Sausage and Cheese Breakfast Rolls Recipe

If you’re looking for a morning bake that feels like a hug on a plate, Sausage and Cheese Breakfast Rolls are sure to steal your heart. Picture this: pillowy-soft homemade dough, swirled with a rich, cheesy sausage filling, all golden and inviting from the oven. It’s everything you crave in a breakfast, rolled up into irresistibly shareable portions. Whether it’s a leisurely weekend brunch or a special holiday breakfast, these rolls make every morning memorable and totally delicious. And the best part? They’re every bit as fun to whip up as they are to devour!

Ingredients You’ll Need

This list keeps it delightfully simple—every item earns its place, working together to create tender bread and a savory, melty center. From the sharp bite of cheddar to the warmth of breakfast sausage, here’s what brings these Sausage and Cheese Breakfast Rolls to life!

• Breakfast sausage (16 ounces): Go for a flavorful, savory profile that’ll carry every bite—choose your favorite style (spicy, mild, maple, you name it).
• Onion (¼ cup, minced): A background note that adds savory depth and gentle sweetness to the filling.
• Salt (1 teaspoon): Enhances both the filling and dough, tying all the flavors together.
• Unsalted butter (2 tablespoons, melted): Makes the filling extra rich and helps everything come together smoothly.
• Large egg (1, lightly beaten): Gives the filling a bit of lift and helps bind all the goodness together.
• Sharp cheddar cheese (1 cup, shredded): Delivers lots of cheesy pull and a punchy flavor throughout the rolls.
• Milk (¼ cup): Adds tenderness to the dough so every bite stays soft and fluffy.
• Water (½ cup): Keeps the dough moist and workable as it rises.
• Granulated sugar (1 tablespoon): Just a touch, to help the yeast flourish and add subtle sweetness to the bread.
• Active dry yeast (2½ teaspoons or 1 packet): The essential lift—it’s what gives these breakfast rolls their lovely rise.
• All-purpose flour (3 cups): A sturdy base for pillowy, soft rolls every time.
• Salt (1 teaspoon): Another pinch for the dough—don’t skip, it makes flavors pop.
• Unsalted butter (¼ cup, melted): Ensures your dough stays rich, tender, and just a touch decadent.
• Large egg (1, lightly beaten): Adds structure and a beautiful golden color to the finished rolls.

How to Make Sausage and Cheese Breakfast Rolls

Step 1: Cook the Sausage and Onion

Begin your Sausage and Cheese Breakfast Rolls by browning the breakfast sausage and minced onion together in a medium skillet. Cook until the sausage is fully done and crumbly, and the onion is beautifully soft and translucent. Be sure to drain any excess grease—nobody likes a soggy roll! Once cooked, scrape the mixture into a bowl, and let it cool down to room temperature. This little pause keeps your filling from melting into the dough as you roll.

Step 2: Make the Savory Filling

Now that your sausage mixture is cool, it’s time to fold in the rest of that irresistible filling. Mix in the salt, 2 tablespoons melted butter, lightly beaten egg, and all the sharp cheddar cheese. Stir everything together until well combined. This mixture should be creamy and cohesive, promising cheesy, flavorful bites in every swirl.

Step 3: Prepare the Dough

In a small saucepan, combine the milk, water, and sugar over low heat. Warm the mixture until it hits about 115ºF—warm but not hot to the touch. This temperature is just right to wake up the yeast and get it bubbling. Remove from heat, stir in the yeast, and let it sit for 5 minutes. You’ll know it’s ready when the surface looks a little foamy.

Step 4: Mix the Dough Ingredients

In a large mixing bowl, combine 1 cup of flour, salt, ¼ cup melted butter, the second lightly beaten egg, and your fluffy yeast mixture. Beat on medium speed until it’s nicely blended. Gradually add in the rest of the flour—the dough should become soft and slightly sticky, but easy to handle. Don’t worry if it’s a bit tacky at this stage; that’s what makes your rolls so soft.

Step 5: Knead and Rest the Dough

Turn your dough out onto a lightly floured countertop, and knead it by hand for about 5 minutes. You’re aiming for a smooth, elastic texture—think of it as a gentle arm workout before breakfast! Once it feels right, cover the dough with a clean towel and let it rest for a quick 10 minutes while you get ready for rolling.

Step 6: Roll Out and Fill the Dough

Grab your rolling pin and work the dough into a neat 8×14-inch rectangle. Spread the sausage and cheese filling evenly across the surface, keeping a 1-inch margin around the edges—this prevents the filling from oozing out. When you’re happy with the spread, roll the dough up tightly from the long side, forming a compact log. Pinch the seams firmly to seal it all in.

Step 7: Slice and Arrange the Rolls

With a sharp knife, cut your roll into 12 equal slices (think about 1 inch thick). Carefully nestle each piece, cut-side down, into a greased 9×13-inch baking pan. Try to space them evenly, so they rise and bake into beautiful, individual spirals.

Step 8: Rise, Bake, and Cool

Cover your pan and let the Sausage and Cheese Breakfast Rolls rise in a warm spot until doubled in size, about 1 hour. While they’re proofing, preheat your oven to 375ºF. Slide the pan in and bake for 25–30 minutes, or until the tops are gloriously golden and the kitchen smells like a bakery-café. Let the rolls cool in the pan on a wire rack before serving—if you can resist diving in right away!

How to Serve Sausage and Cheese Breakfast Rolls

Garnishes

These rolls are fabulous just as they are, but a little flourish never hurts! Try a sprinkle of fresh chopped chives or parsley over the warm rolls for a splash of green and a gentle, savory bite. For an extra cheesy touch, scatter a bit more shredded cheddar on top in the last few minutes of baking so it melts just right.

Side Dishes

While Sausage and Cheese Breakfast Rolls can absolutely stand alone, they love company. Pair them with bowls of fresh fruit salad, crispy hash browns, or a big platter of scrambled eggs to round out your brunch table. Even a crisp green salad works beautifully if you’re serving these for lunch!

Creative Ways to Present

Present your rolls in a rustic basket lined with a kitchen towel for a cozy, bakery-at-home vibe. Or, arrange them in a spiral on a big wooden board with little ramekins of hot sauce, salsa, or herb butter for dipping. They’re also perfect for brunch potlucks—simply rewarm and let friends pull apart their own serving.

Make Ahead and Storage

Storing Leftovers

If you find yourself (miraculously) with extra Sausage and Cheese Breakfast Rolls, store them tightly covered in the fridge for up to 3 days. They stay soft and delicious, and the flavors seem to get even better by the next morning.

Freezing

These rolls freeze beautifully! Once completely cool, wrap each roll individually in plastic wrap, and tuck them into a zip-top freezer bag. They’ll keep for up to 2 months. To thaw, just leave them on the counter overnight or pop one in the fridge for a few hours before reheating.

Reheating

To restore that fresh-from-the-oven taste, reheat Sausage and Cheese Breakfast Rolls in a 350ºF oven for about 10 minutes, or microwave individual rolls for 30–45 seconds. For an extra treat, brush with a touch of melted butter before warming to revive that tender, golden top.

FAQs

Can I use store-bought dough instead of making it from scratch?

Absolutely! For a quicker version, try using refrigerated pizza dough or crescent roll sheets. The rolls may be a bit lighter in texture, but the sausage and cheese filling still shines.

What kinds of cheese work well besides sharp cheddar?

Try Monterey Jack, pepper jack for a little heat, or even smoked Gouda if you want a more gourmet twist. Just be sure to use cheeses that melt smoothly for the best gooey filling.

Can these be made vegetarian?

Definitely—use your favorite meatless breakfast sausage or crumbled tofu seasoned with smoked paprika and a touch of soy sauce. The rolls still bake up beautifully and full of flavor.

How do I prep these in advance for a busy morning?

You can assemble Sausage and Cheese Breakfast Rolls the night before, cover them tightly, and let them rise slowly in the fridge overnight. In the morning, let them come to room temperature while you preheat the oven, then bake as usual.

Can I double the recipe for a crowd?

Of course! Just prepare two pans side by side, and keep batches the same size for even baking. These are always a hit at family gatherings or holiday breakfasts, so having extra is never a bad idea.

Final Thoughts

If you’re ready to wow your friends and family (and maybe yourself!) at breakfast, you can’t go wrong with Sausage and Cheese Breakfast Rolls. Try them once, and you’ll crave that tender, savory, cheesy combo in every future brunch lineup. Give this recipe a go—you deserve a breakfast that feels special!

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