Maple sausage breakfast rolls
Sometimes you get an idea in your head + you literally can't do anything else until you get it done. This recipe was kind of like that. And it so happens to be a perfect choice for Christmas morning. How convenient!
But do I really have to sell you on a pastry that combines sausage with brown sugar and maple syrup? Nope, so try this one out for a savory/sweet kick in the morning.
Maple sausage breakfast rolls (makes around 20 rolls)
1.3 pound sausage (any kind will do, but maybe stay away from a savory or spicy flavor!)
14 oz. puff pastry, thawed but chilled
2 tablespoons maple syrup
1 tablespoon cinnamon
1/3 cup brown sugar
1 egg yolk
1 cup confectioners sugar
1 tablespoon maple syrup
Start by browning the sausage in a large pan, breaking up the sausage into smaller pieces. Drain the sausage on a paper towel-lined plate. Set aside.
Roll the puff pastry out onto a flour-covered surface. Brush on the maple syrup, then evenly distribute the cinnamon, brown sugar and sausage over top. Roll the pastry tightly into a log, wrap it in plastic wrap and place it in the freezer for 30 minutes to chill.
Pre-heat the oven to 400 degrees Fahrenheit.
Remove the giant roll from the freezer, and slice it into 1-inch rolls. Place eight per baking tray, with room in between. Combine the egg yolk with some water to make an egg wash. Brush each roll on top and on the sides with the egg wash.
Bake each tray one at a time for around 16 minutes until just golden brown.
While the rolls bake, combine the confectioners sugar and maple syrup. Stir while adding milk until it reaches desired drizzle consistency.
To serve, drizzle the rolls with the maple glaze and enjoy.