1. Preheat the oven to 375°F (190°C) or the temperature listed on your cinnamon roll package. Line a baking sheet with parchment paper or lightly grease it.

2. Open the can of cinnamon rolls, remove the icing packet, and set it aside for later. Separate the rolls.

3. Working with one roll at a time, gently press it out with your fingers into a thin oval or rectangle large enough to wrap around a sausage link.

4. Place one fully cooked breakfast sausage link along the edge of the flattened dough. Roll the dough tightly around the sausage, tucking the ends under and pinching the seam to seal.

5. Arrange each wrapped sausage seam-side down on the prepared baking sheet, leaving a little space between them.

6. Brush the tops lightly with melted butter if using, to help them brown and add extra flavor.

7. Bake for 13–16 minutes, or until the cinnamon roll dough is puffed, baked through, and deep golden brown.

8. Let the rolls cool on the pan for 3–5 minutes. Knead the icing packet with your hands to soften it, snip off a corner, and drizzle the icing over the warm rolls.

9. Serve warm, with maple syrup on the side for dipping if you like.