I created this recipe one chilly Sunday morning out of pure, whimsical necessity. I had a craving for cinnamon rolls, a package of breakfast sausage in the fridge, and a family that needed something fun to spark the day. The result—these adorable, savory-sweet “Breakfast Pigs”—was an instant, roaring success. The moment they came out of the oven, my kitchen smelled like a carnival: the warm, spicy scent of cinnamon sugar melded perfectly with the savory, hearty aroma of baked sausage. That first bite—a fluffy, slightly sweet bun giving way to a juicy, peppery sausage link—was a revelation. It was the playful, delicious, and satisfying breakfast hybrid I never knew I needed, and it’s been a weekend favorite ever since.
Why You’ll Love This Recipe
You are going to love this recipe because it takes two familiar, beloved breakfast items and combines them into one magical, handheld treat that’s endlessly fun to make and even more fun to eat. It’s perfect for lazy weekend brunches, holiday mornings, or even a unique party appetizer. From my experience, these little pigs are universally adored by both kids and adults—they’re just as satisfying as a full plate of pancakes and sausage, but all neatly wrapped up in a soft, sweet, cinnamon-kissed bun. They feel special, but the process is surprisingly simple and deeply rewarding.
Ingredients
- 2 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 packet (2 ¼ tsp) instant yeast
- 1 teaspoon salt
- 1 cup warm milk (about 110°F)
- 3 tablespoons unsalted butter, melted
- 1 large egg
- 8-10 fully cooked breakfast sausage links
- ¼ cup granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
- 3 tablespoons butter, melted (for brushing)
Let’s talk ingredients, because a few details here are key. First, the yeast: make sure it’s instant (sometimes called “rapid-rise”) yeast. This allows you to mix it right into the dry ingredients without proofing, which saves time and simplifies the process. For the milk, temperature is everything. I use a kitchen thermometer to get it to 110°F. If it’s too hot, it will kill the yeast; too cold, and the yeast won’t activate properly. It should feel warm to the touch, not hot. For the sausage, use fully cooked, high-quality links. They should be patted completely dry with a paper towel before wrapping; any residual grease will make the dough slippery and difficult to seal. The cinnamon-sugar coating is non-negotiable—it creates that signature sweet crust.(See the next page below to continue…)