How many times have you been in the kitchen at dinner time, shaking your head and wondering what on Earth you can make tonight? Then suddenly it hits you. Breakfast! Breakfast for supper is a time-honored tradition that takes the stress out of supper. Eggs, bacon and toast, however, may sound a bit humdrum, but chances are, you have those in those in stock.
With a little forethought, though, you can sweeten the deal with a breakfast version of pigs in a blanket: cinnamon rolls rather than savory crescent rolls and maple link sausages instead of Lil’ Smokies. The technique is the same. Wrap the sausages in the cinnamon dough and bake. Do recipes get much easier than that? Pigs in a Blanket are typically served with some really good mustard. The breakfast version is drizzled with maple syrup and that little packet of white icing you get inside the roll of cinnamon rolls. I usually make a bit more with some confectioner’s sugar and milk, just to make sure there’s enough to thoroughly blanket the rolls once baked.
Serve these rolls with an omelet or some creamy scrambled eggs and a side of fruit and breakfast is served at 6 p.m.
1 can cinnamon rolls
8 sausage links, cooked or uncooked
2 teaspoons maple syrup
Preheat oven to 400 degrees and line a baking sheet with parchment paper. If sausage links are uncooked, cook them according to package directions and then let cool. If they are precooked, no need to cook them or even heat them. Remove cinnamon rolls from package and flatten each into an oval shape. Wrap each cinnamon roll around a sausage with cinnamon side on the outside. Place on prepared baking sheet. Bake for 15 or until golden brown. Place the maple syrup in a microwave-safe bowl with the icing that came with the cinnamon rolls. Microwave for 10 seconds and stir to mix well. Drizzle baked piggys with the maple syrup mixture, sprinkle with a little cinnamon-sugar, if desired, and serve warm.