Cinnamon Roll Pigs in a Blanket Dunkers

Oh, mama! We made these cinnamon roll pigs in a blanket dunkers for breakfast the other day and it’s our new go to breakfast!

What Are Pigs In A Blanket?

This is a sponsored conversation written by me on behalf of Johnsonville Italian Sausage. The opinions and text are all mine.

I think everyone has heard of “pigs in a blanket” right? I certainly have and then when Cade and I were talking about what to do for our next post with Johnsonville and we knew we wanted to make a kid friendly Christmas breakfast recipe I realized I don’t know anything. I said, what about our own version of pigs in a blanket, you know with the pancakes. And Cade informed me that most pigs in a blanket recipes are actually hot dogs or franks in crescent rolls. What?! All these years and I didn’t know! Well, this is still our breakfast take, cinnamon roll pigs in a blanket dunkers with a maple butter sauce.

That’s right, maple butter sauce. Cinnamon Rolls. And of course, sausage.

We chose to use the fully cooked turkey breakfast sausages because Christmas morning I do not want to worry about cooking, I just want to spend the day in jammies watching movies, playing with the kids and eating, a lot. Including these cinnamon roll pigs in a blanket dunkers!

Cade and I think this might just be one of our new favorites but that shouldn’t surprise you at all, we love sweet and savory. Remember our cinnamon bread bacon stuffing at Thanksgiving? The sweet cinnamon rolls can be with or without the cream cheese frosting, and you can of course make them from scratch or use store bought. I’m personally ALWAYS about from scratch, but I decided to bust out store bought just to make life easier on all of us.

So, just wrap up each sausage with cinnamon roll dough, we got two sausages wrapped in each cinnamon roll. And any of the cinnamon filling that falls off we just picked up and stuck on top of the rolled up pigs (or turkeys in this case) that used the first part of the cinnamon roll. You see, when you first start unrolling the cinnamon roll dough it will be the outer piece so in order to get the cinnamon filling both on the inside and outside you’ll want to scoop up anything that falls off of the others and place it on top of the plain rolls.

And of course there’s the sauce. Now do you really need it? No, these are great without anything added, but I’m a sauce person as is Cade. We love to dip, dunk, and drizzle so it was only natural to have a syrup to go with these dunkers. It’s my new favorite maple syrup actually, and it’s not how you normally make it. Start by adding buttermilk, butter, brown sugar and Grade A maple syrup to a saucepan. Add a little corn syrup, vanilla and cinnamon. Bring it all to a boil and then ladle into individual dishes.

Once you’ve baked off your cinnamon roll pigs in a blanket, drizzle with the cream cheese frosting and then let everyone dunk away. It seriously took us 5 minutes to prep everything, 5 minutes to make the syrup and then 15-20 minutes for baking. And yes, you can totally prep or even make these the night before. We do and then stick them in a baking dish with foil over the top and reheat for 10 minutes at 350. We are sure that your family will love the flavorful sausages tucked in those sweet blankets and dipped in that buttery maple syrup. Johnsonville is making my life so stinking easy this holiday season and I’m loving it!

Can You Freeze Cinnamon Roll Pigs in a Blanket Dunkers?

Yes, after they are completely cooled, wrap tightly and freeze up to 2-3 months.

Cinnamon Roll Pigs in a Blanket Dunkers

Yield: 12

Cinnamon Roll Pigs in a Blanket Dunkers

Total Time: 35

Prep Time: 15

Cook Time: 20

Turkey breakfast sausages wrapped in cinnamon rolls and dunked in a killer butter maple sauce! Perfect for holiday breakfasts!

Print Recipe

Ingredients:

• 1 package Grands Cinnamon Rolls with cream cheese frosting
• 1 Package Johnsonville Turkey Fully Cooked Breakfast Sausage

!For the Sauce

• 1/2 Cup Grade A Maple Syrup
• 1/2 Cup Buttermilk
• 3 Tablespoons Butter
• 1/2 Cup Brown Sugar
• 1 Tablespoon Corn Syrup
• 1/2 Teaspoon Cinnamon
• 1 Teaspoon Vanilla

Directions:

1. Heat the oven to 350 degrees.
2. Place parchment paper on a baking sheet and open the cinnamon rolls, separating each roll and unrolling the dough.
3. Cut each cinnamon roll “rope” that you just created into two pieces.
4. Wrap each sausage with the dough, picking up any of the cinnamon filling that falls off and pressing it into the wrapped sausages without cinnamon on the outside.
5. Bake for 15-20 minutes.
6. If desired, drizzle with cream cheese frosting.
7. Dunk into the sauce and enjoy!

!For the sauce

1. Place the maple, buttermilk, butter, sugar and corn syrup in a saucepan over medium heat.
2. Bring to a boil and add the cinnamon, and vanilla.
3. Turn down to a simmer for another minute and then serve with the dunkers.

You can assemble the dunkers a day ahead on a baking sheet, wrap with saran wrap and refrigerate. Alternately you can completely bake everything and then store in the fridge in an airtight container. When you are ready to serve just place in a baking dish with foil over the top and warm in a 350 degree oven for 10-15 minutes.
The syrup can be made up to one week ahead and stored in the fridge in a mason jar.

All images and text ©Carrian Cheney for Oh Sweet Basil.

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