Best Breakfast Rolls Recipe | Soft & Fluffy Morning Treats
I just made these sausage and cheese best breakfast rolls recipe, and wow—they turned out even better than I hoped. When I pulled them out of the oven, the smell of sausage, melted cheddar, and warm dough immediately filled my kitchen. I couldn’t wait to dig in, and they were gone in no time.
These rolls feel like a cozy, indulgent brunch but are surprisingly simple to put together. I know I’ll be making them again and again. You can also enjoy similar savory flavors in the Hawaiian Chicken Recipe for a fun twist on breakfast or brunch.
Ingredients
Here are the ingredients you’ll need, along with pro tips to make everything turn out just right:
For the filling:
- 16 oz (453 g) breakfast sausage: Pick your favorite type — mild or spicy both work great and let the flavor shine through.
- ¼ cup (36 g) onion, minced: I like using yellow onion, but sweet or white onions are good too; they add a little natural sweetness.
- 1 teaspoon salt: Helps season the sausage mixture and balance the flavors.
- 2 tablespoons unsalted butter, melted: Adds richness and helps bind the filling.
- 1 large egg, lightly beaten: Acts as a binder to keep the filling together when rolling.
- 1 cup (113 g) sharp cheddar cheese, shredded: Grating it yourself is key — it melts more smoothly and gives a better texture.
You may also love the flavor pairing in Cashew Chicken Recipe, which uses a creamy nutty twist that complements cheesy dishes.
- For the dough (rolls):
- ¼ cup (60 ml) milk: Gives the dough a richer flavor than just water.
- ½ cup (129 g) water: Helps activate the yeast and hydrate the flour.
- 1 tablespoon granulated sugar: Just enough to feed the yeast so that it becomes active and bubbly.
- 2 ½ teaspoons active dry yeast (1 packet): Make sure your yeast is fresh and alive — expired yeast can ruin the rise.
- 3 cups (390 g) all-purpose flour: Soft enough for a tender roll, yet strong enough to hold the filling.
- 1 teaspoon salt: To season the dough and bring out the flavors.
- ¼ cup (56 g) unsalted butter, melted: Enriches the dough so it stays soft and slightly tender.
- 1 large egg, lightly beaten: Incorporated into the dough to enrich texture and help browning.
Note: Several servings — the recipe makes 12 rolls.
Variations
If you want to tweak this recipe based on dietary preferences or to mix up the flavor, here are some fun ideas:
- Dairy-free / vegan: Swap regular cheddar for vegan cheese, and replace butter with a plant-based spread. Use a plant-based “sausage” for the filling.
- Lower sodium: Use a low-sodium or turkey breakfast sausage, and reduce or omit the added salt in both the filling and dough.
- Spice it up: Use spicy breakfast sausage, or add red pepper flakes or a pinch of cayenne in the filling for heat.
- Cheese twist: Try other melting cheeses like mozzarella or pepper jack instead of or in addition to cheddar.
- Vegetable boost: Add finely chopped bell peppers, spinach, or mushrooms to the sausage-onion mixture for extra texture and nutrition.
Cooking Time
- Here’s how long this recipe takes:
- Prep Time: 1 hour 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
Equipment You Need
Here’s what you’ll need and why:
- A medium skillet: to cook the sausage and onions.
- A small saucepan: to warm the milk, water, and activate the yeast.
- A large mixing bowl: for mixing the dough.
- A rolling surface (counter or board): to roll out the dough into a rectangle.
- A 9×13‑inch pan: to hold the assembled rolls while they rise and bake.
- A kitchen towel or plastic wrap: to cover the dough while it rises.
- A wire rack: to let the rolls cool slightly once baked.
How to Make Sausage and Cheese Breakfast Rolls
Here’s the method, broken into clear steps — three-line paragraphs to keep things easy and friendly:
Make the Filling
First, I brown the sausage and the minced onion in a skillet until the meat is cooked through. Then I carefully drain any grease so things don’t get too oily. Once cooled, I stir in the salt, melted butter, beaten egg, and freshly shredded cheddar to make a rich, cohesive filling.
Prepare the Dough
Next, I warm the milk, water, and sugar gently in a small saucepan until it’s around 115°F (46°C), enough to wake up the yeast. I stir in the yeast, wait for it to get foamy, then mix it into a bowl with flour, salt, the melted butter, and the beaten egg. I knead everything for about 5 minutes until I get a soft, elastic dough, then let it rest under a towel for 10 minutes.
Assemble the Rolls
I roll out my dough into an 8 × 14‑inch rectangle, spreading the sausage-cheese filling evenly across, leaving about a 1-inch margin. Then I roll it up from the long side into a log, pinch the seams closed, and cut into 12 equal pieces. I place each cut side-down into a greased 9×13 pan so they’re cozy but can still grow.
Let Them Rise
After assembling, I cover the pan with a towel or plastic wrap and leave the rolls in a warm spot for about an hour — or until they double in size. This one-hour rise helps ensure they’re soft and pillowy, not dense.
Bake to Perfection
Finally, I preheat my oven to 375°F (190°C) and bake the rolls for 25–30 minutes, until they’re golden on top. Once they’re out, I let them cool briefly in the pan (on a wire rack) so they settle just a little before slicing into them.
Additional Tips for Making This Recipe Better
From my experience making these rolls, here are a few tricks that made a big difference:
- I always let the sausage mixture cool completely before adding it to the dough — warm filling can make the dough too soft or soggy.
- I grate the cheddar myself — pre-shredded cheese doesn’t melt as smoothly as freshly grated.
- I use active dry yeast that’s fresh and not expired; old yeast slows down the rise.
- When I roll the dough, I dust my surface lightly with flour to prevent sticking without making the dough tough.
- After baking, I let the rolls rest in the pan for a few minutes so they don’t collapse when I cut them.
How to Serve Sausage and Cheese Breakfast Rolls
I love serving these rolls warm, straight from the oven, when the cheese is still gooey and the dough fluffy. They’re perfect on a big breakfast platter alongside scrambled eggs, fresh fruit, or hash browns.
For a visual flourish, I sprinkle a little extra grated cheese or chopped chives on top. You can also serve them with a side of warm maple syrup or hot sauce for dipping — both make great companions.
Nutritional Information
Here’s a rough breakdown per roll (based on the original recipe):
- Calories: ~ 340 kcal
- Protein: ~ 13 g
- Carbohydrates: ~ 26 g
- Fat: ~ 20 g
Make Ahead and Storage
Storing Fresh Rolls
If you’re not eating them all at once, let the rolls cool to room temperature, then cover the pan tightly with plastic wrap or foil. They’ll keep well in the fridge for up to 2 days, and you can reheat them in a warm oven to refresh the texture.
Freezing
To freeze, I separate each roll, wrap individually in plastic, and put them in a freezer-safe container or bag. They’ll keep great in the freezer for up to 3 months.
Reheating
When I want to enjoy them later, I thaw in the fridge (if frozen), then rewarm in a 350°F (175°C) oven for about 8–10 minutes. This brings back that freshly-baked softness and melts the cheese beautifully.
Why You’ll Love This Recipe
Here’s what makes these breakfast rolls a winner:
- Simple yet impressive: The dough is easy (just one rise), but the final result feels special — like something you’d get at a cozy café.
- Versatile filling: You can switch up the sausage, cheese, or spices to match your taste or dietary preferences.
- Make-ahead friendly: You can prep, bake, or even freeze these rolls — perfect for busy mornings or brunches.
- Crowd-pleaser: The combination of sausage, cheese, and soft dough is universally loved, so they’re great for family breakfasts or potlucks.
- Balanced comfort food: These rolls feel indulgent but come with protein and a well-seasoned filling, so they don’t feel like a cheat meal.
Best Breakfast Rolls Recipe
Ingredients
Method
- First, I brown the sausage and the minced onion in a skillet until the meat is cooked through. Then I carefully drain any grease so things don’t get too oily. Once cooled, I stir in the salt, melted butter, beaten egg, and freshly shredded cheddar to make a rich, cohesive filling.
- Next, I warm the milk, water, and sugar gently in a small saucepan until it’s around 115°F (46°C), enough to wake up the yeast. I stir in the yeast, wait for it to get foamy, then mix it into a bowl with flour, salt, the melted butter, and the beaten egg. I knead everything for about 5 minutes until I get a soft, elastic dough, then let it rest under a towel for 10 minutes.
- I roll out my dough into an 8 × 14‑inch rectangle, spreading the sausage-cheese filling evenly across, leaving about a 1-inch margin. Then I roll it up from the long side into a log, pinch the seams closed, and cut into 12 equal pieces. I place each cut side-down into a greased 9×13 pan so they’re cozy but can still grow.
- After assembling, I cover the pan with a towel or plastic wrap and leave the rolls in a warm spot for about an hour — or until they double in size. This one-hour rise helps ensure they’re soft and pillowy, not dense.
- Finally, I preheat my oven to 375°F (190°C) and bake the rolls for 25–30 minutes, until they’re golden on top. Once they’re out, I let them cool briefly in the pan (on a wire rack) so they settle just a little before slicing into them.
Notes
- I always let the sausage mixture cool completely before adding it to the dough — warm filling can make the dough too soft or soggy.
- I grate the cheddar myself — pre-shredded cheese doesn’t melt as smoothly as freshly grated.
- I use active dry yeast that’s fresh and not expired; old yeast slows down the rise.
- When I roll the dough, I dust my surface lightly with flour to prevent sticking without making the dough tough.
- After baking, I let the rolls rest in the pan for a few minutes so they don’t collapse when I cut them.