Ingredients :

• Cinnamon roll dough (canned) — Get the classic, original version — not the ‘grand size’ or the cream cheese one. The standard dough gives thin, pliable strips that wrap well around the sausage without being too thick. Avoid ‘flaky layers’ versions that tend to delaminate during baking.
• Turkey sausages (fully cooked) — Buy fully cooked turkey breakfast sausages, chipolata size. The main advantage: no risk of raw sausage under over-browned dough — they simply reheat while the dough bakes. If you can only find raw sausages, pan-fry them for 5 minutes before wrapping.
• Icing (from the can) — Don’t toss it, don’t replace it. This slightly sweet, vanilla icing is exactly what makes the recipe work. Keep it to drizzle right out of the oven, not before.