Breakfast Sausage and Cheese Pinwheels with Honey Dough
These savory breakfast pinwheels feature a soft honey-enriched yeast dough filled with scrambled eggs, crispy bacon, fully cooked sausage, and two types of cheese. The dough is rolled with pepper jack and cheddar cheese, scallions, and breakfast meats, then sliced into individual portions that bake into golden, fluffy spirals. Perfect for weekend brunch, holiday mornings, or meal prep, these handheld breakfast treats offer all your favorite morning flavors in one satisfying bite. The honey adds a subtle sweetness that balances the savory filling beautifully.
Ingredients
- 4 ½ teaspoons active dry yeast, 2 packets
- 1 ¼ cups warm milk, 110° to 115°
- ¼ cup honey
- 8 tablespoons unsalted butter, melted, divided
- 4 cups all-purpose flourbread flour1:1texture
slightly chewier texture
- 1 ½ teaspoons kosher salt
- ¼ cup scallions, chopped
- 4 ounces pepper jack cheese, shredded
- 6 large eggs, scrambled
- ½ cup Jones Dairy Farm Dry Aged Bacon, cooked and chopped
- 7 ounce Jones Dairy Farm Fully Cooked Sausage links, sliced
- 4 ounces cheddar cheese, shredded
Instructions
- 1
Preheat oven to 350°F
- 2
Combine yeast, warm milk, and honey in stand mixer bowl with dough hook and swirl to dissolve yeast
- 3
Let mixture rest until yeast becomes foamy and aromatic
- 4
Add melted butter and flour, mix on low until smooth
- 5
Add remaining flour to form soft dough, then add salt and knead until slightly sticky ball forms
- 6
Grease rimmed baking sheet with melted butter
- 7
Turn dough onto floured surface and roll into 12x18 inch rectangle
- 8
Sprinkle scallions and pepper jack cheese over dough leaving 1-inch border on top edge
- 9
Press scallions and cheese into dough with fingertips or rolling pin
- 10
Add scrambled eggs, bacon, and sausage in alternating rows over top
- 11
Sprinkle cheddar cheese evenly over everything
- 12
Roll dough tightly from long edge, pinching ingredients into roll and sealing with border
- 13
Cut roll into quarters, then cut each quarter into 3 pieces for 12 total pieces
- 14
Arrange pinwheels cut side up on prepared baking sheet with space between each
- 15
Bake until golden brown and cooked through
- 16
Brush with remaining melted butter before serving
Tips
Make sure milk temperature is between 110-115°F for proper yeast activation - too hot will kill the yeast, too cool won't activate it.
Don't skip the foaming step - this confirms your yeast is alive and active before proceeding with the dough.
Roll the dough tightly but gently to prevent filling from spilling out, and use the border to seal the seam completely.
Good to Know
Store covered in refrigerator for up to 3 days. Reheat in 350°F oven for 5-7 minutes or microwave for 30-45 seconds.
Can assemble pinwheels and refrigerate overnight before baking. Add 5-10 minutes to baking time if baking from cold.
Serve warm as individual handheld portions. Great for buffets or grab-and-go breakfasts.
Common Mistakes
Don't use milk that's too hot or it will kill the yeast and prevent rising.
Avoid overfilling the dough or the pinwheels will burst open during baking.
Don't skip greasing the pan or pinwheels will stick and break when removing.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I make the dough ahead of time?
Yes, you can make the dough up to 24 hours ahead. After the first rise, punch down, wrap tightly, and refrigerate. Let come to room temperature before rolling out and filling.
What if I don't have a stand mixer?
You can make this by hand - mix ingredients in a large bowl and knead on a floured surface for 8-10 minutes until smooth and elastic.
How long will these keep frozen?
Baked pinwheels freeze well for up to 3 months. Wrap individually and reheat from frozen in a 350°F oven for 10-12 minutes.