Cinnamon Roll Sausage Maple Glaze (Print Version)

# Ingredients:

→ Dough and Pastry

01 - 1 can (approximately 340 g) refrigerated cinnamon roll dough, separated

→ Sausage Filling

02 - 12 pre-cooked pork sausage links

→ Maple Glaze

03 - 30 g unsalted butter

04 - 30 ml pure maple syrup

05 - 60 g powdered sugar

# Instructions:

01 - Preheat oven to 160°C. Line a baking sheet with parchment paper for easy release.

02 - Unravel each cinnamon roll and cut into 3 to 4 equal strips using a sharp knife.

03 - Encase each sausage link with a strip of cinnamon roll dough, ensuring the ends overlap slightly. Place seam-side down on the lined baking sheet.

04 - Transfer tray to oven and bake for 20 to 25 minutes or until pastry is golden brown and fully puffed.

05 - While the rolls are baking, melt butter in a small bowl. Whisk in the maple syrup, then gradually add powdered sugar, stirring until smooth and thick.

06 - Generously drizzle warm maple glaze over each baked pastry. Serve immediately while still warm.

# Notes:

01 - Use cinnamon rolls that unravel easily for best wrapping results. Pre-cooked sausage maintains optimal texture and simplifies assembly. Parchment paper facilitates effortless cleanup.

02 - For lighter fare, substitute turkey sausage. If cinnamon roll dough is unavailable, croissant or pizza dough with a sprinkle of cinnamon sugar can be used. Enhance glaze by adding a pinch of ground cinnamon.

Back