Breakfast Rolls filled with scrambled eggs, bacon, sausage & cheese then rolled in homemade dough and baked to perfection. These rolls are perfect for breakfast, brunch or dinner!

Breakfast Rolls came from two things: first, my absolutely love for all things breakfast. Second, my kids go crazy when I make my Pizza Pinwheels, so I thought to modify those into breakfast fare. The result. OMG. Seriously. They’re so insanely delicious. I love that they’re handheld and still have the high protein breakfast foods I love- eggs, bacon & sausage! They come together quickly too. I use pre-cooked bacon, sausage and store-bought shredded cheese. You can even scramble the eggs in the microwave if you’d like! You can prep all the filling while the homemade dough is resting in a warm spot. Try them- you’ll love them!

Fresh from the oven on a weekend morning, these kugelhopf rolls are absolute show-stoppers. And that’s even before you dip them in melted butter and roll them in cinnamon and sugar! I love to eat them slowly, pulling off one tender doughnut-like piece at a time and taking sips of coffee in between. This recipe is pure buttery, sugary bliss.

The inspiration for these yeasty morning rolls came from the kugelhopf that I recently had at Bread and Chocolate Bakery in Newton, Massachusetts. My husband and I were in town visiting friends, and I’m sorry to say that I completely lost track of the conversation while devouring my roll. It was as tender as a doughnut with a crunchy coating of granulated sugar. It seemed to almost melt in my mouth, leaving a lingering taste of almonds and cinnamon. You understand why I couldn’t stop thinking about it, yes?


  • 1 tsp butter
  • 5 eggs
  • 2 tbsp all purpose flour
  • 8 Pillsbury crescent rolls 1 can
  • 2 oz cheddar cheese shredded
  • 8 turkey breakfast sausages fully cooked
  • 1 egg beaten for egg wash
  • 1/4 tsp salt or to taste
  • 1/4 tsp pepper or to taste


  1. Preheat oven to 375 F degrees. Line a baking sheet with parchment paper or a silpat.
  2. Beat the 5 eggs in a bowl. Heat the butter in a nonstick skillet over medium heat until hot. Pour in the beaten eggs. As the eggs begin to set, gently pull the eggs across the pan using a spatula, forming large soft curds. Continue cooking, pulling, lifting and folding eggs, until thickened and there is no more visible liquid. Remove from heat.
  3. Sprinkle the flour onto your work surface then unroll the crescent dough over the flour. Roll it out a bit, if necessary with a rolling pin. Cut the dough into 8 rectangles, by first pinching the seams if necessary.
  4. Top each rectangle with a couple spoonfuls of scrambled eggs, some of the cheddar cheese, and a sausage link. Roll up the rectangle and place onto the prepared baking sheet. Repeat with remaining ingredients.
  5. Brush each roll with the egg wash, then sprinkle with some salt and pepper.
  6. Bake for 15 minutes or until golden brown.


  • You can use puff pastry dough in place of crescent dough.
  • These can be frozen and reheated in the oven at 400F for 10-15 minutes.
  • You can use any type of breakfast sausage that you like.
  • Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.