I first made these savory breakfast rolls on a busy weekend morning when I needed something hearty, portable, and fast. They’re soft dough rolled around crumbled breakfast sausage, melty cheese, and green onions — the kind of recipe that feels homemade but comes together in under an hour. If you like quick crowd-pleasers, check our collection of easy breakfast recipes for more ideas and variations to keep mornings interesting.
Why you’ll love this dish
This recipe hits several sweet spots: it’s fast, inexpensive, and flexible. The dough is forgiving (no yeast, no rising time), the filling uses pantry-friendly ingredients, and the rolls are easy to eat on the go — great for school, work, or a cozy family brunch. Because everything is pre-cooked (sausage and shredded cheese), the bake time is just long enough to heat through and brown the tops.
“Warm, cheesy, and perfectly handheld — these rolls disappeared faster than I could set the table.” — a reader review
The result is comfort-food familiar but with a homemade lift: flaky-ish rolls with pockets of savory sausage and gooey cheese in every bite.
How this recipe comes together
Quick overview: you mix a simple milk-and-oil dough, roll it into a rectangle, layer the filling, roll the dough into a log, slice into rounds, brush with egg, and bake until golden.
What to expect while making it:
- Prep time is short — about 10–15 minutes to mix and assemble.
- Bake time is 20–25 minutes.
- No kneading or proofing required.
If you like make-ahead breakfasts, you’ll also find similar ideas in our breakfast recipe collection for variety and planning.
What you’ll need
- 2 cups all-purpose flour (spoon-and-level for best accuracy; slightly more if dough is sticky)
- 1 cup milk (whole or 2% for richer flavor; plant milks work but texture changes)
- 1/4 cup vegetable oil (can substitute light olive oil or melted butter for flavor)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup cooked breakfast sausage, crumbled (see note — fully cook to 160°F/71°C)
- 1 cup shredded cheese (cheddar is classic; Monterey Jack or pepper jack for heat)
- 1/4 cup chopped green onions (scallions)
- 1 egg (beaten, for egg wash; optional—use milk for a softer sheen)
Ingredient notes and swaps:
- For a lighter roll, use half olive oil and half milk, or swap the oil for melted butter for a richer crust.
- Use turkey or plant-based sausage for lower fat. Make sure plant-based sausages are pre-cooked per package.
- Add a tablespoon of chopped fresh herbs (parsley or chives) for brightness.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Grease a baking sheet or line it with parchment.
- In a large bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Pour in the milk and vegetable oil. Stir with a spatula until a soft dough forms — it should hold together but not be overly sticky. Add a tablespoon more flour if it’s too wet.
- Lightly flour your work surface. Roll the dough into a rectangle roughly 12 x 8 inches (30 x 20 cm). Keep the thickness about 1/4–1/2 inch.
- Evenly scatter the crumbled sausage, shredded cheese, and chopped green onions across the dough, leaving a small border along one long edge.
- Starting from the long side, roll the dough tightly into a log. Pinch the seam to seal.
- Slice the log into 8–10 rolls about 1–1.5 inches thick. Place them cut-side up on the prepared baking sheet, spacing a little apart.
- Beat the egg and brush the tops of the rolls lightly — this creates a glossy, golden finish. (Use milk instead for a softer top.)
- Bake for 20–25 minutes, until the tops are golden brown and the cheese is melted. Rotate the pan halfway through if your oven has hot spots.
- Let the rolls cool 5 minutes on the sheet, then serve warm.
Quick technique reminders: slice with a serrated knife or dental floss for clean edges. Don’t overfill — too much filling can make the rolls fall apart when sliced.
Serving suggestions
- Best ways to enjoy it: Serve warm right from the oven for melty cheese and fluffy dough. These are perfect with a side of scrambled eggs or a small green salad for brunch.
- For dipping: offer a side of ketchup, spicy mayo, or a simple maple-Dijon drizzle for a sweet-savory contrast.
- Make them portable: wrap individually in parchment for lunches or breakfast on the go.
- For a crowd: double the recipe and keep rolls warm in a low oven (200°F/95°C) on a tray covered with foil.
Storage and reheating tips
- Refrigerator: Store cooled rolls in an airtight container in the fridge for up to 3 days. Place a paper towel in the container to absorb excess moisture.
- Freezer: Wrap individual rolls in plastic wrap and freeze in a zip bag for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in a 350°F (175°C) oven for 8–12 minutes until heated through. For single rolls, microwave 20–40 seconds then crisp in a toaster oven for a minute if you like the crust restored.
- Food safety: Refrigerate leftovers within two hours of baking. Reheat until steaming hot (165°F/74°C) before serving.
Pro chef tips
- Don’t overwork the dough. Mix just until combined to keep the rolls tender.
- Roll the dough roughly the same thickness across the rectangle so slices bake evenly.
- If your sausage is very greasy, blot it with a paper towel before adding—too much fat can make the dough soggy.
- For even browning, brush egg wash right before baking. If egg wash pools between rolls, dab the excess.
- Want perfectly round spirals? Chill the rolled log 10–15 minutes before slicing to firm it up.
Creative twists
- Veggie-forward: Replace sausage with sautéed mushrooms, bell peppers, and onions; add a sprinkle of smoked paprika.
- Spicy: Use pepper jack cheese and diced jalapeños, or mix a little hot sauce into the filling.
- Herb & cheese: Swap sausage for cooked bacon and add rosemary or thyme with Gruyère cheese.
- Breakfast-sweet hybrid: Drizzle with a maple glaze after baking for a sweet-savory combo.
- Faster shortcut: Use pre-made biscuit dough or pizza dough in place of the homemade dough; press into a rectangle, add filling, roll, and bake as directed.
FAQ – Your questions answered
Q: How long does this take from start to finish?
A: Plan 10–15 minutes for assembly and 20–25 minutes for baking — roughly 35–45 minutes total.
Q: Can I make the dough ahead of time?
A: Yes. Make the dough and keep it wrapped in the fridge up to 24 hours, then roll out and assemble when ready. If chilled, allow the dough to warm slightly so it’s easier to roll.
Q: Can I use raw sausage instead of pre-cooked?
A: It’s safest to pre-cook raw sausage and crumble it before using. Raw sausage may not cook through evenly inside the roll during the baking time.
Q: How do I freeze the rolls?
A: Freeze baked rolls by wrapping each in plastic and placing in a freezer bag for up to 2 months. For unbaked rolls, freeze the log (wrapped) and slice from partially thawed; bake from chilled adding a few extra minutes.
Q: Are there gluten-free or dairy-free options?
A: For gluten-free, use a 1:1 gluten-free all-purpose flour blend—texture may vary. For dairy-free, use a plant-based milk, dairy-free cheese, and verify the sausage is dairy-free.
Q: Can I make these vegetarian?
A: Yes — swap the sausage for crumbled, seasoned tempeh, cooked lentils, or a sautéed vegetable mix.
Q: How do I know when they’re done?
A: They should be golden-brown on top and feel set in the center. If you want a precise check, the internal temperature should be hot (around 165°F/74°C) since fillings are pre-cooked.
Final thoughts
These savory breakfast rolls are a dependable, make-ahead friendly recipe that transforms simple pantry ingredients into something comforting and portable. Try one of the variations and leave a note about which filling became your family favorite — I’d love to hear how you serve them.
Savory Breakfast Rolls
Ingredients
Method
- Preheat the oven to 375°F (190°C). Grease a baking sheet or line it with parchment.
- In a large bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Pour in the milk and vegetable oil. Stir with a spatula until a soft dough forms — it should hold together but not be overly sticky.
- Lightly flour your work surface. Roll the dough into a rectangle roughly 12 x 8 inches (30 x 20 cm) about 1/4–1/2 inch thick.
- Evenly scatter the crumbled sausage, shredded cheese, and chopped green onions across the dough, leaving a small border along one long edge.
- Starting from the long side, roll the dough tightly into a log. Pinch the seam to seal.
- Slice the log into 8–10 rolls about 1–1.5 inches thick. Place them cut-side up on the prepared baking sheet, spacing a little apart.
- Beat the egg and brush the tops of the rolls lightly.
- Bake for 20–25 minutes, until the tops are golden brown and the cheese is melted. Rotate the pan halfway through if your oven has hot spots.
- Let the rolls cool for 5 minutes on the sheet, then serve warm.