Breakfast Pigs Cinnamon Sausage

Breakfast Pigs in a Blanket with Cinnamon Sausage: The Ultimate Morning Treat

If you’re looking for a delicious, savory-sweet twist on a classic comfort food, Breakfast Pigs in a Blanket made with cinnamon sausage is the perfect dish to kickstart your day. This elevated version of the traditional pigs in a blanket combines the rich, spiced warmth of cinnamon-infused sausage with flaky pastry or biscuit dough, creating a mouthwatering breakfast option that’s ideal for lazy weekend mornings, holiday brunches, or even as a crowd-pleasing appetizer at breakfast-themed parties. With its irresistible aroma, golden-brown exterior, and satisfying bite, this recipe blends nostalgia with bold new flavors.

The History of Pigs in a Blanket

The concept of “pigs in a blanket” dates back to the late 19th and early 20th centuries, originally referring to small sausages wrapped in croissant or biscuit dough and baked until golden. In American cuisine, the term became popular in the 1950s during the rise of convenience foods and TV dinners. Traditionally made with cocktail-sized hot dogs or mini sausages wrapped in crescent roll dough, pigs in a blanket were a staple at potlucks, school events, and family gatherings.

While the original versions leaned toward savory and smoky flavors, modern interpretations have embraced sweet and spicy twists—enter cinnamon sausage. Though not historically part of the original recipe, cinnamon sausage introduces a warm, aromatic sweetness that pairs surprisingly well with the buttery pastry, offering a more complex flavor profile. This fusion reflects broader culinary trends embracing sweet-and-savory combinations, such as maple bacon and brown sugar ham, making cinnamon sausage a natural evolution in the pigs in a blanket legacy.

Ingredients Breakdown: What Makes This Recipe Special

The magic of this breakfast version lies in the careful balance between sweet, savory, and spicy notes. Here’s a detailed look at each component:

Cinnamon Sausage: Typically made from ground pork infused with cinnamon, brown sugar, and warming spices like nutmeg and allspice. Unlike regular breakfast sausage, which focuses on sage and pepper, cinnamon sausage brings a dessert-like warmth without being overly sweet.
Crescent Roll Dough: Pre-made refrigerated dough offers convenience and a light, flaky texture when baked. The buttery layers complement the richness of the sausage while allowing the cinnamon notes to shine.
Egg Wash (optional): A beaten egg brushed over the rolls before baking gives them a glossy, golden finish and enhances browning.
Maple Syrup Glaze (optional): For an extra layer of sweetness, a drizzle of maple syrup or a powdered sugar glaze with maple extract elevates the dish into decadent territory.
Sesame Seeds or Everything Bagel Seasoning (optional): Adds a subtle crunch and savory contrast to balance the sweetness.

These ingredients work together to create a harmonious blend of textures and flavors—crispy on the outside, juicy within, and warmly spiced throughout.

Step-by-Step Recipe: How to Make Breakfast Pigs in a Blanket with Cinnamon Sausage

Follow these detailed steps to achieve perfectly baked, golden-brown pigs in a blanket every time.

Preheat Your Oven: Set your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Prepare the Sausage: Remove the cinnamon sausage links from their casings if they’re in bulk form. If using pre-formed links, slice them into 1- to 1.5-inch pieces depending on desired size. You’ll need about 20–24 pieces for a standard 8-ounce tube of crescent dough.
Unroll the Dough: Carefully unroll the crescent roll dough and separate it into individual triangles along the perforated lines.
Wrap Each Piece: Take one triangle of dough and place a piece of cinnamon sausage at the wide end. Roll the dough up around the sausage, tucking in the sides slightly to enclose the meat completely. Ensure the point of the triangle is tucked under to prevent unwrapping during baking.
Arrange on Baking Sheet: Place each wrapped sausage seam-side down on the prepared baking sheet, leaving about 1 inch of space between each for even cooking and expansion.
Optional Egg Wash: Lightly beat one egg with 1 tablespoon of water. Gently brush the mixture over the tops of the wrapped sausages for a shiny, golden crust.
Bake Until Golden: Place in the preheated oven and bake for 12–15 minutes, or until the pastry is puffed and deep golden brown, and the sausage is fully cooked through.
Cool Slightly: Allow the pigs in a blanket to cool for 3–5 minutes before serving. They firm up slightly and are easier to handle when warm but not scalding hot.
Serve or Glaze: Optionally drizzle with warm maple syrup, a powdered sugar glaze (mix ½ cup powdered sugar with 1–2 tablespoons maple syrup and 1 teaspoon milk), or sprinkle with coarse sea salt for contrast.

Tips for Perfect Results Every Time

Don’t Overfill: Use sausage pieces that fit comfortably within the dough triangle. Oversized pieces can cause the pastry to burst open during baking.
Seal Well: Press the dough gently around the sausage to seal any gaps. This helps retain moisture and prevents grease leakage.
Uniform Size: Cut sausage into consistent sizes so they cook evenly and look appealing when served.
Avoid Overbaking: Watch closely during the last few minutes. Crescent dough can go from golden to burnt quickly.
Use Fresh Dough: For best results, use refrigerated dough before the expiration date. Frozen dough should be thawed completely before use.
Grease Management: If using very fatty sausage, consider blotting excess grease with a paper towel after baking to keep the pastries crisp.
Double Batch Tip: When making a large batch, rotate the baking sheet halfway through baking for even browning, especially if your oven has hot spots.

Variations and Customizations

This recipe is highly adaptable—perfect for personalizing based on taste preferences, dietary needs, or seasonal occasions.

Dough Alternatives: Swap crescent rolls for puff pastry squares, biscuit dough, or even homemade dough for a richer texture. Whole wheat or gluten-free crescent dough works well for dietary restrictions.
Sausage Swaps: Try apple-cinnamon turkey sausage for a leaner option, or plant-based sausage links for a vegetarian version. You can even use cinnamon-dusted smoked tofu cubes for a vegan twist.
Add Cheese: Insert a small cube of sharp cheddar, cream cheese, or goat cheese inside the wrap before sealing for a creamy surprise center.
Fruit Additions: Add a thin slice of apple or pear along with the sausage for a fresh, juicy contrast to the richness.
Spice It Up: Mix a pinch of cayenne pepper or crushed red pepper flakes into the sausage for a sweet-heat combo.
Holiday-Themed Versions: Sprinkle with colored sugar before baking for Christmas, or use heart-shaped cutters for Valentine’s Day. For Easter, dye the dough naturally with beet or spinach juice.
Mini Muffin Tin Method: Press dough into greased mini muffin cups, add a piece of sausage, then bake. These hold their shape better and are great for buffets.
Savory-Sweet Fusion: Drizzle with honey mustard or serve with a side of spiced applesauce for dipping.

Health Considerations and Nutritional Value

While undeniably delicious, it’s important to consider the nutritional aspects of this indulgent breakfast treat.

Nutrition Facts (per serving, approximately 3 pigs in a blanket):

Calories: ~280–320
Total Fat: 18–22g (Saturated Fat: 6–8g)
Cholesterol: 45–60mg
Sodium: 500–700mg
Carbohydrates: 20–25g (Fiber: 1g, Sugars: 4–6g)
Protein: 8–10g

Health Notes:

High in Saturated Fat and Sodium: Due to processed sausage and enriched dough, this dish should be enjoyed in moderation, especially for those managing blood pressure or cholesterol.
Low in Fiber and Vitamins: The refined flour and lack of vegetables mean it’s not nutritionally balanced on its own. Pair with fruit salad, avocado slices, or scrambled eggs with spinach to round out the meal.
Gluten-Free Options: Use certified gluten-free crescent dough and check sausage labels for hidden gluten.
Lower-Fat Modifications: Opt for turkey-based cinnamon sausage and reduced-fat crescent dough. Air-frying can also reduce oil usage.
Sugar Content: Cinnamon sausage often contains added sugars. Look for brands with minimal added sugar or make your own sausage blend at home.

To make this breakfast more balanced, serve alongside fresh berries, Greek yogurt, or a green smoothie to boost fiber, antioxidants, and protein.

Full Ingredients List

1 tube (8 oz) refrigerated crescent roll dough
12 oz cinnamon-flavored breakfast sausage (pork, turkey, or plant-based)
1 large egg (for egg wash, optional)
1 tbsp water (for egg wash)
Maple syrup or powdered sugar glaze (optional, for drizzling)
Sesame seeds or everything bagel seasoning (optional, for topping)

Detailed Directions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
If your cinnamon sausage is in a casing, remove it and break into small links or roll into bite-sized cylinders. If already in bulk form, shape into 1-inch pieces.
Unroll the crescent dough and separate into 8 triangles.
Place one piece of sausage at the wide end of each triangle. Roll the dough around the sausage, tucking in the sides and sealing the pointed end underneath.
Arrange rolls on the baking sheet, seam-side down, with space between each.
In a small bowl, whisk together the egg and water. Lightly brush over the tops of the wrapped sausages for a golden finish.
Bake for 12–15 minutes, until puffed and golden brown.
Remove from oven and let cool for 5 minutes.
Drizzle with maple syrup glaze or sprinkle with seasoning if desired.
Serve warm with coffee, tea, or fresh fruit.

Frequently Asked Questions (FAQ)

Q: Can I make these ahead of time?
A: Yes! Assemble the pigs in a blanket and refrigerate them on the baking sheet, covered with plastic wrap, for up to 24 hours before baking. You can also freeze them unbaked—place on a tray to freeze solid, then transfer to a freezer bag. Bake from frozen, adding 3–5 minutes to the cooking time.

Q: Can I air fry these instead of baking?
A: Absolutely. Preheat air fryer to 360°F (180°C). Cook in a single layer for 8–10 minutes, flipping halfway, until golden and cooked through. Avoid overcrowding.

Q: Are there vegetarian versions?
A: Yes. Use plant-based cinnamon sausage or marinated, spiced tofu cubes wrapped in vegan crescent dough.

Q: Why did my pigs in a blanket fall apart?
A: This usually happens if the dough isn’t sealed properly or if the sausage is too large. Make sure to tuck the tip under and avoid overfilling.

Q: Can I use biscuit dough instead?
A: Yes. Cut biscuits into quarters and wrap small sausage pieces. Baking time may vary slightly—check at 10 minutes.

Q: How do I store leftovers?
A: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to maintain crispness. Microwaving will make them soggy.

Q: Can I double the recipe?
A: Definitely! Just use two tubes of dough and 1.5 pounds of sausage. Bake in batches if needed, or use two baking sheets and rotate them in the oven.

Summary

Breakfast Pigs in a Blanket with Cinnamon Sausage offer a delightful fusion of sweet and savory flavors, combining spiced pork links with flaky crescent dough for a warm, comforting morning treat. Easy to prepare, endlessly customizable, and perfect for sharing, this upgraded classic is sure to become a favorite in your breakfast rotation.