Breakfast Sausage Rolls with Sausage Gravy Frosting

Rise and Shine with the Ultimate Savory Breakfast Roll!

Hey friends! Mason here, rolling up my sleeves and firing up the stove for a breakfast revelation that’ll make you rethink everything you know about cozy mornings. Picture this: fluffy, buttery dough spiraled around scrambled eggs, savory sausage crumbles, and melty cheddar—all smothered in a creamy sausage gravy that plays “frosting” in this savory symphony. These Breakfast Sausage Rolls are like if a cinnamon roll and a diner breakfast had a delicious love child. Perfect for lazy Sundays, holiday brunch crowds, or when you need edible comfort after a chaotic week. Forget fussy techniques—we’re keeping it real with store-bought dough (no shame!) and big, bold flavors. Whether you’re feeding hungry teens or treating yourself to a slow morning, these rolls are your ticket to kitchen hero status. Ready to make some magic? Let’s dive in!

That One Snowy Morning That Started It All

Print

So, story time! Last winter, a surprise blizzard trapped my whole family at my place—including my carb-obsessed nephew, Leo. We were down to random fridge scraps: eggs, half a sausage log, and that lonely tube of crescent dough hiding behind the sriracha. Leo begged for cinnamon rolls, but Aunt Jess was craving biscuits and gravy. Lightbulb moment! I scrambled the eggs, browned the sausage, rolled it all up in the dough like a savory pinwheel, and drowned it in peppery gravy. The result? Leo declared it “breakfast cake,” Jess stole thirds, and I realized I’d stumbled onto something epic. Now, these rolls are our snowy-day tradition—proof that kitchen chaos breeds the best memories (and recipes!).

Your Flavor Toolkit: What You’ll Need

Gather these simple heroes—no fancy stuff required! Pro tip: Use room-temperature dough for easier rolling.

• 1 sheet crescent roll dough or pizza dough: Crescent dough = buttery layers (my fave for flakiness!). Pizza dough works for a chewier bite. Thawed puff pastry? Yes, please—extra decadent!
• 1½ cups scrambled eggs: Cook ’em slightly underdone—they’ll finish baking. Tip: Whisk in 1 tbsp milk for fluffiness. Veggie swap? Sautéed mushrooms or spinach!
• 1 cup cooked breakfast sausage crumbles: I use maple sausage for sweet-savory vibes. Turkey sausage works great, or go spicy with chorizo!
• 1½ cups shredded cheddar cheese: Sharp cheddar brings the zing! Monterey Jack melts like a dream, or try pepper jack for heat.

For the Sausage Gravy ‘Frosting’ (The star!):

• ½ lb breakfast sausage: Keep those flavorful drippings for the gravy—don’t you dare drain them!
• 2 tbsp all-purpose flour: This thickens the gravy. Gluten-free? Swap 1:1 with cornstarch or GF flour blend.
• 2 cups milk: Whole milk = richest gravy. Half-and-half for luxury, or almond milk for lightness (add an extra tbsp flour).
• Salt & pepper to taste: Crack that pepper fresh—it makes all the difference. I use ½ tsp salt and ¼ tsp pepper to start.

Let’s Build Those Savory Spirals!

Don’t stress—I’ve got your back with my foolproof hacks. Active time: 20 minutes (promise!).

1. Preheat oven to 375°F (190°C). Grease a 9×13 baking dish. Chef hack: Use butter or bacon grease for extra flavor!
2. Roll out dough on parchment into a 12×16-inch rectangle. If using crescent dough, pinch seams together. Sticky? Dust flour lightly—but don’t overdo it or rolls get tough!
3. Layer your fillings: Spread scrambled eggs evenly, leaving a 1-inch border. Sprinkle sausage, then cheese. Pro move: Press fillings gently so they don’t tumble out when rolling.
4. Roll it tight! Starting from a long edge, roll dough into a log (like a giant sushi roll). Seal the edge with a dab of water. Too loose? Your spirals will gap—firm but gentle is key!
5. Slice into 8 rolls (1.5-inch thick). Dental floss cuts cleanly without squashing—just slide it under, cross, and pull!
6. Arrange cut-side up in the dish. Bake 25-30 mins until golden and puffed. Peek at 20 mins—if tops brown too fast, tent with foil.

For the Gravy (Make while rolls bake!):

1. Brown sausage in a skillet over medium heat. Break it into crumbles. Don’t drain drippings—that’s flavor gold!
2. Sprinkle flour over sausage. Cook 1 minute, stirring. It’ll look pasty—that’s your roux! Golden roux = nutty flavor; blond = classic.
3. Whisk in milk gradually—½ cup at a time—until smooth. Simmer 3-5 mins until it coats the back of a spoon. Too thick? Add splash of milk. Too thin? Simmer longer.
4. Season with salt & pepper. Taste! Gravy should be peppery. Chef secret: A pinch of cayenne wakes it up!

Plating Like a Pro (Minimal Effort, Max Wow)

Slide a spatula under those golden rolls—they’ll be tender! Place ’em on a rustic board or plates. Drench generously with hot gravy right before serving—watch it cascade down those spirals. Garnish? A sprinkle of chives or hot sauce. Pair with crispy bacon or fresh fruit to cut the richness. Coffee mandatory, PJs encouraged!

Shake It Up: 5 Tasty Twists

This recipe’s a canvas—paint it your way!

1. “Everything Bagel” Style: Mix 1 tbsp everything seasoning into the egg layer. Top rolls with extra seasoning pre-bake.
2. Veggie Lover’s: Swap sausage for sautéed bell peppers, onions, and black beans. Use veggie broth in gravy.
3. Southwest Fiesta: Add diced green chiles to eggs, use pepper jack cheese, and stir 2 tbsp salsa into gravy.
4. Benedict-Inspired (for fancy days): Top baked rolls with a poached egg and hollandaise instead of gravy.
5. Mini Party Bites: Use biscuit dough cut into small squares. Bake 15 mins—perfect for brunch boards!

Mason’s Musings: Gravy Wisdom & Kitchen Bloopers

This recipe’s evolved from my “snowpocalypse experiment” to a reader favorite. Early versions had me overfilling the rolls (sausage avalanche!) or making gravy so thick it could patch drywall. Lesson learned: less filling is more, and gravy thickens as it cools—so keep it saucy! Funny story: Once subbed cinnamon in the gravy instead of pepper (morning brain!). We called it “mystery gravy” and ate it anyway—surprisingly not awful? Now I label my spices. Final tip: These freeze beautifully! Bake rolls (no gravy), freeze, then reheat at 350°F and smother in fresh gravy. Sunday win!

Your Questions, Answered!

Got a kitchen hiccup? I’ve been there!

1. Help! My dough ripped while rolling. No panic! Patch tears with extra dough scraps. If filling spills, scoop it back in. Bake as usual—it’ll taste amazing anyway (rustic charm!).
2. Gravy’s lumpy or too thin. Save it? For lumps: whisk furiously or blend briefly with an immersion blender. Too thin? Mix 1 tbsp cornstarch + 2 tbsp cold milk, then whisk into simmering gravy. Too thick? Stir in warm milk 1 tbsp at a time.
3. Can I make these ahead? Absolutely! Assemble rolls (unbaked) and refrigerate overnight. Bake 5-10 mins longer. Gravy? Reheat gently with extra milk—it seizes when cold.
4. Rolls browned but doughy inside. Oven too hot! Next time, bake at 350°F (175°C). For now, cover with foil and bake 5-10 mins more. Test center with a toothpick—no wet dough = done.

Nutritional Info (Per Roll w/ Gravy)

Calories: 320 • Protein: 14g • Fat: 22g • Carbs: 18g
Prep: 20 mins • Cook: 30 mins • Total: 50 mins
Note: Stats vary with swaps (like turkey sausage or GF flour).

Final Thoughts

These Breakfast Sausage Rolls aren’t just a meal—they’re a warm hug wrapped in flaky dough and smothered in peppery gravy. Whether you’re snowed in with family or just craving something hearty and homemade, these savory spirals deliver all the comfort of diner breakfast with the ease of a one-pan bake. They’re messy in the best way, forgiving in the kitchen, and guaranteed to spark smiles (and maybe a second helping). Don’t wait for a snow day—your weekend deserves a breakfast upgrade.