Breakfast Rolls – Warm, Savory, and Perfect for Mornings
If you’re looking for a make-ahead friendly, crowd-pleasing breakfast that’s both comforting and versatile, these Breakfast Rolls are everything you need. Think of them as the savory cousin of cinnamon rolls — soft, pillowy dough wrapped around eggs, cheese, breakfast meats, and your favorite seasonings. Whether you’re feeding a busy family on a weekday morning or serving brunch to guests, breakfast rolls are the ultimate grab-and-go solution that doesn’t skimp on flavor or satisfaction.
In this post, you’ll learn how to make classic breakfast rolls from scratch, with plenty of options to use store-bought dough or make them the night before. We’ll cover ideas for fillings, storage tips, reheating instructions, and variations for different diets and preferences.
Why You’ll Love These Breakfast Rolls
- A delicious twist on traditional breakfast sandwiches
- Easy to customize with what you have on hand
- Great for meal prep and freezer-friendly
- Portable and kid-friendly
- Feeds a crowd with minimal cleanup
- Just as delicious reheated
Ingredients You’ll Need
This recipe makes 12 rolls. You can easily double or halve the batch depending on your needs.
Dough Options:
- 1 batch homemade yeast dough (brioche-style or basic enriched dough)
or - 1 can refrigerated crescent roll or pizza dough (for shortcuts)
or - 1 pound fresh or frozen bread dough, thawed
Filling:
- 6 large eggs
- 1/4 cup milk
- 1 tablespoon butter or oil (for scrambling eggs)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup cooked and crumbled sausage, bacon, or ham
- 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or Swiss)
- Optional: sautéed veggies (onions, bell peppers, spinach, mushrooms)
Topping (optional):
- 1 tablespoon melted butter
- 1/2 teaspoon garlic powder or everything bagel seasoning
- Fresh herbs or chopped green onions
How to Make Breakfast Rolls from Scratch
Step 1: Prepare the Dough (If Making Homemade)
If you’re making your own dough, start by activating your yeast in warm milk with a pinch of sugar. Mix in the flour, eggs, butter, and salt to create a soft, elastic dough. Knead for 8–10 minutes and let it rise in a greased bowl until doubled in size (about 1 hour).
Tip: You can make the dough the day before and let it rise in the fridge overnight.
Step 2: Cook the Eggs and Fillings
In a bowl, whisk together the eggs, milk, salt, and pepper. Heat butter or oil in a skillet over medium heat, then scramble the eggs until just cooked through. Don’t overcook — they’ll bake more in the oven.
Prepare your protein: brown sausage, cook and chop bacon, or dice cooked ham. If adding vegetables, sauté them until soft.
Let everything cool slightly before assembling the rolls.
Step 3: Roll Out the Dough
On a lightly floured surface, roll out the dough into a large rectangle, about 12×16 inches.
If using crescent roll dough, press the seams together before rolling it out.
Step 4: Add Fillings
Sprinkle the scrambled eggs evenly over the dough, followed by your choice of meat, shredded cheese, and any sautéed vegetables.
Gently press the fillings down to help them stay in place while rolling.
Step 5: Roll and Slice
Starting from the long side, roll the dough into a log, jelly roll style. Use a sharp knife or serrated blade to cut the log into 12 equal pieces.
Place each roll, cut side up, into a greased 9×13-inch baking dish or two smaller pans.
Step 6: Let Rise (If Using Yeast Dough)
Cover with a clean towel and let the rolls rise for 30–45 minutes, until slightly puffy. If using crescent or pizza dough, you can skip this step and bake immediately.
Step 7: Bake
Preheat oven to 350°F (175°C). Bake the rolls uncovered for 25–30 minutes, or until golden brown and cooked through.
If the tops are browning too quickly, cover loosely with foil in the last 10 minutes.
Step 8: Brush and Serve
While the rolls are still hot, brush them with melted butter and sprinkle with garlic powder or herbs, if desired.
Serve warm on their own or with your favorite dipping sauces.
Recipe Variations
Breakfast rolls are endlessly customizable. Here are some of the best ways to change them up:
Cheesy Bacon Rolls
Fill with crispy bacon and shredded cheddar for a kid-favorite version.
Southwest Style
Add cooked chorizo, pepper jack cheese, and sautéed peppers with a dash of taco seasoning.
Veggie Lovers
Use scrambled eggs, sautéed spinach, mushrooms, and a blend of Swiss and feta cheese.
Sausage Gravy Roll-Ups
Instead of scrambled eggs, fill with thick sausage gravy and bake until golden.
Sweet and Savory
Try a little maple syrup or brown sugar with bacon and cheddar for a breakfast-meets-brunch flavor.
Make-Ahead & Freezer Tips
Make-Ahead (Unbaked)
- Assemble the rolls and place them in the baking dish
- Cover tightly and refrigerate overnight
- Let sit at room temp for 30 minutes before baking
Make-Ahead (Baked)
- Bake completely, then let cool
- Wrap each roll in plastic wrap or foil
- Refrigerate for up to 4 days or freeze for up to 2 months
Reheating
- Microwave for 30–60 seconds
- Reheat in oven at 325°F for 10–15 minutes
- Add a splash of water and cover with foil for best moisture retention
Serving Suggestions
Pair breakfast rolls with:
- Fresh fruit or smoothies
- Greek yogurt or cottage cheese
- Crispy hash browns
- Hot coffee or iced lattes
- A side salad for brunch balance
Frequently Asked Questions
Can I use store-bought dough?
Yes. Crescent dough, pizza dough, or even biscuit dough all work well in this recipe.
Do these work without eggs?
You can leave out the eggs and use more cheese, meat, and sautéed veggies. Consider using mashed potatoes or ricotta as a binder.
Can I make this vegetarian?
Absolutely. Omit the meat and load up on cooked veggies, cheese, and herbs.
Will these get soggy if made ahead?
Not if properly cooled before storage. For best texture, reheat in the oven instead of the microwave.
Can I add hot sauce or seasoning inside?
Yes. Add a thin layer of your favorite sauce or sprinkle in seasoning blends before rolling.
Do I need to grease the baking dish?
Yes, always grease the dish well to avoid sticking. You can also line it with parchment.
Final Thoughts
Breakfast Rolls are the kind of recipe that makes mornings better — hearty, comforting, and made for sharing. Whether you stick with classic egg and sausage or experiment with bold fillings, you’ll end up with a warm, delicious breakfast that’s easy to prep, bake, and enjoy all week long.
They’re perfect for holidays, weekend brunches, potlucks, or as a grab-and-go breakfast during busy weekdays. And once you make them, you’ll start dreaming up your own flavor combinations.