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Ingredients — Dough & Custard:
- ½ teaspoon ground cinnamon
- 1 tube crescent roll dough
- Pinch of kosher salt
- 2 tablespoons heavy cream (or milk of choice)
- 1 tablespoon brown sugar
- 1 large egg
Ingredients — Filling:
- 8 breakfast sausages, cooked and cooled
Ingredients — Optional Topping:
- ¼ teaspoon ground cinnamon
- 2 tablespoons granulated sugar
- 1 tablespoon butter
Instructions:
- Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- Cook the breakfast sausages in a skillet or oven until fully cooked and lightly browned. Set aside to cool slightly.
- In a small bowl, whisk together the egg, heavy cream, brown sugar, cinnamon, and a pinch of salt to make the custard mixture.
- Unroll the crescent dough and separate it into individual triangles, placing each with the wide end facing you.
- Lightly brush each triangle with the custard mixture.
- Place one sausage along the wide edge of each triangle and roll up tightly toward the pointed end.
- Brush the outside of each roll with additional custard mixture.
- Arrange the rolls on the prepared baking sheet and bake for 12–15 minutes, until golden, puffed, and lightly crisp.
- If using the topping, mix granulated sugar and cinnamon in a small bowl.
- While the rolls are still warm, lightly rub with butter and sprinkle with the cinnamon sugar mixture.
- Serve warm on their own or with maple syrup.
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