Sausage and Cheese Breakfast Rolls

This post may contain affiliate links. Read the full disclosure here.

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

Sausage and Cheese Breakfast Rolls

4.34 from 27 votes
angled view of sausage and cheese breakfast rolls in a baking pan
Soft, fluffy breakfast rolls stuffed with sausage, egg, and cheese.
Jen Sobjack
Prep Time 1 hour 20 minutes
Cook Time 30 minutes
Total Time 1 hour 50 minutes
Serving Size 10

Ingredients

For the filling

  • 16 ounces (453 g) breakfast sausage
  • ¼ cup (36 g) onion, minced
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • 1 large egg, lightly beaten
  • 1 cup (113 g) sharp cheddar cheese, shredded

For the rolls

  • ¼ cup (60 ml) milk
  • ½ cup (129 g) water
  • 1 tablespoon granulated sugar
  • 2 ½ teaspoons active dry yeast, 1 packet
  • 3 cups (390 g) all-purpose flour
  • 1 teaspoon salt
  • ¼ cup (56 g) unsalted butter, melted
  • 1 large egg, lightly beaten

Instructions

Make the filling

  • 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.
  • Add the remaining ingredients for the filling, stir to combine.

Make the rolls

  • 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.
  • 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.
  • 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.
  • Roll the dough out into an 8×14-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 9×13-inch pan or 10-inch pie pan.
  • 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

Serving: 1g | Calories: 408kcal | Carbohydrates: 31g | Protein: 15g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 100mg | Sodium: 847mg | Potassium: 200mg | Fiber: 1g | Sugar: 2g | Vitamin A: 423IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 2mg

The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.

Course: Breakfast
Cuisine: American
4.34 from 27 votes (25 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




42 Comments

  1. Refilwe Chilisa says:

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

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

    1. 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.

      1. Thanks for your reply!! I’ll give these a test run and let you know how they work prepping a day ahead! 🙂

  3. Amber @ Dessert Now, Dinner Later! says:

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

  4. Julie @ Julie's Eats & Treats says:

    Love this twist on rolls!

  5. Jocelyn@Brucrewlife says:

    These certainly do look like breakfast perfection!! 🙂 I know a few boys in my house that would inhale these! Pinned!

    1. Thanks for the pin, Jocelyn!

  6. Sarah@WholeandHeavenlyOven says:

    Um, yes. These gorgeous rolls are SO begging to get in mah belly. I just love the idea of a savory breakfast roll! Genius with the cheese and sausage! 🙂

    1. Get them in your belly ASAP! They’re begging to be there. 🙂

  7. This looks wonderful!!!

  8. Erin | The Law Student's Wife says:

    This is like every food group, rolled into one! All I’m missing is the coffee 🙂

    1. Thanks, Erin! Lets get some coffee!! 😀

  9. Maryanne @ the little epicurean says:

    Yum! I love savory rolls. This would make for an awesome breakfast!

    1. Sometimes savory is better! Thanks, Maryanne.

  10. Miranda @ Cookie Dough & Oven Mitt says:

    Oh yes! Look at those fluffy rolls stuffed full of sausage and cheese. They are calling my name. I’m always up for unhealthy. Bring on some sausage gravy to go with it. lol 😀

    1. Sometimes unhealthy is good. 😉 It tastes good anyway, lol.