Sweet Glazed Pigs In a Blanket are little pockets of happiness – soft, flaky dough wrapped around juicy mini sausages, all brushed with a shiny, sweet glaze that caramelizes beautifully as they bake. They’re super easy to make and have just the right mix of savory and sweet that makes everyone smile.
I love making these when I want a quick snack or an easy appetizer that always disappears fast at parties. The glaze is simple but magical – just a little honey or brown sugar mixed with butter, and it adds the perfect touch of sweetness that makes these irresistible. I often find myself sneaking a few while they’re still warm!
They’re great to serve warm right out of the oven, maybe with a little mustard or ketchup on the side for dipping. Kids and adults both go crazy for them, and I think that’s because they’re bite-sized comfort food with a fun twist. Anytime I bring these to get-togethers, they’re the first to go, which always makes me feel pretty proud.
Key Ingredients & Substitutions
Crescent Roll Dough: This dough gives a flaky and buttery wrapper. If you can’t find crescent rolls, puff pastry is a great alternative for extra flakiness. For a lower-carb option, you could try a premade biscuit dough, though the texture will be a bit different.
Mini Sausages (Little Smokies): These small sausages are perfect size-wise. You can use cocktail sausages or even cut regular hot dogs into smaller pieces. For a vegetarian twist, try plant-based mini sausages.
Butter & Honey Glaze: Butter adds richness, and honey gives natural sweetness and shine. If you don’t have honey, maple syrup or agave nectar work well, too. Brown sugar helps caramelize the glaze, and cinnamon adds warmth but can be left out if you prefer simpler flavors.
Turbinado Sugar: Sprinkling coarse sugar on top gives a lovely crunch and sparkle. If unavailable, regular granulated sugar can work, but the texture won’t be quite the same.
How to Get the Perfect Sweet Glaze and Golden Puff?
Brushing the glaze right before baking is key for a shiny, sweet finish. Here’s how I do it:
- Whisk melted butter, honey, brown sugar, and cinnamon well until smooth.
- Brush the glaze all over the dough-wrapped sausages before baking to lock in that caramelized sweetness.
- Sprinkle turbinado sugar on top—it caramelizes and forms a lovely crunchy texture during baking.
- Bake at 375°F (190°C) until golden and puffed, about 12-15 minutes.
- If you want extra gloss, add a second light glaze right after baking while they’re hot.
Taking care to brush evenly and not miss the edges ensures the whole pig in a blanket shines and tastes fantastic. The sugar sprinkle really seals the deal with a satisfying bite!
Equipment You’ll Need
- Baking sheet – perfect for holding all your little pigs in a blanket and helping them bake evenly.
- Parchment paper or silicone baking mat – keeps your treats from sticking and makes cleanup super easy.
- Small bowl – for mixing the sweet glaze smoothly with no mess.
- Pastry brush – helps you spread the glaze evenly over each roll for that perfect shiny finish.
- Sharp knife or pizza cutter – handy for cutting the dough into small triangles quickly and neatly.
Flavor Variations & Add-Ins
- Swap mini sausages for bite-sized cheese sticks inside the dough for a melty surprise.
- Add a pinch of smoked paprika or chili powder to the glaze for a sweet-heat twist that wakes up the flavor.
- Mix a bit of Dijon mustard into the honey glaze for a tangy kick I love to serve at parties.
- Include small pieces of cooked bacon wrapped inside before rolling for extra smoky richness.
How to Make Sweet Glazed Pigs In a Blanket?
Ingredients You’ll Need:
- 1 package refrigerated crescent roll dough (8 oz)
- 24 mini cocktail sausages (little smokies)
- 1/4 cup unsalted butter, melted
- 2 tablespoons honey
- 2 tablespoons brown sugar (light or dark)
- 1/2 teaspoon ground cinnamon (optional)
- Turbinado sugar or coarse sugar, for sprinkling
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12-15 minutes to bake. So, in less than 30 minutes, you’ll have delicious sweet glazed pigs in a blanket ready to enjoy!
Step-by-Step Instructions:
1. Get Ready to Bake:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat to keep everything clean and easy.
2. Prepare the Dough and Sausages:
Unroll the crescent roll dough and separate it into triangles along the perforations. Cut each triangle into three smaller triangles, so you end up with about 24 pieces. Place one mini sausage at the wide end of each piece, then roll the dough around it tightly, tucking the edge under to seal.
3. Make the Sweet Glaze:
In a small bowl, whisk melted butter, honey, brown sugar, and cinnamon until smooth and combined.
4. Glaze and Bake:
Place your wrapped sausages on the baking sheet, leaving a little space between each. Brush the sweet glaze generously over each one. Then sprinkle turbinado or coarse sugar on top for a bit of crunch and sparkle. Bake for 12-15 minutes until the dough is golden, puffed, and the glaze is caramelized.
5. Serve and Enjoy:
Let them cool slightly on the tray so you don’t burn your fingers, then serve warm. They’re great with mustard, ketchup, or your favorite dipping sauce. Enjoy the perfect balance of sweet and savory in every bite!
Can I Use Frozen Mini Sausages for This Recipe?
Yes! Just make sure to fully thaw them before wrapping in dough. Thaw overnight in the fridge or quickly in cold water, then pat dry to avoid extra moisture.
Can I Make Sweet Glazed Pigs In a Blanket Ahead of Time?
Absolutely! Prepare and wrap them in dough, then cover and refrigerate for up to 24 hours before baking. Just add the glaze and sugar right before baking for best results.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to maintain crispness and warmth.
Can I Substitute Crescent Roll Dough?
You can use puff pastry for a flakier texture or biscuit dough for a softer, thicker bite. Just keep in mind cooking times might vary slightly depending on the dough used.
