Sausage and Cheese Rolls

Today we’re sharing a recipe for Sausage and Cheese Rolls.  These savory breakfast rolls are so amazing and are one of our favorite copycat recipes we’ve created.

We first tried rolls like these at a bakery in Madras, Oregon called the Eagle Bakery.  This bakery offered many delicious pastries and breads.  They have wonderful cinnamon rolls and then they have these amazing sausage and cheese rolls.  Imagine if a cinnamon roll had a baby with sausage and cheese roll and this is what you get.  While regular cinnamon rolls are amazing, sometimes you just want a savory breakfast food instead. 

These rolls are unlike any other recipes we found.  Most of them are just for a sweet roll like a cinnamon roll or a sausage ball type of roll which just isn’t the same thing.  If you have had one of these rolls from this bakery than you know all too well. 

These sausage and cheese rolls come together quite easily.  We made our regular cinnamon roll dough, browned up some breakfast sausage, shredded some cheese, melted a stick of butter and rolled everything up together like a traditional cinnamon roll.   

Sausage and Cheese Rolls

The most delicious savory breakfast rolls.

Course Breakfast
Cuisine American
Keyword Breakfast Rolls, Brunch Recipe, Busy Morning Breakfast, Make Ahead Breakfast, Sausage and Cheese Rolls, Savory Breakfast Rolls
Author Sunup to Sundown



  • 2 cups milk
  • 1/2 cup avocado oil
  • 1/2 cup sugar
  • 1 pkg active dry yeast 2 1/4 teaspoons
  • 4 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tbsp salt


  • 1 stick salted butter melted
  • 1 lb breakfast sausage browned
  • 1-2 tbsp caraway seeds
  • 2-3 cups cheddar cheese shredded


  1. Heat the milk, avocado oil in the microwave for about 1 1/2 minutes. Remove from the microwave and stir in the sugar. Continue stirring until the sugar is dissolved.

  2. Make sure that your milk mixture isn't too warm. Test it with your finger and if should be warm but not too hot. You will then sprinkle your yeast on top of the milk mixture and let it sit for about 1 minute.

  3. Add 4 cups of flour to your stand mixer. Pour the milk mixture in and mix just until combined. Cover the bowl with a clean kitchen towel and set aside in a relatively warm place for 1 hour.

  4. While your dough rises, brown your breakfast sausage with the caraway seeds. Make sure to brown them together so that the caraway seeds soften a bit in the sausage drippings.

  5. In a small bowl, melt your one stick of butter in the microwave. Also make sure that your cheese is shredded.

  6. After 1 hour of your dough rising, remove the towel and add the baking powder, baking soda, salt and remaining 1/2 cup of flour. Stir until thoroughly combined. Use the dough right away or refrigerate for 3 days, punching down the dough if it rises to the top of the bowl. (The dough can be easier to work with if it's been chilled for at least an hour or so beforehand.)

  7. To assemble the rolls, turn your dough out onto a floured surface. Roll the dough into a large rectangle. The dough should be rolled very thin.

  8. Pour and spread your melted butter on the rolled out dough. Add your sausage mixture and then your cheese. Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. When you reach the end, pinch the seam together and flip the roll so that the seam is face down.

  9. Use unflavored waxed floss to cut your sausage and cheese rolls. Simply slide the floss underneath and "tie" the roll to cut your sausage and cheese rolls. If you do not have any unflavored floss, you can also slide a cutting board underneath this roll and cut them using a sharp knife. Cut your sausage and cheese rolls in 1/2 to 1 inch slices.

  10. Spray your baking pans or add a couple tablespoons of melted butter and swirl it around to prevent any rolls from sticking to the bottom of the pan as they bake. Transfer the rolls to your baking pans. Be careful not overcrowd your pans and leave a little space between each roll. They will rise and expand as they bake. Add more cheese to the tops of the rolls if you desire.

  11. Preheat the oven to 375 degrees. Cover your baking pans with a clean kitchen towel and set aside on the countertop to rise for at least 20 minutes before baking.

  12. Remove the towel and bake the rolls for 15-18 minutes or until they are golden brown on top and bottom.

  13. Remove your rolls from the oven and serve them immediately. Once the rolls cool, you can move them into the refrigerator until you are ready to eat them.

Sausage and Cheese Rolls will keep for about a week covered in the refrigerator.  Then heat them up individually before serving.  You can also make these rolls in smaller containers or foil containers for freezer storage or to give away to others.  Homemade sausage and cheese or cinnamon rolls never keep that long in our home but if you were worried about them not staying good, freeze them in an airtight container or package for later use.

We’d love to hear what you think about this recipe and about your favorite breakfast recipes.  Share the love!!  Let us know in the comments below.  Thank you for visiting Sunup to Sundown!  Please subscribe, like or share this post with others who could benefit from it.

Healthy Breakfast Cookies

Today we’re sharing a recipe for Healthy Breakfast Cookies.  What do you get when you combine the best elements of granola bars and oatmeal cookies?  None other than soft, chewy and totally amazing breakfast cookies.    

If you’re looking for a great make ahead breakfast idea for busy mornings, this recipe is for you.  You can make a batch of these breakfast cookies on the weekend and have them ready for you to eat throughout the week.  It is a great option when you are tired of cereal, oatmeal or other quick breakfast options.     

These breakfast cookies are the first ones that we actually liked.  We tried many others before we found and made this one our own.  This recipe calls for two ripe bananas and a little bit of honey for sweetener but it works to reduce the amount of sugar and still tastes good.  

You can make this recipe your own by adding your choice of nut butter, dried fruit, and nuts.  Feel free to substitute your favorite nut butter if you don’t like peanut butter.  You can easily use almond butter, cashew butter, sunflower butter or a flavored peanut butter.  You can easily add other dried fruit if you don’t like cranberries or raisins.  You can even add a few mini chocolate chips if you would like them a little more sweet.

Healthy Breakfast Cookies

What do you get when you combine the best elements of granola bars and oatmeal cookies?

Course Breakfast
Cuisine American
Keyword Breakfast Cookies, Busy Morning Breakfast, Make Ahead Breakfast, Quick Breakfast
Author Sunup to Sundown


  • 1 cup creamy peanut butter or other nut butter
  • 1/4 cup honey
  • 1 tsp vanilla
  • 2 medium ripe bananas, mashed
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 2 1/4 cups quick oats
  • 1/2 cup dried cranberries or raisins
  • 2/3 cup chopped nuts almonds, walnut or pistachios


  1. Preheat the oven to 325 F. Line a baking sheet with parchment paper or Silpat.

  2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the peanut butter, honey, vanilla extract, mashed bananas, salt, and cinnamon.

  3. Add the oats, dried cranberries and nuts and mix until combined. Scoop about 1/4 cup mounds or large cookie scoops of dough onto the baking sheet, flattening each cookie slightly. (The cookies will not spread while baking, so you can space them relatively close together.)

  4. Bake the cookies for 14 to 16 minutes until they're golden brown but still soft. Remove the cookies from the oven then allow them to cool for 5 minutes on the baking sheet before transferring them to a rack to cool completely.

  5. Store cookies in an airtight container or packaging either on the counter, refrigerator, or freezer.

How long will Healthy Breakfast Cookies keep?

These breakfast cookies will stay good for a couple of days at room temperature in an airtight container.  Place leftover cookies in the refrigerator or freezer for longer storage.   

We’d love to hear what you think about this recipe.  We’d also love to hear if you have your own frozen yogurt recipes that you enjoy.  Let us know in the comments below.  Thank you for stopping by and visiting Sunup to Sundown!  We’ll be back soon with another recipe or update regarding our garden or our journey to becoming more self-reliant.  

Peanut Butter and Banana Baked Oatmeal 

This peanut butter and banana baked oatmeal is the perfect healthy make ahead breakfast.  This recipe uses the sweetness of bananas and a little maple syrup instead of adding any refined sugar.  By not adding any refined sugar, this recipe is a much healthier alternative to many other breakfast options.  Add this to your weekend meal prep to have a quick and easy breakfast all week long.

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Apple Butter Bread

Apple Butter Bread

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