Wake up to the irresistible aroma of freshly baked Breakfast Rolls wafting through your home! These delightful morning treats combine the comfort of soft, pillowy dough with savory breakfast ingredients all rolled into one perfect package. They’re the ultimate weekend breakfast that will have everyone rushing to the kitchen.
I developed these breakfast rolls after years of searching for something special that could bridge the gap between traditional cinnamon rolls and a hearty breakfast. The result is a savory-sweet creation that delivers all your favorite morning flavors in each bite—crispy edges, tender centers, and a beautiful balance of textures that make breakfast the highlight of your day.
Why You’ll Love This
- Make-ahead friendly: prepare the night before and bake in the morning
- Customizable fillings to please everyone in your household
- Perfect balance of savory and sweet elements
- Impressive looking but surprisingly simple to make
- Great for both special occasions and weekend family breakfasts
Ingredients
- 4 large eggs
- 2 tablespoons red bell pepper, finely diced
- 1 tablespoon milk
- 1/4 teaspoon black pepper
- 1/3 cup whipped chive and onion cream cheese
- 8 ounces ground breakfast sausage, cooked
- 4 slices bacon, cooked and crumbled
- 1 1/2 cups shredded cheddar cheese
- 2 (8-ounce) cans crescent dough sheets
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with cooking spray.
- In a mixing bowl, whisk together the eggs, finely diced red bell pepper, milk, and black pepper until well combined.
- Pour the egg mixture into a skillet over medium heat. Scramble the eggs until just set but still slightly moist. Remove from heat and set aside to cool slightly.
- Open the two cans of crescent dough and carefully unroll the sheets. Arrange them side by side and pinch the two long edges together to form one large rectangle of dough.
- Spread the whipped chive and onion cream cheese evenly over the entire surface of the dough. Top with the scrambled eggs, distributing them evenly. Sprinkle the cooked ground sausage, crumbled bacon, and shredded cheddar cheese over the eggs.
- Starting from one of the long edges, tightly roll up the dough with all the fillings, creating a log shape. Press the seam to seal.
- Using a serrated knife, cut the rolled dough into 12 equal slices. A gentle sawing motion works best to avoid squishing the rolls.
- Place the sliced rolls in the prepared baking pan, cut side up. Bake for 24-26 minutes, or until the tops are golden brown and the dough is fully cooked.
- Remove from the oven and let cool for a few minutes before serving. Enjoy while warm.
Tips & Variations
- Vegetarian option: Skip the bacon and add sautéed mushrooms and spinach instead
- Make it spicy: Add a sprinkle of red pepper flakes or chopped jalapeños to the filling
- Time-saver: Use pre-made pizza dough from the grocery store instead of making your own
- Sweet twist: Add a thin layer of maple butter under the savory fillings for a sweet-savory combo
- Overnight method: After placing rolls in the baking dish, cover and refrigerate overnight. Let come to room temperature for 30 minutes before baking
Serving Suggestions
These breakfast rolls are practically a complete meal on their own, but they pair beautifully with fresh fruit or a simple green salad to balance the richness. For a special brunch, serve alongside a pitcher of mimosas or a batch of bloody marys.
Don’t forget to offer some hot sauce or salsa on the side for those who like an extra kick with their breakfast. A small bowl of warm maple syrup for dipping adds a delightful sweet contrast to the savory rolls.
Notes
- Store leftover rolls in an airtight container in the refrigerator for up to 3 days
- Reheat individual rolls in the microwave for 30 seconds or in a 350°F oven for 5-7 minutes
- Rolls are done when they reach an internal temperature of 190°F and are golden brown on top
- For best results, use room temperature eggs and freshly shredded cheese rather than pre-packaged
FAQs
Can I freeze these breakfast rolls?
Yes! Freeze baked and cooled rolls individually wrapped in plastic, then stored in a freezer bag for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
Can I make these without a stand mixer?
Absolutely! While a stand mixer makes the process easier, you can mix and knead the dough by hand with great results.
How do I know when the dough has risen enough?
The dough should roughly double in size. A simple test is to gently press it with your finger—if the indentation remains, it’s ready.
Can I prepare everything the night before?
Yes! Complete all steps up to placing the cut rolls in the baking dish, then cover and refrigerate overnight. Allow them to sit at room temperature for 30 minutes before baking.
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