on a weekday morning.

I’ve also eaten them cold, straight out of the fridge, standing at the counter, more times than I’d like to say out loud.

Frequently Asked Questions

Can I use raw sausage links?

No. Use fully cooked sausage links for this recipe. Raw sausage will not cook through properly before the cinnamon roll dough is done.

Can I use frozen sausage links?

The sausage links should be thawed first. Frozen centers do not heat evenly and may stay cold in the middle.

Can I use Grands cinnamon rolls?

You can, but regular 8-count cinnamon rolls work better. Grands create a much thicker, doughier roll.

Can these be made ahead?

Yes. You can bake them ahead and reheat them when needed. They’re best fresh, but leftovers still work well for quick breakfasts.

Can I freeze cinnamon roll sausage rolls?

Yes. Let them cool completely, then freeze them in an airtight container or freezer bag. Reheat from frozen or thaw overnight in the refrigerator first.

Final Notes

Anyway, that’s the recipe, more or less.

Make a batch, wave one at somebody running for the bus, and see what happens.

They’re sweet, salty, easy, and just messy enough with the icing to feel like a treat.

Two ingredients, about 20 minutes, and breakfast is handled.