Prepare the Oven

Preheat your oven to 350°F (175°C).

Line a baking sheet with parchment paper or lightly grease it to prevent sticking.

Prep the Cinnamon Rolls

Open the can of cinnamon rolls and separate them.

Carefully unroll each cinnamon roll into a long strip of dough.

Using a knife or kitchen scissors, cut each strip into 3 to 4 equal sections, depending on how many sausage links you plan to use. (Cut into 4 sections if you want more pieces; 3 sections for a thicker wrap.)

Wrap the Sausages

Take a pre-cooked sausage link and place it at one end of a cinnamon roll strip.

Gently roll the dough around the sausage, wrapping it snugly but not too tight to allow for expansion during baking.

Repeat until all sausages are wrapped.

Bake

Place the wrapped sausages seam-side down on the prepared baking sheet, spacing them slightly apart.

Bake in the preheated oven for 12 to 15 minutes, or until the cinnamon roll dough is golden brown and fully cooked.

Make the Maple Glaze

While the pigs in a blanket are baking, melt 4 tablespoons of Challenge Butter in a small saucepan or microwave-safe bowl.

Stir in 1/4 cup maple syrup and 1 cup powdered sugar.

Whisk until smooth and pourable. Add a few drops of milk if needed for consistency.

Glaze and Serve

Once the pigs in a blanket are baked, remove them from the oven and let cool slightly.

Drizzle the warm maple glaze generously over the top of each roll.

Serve immediately while warm and gooey.