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+ servings

Sausage Cinnamon Rolls

Sausage Cinnamon Rolls have a mixture of ground pork breakfast sausage and cinnamon rolled up in a soft and tender homemade cinnamon roll dough. 
Course Breakfast
Cuisine Southern
Servings 12
Author Christin Mahrlig


  • 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

Cream Cheese Glaze

  • 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.