If you’re searching for a breakfast recipe that feels cozy, indulgent, and perfect for weekend mornings, these sausage and cheese breakfast rolls will earn a permanent spot in your rotation. Made with a soft shortcut yeast dough and packed with savory sausage, melted cheddar, and a touch of egg for richness, these rolls combine everything you love about a hearty breakfast—wrapped into warm, fluffy spirals.
This version is simple, reliable, and comes together with only one rise, making it faster and more approachable than traditional yeasted recipes. Whether you’re feeding the family or hosting a brunch, these rolls always disappear fast.
Breakfast rolls filled with sausage, cheese, and egg
A Breakfast Worth Waking Up For
I’ve made many variations of savory breakfast breads over the years, but this one stands out because the dough strikes the perfect balance—soft and pillowy, yet sturdy enough to hold a generous amount of filling. After several tests to get the texture just right, this version finally delivers everything a good breakfast roll should be: fluffy, tender, flavorful, and satisfying.
These rolls are especially great for mornings when you want something a little special but not overly complicated. You can prep the elements ahead, assemble, let them rise once, and bake fresh in the morning for a warm, melty, irresistible breakfast.
Why This Recipe Works
This recipe was built with convenience and perfect texture in mind. Here’s why it never fails:
• One-Rise Dough
The dough is enriched but still light, designed to rise only once—meaning less time and effort without sacrificing the soft texture we want.
• Customizable Ingredients
Use spicy, mild, or maple breakfast sausage—whatever fits your taste. Sharp cheddar brings the best flavor punch, but any cheese can work.
• Balanced Flavor and Structure
The egg in the filling binds everything together so the spirals hold their shape, while butter in both the filling and dough adds savory richness.
• Beginner-Friendly Yeast Dough
Warm milk + water activates the yeast quickly and gives the dough its smooth, elastic feel. Even if you are new to yeast baking, this recipe stays approachable.
Ingredients Overview
Here is a simple breakdown of what you’ll need. Full measurements are listed in the recipe card in Part 2.
For the Filling
Breakfast sausage: Any style works—spicy sausage adds heat, mild for a more classic flavor.
Onion: Yellow onion gives the best savory balance, but white or sweet also work.
Egg: Helps the sausage mixture stay cohesive inside the rolls.
Cheese: Freshly shredded sharp cheddar melts beautifully and brings strong flavor.
Butter & Salt: For richness and to bring everything together.
For the Dough
Milk: Adds softness and a richer taste compared to water alone.
Water: Helps hydrate the dough without making it too heavy.
Sugar: Activates yeast and promotes browning.
Active dry yeast: The recipe is formulated only for active dry yeast.
All-purpose flour: Creates a soft, tender dough without too much chew.
Egg & Butter: Give the dough body, tenderness, and flavor.
Salt: Enhances flavor and structure.
Step-By-Step: How to Make Sausage and Cheese Breakfast Rolls
This recipe looks impressive but is surprisingly simple. Follow these steps for guaranteed success.
(Detailed instructions follow in the recipe card in Part 2.)
1. Prepare the Filling
Cook the sausage and onions until fully browned, then drain off excess fat and allow the mixture to cool completely. Cooling is essential—it prevents the cheese from melting prematurely.
Once cooled, mix with the butter, beaten egg, shredded cheese, and salt. The filling should be moist but not runny.
2. Make the Dough
Warm the milk, water, and sugar until just reaching about 115°F—warm enough for yeast, but not hot. Stir in the yeast and let it bloom until foamy.
In a mixing bowl, combine part of the flour with the melted butter, salt, egg, and yeast mixture. Add more flour gradually until a soft, smooth dough forms. Knead briefly, then let the dough rest for 10 minutes.
3. Assemble the Rolls
Roll the dough into a rectangle, spread the sausage filling evenly over the surface, and roll tightly into a log. Seal the seam well, then slice into 12 equal rolls.
Arrange them cut-side-down in a greased baking dish.
4. Let Rise
Cover the pan and set it somewhere warm for about an hour. You’ll know the rolls are ready when they look doubled in size and puffy.
5. Bake
Bake until lightly golden and cooked through. Let them cool for a few minutes before serving warm.
Why You’ll Love Serving These Rolls
These rolls taste like the cozy comfort of a classic breakfast, but with all the convenience of a pull-apart bread. They’re substantial enough to be the main meal and pair beautifully with fruit, eggs, or even a simple cup of coffee. They travel well, reheat well, and freeze well—making them excellent for meal prep.
If you enjoy savory breakfasts or love the idea of blending classic cinnamon-roll technique with sausage-and-egg flavors, this recipe will absolutely win you over.
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Soft & Savory Sausage and Cheese Breakfast Rolls (Easy One-Rise Dough)
Description
Soft, savory breakfast rolls made with an easy one-rise yeast dough and filled with seasoned sausage, melted cheddar, and a touch of egg for richness. These sausage and cheese breakfast rolls are the perfect make-ahead breakfast or brunch centerpiece—warm, comforting, and crowd-pleasing.
Ingredients
For the Filling
16 oz (453 g) breakfast sausage
¼ cup (36 g) yellow onion, minced
1 teaspoon salt
2 tablespoons unsalted butter, melted
1 large egg, lightly beaten
1 cup (113 g) sharp cheddar cheese, freshly shredded
For the Dough
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
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In a skillet over medium heat, cook the sausage and minced onion until the sausage is browned and fully cooked.
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Drain off excess grease and transfer the mixture to a bowl. Allow it to cool completely.
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Once cooled, add the melted butter, beaten egg, salt, and shredded cheddar. Mix until well combined. Set aside.
Make the Dough
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In a small saucepan, warm the milk, water, and sugar over low heat until the mixture reaches about 115°F.
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Remove from heat. Stir in the active dry yeast and let it sit for 5 minutes, or until foamy.
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In a large mixing bowl, combine 1 cup of flour with the salt, melted butter, egg, and the yeast mixture. Mix until smooth.
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Gradually add the remaining flour, stirring until a soft dough begins to form.
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Transfer the dough to a lightly floured surface and knead for about 5 minutes, until smooth and elastic.
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Cover with a clean kitchen towel and let the dough rest for 10 minutes.
Assemble the Rolls
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Roll the dough into an 8×14-inch rectangle.
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Spread the sausage filling evenly over the dough, leaving a small border around the edges.
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Beginning with the long side, roll the dough tightly into a log and pinch the seam to seal.
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Use a sharp knife to slice into 12 equal rolls.
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Place the rolls cut-side down in a greased 9×13-inch baking dish.
Rise & Bake
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Cover the dish and let the rolls rise in a warm spot for about 1 hour, or until doubled in size.
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Preheat the oven to 375°F (190°C).
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Bake the rolls for 25–30 minutes, or until golden brown and cooked through.
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Allow to cool slightly before serving warm.
Notes
- Sausage: Any style works—mild, spicy, maple, or herbed.
- Cheese: Sharp cheddar gives the best flavor, but Monterey Jack, Colby, or a blend will also melt beautifully.
- Make-Ahead Tip: Assemble the rolls the night before, cover tightly, refrigerate, and let them rise an extra 20–30 minutes in the morning before baking.
- Freezing: Rolls freeze well after baking. Wrap tightly and reheat in the oven at 300°F until warmed through.
I’m a passionate home cook sharing easy, flavorful recipes inspired by my roots and travels — bringing a splash of joy and global taste to every family meal.
