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Sausage and Cheese Breakfast Rolls

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Soft, fluffy breakfast rolls stuffed with sausage, egg, and cheese.

angled view of sausage and cheese breakfast rolls in a baking pan

Today I have for you an incredible breakfast roll. These rolls are like an entire breakfast wrapped in a puffy roll. They are the epitome of comfort food.

For these rolls, I took my favorite glazed apple cinnamon rolls and adjusted the dough recipe ever so slightly to achieve an even fluffier roll. This is one puffy cloud of breakfast heaven!

The dough is soft and slightly sweet. The rolls bake up big, airy, and puffy. The center is filled with breakfast sausage (I used the spicy kind, minced onion, egg, and sharp cheddar cheese. Sounds like breakfast perfection to me.

angled view of sausage and cheese breakfast rolls on a white plate

You know what would make these rolls even more perfect?

Some homemade gravy to dip them in!

Okay, okay. I know you are trying to cut back on all of the unhealthy foods after a four-day stuff yourself stupid-fest. But can I just say that these breakfast rolls are dying to get in your belly!

That’s what they told me anyhow.

side view of sausage and cheese breakfast rolls on a white plate
angled view of sausage and cheese breakfast rolls in a baking pan

Sausage and Cheese Breakfast Rolls

Yield: 10 people
Prep Time: 1 hour 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour 50 minutes

Soft, fluffy breakfast rolls stuffed with sausage, egg, and cheese.

Ingredients

For the filling

  • 1 (16 ounce) package breakfast sausage
  • ¼ cup onion, minced
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • 1 large egg, lightly beaten
  • 1 cup sharp cheddar cheese, shredded

For the rolls

  • ¼ cup milk
  • ½ cup water
  • 1 tablespoon granulated sugar
  • 2 and ½ teaspoons active dry yeast, (1 packet)
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • ¼ cup unsalted butter, melted
  • 1 large egg, lightly beaten

Instructions

  1. In a medium-sized skillet, cook the sausage and onion until the sausage is cooked through. Drain the grease and transfer mixture to a medium-sized mixing bowl. Allow mixture to cool.
  2. Add the remaining ingredients for the filling, stir to combine.
  3. In a small saucepan, combine the milk, water, and sugar. Heat over low heat until the mixture reaches 115ºF degrees. Remove from heat. Stir in the yeast and let sit for 5 minutes.
  4. Combine 1 cup of the flour, salt, butter, egg, and yeast mixture in a large mixing bowl. Beat on medium speed until blended. Gradually stir in enough of the remaining flour to make a soft dough.
  5. Turn the dough out onto a lightly floured surface and knead until smooth and elastic (about 5 minutes). Cover with a kitchen towel and let the dough rest for 10 minutes.
  6. Roll the dough out into an 8x14-inch rectangle. Spread the filling evenly over the dough, leaving a 1-inch margin on the outer edge. Roll up the dough, starting with the long side. Pinch the seams to seal. Use a sharp knife to cut the roll into 10 equal-sized rolls. Place each roll cut side down in a lightly greased 9x13-inch pan or 10-inch pie pan.
  7. Cover and let rise in a warm place for 1 hour or until the rolls have doubled in size. Preheat the oven to 375ºF degrees. Bake the rolls for 25-30 minutes or until golden. Allow rolls to cool in the pan on a wire rack.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 331Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 82mgSodium: 626mgCarbohydrates: 31gFiber: 1gSugar: 2gProtein: 12g

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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Emma Morris

Friday 24th of April 2020

Question, could I split the dough and make two (smaller) batches of rolls?

Jen Sobjack

Saturday 25th of April 2020

That should be fine. You'll need to adjust the bake time.

Refilwe Chilisa

Saturday 4th of April 2020

Please add metrics measurements to all your recipes! Love to try them for my family and friends... keep sharing xxx

Lisa

Monday 8th of December 2014

Could these be made a day ahead? At what point would I stop day ahead? ...Baking novice here! LOL!!

Jen

Monday 8th of December 2014

I think it's safe to say that you can make the dough a day ahead. Complete steps 3 through 5. Wrap your dough in plastic wrap, seal it in a resealable bag, and refrigerate until the next day. When you are ready to make the rolls, pull the dough out and let it come to room temperature while you prepare the filling. You should be fine but I haven't tested this recipe with the dough made ahead, so I can not guarantee the results.

Amber @ Dessert Now, Dinner Later!

Sunday 7th of December 2014

I'm craving mostly savory things right now, so these breakfast rolls look perfect for breakfast!

Julie @ Julie's Eats & Treats

Sunday 7th of December 2014

Love this twist on rolls!

Jen

Monday 8th of December 2014

Thanks, Julie!

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