Cinnamon Roll Pigs in a Blanket with Maple Glaze

5 from 5 votes

Cinnamon Roll Pigs in a Blanket are a delightful twist on a classic that's incredibly easy to make, perfect for busy mornings or weekend brunch.

Prep Time20

Cook Time25

Total Time45

Course: Breakfast, Brunch, Christmas, Mother's Day

Cuisine: American

Servings: Pigs in a Blanket

Calories: 134kcal

Author: Susan Ensley

Preheat the oven to 325°F.
Open a can of refrigerated Grands! Cinnamon Rolls. Place one cinnamon roll on a cutting board, unroll it, and cut it into three equal pieces with a pizza cutter.
Wrap one of the cut cinnamon roll strips around one of the pre-cooked sausage links.
Repeat steps 2 and 3 with the remaining cinnamon rolls and sausage links.
Placed the wrapped sausages on a parchment lined baking sheet, making sure that the ends are on the bottom.
Bake for 20-25 minutes in a 325°F oven.

Place the unsalted butter in a medium-sized microwave-safe bowl and beat with an electric hand mixer until light and fluffy.
Add the maple syrup and beat with the hand mixer until fully incorporated into the butter.
Then, add the icing that came with the cinnamon rolls and beat with the hand mixer until light and creamy.
Add the powdered sugar, a cup at a time, beating well after each addition.

Remove the cinnamon roll pigs in a blanket from the oven and place the pan on a wire cooling rack.
Place the bowl with the maple glaze in the microwave for about 30 seconds, so that the glaze is runny. While the cinnamon rolls are still hot, spoon the glaze over the tops.
Yield 30 servings.

This recipe can easily be cut in half to make 15 servings.