Breakfast Pigs in Cinnamon Rolls

Recipe Name: Breakfast Pigs in Cinnamon Rolls
Total Time: 1 hour 10 minutes
Active Prep: 20 minutes
Bake Time: 25-30 minutes
Cooling/Glazing Time: 20 minutes
Difficulty: Easy
Yield: 8 large, shareable rolls
Calories per roll: Approximately 420 kcal

Where Brunch Dreams Are Made

Imagine the nostalgic, cozy joy of a Saturday morning cinnamon roll, perfectly warm and frosted. Now, picture that same soft, sweet, cinnamon-swirled dough wrapped lovingly around a plump, savory breakfast sausage link. Welcome to Breakfast Pigs in Cinnamon Rolls, the ingenious culinary mashup that masterfully marries the best of the breakfast table into one irresistible, pull-apart masterpiece. This recipe transforms store-bought cinnamon roll dough into a canvas for flavor magic, creating a dish that’s equal parts playful and delicious. The contrast is sublime: the sweet, buttery cinnamon sugar caramelizes against the salty, herbed pork, while the rich cream cheese glaze ties it all together. It’s the ultimate centerpiece for a lazy weekend brunch, a show-stopping surprise for holiday mornings, or a guaranteed hit at a potluck. Get ready to redefine what a cinnamon roll can be.

Ingredients

For the Sausage & Dough Assembly:

1 (16.3 oz) can refrigerated jumbo cinnamon rolls with icing (8 count) – Note: Do not use flaky layers dough.
8 fully cooked breakfast sausage links (about 1 lb total), like Jimmy Dean or Jones brands
2 tablespoons unsalted butter, melted
2 tablespoons light brown sugar
1 teaspoon ground cinnamon
Optional Add-Ins: ½ cup finely chopped, toasted pecans or walnuts

For the Enhanced Cream Cheese Glaze:

Icing from the cinnamon roll package
2 oz (¼ block) cream cheese, softened
1-2 tablespoons milk or heavy cream
½ teaspoon pure vanilla extract
Pinch of salt

For Serving (Optional but Recommended):

Maple syrup for drizzling
Additional cooked, crumbled breakfast sausage
Powdered sugar for dusting

Equipment

9-inch round cake pan or pie dish, OR a 9×13-inch baking dish
Parchment paper (optional, for easy cleanup)
Small saucepan or microwave-safe bowl
Pastry brush
Small mixing bowl
Whisk or fork
Sharp knife or kitchen shears

Instructions

Part 1: The Sweet & Savory Prep (Time: 15 minutes | Intensity: Low)

Preheat & Prep: Position a rack in the center of your oven and preheat to 350°F (175°C). Lightly grease your baking pan (a round pan creates a beautiful pull-apart presentation).
Prepare the Sausage: If your sausage links are not fully cooked, brown them in a skillet over medium heat until cooked through, about 8-10 minutes. Let them cool for 5 minutes until easy to handle. They must be fully cooked before wrapping. Pat them dry to remove excess grease.
Create the Cinnamon Sugar Butter: In your small saucepan or microwave-safe bowl, melt the 2 tablespoons of butter. Stir in the brown sugar and 1 teaspoon of cinnamon until it forms a paste. Set aside.
Unroll the Canvas: Open the can of cinnamon rolls, separate them, and set the included icing packet aside. Unroll each cinnamon roll into a long, flat strip of dough, about 5-6 inches long. If the dough resists, let it sit at room temperature for 5-10 minutes to become more pliable.

Part 2: The Artful Wrap (Time: 10 minutes | Intensity: Low-Medium)

Brush & Sprinkle: Using your pastry brush, lightly brush each unrolled dough strip with the cinnamon sugar butter mixture, leaving about a ½-inch border at one short end (this will be the seal).
The Wrap: Place one cooked sausage link at the end of the strip opposite the un-buttered border. If using nuts, sprinkle a few over the sausage. Tightly roll the dough around the sausage, starting at the sausage end and rolling toward the clean border. Press the clean edge firmly onto the roll to seal it shut. The sausage should be completely enclosed.
Seal & Place: Place the roll seam-side down in your prepared baking pan. Repeat with the remaining sausages and dough.
Create the Pull-Apart: Arrange the 8 rolls in the pan with their sides touching. In a round pan, place one in the center and the other 7 around it. In a rectangular pan, arrange them in two rows.

Part 3: The Bake to Golden Perfection (Time: 30 minutes | Intensity: Passive)

The Final Glaze: Brush the tops of all the assembled rolls generously with any remaining cinnamon sugar butter.
Bake: Place the pan in the preheated oven. Bake for 25-30 minutes, or until the rolls are puffed, deep golden brown on top, and sound hollow when gently tapped. The internal temperature of the dough should be at least 190°F (88°C).
The Crucial Rest: This step is vital. Remove the pan from the oven and place it on a wire cooling rack. Let the rolls rest in the pan for 10-15 minutes. This allows the molten sugar inside to set slightly and the dough to firm up, making them much easier to glaze and serve without falling apart.

Part 4: The Glaze & Grand Finale (Time: 10 minutes | Intensity: Very Low)

Make the Luxurious Glaze: While the rolls cool, prepare the glaze. In a small bowl, combine the icing from the packet, softened cream cheese, 1 tablespoon of milk, vanilla extract, and a pinch of salt. Whisk vigorously until completely smooth. Add the extra tablespoon of milk if needed to reach a thick but pourable consistency.
Glaze Generously: After the resting period, drizzle or spoon the cream cheese glaze over the warm (not piping hot) rolls, allowing it to drip down the sides.
The Final Touch: For the ultimate breakfast presentation, drizzle a little maple syrup over the top and sprinkle with a handful of extra cooked sausage crumbles or chopped nuts.

Serving & The Brunch Moment

Serve Warm: These are best served warm. You can present the entire pan at the table for a dramatic, family-style centerpiece.
The Perfect Pairing: Serve alongside fresh fruit salad, scrambled eggs, or crispy hash browns to balance the sweetness. A cold glass of milk, a strong coffee, or a mimosa completes the experience.
Leftover Strategy: They reheat beautifully! Cover loosely with foil and warm in a 300°F (150°C) oven for 10-12 minutes.

Recipe Notes & Pro-Tips for Success

Dough Choice is Key: Use classic, homestyle “jumbo” cinnamon roll dough (like Pillsbury™ Grands!™). Do not use the “flaky layers” variety, as it will not wrap or seal properly.
Sausage Science: Fully cooked, pre-browned links are the most reliable. If using raw links, par-cook them first to render fat and ensure they cook through without burning the dough. Turkey or plant-based sausages work perfectly here.
The Seal: Ensuring a good seal on the dough prevents the sausages from pushing out during baking.
Don’t Overcrowd: The rolls need to be touching so they rise upwards, not outwards, creating that classic soft, pull-apart texture.
Make-Ahead Magic: Assemble the rolls completely (through Step 2) the night before. Cover the pan tightly with plastic wrap and refrigerate. In the morning, let the pan sit at room temperature for 20 minutes while the oven preheats, then brush with butter and bake as directed. You may need to add 3-5 minutes to the bake time.
Air Fryer Adaptation: You can cook 2-3 at a time in an air fryer basket at 320°F (160°C) for 10-12 minutes, checking for doneness.
Kid-Friendly Fun: Let kids help with the wrapping and brushing—it’s a fantastic, easy kitchen activity.

Nutrition Information (Per roll, 1 of 8)

Calories: 420 kcal
Total Carbohydrates: 42g
Dietary Fiber: 1g
Sugars: 22g
Protein: 11g
Total Fat: 23g
Saturated Fat: 9g
Cholesterol: 40mg
Sodium: 780mg

Nutritional information is an estimate based on using standard canned cinnamon roll dough and pork breakfast sausage links. Values will vary depending on specific brands used and any additional toppings like nuts or syrup.

Final Word: Breakfast Pigs in Cinnamon Rolls are more than a recipe; they are a mood. They embody the joy of a leisurely morning, the fun of playful cooking, and the universal love for sweet and savory combined. This dish is guaranteed to spark smiles, satisfy cravings, and become a requested tradition. It’s a testament to the fact that sometimes, the most memorable meals come from the simplest, most clever ideas. Save this recipe—it’s a brunch game-changer you’ll be glad to have in your arsenal