Cheesy Breakfast Sausage Rolls 4.8 ★

40 min | easy

Baked cheesy breakfast sausage rolls arranged in a metal baking pan, showing golden spiral crescent dough with browned sausage and melted cheddar on top, garnished with herbs; a small bowl of dipping sauce sits to the side.

Published Oct 10, 2025

Prep Time	Cook Time	Total Time
15 min	25 min	40 min

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Introduction

These cheesy breakfast sausage rolls are everything you love about a hearty diner breakfast, wrapped in buttery crescent dough.

They bake up golden, cheesy, and perfectly seasoned, with a crisp outside and tender, savory center.

Serve them for busy weekday mornings, holiday brunch, or as an easy make-ahead option for grab-and-go breakfasts.

Close-up of baked cheesy breakfast sausage rolls: spiral crescent-dough buns browned and glossy, with melted cheddar and crumbled sausage visible in the swirls and a sprinkle of chopped parsley on top.

How to Make Cheesy Breakfast Sausage Rolls

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Preheat the oven and prep the pan

Preheat your oven to 375°F and line a baking sheet with parchment paper or lightly grease it with cooking spray.
Cook the sausage in butter

In a large skillet over medium heat, melt the butter, then add the ground breakfast sausage.
Cook, breaking the meat into small crumbles, until browned and cooked through, about 8 to 10 minutes.
Drain off any excess grease so the rolls bake crisp, not soggy.

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Season the filling and let it cool

Stir in the garlic powder, black pepper, and salt, then remove the pan from the heat.
Let the sausage cool for 5 to 10 minutes so it does not melt the dough or cheese.
Prepare the crescent dough sheet

Unroll the crescent dough sheet onto a lightly floured surface, keeping it in one solid rectangle.
If there are seams, gently pinch them together to seal and create an even sheet.
Add the sausage and cheese

Spread the cooled sausage mixture evenly over the dough, leaving about a 1-inch border along one long edge.
Sprinkle the shredded cheddar cheese evenly over the sausage, pressing it lightly so it sticks.

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Roll the log and slice into rolls

Starting from the long edge without the border, roll the dough up tightly into a log, like a jelly roll.
Pinch the seam to seal, then turn the log seam side down.
Use a sharp knife to slice the log into 1-inch pieces, about 8 to 10 rolls total.
Arrange on the pan and bake

Arrange the slices cut side down on the prepared baking sheet, leaving a little space between each roll.
Bake for 12 to 15 minutes, until the dough is deep golden brown and the cheese is melted and bubbly.
Cool slightly and serve

Let the sausage rolls cool on the pan for 5 minutes so the cheese can set slightly.
Serve warm for breakfast, brunch, or as a hearty snack with your favorite dipping sauce.

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Baked cheesy breakfast sausage rolls arranged in rows on a rimmed baking sheet; the spiral buns are golden brown with visible sausage crumbles and melted cheddar on top, lightly sprinkled with chopped herbs, with a gray kitchen towel blurred in the background.

Substitutions

Use turkey breakfast sausage instead of pork sausage: Turkey breakfast sausage makes the rolls lighter while still giving that savory, cozy flavor. Because it is leaner, keep the butter in the pan so the filling stays moist and tender.
Use puff pastry instead of crescent dough: Puff pastry gives you an extra flaky, bakery-style crust with beautiful layers. Keep the filling cool and bake until deeply golden so the inner layers cook through.
Use pepper jack instead of cheddar cheese: Pepper jack cheese adds a gentle kick and melts even creamier than cheddar. It is great when you want a brunch roll that feels a little more fun and bold.

Overhead view of a metal baking pan filled with golden-brown crescent dough sausage rolls, each swirled with crumbled breakfast sausage and melted cheddar, lightly garnished with herbs on parchment paper.

Tips

Chill the filled log before slicing: If your kitchen is warm, chill the rolled log in the fridge for 10 to 15 minutes. The dough firms up slightly and you get cleaner cuts with less squishing.
Aim for small, even sausage crumbles: Break the sausage into small pieces as it cooks so every bite gets meat and cheese together. Larger chunks can make the rolls harder to slice and bake evenly.
Use parchment for easy cleanup: Lining the pan with parchment prevents sticking and catches any melted cheese that oozes out. You can even slide the whole sheet onto a board for faster serving.
Check both the tops and bottoms for doneness: If the tops look golden but the bottoms are pale, leave the rolls in for another few minutes. Crisp bottoms give better texture and reheat more nicely later.
Serve with a simple dipping sauce: Warm marinara, country gravy, honey mustard, or even salsa all pair really well with these rolls. Offer two options so guests can choose sweet, tangy, or savory.

Nutrition Facts ^*

Energy	570	kcal
Protein	22	g
Total Fat	30	g
Carbohydrates	57	g
Dietary Fiber	2	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

How can I keep the sausage rolls from unrolling while they bake?: Make sure you roll the log tightly and pinch the seam firmly to seal. Place each slice seam side down on the baking sheet so the weight holds it closed. If you like, you can also brush the seam with a little beaten egg before pinching.
What if the dough looks browned but the inside still feels doughy?: Drop the oven temperature to 350°F and cover the rolls loosely with foil to prevent overbrowning. Bake for another 5 to 8 minutes, then check one roll in the center of the pan. The inner layers should look set and no longer raw or stretchy.
Can I make these sausage rolls ahead of time?: Yes, you can assemble the log, wrap it well, and refrigerate it for up to 24 hours before baking. Slice and bake straight from the fridge, adding a couple extra minutes if needed. Baked rolls also reheat nicely in a 325°F oven for about 10 minutes.
Can I freeze the cooked sausage rolls?: Yes, cool the rolls completely, then freeze them on a baking sheet before transferring to a freezer bag. Reheat from frozen at 350°F for 12 to 15 minutes until hot in the center. This method keeps the pastry closer to its original texture.

Serving Suggestions

These cheesy breakfast sausage rolls are perfect for slow weekend mornings, potlucks, or holiday brunch boards.

Pair them with fresh fruit, scrambled eggs, and strong coffee for a simple, cozy breakfast spread.

For an indulgent twist, serve a small bowl of warm country gravy or spicy queso for dipping.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Rated 4.8 ★ (out of 5) based on 4 reviews.

Post your review and pictures below! ⬇︎

Katherine, Braidwood: This recipe is yummy and pretty easy to put together. I gave it 4 stars since mine came out a little greasy, so next time I will drain the sausage a bit more and maybe use a little less cheese. All in all, I liked it and would not hesitate to make these again! Thanks for the recipe! — 4 ★

Eunice: Glad you enjoyed these, Katherine! For less grease, use lean sausage and drain well on paper towels before adding cheese.
Marjorie, San Antonio, TX: The tastiest sausage rolls I've ever made. — 5 ★

Eunice: So happy these were a hit, Marjorie!
Megan, Toledo: These came out so flaky and cheesy, and the sausage filling was super flavorful 😋 I let the sausage cool a bit like you suggested and they baked up perfectly golden, great with a little hot sauce for dipping! — 5 ★

Eunice: Love hearing that, Megan! Hot sauce on the side is a good match with that cheesy sausage filling.
Geraldine Baker, Arlington: So cheesy, crispy, and packed with sausage flavor. Totally worth it. — 5 ★

Eunice: Happy you enjoyed them, Geraldine!