Breakfast pigs in a blanket with a twist: savory sausage wrapped in a flaky crescent roll and flavored with brown sugar. Perfect for breakfast or brunch!
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This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.
About Cinnamon Roll Wrapped Sausages
Look, I gotta be honest: I’m one of those “chipper” morning people. I’ve always been able to jump out of bed and start my day, and I’ve developed some tricks to get myself up and at ‘em when I have to get going at the crack of dawn. First off, I try go to sleep before 11pm; second, I hop into the shower as soon as I roll out of bed; and third, I plan on having a delicious breakfast that gives my taste buds a jolt – kind of like morning coffee for the senses!
Recently, I’ve been on a kick with Johnsonville Sausage. I was first drawn to the brand because of its commitment to making the best sausage in America, only using choice cuts of pork, perfectly blended with bold flavors and spices. And I continue purchasing their products because their promise is true: these sausages are high-quality, versatile, and of course, delicious!
Lately, I’ve been trying different varieties and concocting new breakfast dishes to make our mornings easier. Aside from being yummy, I love this stuff because it’s full of protein and easy to prepare. My an old friend of mine is a huge fan of one recipe in particular, which I simply like to call Cinnamon Roll Wrapped Sausages.
It’s a mouthwatering combination of sweet and savory, and it’s totally tasty!
First, I start with Johnsonville’s Vermont Maple Syrup Breakfast Sausage. It’s one of my favorite varieties because of its wonderful flavor and simple prep. I wrap each link in crescent rolls that are sprinkled with cinnamon and brown sugar, then bake them in the oven until they’re golden brown. Along with white icing for dipping, this dish is a combination of two amazing breakfast foods: sausage and cinnamon buns!
As it happens, an old friend of mine and I will be hosting Easter brunch this year, and these breakfast pigs in a blanket will certainly be part of the spread. We’re doing it buffet-style, and the individually wrapped links make for easy serving alongside little ramekins of icing. They’re the perfect portable snack for guests who are up and mingling, and I have no doubt that the nieces and nephews will love dunking their breakfast in that sweet, sticky sauce!
If you’re headed to someone else’s house on Easter, consider bringing this crowd-pleasing morning appetizer since it travels so easily – just prepare ahead of time and warm in the oven when you arrive.
Every brunch hostess needs to have sausage, a classic breakfast staple, on the table. Give guests an unexpected surprise with breakfast pigs in a blanket, which put a twist on two traditional breakfasts!
How do you use Johnsonville Sausage Links to get going in the morning?
Share your ideas and recipes in the comments below!
Cinnamon Roll Wrapped Sausages
- In a skillet over medium-low heat, cook Johnsonville Vermont Maple Syrup Breakfast Sausage Links until outsides are browned, about 10-12 minutes. Transfer cooked sausage to a plate to cool until easy to handle (about 10-15 minutes).
- Crack open crescent roll tin and roll out one piece of crescent dough on a flat surface. Using a butter knife, spread about 1/2 - 1 tablespoon butter on the inside of the crescent roll. Generously sprinkle cinnamon sugar mix on top of the butter. Place the cooked & cooled sausage near the wider end of the crescent dough, then roll the sausage up in the dough. Place wrapped sausage on prepared baking sheet. Repeat this step until all sausages are wrapped.
- Melt any remaining butter in the microwave for about 30 seconds, the brush on top of finished crescent rolls. Sprinkle any leftover cinnamon sugar on top.
- Bake cinnamon roll wrapped sausages in the oven for about 12-14 minutes or until tops begin to turn golden brown. Once cooked, transfer wrapped sausages to a plate lined with a paper towel.
- Serve immediately.
I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.