Homemade Sausage Cinamon Rolls are the perfect combination of sweet and savory. A mixture of ground pork breakfast sausage and cinnamon is rolled up in a soft and tender homemade cinnamon roll dough. Once baked they are slathered with an ultra thick layer of cream cheese glaze to add a whole bunch of sweetness and a little bit of tang!
Breakfast sausage never tasted so good!
If these Sausage Cinnamon Rolls appeal to you, check out these Bacon Cinnamon Rolls.
Homemade Cinnamon Rolls are the best! I don’t make them often but sometimes in the winter it’s nice to spend a leisurely morning baking and enjoying a couple of cups of coffee.
If you wanted to you could use a spicy breakfast sausage to get that wonderful spicy and sweet flavor contrast.
Sausage Cinnamon Rolls will make a weekend breakfast extra special!!
Sausage Cinnamon Rolls have a mixture of ground pork breakfast sausage and cinnamon rolled up in a soft and tender homemade cinnamon roll dough.
- 1/2 cup warm water (110 to 155 degrees)
- 1 package active dry yeast (2 1/4 teaspoons)
- 1 teaspoon sugar
- 1/3 cup sugar
- 1/3 cup buttermilk, room temperature ( you can microwave it briefly to save time)
- 1/2 cup milk. room temperature
- 6 tablespoons butter, melted
- 2 tablespoons vegetable oil
- 2 large eggs, slightly beaten
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking powder
- 4 cups all-purpose flour, sifted, may need a little more or less
- 1 heaping cup cooked and crumbled breakfast sausage
- 1 cup packed light brown sugar
- 1/2 cup butter, softened
- 1 tablespoon ground cinnamon
- 4 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1/2 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Stir together warm water, yeast, and 1 teaspoon sugar in a measuring cup. Let sit until foamy, about 5 minutes. If it doesn't get foamy and form bubbles, throw it out and start over. Either the yeast is too old or the water was too hot and killed it.
Pour yeast mixture into a large bowl for a stand mixer.
Add 1/3 cup sugar, buttermilk, milk, melted butter, vegetable oil, eggs, and vanilla extract.
Using the dough hook attachment, mix until combined.
Mix in salt and baking powder.
Gradually mix in flour until dough pulls away from side of bowl.
Shape the dough into ball and place in a large, greased bowl. Cover with plastic wrap and let rise in a warm place for 1 hour or until doubled.
Make filling. Stir together sausage, brown sugar, butter, and cinnamon.
Punch the dough down and place on a lightly floured surface. Knead the dough a few times and then roll into a rectangle that is about 18 inches long.
Spread filling evenly on dough. Starting on a long side, tightly roll dough up.
Cut dough into 12 even slices. Place in a greased baking dish. I use a 9x13-inch pan. Cover and let rise until doubled.
Preheat oven to 350 degrees.
Bake for 20 to 22 minutes. Let cool 5 minutes and then cover with cream cheese glaze.
To make glaze, beat all ingredients with an electric mixer fitted with a paddle attachment until smooth.
More Cinnamon Rolls
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