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.
Ingredients
Dough:
- 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
Filling:
- 1 stick salted butter melted
- 1 lb breakfast sausage browned
- 1-2 tbsp caraway seeds
- 2-3 cups cheddar cheese shredded
Instructions
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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.
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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.
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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.
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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.
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In a small bowl, melt your one stick of butter in the microwave. Also make sure that your cheese is shredded.
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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.)
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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.
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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.
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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.
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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.
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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.
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Remove the towel and bake the rolls for 15-18 minutes or until they are golden brown on top and bottom.
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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.
