Sausage and Cheese Breakfast Rolls
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Soft, fluffy breakfast rolls stuffed with sausage, egg, and cheese.
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.
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.
Sausage and Cheese Breakfast Rolls
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
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.
I haven’t tried these yet but I am excited too – especially with a sausage gravy “frosting” – has anyone tried full making them and then freezing them to be able to reheat for a quicker breakfast?
I haven’t tried this before but with my cinnamon rolls, they freeze well for up to 2 months. I imagine it would be the same for these. Thaw them in the refrigerator overnight and warm to your liking before serving.
Question, could I split the dough and make two (smaller) batches of rolls?
That should be fine. You’ll need to adjust the bake time.