Want to wake up to an extra special breakfast? Try this marijuana breakfast treat!
During the 1985 holiday season, food history was made with the first Cinnabon® Bakery in the SeaTac Mall in Seattle, Washington. Thousands of eager customers waited to try the original Cinnabon®cinnamon roll and it became instant obsession. A father and son took the sugar, sticky breakfast treat and put it out for the world. This was the second big change for the bun, the canned cinnamon rolls premiered in 1956, changing weekend mornings for millions of households. The marriage of breakfast and dessert is a great way to start a special morning, but if you want something extra special, enjoy these cannabis cinnamon buns this weekend!
This recipe give you a chance to spices since you don’t have to use strictly cinnamon; adding other zippy spices to the mix like ginger, clove, lemon, and cardamom make things more interesting. Copious amounts of butter and sugar and THC are all supporting roles for some of the best buns around.
Canna-Cinnamon Buns
Smitten Kitchen 2009, with amendments Makes 15 buns, 4mg THC per bun estimated
Photos by Maria Penaloza
Dough
¼ cup half and half
¾ cup warm water
3 Tablespoons cannabutter*
3 ½ cups flour
½ cup sugar
1 large egg
2 ¼ teaspoons instant yeast
1 teaspoon salt
Filling
¾ cup demerara sugar
½ stick unsalted butter, softened
3 Tablespoons ground cinnamon
¼ teaspoon allspice
¼ teaspoon ground ginger
¼ teaspoon clove
½ teaspoon cardamom
½ teaspoon nutmeg
Pinch of salt
Photos by Maria Penaloza
To create the dough, mix in a stand mixer or bread machine until you have a very wet looking blob. A bread machine will do the rising for you, but if you’re not taking that approach, dispense into a well oiled bowl and cover with oiled plastic wrap, allow to rise for at least an hour. It should triple in size and now be a giant fluffy cloud of goodness.
Photos by Maria Penaloza
Plop the dough on a floured surface and roll into a sheet. Spread room temperature butter over the sheet, then add all of your delicious spices and sugar.
Photos by Maria Penaloza
Roll this sheet into a log, then cut it with a sharp or serrated knife into about 15 slices. Arrange the slices in a square metal or glass baking dish that has been generously greased, then allow to rise again for 45 minutes to an hour.
Photos by Maria Penaloza
Preheat your oven to 375 degrees when you’re ⅔ of the way through the second rise.
Photos by Maria Penaloza
Pop in your pan and bake for 15-20 minutes, keeping close watch.
Photos by Maria Penaloza
They will bake up rather quickly so if your oven runs hot drop the temp to 350 degrees. Cool on a wire rack for at least 10 minutes before digging in.
*Cannabutter
Decarboxylate 3.5g of finely ground cannabis at 225 degrees for 20 minutes in a tightly sealed, oven-safe container. Put cannabis in lidded mason jar or vacuum sealed bag with cannabis and one stick of butter. Heat in water bath just under boiling for at least 1 hour. Strain and chill to use in recipes.
Photos by Maria Penaloza
Now for the fun part: spices like cinnamon and cardamom can actually help you get more high from a single dose of THC. The same flavors in those spices are the terpenes that make a cannabis strain have different effects, like myrcene. Play with the ratios and you can change the effects, but it’s all still going to taste like that yummy cinnamon that makes firm memories every time you fill up the house with their delightful presence. Try sealing some up individually and freezing, then you can have a single serving, medicated breakfast anytime!
The most delicious cinnamon roll has gone peach cobbler style! Loaded with a fresh peach jam, cobbler crumble and that luscious peach cream cheese icing these peach cobbler cinnamon rolls are the best peach dessert ever!
It’s back to peach desserts for Peach Week with this totally indulgent cinnamon roll recipe!
Well this has only been in my brain for 3 years straight. I’ve wanted to try a few different recipes of cinnamon rolls for a very long time now but they can be a bit labor intensive. We have mastered the raspberry cinnamon rolls and apple cinnamon rolls, but it was high time for a peach version!
There are a lot of steps to making these cinnamon rolls, but have no fear, I’ve included a step-by-step guide for you so that you can crank these bad boys out at your next 1st of Fall dinner or just because you love people and want to share your love through food.
My friend hosts a fall/autumn or back to school dinner every year and I’m telling you, she goes to the extreme! As beautiful and wonderful as it is I can’t help but wonder if those kids are craving a relationship more than a fancy table. So, I decided to go for both heart and tummy and make something that’s all about the beauty of changing leaves and as delicious as Thanksgiving.
Which is where I come in with these peach cobbler cinnamon rolls.
Watch How These Cinnamon Rolls are Made…
Ingredients for Peach Cobbler Cinnamon Rolls
Ok, I’m going to be honest, the ingredients list for this recipe looks quite daunting at first glance, but a lot of the ingredients repeat across all the components of this outrageous recipe. I’m going to consolidate the ingredients list so you can get a true idea of everything you need and which step they are needed:
Warm Water: used in the roll dough
Heavy Cream: used in the roll dough
Instant Yeast: used in the roll dough
Sugar: used in the roll dough, peach jam, cobbler crumble topping, and cinnamon filling
Buttermilk: used in the roll dough
Sea Salt: used in the roll dough
Canola Oil: used in the roll dough
Butter: used in the roll dough, cobbler crumble topping, cinnamon filling, and peach cream cheese frosting
Eggs: used in the roll dough
All Purpose Flour: used in the roll dough and cobbler crumble topping
EZ Gel (or Cornstarch): used in the peach jam and cinnamon filling
Brown Sugar: used in the cobbler crumble topping and cinnamon filling
Cinnamon: used in the cobbler crumble topping and cinnamon filling
Kosher Salt: used in the cobbler crumble topping and cinnamon filling
Cream Cheese: used in the peach cream cheese frosting
Corn Syrup: used in the peach cream cheese frosting
Powdered Sugar: used in the peach cream cheese frosting
Vanilla Extract: used in the peach cream cheese frosting
Milk: used in the peach cream cheese frosting
Peach Jam: used in the peach cream cheese frosting and made in a previous step
The measurements for each ingredient can be found in the recipe card at the end of the post.
How to Make the Cinnamon Roll Dough
The process for making the cinnamon roll dough is just like making any other yeast dough. Here are the basic steps:
Warm: Add the water and cream to a glass measuring cup and heat it in the microwave for about 30 seconds to 1 minute so that it is warm. You don’t want it to be hot.
Activate: Add the yeast and sugar to the warm cream mixture and allow the phone to activate. It should foam up.
Warm: In a separate glass measuring cup, add the buttermilk and warm in the microwave so that it’s luke warm and then add it to the yeast mixture.
Whisk: Add the remaining sugar, salt, oil, butter and eggs and whisk until combined.
Combine: Add the sugar and oil mixture and the yeast mixture into the bowl of a stand mixture with the dough hook attachment.
Add: Pour the flour over the top of the wet ingredients, add the soy lecithin (optional) and then mix the dough in a stand mixer with the dough hook attachment until it comes together in a ball and then mix for 3 more minutes. Add more flour if necessary of the dough seems too sticky.
Rise: Remove the bowl from the mixer, cover with a dish towel and let it rise in a warm spot for 1-2 hours.
How to Make the Peach Jam
While the dough is rising, make the peach jam. If you don’t want to make you’re own, store-bought peach preserves will work just fine. Making homemade jam is definitely preferred though! Here is how you make the jam:
Mix: Mix the peaches, sugar and lemon juice together in a medium saucepan over medium heat and then stir in the EZ gel.
NOTE: I strongly recommend using fresh peaches for this step. There’s just no comparison with the flavor, texture, but if you absolutely must, canned or frozen peaches. Drain off as much juice as possible and let the frozen peaches thaw. If I had to choose between the two, I would use frozen peaches over canned peaches.
NOTE: Can I just pause for a moment and tell you how much I love Cornaby’s EZ Gel for thickening fruit filling?! It is such a great product. I highly recommend all of their product, but the EZ Gel has become a staple in my pantry!
Simmer: Let the jam simmer for 5-10 minutes until it thickens. Set aside to cool.
How to Make the Cobbler Crumble Topping
While the jam is cooling and the dough is rising, make the crumble topping…
Prep: Preheat the oven to 350°F and line a baking sheet with parchment paper.
Mix: Add all the ingredients to a small bowl and mix with your hands until combined.
Bake: Spread over the prepared cookie sheet and bake for 8 minutes.
Cool: Remove the crumble topping from the oven and let it cool completely. Then break it up into large chunks.
Half of the crumb topping will go inside the sweet rolls and the rest will be sprinkled on top.
How to Make the Cinnamon Filling
This is the easiest step! Just mix everything together!
Mix: Add all the ingredients to a medium bowl and mix into a paste. Set aside until you assemble the cinnamon rolls.
How to Make the Peach Cream Cheese Frosting
Make sure you start with the cream cheese at room temperature so that the frosting doesn’t end up lumpy. The frosting will go on the cinnamon rolls after they bake.
Beat: In a separate bowl, add the cream cheese and beat on high speed until it is smooth.
Mix: Add the corn syrup, powdered sugar and vanilla and mix on low until combined. Gradually add the milk until desired consistency.
Swirl: Add dollops of jam into the frosting and swirl it a few times.
How to Assemble the Cinnamon Rolls
Now that you have all the different components for the cinnamon rolls ready, this is how you will assemble them…
Roll out the dough on a lightly floured surface using a rolling pin into a large rectangle. Spread the cinnamon filling over the dough and then spread a cup of the jam on top of the cinnamon filling. Sprinkle half of the crumb topping all over.
Roll the dough into a log and then use a long piece of unflavored dental floss or a sharp serrated knife and cut the log into rolls. Place the rolls in a baking pan, cover with a towel and allow them to rise.
Bake the rolls. Be sure to not overbake them! Once the tops start becoming golden, they are done! When the rolls are done, pull them out of the oven and spread the frosting all over the hot rolls with a spoon. Finally, sprinkle the rest of the crumb topping all over the top. Then devour!
How to Know When Your Dough Has Risen
It can be difficult to know when yeast dough has risen enough but not too much. Recipes always say to let rise until the dough has doubled, but what does that really mean?! I have a little trick that I like to follow.
I poke the dough! I put a little oil or flour on my finger and gently but firmly poke the dough. If it bounces back immediately then it needs a little more time to rise. If the dough bounces back slowly, then it is ready. It takes some practice, but you’ll get the hang of it!
Why We Love These Peach Cobbler Cinnamon Rolls
These cinnamon rolls are like the very best cinnamon rolls in the world and the best peach cobbler ever mashed up and created the most decadent peach dessert of all time. The flavor is outrageous! The texture of the crunchy crumble topping alongside the creamy peach frosting both on top of the gooey cinnamon rolls makes for the perfect bite!
These sweet rolls are total crowd pleasers and completely made from scratch! They can be an indulgent breakfast or a totally irresistible dessert. They are a bit labor intensive, but man, they are worth every effort!
Storage Tips
Leftovers can be stored at room temperature in an airtight container for up to 2 or 3 days. I would recommend not storing them in the refrigerator at that seems to dry them out. I always like to reheat them a little in the microwave before eating them because they are so good warm, but you don’t have to.
If you want to freeze these rolls, I recommend freezing them after you have sliced them and before that second rise. Then when you are ready to bake them, let them thaw and come to room temperature and then rise that second time. Then bake them as written in the instructions.
Indulge in the perfect combination of sweet peach cobbler and warm, gooey cinnamon rolls with this delicious from-scratch recipe. A homemade treat that’s sure to impress!
More Peach Desserts:
Servings: 20-24
Prep Time: 4 hourshrs
Cook Time: 20 minutesmins
Total Time: 4 hourshrs20 minutesmins
Description
Indulge in the perfect combination of sweet peach cobbler and warm, gooey cinnamon rolls with this delicious from-scratch recipe. A homemade treat that’s sure to impress!
1CupWarm Water
1/2CupHeavy Cream, *may substitute whole milk
4 1/2teaspoonsInstant Yeast
1CupSugar, divided, plus 2 teaspoons
1/2CupButtermilk, at room temperature
2teaspoonsSea Salt, fine grain
1/3CupCanola Oil
1/3CupButter, melted, we like Land O Lakes
2Eggs, large, lightly whisked
7-8CupsAll Purpose Flour, we use Lehi Roller Mills or Gold Medal
Mix until the dough begins to form a ball then mix for 3 minutes, adding an additional 1/4 cup flour if you were too light handed with the first measurement and it needs more. I never do, but everyone measures differently.
Remove the dough hook and place a towel over the bowl to rise for 1-2 hours in a warm spot.
Make the peach jam or buy store-bought peach preserves (we much prefer fresh made jam as you get peach chunks).
For the Peach Jam
Prepare the preserves by heating a medium saucepan over medium heat, mix the peaches, sugar, and lemon juice together then stir in the EZ gel.
6 Peaches, 1 1/2 Cups Sugar, 1 teaspoon Lemon Juice, 2 Tablespoons EZ gel
Heat for 5-10 minutes until thickening like a jam. Set aside to cool.
For the Cobbler Crumble Topping
Preheat oven to 350°F. Line a baking sheet with parchment.
Combine brown sugar, sugar, cinnamon, salt, flour, and melted butter, mixing with your hands until combined into large chunks.
1 Cup Brown Sugar, 1/2 Cup White Sugar, 3 teaspoons Cinnamon, 1/2 teaspoon Kosher Salt, 2 1/4 Cups Flour, 12 Tablespoons Unsalted Butter
Spread on the cookie sheet and bake for 8 minutes.
Remove from oven. Let cool completely, then break the large chunks.
For the Cinnamon Filling
Mix the butter, brown sugar, white sugar, cinnamon, salt and EZ Gel. Set aside.
1 Cup Unsalted Butter, 1 1/2 Cups Light Brown Sugar, 1/2 Cup White Sugar, 3 1/2 Tablespoons Ground Cinnamon, 1/4 teaspoon Salt, 8 Tablespoons EZ Gel
Assemble the Cinnamon Rolls
Once the dough has risen, very lightly flour the counter and roll the dough into a large, even rectangle.
Spread the butter cinnamon mixture evenly over the dough. Spread the 1 cup of the cooled jam on top of the filling. Sprinkle ½ of the crumb topping on top.
Roll the dough into a log starting on the short side. Use a long piece of floss or a serrated knife, cut the dough into rolls.
Place into a 9×13″ and 8×8″ greased dish and cover with a towel to rise until doubled, about 20-30 minutes.
Bake at 350 degrees F for about 25-30 minutes.
While the rolls bake, start the frosting (see section below).
Heat the oven to 350 degrees and bake for 20-22 minutes, watching the tops because as soon as they are golden the rolls are done and you DO NOT want to over bake.
Remove from the oven, spread the frosting all over the hot rolls with a spoon.
Sprinkle the extra cinnamon crumb topping on top!
For the Frosting
Using a hand mixer and a separate bowl, beat the cream cheese on high speed until smooth. Add the butter and beat again.
6 oz Cream Cheese, 4 Tablespoons Unsalted Butter
Add in the corn syrup, powdered sugar and vanilla and mix on low until combined.
Who needs buns of steel when you could have buns of cinnamon? These are the World’s Best Homemade Cinnamon Rolls and once you try them you’ll never go back.
This post is going to be full of pictures, and not much else because who needs stories about Mom bribing us with cinnamon rolls to get us to eat the potato soup which later turned into a tradition? No one, because everyone really just wants the recipe so let’s get on with the world’s best cinnamon rolls. Boom!
Ingredients for Homemade Cinnamon Rolls
This ingredients list might look long at first glance, but several of the items overlap between the three different components and most of the items will be things you already have at home. Here is what you will need:
For the Dough
Warm Water: helps activate the yeast, should be between 105° and 115°F
Heavy Cream: adds to the squishiness of the rolls, whole can be substituted
Instant Yeast: I prefer instant yeast over active dry yeast and would recommend not substituting it.
Sugar: feeds the yeast to active it
Buttermilk: adds to the fluffiness of the rolls
Sea Salt: enhances all the flavors in the cinnamon rolls
Eggs: provides structure to the rolls and helps binds all the ingredients
Canola Oil: adds a little more fat while helping the cinnamon rolls stay tender
Butter: adds richness to the dough
All Purpose Flour: provides the structure for rolls
Soy Lecithin: and emulsifying agent that helps fat and water stay together that helps create the most perfect rolls, can be omitted if needed but it really makes a difference!
For the Filling
Unsalted Butter: don’t melt it, leave it at room temperature
Brown Sugar: adds richness and pairs well with cinnamon
White Sugar: adds additional sweetness
Cinnamon: adds that signature warm flavor to cinnamon rolls
Cornstarch: helps keep the filling thick and extra gooey
For the Frosting
Cream Cheese: adds a delicious tang to the frosting
Unsalted Butter: adds richness to the cream cheese icing
Vanilla Extract: adds flavor
Corn Syrup: helps the frosting looks glossy
Powdered Sugar: adds the sweetness and structure to the frosting
The measurements for each ingredient can be found in the recipe card at the end of the post.
Number 1: Instant yeast (or bread machine yeast) is best. Don’t substitute. And let it “proof”. That means let it get all foamy. You see, instant yeast works faster, but I’ll let you click our link above to read more about the difference.
Number 2: These babies want to give you fat pants, and that’s ok, so let’s go ahead and add a little heavy cream into the rolls. It will make them squishy, just like our thighs after eating these. You can use whole milk as a substitute if you need to.
Number 3: Soy Lecithin can be skipped if you must but I promise it creates the perfect roll.
And yes, the soy lecithin is like honey but totally gets added straight to the flour. I don’t know why, and I don’t really care as long as these keep turning out bomb.com.
How to Make Cinnamon Roll Filling Gooey
Number 4: I don’t melt the butter. My mom didn’t, so I don’t. I actually think it makes for a better filling too. When it’s at room temperature, you can smear it by hand or spatula all over the rolled dough. Press the cinnamon sugar filling into the dough as much as possible which is best done by working fast with the softened butter, even using a spatula if needed to ensure all the butter goes on the dough and isn’t stuck between your fingers.
Number 5: Yes, I do use brown sugar and white sugar, Maeser taught me and he is king of the cinnamon rolls so just do it all Nike style. We have tested recipes for a little over 6 years and while there are some I just plain don’t like, there are others that I think are fantastic. I add cornstarch. It really does make a difference.
How to Make Soft Cinnamon Rolls
Number 6: One thing I’ve learned is to not go tooooo thin when rolling out the dough because the layers end up too weak to hold in the filling and you end up not sinking your teeth into a big ol’ soft bite. Use a rolling pin to roll the dough out to about 1/4″ thick. I wouldn’t go any thinner than that.
Number 7: Now, this next part is totally up to you. I like our rolls soft, so while you have to be careful not to under bake I prefer to put them close together in a baking pan versus way spread apart so that the sides stay soft. Then I gently press the outer layers down a little so I create a more rounded top and can see all of the cinnamon goodness.
Which makes them turn out like this! Aren’t they beautiful? They really are The World’s Best Cinnamon Rolls!
Number 8: In testing I learned that all brown sugar recipes didn’t get that gooey cinnamon thing going on as well even when flour or cornstarch was added. When we pulled them out of the pan there was never any gooeyness left behind which became a sign to us that the recipe wasn’t just right. These rolls leave a little something in the pan, aka awesomeness.
See how beautiful and soft they turn out? And really, if the saying is true that you are what you eat then you will be beautiful for eating these. #Fatpants and all. 😉
How to Cut Cinnamon Rolls
My preferred method is to use dental floss or thread to cut cinnamon rolls. If you use dental floss, make sure that you use flavorless floss. You don’t want a little lingering minty flavor on your rolls!
Slide the floss carefully under the rolled up dough about 1-1.5 inches from the end of the roll, bring both ends of the floss up, cross them in an X over the top of the roll, switch both ends of the floss to the other hand and cross the floss through the dough roll. Using floss helps the cinnamon rolls stay round and not smashed.
If you don’t want to use floss, a sharp knife can also be used to cut the cinnamon rolls. Be very gentle when slicing through the dough, you don’t want to smash it!
What Can You Substitute For Buttermilk?
For each cup of buttermilk, use 1 Tablespoon of lemon juice or white vinegar and add enough milk to make 1 cup.
How Many Times Do Cinnamon Rolls Need to Rise?
Cinnamon roll dough will need to rise twice. Once the dough is made, it will rise for 1-2 hours. Then you form the cinnamon rolls and they will need to rise for another 1-2 hours. Each dough rise is critical to get the fluffiest cinnamon rolls.
How Long Will Cinnamon Rolls Keep?
Cinnamon rolls will keep for 2 days at room temperature.
They should be wrapped in plastic or foil so they don’t dry out.
Cinnamon rolls will keep for an additional week in the refrigerator.
Can You Freeze Frosted Cinnamon Rolls?
You can freeze cinnamon rolls unfrosted, thaw them and warm them and add frosting before eating. Or, you can freeze cinnamon rolls already iced.
Just freeze them and then wrap tightly in foil or plastic wrap and keep frozen till ready to eat. Uncover and thaw before serving.
Homemade cinnamon rolls are what dreams are made of and what fill my fat pants! Good gracious this is the best cinnamon roll recipe in the whole world and that cream cheese frosting is perfection!
More Sweet Breakfast Options:
Servings: 20-24
Prep Time: 4 hourshrs
Cook Time: 20 minutesmins
Total Time: 4 hourshrs20 minutesmins
Description
Who needs buns of steel when you could have buns of cinnamon? These are the World’s Best Homemade Cinnamon Rolls and once you try them you’ll never go back.
1CupWarm Water
1/2CupHeavy Cream, *may substitute whole milk
4 1/2teaspoonsInstant Yeast
1CupSugar, divided, plus 2 teaspoons
1/2CupButtermilk, at room temperature
2teaspoonsSea Salt, fine grain
1/3CupCanola Oil
1/3CupButter, melted, we like Land O Lakes
2Eggs, large, lightly whisked
7-8CupsAll Purpose Flour, We use Lehi Roller Mills or Gold Medal
Mix until the dough begins to form a ball then mix for 3 minutes, adding an additional 1/4 cup flour if you were too light handed with the first measurement and it needs more. I never do, but everyone measures differently.
Remove the dough hook and place a towel over the bowl to rise for 1-2 hours in a warm spot.
Very lightly flour the counter and roll the dough into a large, even rectangle.
Spread the soft butter all the way to the edges.
12 Tablespoons Unsalted Butter
In a small bowl, mix the brown sugar, sugar and cinnamon with the corn starch.
2 Cups Light Brown Sugar, 1/2 Cup White Sugar, 5 Tablespoons Ground Cinnamon, 4 Tablespoons Cornstarch
Sprinkle liberally over the butter, all the way to the edges.
Roll into a tight log and using floss, slice the rolls by sliding it under the dough, bring it up and make an “x”, pull it tight to cut through and set it in the lightly greased cookie sheet.
Repeat until all of the rolls are in the pan and then drape with a towel to rise for 1-2 hours.
Heat the oven to 350 degrees and bake for 20-22 minutes, watching the tops because as soon as they are golden the rolls are done and you DO NOT want to over bake.
Remove from the oven, cool for 2 minutes and top with frosting while hot.
Sneak into another room to enjoy one all alone before the husband and kids find you.
For the Frosting
In a bowl, with a handheld mixer, whip the cream cheese and butter together until softened.
6 oz. Cream Cheese, 4 Tablespoons Unsalted Butter
Add the corn syrup (karo syrup) and vanilla a beat again.
REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!
When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories! FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.
Oh, mama! We made this cinnamon roll pigs in a blanket recipe for breakfast the other day and it’s our new go to breakfast!
For this recipe we wrap a cinnamon roll around a sausage link to make the most delicious sausage dunkers. We will teach you how to make a maple butter sauce for dipping them in too. The combination of sweet and savory in a breakfast recipe is totally my jam! Remember our cinnamon bread bacon stuffing at Thanksgiving?
This is a sponsored conversation written by me on behalf of Johnsonville Italian Sausage. The opinions and text are all mine.
What are Pigs in a Blanket?
Pigs in a blanket are an appetizer or breakfast food consisting of small sausages wrapped in pastry.
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, we knew we wanted to make a kid friendly Christmas breakfast recipe and I suddenly realized I don’t know anything. Then 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 dough or puff pastry. 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, breakfast sausage links.
Ingredients for Cinnamon Roll Pigs in a Blanket
For the sausage dunkers, all you need is 2 ingredients! So simple! For the maple butter sauce, you’ll need just a handful of ingredients, most of which you’ll have already at home. Here is what you will need:
Grands Cinnamon Rolls
Johnsonville Turkey Fully Cooked Breakfast Sausage: we chose to use precooked sausages to save on time but you can cook your own sausage if you prefer
For the Sauce
Maple Syrup: get the real stuff…Grade A
Buttermilk: adds some acidity to balance out the sweetness and adds creaminess
Butter: use salted if you have it
Brown Sugar: adds rich flavor and sweetness
Corn Syrup: helps thicken the sauce
Cinnamon: adds warmth and flavor to the sauce
Vanilla: adds flavor
The measurements for all the ingredients can be found in the recipe card at the end of this post. Keep scrolling for all the details.
How to Make Breakfast Pigs in a Blanket
Your family’s new favorite breakfast recipe is just a few easy steps away! You honestly could not get an easier recipe. Here are the basic steps:
Prep: preheat the oven and line a baking sheet with parchment paper
Unwrap: open the tube of cinnamon rolls and unroll them all, slice each cinnamon roll “rope” in half to make two pieces
Assemble: wrap each sausage in one half of a cinnamon roll
NOTE: If pieces of the cinnamon filling falls off, pick it up and press it into the dough wrapped around the sausage.
Bake: place the wrapped sausages on the prepared baking sheet and bake as directed
NOTE: While the pigs in a blanket are baking, prepare the sauce.
Drizzle: using the cream cheese frosting that came with the cinnamon rolls, drizzle over the top of the golden brown dunkers
Serve: dunk in the maple butter sauce and enjoy!
For the Sauce
Boil: add all the ingredient to a saucepan over medium heat, whisk to combine and bring to a boil
Simmer: once boiling, reduce heat and allow the sauce to simmer for a minute, then serve
The sauce is totally optional, but we are obsessed with it! 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. You could also use any variety of dipping sauces like regular maple syrup or our buttermilk syrup.
The complete instructions for making this recipe can be found in the recipe card down below. You can print or save the recipe there as well.
Can I Use Uncooked Sausage Links?
We chose to use the fully cooked turkey breakfast sausages because on 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!
So you can use uncooked sausage links (pork or turkey) if you want, but they will need to be cooked before wrapping them in the cinnamon rolls.
Can I Make My Own Cinnamon Rolls?
Yes, absolutely! You can of course make them from scratch or use store bought and the can be with or without the cream cheese frosting. I’m personally ALWAYS about from scratch (our homemade cinnamon rolls are the BEST!), but I decided to bust out store bought just to make life easier on all of us.
How to Keep Pigs in a Blanket from Getting Soggy
My best tip for keeping pigs in a blanket from getting soggy to eat them all! Haha! Such a perfect solution, right? Ok, in all seriousness, once the pigs in a blanket are baked, set them on a cooling rack and then don’t cover them with foil or anything that would trap heat and moisture in. If you need to keep them warm for a while, leave them on the baking sheet keep them in the oven on low heat.
Can Prepare Pigs in a Blanket Ahead of Time?
You can totally prep or even make these the night before. You can even completely bake them the day before, then stick them in a baking dish with foil over the top and reheat for 10 minutes at 350.
They can also be made ahead of time without baking them. Assemble the pigs in a blanket and place them on the baking sheet and then cover and store in the fridge until ready to bake.
How Long Can Pigs in a Blanket Sit Out?
For food safety, cooked pigs in a blanket should not sit out for more than two hours. Harmful bacteria can begin to form after two hours and sausage dunkers that have sat out that long should be discarded.
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.
Watch How These Sausage Dunkers are Made…
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! If you’re looking for a breakfast the whole family will love, especially the kiddos, try this cinnamon roll pigs in a blanket recipe!
More Sweet Breakfast Options:
Servings: 12
Prep Time: 15 minutesmins
Cook Time: 20 minutesmins
Total Time: 35 minutesmins
Description
Turkey breakfast sausages wrapped in cinnamon rolls and dunked in a killer butter maple sauce! Perfect for holiday breakfasts!
Prevent your screen from going dark
Heat the oven to 350 degrees.
Place parchment paper on a baking sheet and open the cinnamon rolls, separating each roll and unrolling the dough.
1 Package Grands Cinnamon Rolls
Cut each cinnamon roll “rope” that you just created into two pieces.
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.
Place the maple syrup, buttermilk, butter, sugar and corn syrup in a saucepan over medium heat.
1/2 Cup Maple Syrup, 1/2 Cup Buttermilk, 3 Tablespoons Butter, 1/2 Cup Brown Sugar, 1 Tablespoon Corn Syrup
Bring to a boil and add the cinnamon, and vanilla.
1/2 teaspoon Cinnamon, 1 teaspoon Vanilla
Turn down to a simmer for about 5 minutes, or until thickened slightly 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.
This Cinnamon Roll Peach Cobbler is an easy recipe your family will love. The only debate you will have is “Is this dessert or breakfast or both?!”.
If you decide this is a dessert, then you will want to make this Peach Coffee Cake for breakfast! It has wonderful reviews.
❤️WHY WE LOVE THIS RECIPE
This cinnamon roll peach cobbler is so easy to make and delicious. It could easily be made for a breakfast treat too and then enjoy it for dessert later in the day! This recipe would be great for any holiday gathering and your guest will be shocked at how wonderful this cobbler is and it’s only a handful of ingredients. Who doesn’t love cinnamon rolls?
🍴KEY INGREDIENTS
Refrigerated cinnamon rolls
Frozen or fresh peaches
Cream cheese, softened
Powdered sugar
Pecans, chopped
Cinnamon
Vanilla extract
SWAPS
You could switch out apples for the peaches and change out the pecans to walnuts or leave out the nuts altogether.
🍽️HOW TO MAKE
This cobbler is very easy to make and it wont take long to throw together.
COOKING STEPS
Step 1 Preheat oven to 350 degrees. Spray a 9×13 casserole pan or 3 quart baking dish with cooking spray and set aside. Cut each cinnamon roll into bite-size pieces. Each cinnamon roll was about 6 pieces.
Step 2 Set aside icing from cinnamon rolls to use later. In a microwave-safe dish, soften cream cheese, next, add powdered sugar and stir together until well combined.
Step 3 Add in cinnamon and vanilla and peaches and mix well. Mix the cinnamon rolls into cream cheese peach mixture. Fold in pecans and spoon mixture into casserole pan.
Step 4 Cook for 36-42 minutes or until cinnamon rolls are cooked through. Top with cinnamon roll icing and serve with ice cream.
⭐TIP
I set aside about 1/2 cup of my sliced peaches and 1/4th cup of pecans to sprinkle on top before going in the oven, so it would show the peaches more.
SERVE THIS WITH
This dish is wonderful, topped with ice cream. It’s one of our favorite ways to enjoy it! You could also do whipped cream.
❓FREQUENTLY ASKED QUESTIONS
Can I put this together the day before and bake it the next day?
I think the cinnamon rolls may get soggy if you prepare it that way.
If I use canned peaches do I need to drain them?
Yes, you would definitely need to drain them.
STORING AND REHEATING
Store in an airtight container in the refrigerator. I reheat it in the microwave.
💕MORE POPULAR RECIPES TO ENJOY
SERVING SIZE
This makes about 8 servings depending on the size you make each serving.
Made with canned cinnamon rolls! Super easy and delicious!
Prep Time 15 minutesmins
Cook Time 45 minutesmins
Total Time 1 hourhr
Course Breakfast, Dessert
Cuisine American, southern
212.5 ounce cans of refrigerated cinnamon rolls
4cupsof frozen or fresh peachescut into small pieces (thaw frozen peaches)
18 ounce package cream cheese, softened
1/2cupof powdered sugar
3/4cup of pecanschopped
1teaspoonof cinnamon
1teaspoonof vanilla extract
Preheat oven to 350 degrees. Spray a 9×13 casserole pan or 3 quart baking dish with cooking spray and set aside. Cut each cinnamon roll into bite size pieces. Each cinnamon roll was about 6 pieces. Set aside icing from cinnamon rolls to use later.
In a microwave safe dish, soften cream cheese, next add powdered sugar and stir together until well combined. Add in cinnamon and vanilla and peaches and mix well. Mix the cinnamon rolls into cream cheese peach mixture. Fold in pecans and spoon mixture into casserole pan.
Cook for 38-42 minutes or until cinnamon rolls are cooked through. Top with cinnamon roll icing and serve with ice cream.
I set aside about 1/2 cup of my sliced peaches and 1/4th cup of pecans to sprinkle on top before going in the oven, so it would show the peaches more.
Keyword Cinnamon Roll Peach Cobbler
Are you reading our magazine?
Join 1000’s of others and start a subscription today. Full of new recipes, inspiring stories, country living, and much more.
![Peach Cobbler Cinnamon Rolls [+Video] – Oh Sweet Basil](https://reportwire.org/wp-content/uploads/peach-cobbler-cinnamon-rolls-recipe-38.jpg)
![Cinnamon Roll Pigs in a Blanket Dunkers [+ Video] – Oh Sweet Basil](https://reportwire.org/wp-content/uploads/cinnamon-roll-pigs-in-a-blanket-cinnamon-roll-dunkers-recipe-14.jpg)
