Sick of that breakfast casserole you always make? Well, say HELLO to cinnamon roll’s savory cousin — cheesy, sausage and egg stuffed swirls, a drizzle of herby cream cheese icing, and sprinkle of thick cut bacon.
Servings
4
Prep Time
20 min
Cook Time
50 min
Ingredients
Dough
1 c. Whole milk, warmed (between 105F and 115F)
3 tsp active dry yeast
6 tbsp unsalted butter, softened
2 eggs
1/2 c. Granulated sugar
1 tsp salt
4 c. All purpose flour
Filling
1 lb loose Coleman mild breakfast sausage
10 oz chopped, frozen spinach, cooked and drained of excess liquid
1 tsp garlic powder
1 med onion, chopped small
1 tbsp fresh chives, chopped
6 eggs
8 oz Shredded cheese, white sharp cheddar
Cream Cheese Drizzle
8 oz cream cheese, softened
1 tsp dijon mustard
1 garlic clove
1 tbsp fresh chives
Pinch salt and pepper
1/4-1/3 c. Heavy cream, depending on consistency you prefer
Carefully warm milk over low-medium heat in a small saucepan. Once warmed, remove from heat, pour into a small bowl, and add in yeast, stir and let sit about 10 minutes.
2
In a stand mixer with the dough hook attached, mix together the softened butter, eggs, granulated sugar, salt, and flour until roughly combined. Add in buttermilk and yeast. Knead dough on medium speed until fully combined, about 4-5 minutes. Cover and let rise for 1 1/2 hours.
3
While rising, add the sausage to a large sauté pan over low-med heat with a little olive oil. Use a spatula to break up the sausage into small pieces. Add the onion, chives, and garlic powder. Stir and cook until sausage cooked through. Add the eggs and scramble the whole mix together until cooked. Remove from heat to cool.
4
Lightly flour a work surface and turn out the dough. Roll gently into a 12x17” rectangle. Spread the dough with a layer of the cool sausage and then shredded cheese. Roll dough up starting at the long end.
5
Cut into 10 equal pieces.
6
Either use the large saute pan (as long as it is oven safe, or grease a 9x13” baking pan. Arrange rolls in the pan. Cover and let rise another hour, or overnight in the fridge.
7
When ready to cook, preheat oven to 350F. Remove from fridge while preheating if you let come to room temperature.
8
Bake for 35-40 minutes until center of rolls is cooked well.
9
While cooking, add all ingredients for the icing, except for the heavy cream, to a food processor. Blend until smooth and combined. Scrape down the sides and then puree again while slowly adding in the heavy cream until you get a slightly thick, yet drizzable icing.
10
Remove rolls from oven when cooked and then drizzle them with the icing and top with crumbled bacon if desired.
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