Glazed Breakfast Rolls Recipe, Easy American Breakfast in 50 Minutes
Prep: 25 min | Cook: 25 min | Total: 50 min | Serves: 12 | Difficulty: Medium
Why you will love this: They’re incredibly satisfying and feel fancy, but the method is straightforward. They also reheat beautifully, making your future mornings easier.
You asked for a recipe that’s a total crowd-pleaser, and I’ve got you. This glazed breakfast rolls recipe is my go-to for weekend guests or a special brunch. They look impressive, but honestly, they’re just fun to put together. It’s like making little savory presents. If you’re in a sweet breakfast mood, you have to try my blueberry lemon ricotta pancakes next time, but for now, let’s talk about these cheesy, herby rolls.
I love these because they’re a complete handheld meal. You get protein, carbs, and flavor all in one neat package. No need for a fork or extra sides, though a little hot sauce on the side never hurt anyone. They’re perfect for feeding a hungry group without a ton of fuss.
Key Facts About Glazed Breakfast Rolls
- This recipe makes 12 generous rolls.
- You need about 50 minutes from start to finish.
- The key to the shiny glaze is a simple egg wash.
- You can use any pre-cooked sausage you like.
- They keep well for up to 3 days in the fridge.
What You Need for Glazed Breakfast Rolls Recipe
- 1 lb pre-cooked breakfast sausage, crumbled
- 1 (16 oz) tube refrigerated buttermilk biscuit dough (8 count)
- 1 cup shredded sharp cheddar cheese
- 1/4 cup finely chopped green onions
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon garlic powder
- 1 large egg
- 1 tablespoon water
- Everything bagel seasoning or sesame seeds, for topping (optional)
I find that using a good quality, pre-shredded cheese like Tillamook Sharp Cheddar makes a big difference in flavor and meltiness. It’s my secret for better cheese pulls.
How to Make Glazed Breakfast Rolls Recipe
First, preheat your oven to 375°F. Line a baking sheet with parchment paper. In a medium bowl, mix the crumbled sausage, shredded cheese, green onions, parsley, and garlic powder. This is your filling. In a small bowl, beat the egg with the tablespoon of water to make your glaze.
Step 1: Fill the Biscuits
Separate the biscuit dough into 8 rounds. On a lightly floured surface, press or roll each round into a 5-inch circle. Divide the sausage and cheese filling evenly among the circles, placing it in the center.
Step 2: Form the Rolls
Gather the edges of the dough up and over the filling, pinching them together at the top to seal. Place each roll seam-side down on your prepared baking sheet. They will look like little dough balls.
Step 3: Apply the Glaze and Bake
Brush the top and sides of each roll generously with the egg wash. This is what gives you that beautiful, glossy golden brown finish. Sprinkle with everything bagel seasoning if using. Bake for 20 to 25 minutes, or until deeply golden brown. Let them cool for 5 minutes before serving. The filling is seriously hot right out of the oven.
They are best served warm. The contrast of the soft, fluffy interior with the savory, cheesy center is just perfect. It’s a different vibe from a sweet, airy fluffy Japanese souffle pancakes, but just as satisfying in its own way.
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Tips for Perfect Glazed Breakfast Rolls
Seal Them Tight
Really pinch that dough closed. If you have a small gap, the cheese will melt out during baking. A good seal keeps all the deliciousness inside where it belongs.
Don’t Skip the Glaze
The egg wash is non-negotiable for the classic look. It’s the difference between a pale biscuit and a professional, glossy roll. For a deeper color, you can bake them on the top rack for the last 5 minutes.
Make Ahead Friendly
You can assemble the rolls the night before. Cover the baking sheet tightly with plastic wrap and refrigerate. In the morning, just brush with the egg wash and bake. You might need to add 2-3 extra minutes since they’ll be cold. This makes them ideal for a stress-free brunch, much like prepping a Moroccan chicken tagine ahead for dinner.
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Frequently Asked Questions
Can I use raw sausage instead of pre-cooked?
Yes, but you must brown and crumble it in a skillet first, then let it cool completely before mixing with the cheese. Otherwise, you’ll have greasy, undercooked filling.
My cheese leaked out while baking. What happened?
The seal probably wasn’t tight enough. Also, make sure your filling isn’t overstuffed. A heaping 1/4 cup per roll is plenty.
Can I freeze these breakfast rolls?
Absolutely. Bake them completely, let them cool, then freeze in a single layer on a sheet before transferring to a bag. Reheat in a 350°F oven until warm, about 15 minutes.
I really hope your family loves these as much as mine does. Let me know in the comments if you tried any fun filling variations
Glazed Breakfast Rolls
Ingredients
Method
- In a skillet over medium heat, cook the breakfast sausage, breaking it up with a spoon, until fully browned and cooked through, about 6-8 minutes. Drain any excess fat and transfer to a bowl. Let cool slightly, then mix in the shredded cheese, parsley, thyme, and black pepper.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll the dough into a 12x16-inch rectangle. Brush lightly with olive oil. Spread the sausage and cheese filling evenly over the dough, leaving a 1/2-inch border along one long edge.
- Starting from the long edge covered with filling, tightly roll the dough into a log, pinching the clean edge to seal. With a sharp serrated knife, slice the log into 12 equal pieces (about 1 1/4-inch thick).
- Place the rolls cut-side up on the prepared baking sheet, spacing them about 1 inch apart. In a small bowl, whisk the egg with 1 tbsp water. Brush the tops and sides of each roll generously with the egg wash. Sprinkle with sesame seeds if using.
- Bake for 22-25 minutes, or until the rolls are puffed, deeply golden brown, and the filling is hot and bubbly. Rotate the tray halfway through for even browning.
- Let cool on the baking sheet for 5 minutes before serving warm. Arrange on the tray or transfer to a platter.
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If you made this Glazed Breakfast Rolls, please leave a comment below and let me know how it turned out.
