Cooking with Steve: Polidori Sausage-Stuffed Cinnamon Rolls
A sweet and savory mashup you didn’t know you needed. Flaky cinnamon roll dough wrapped around perfectly seasoned Polidori Breakfast Sausage patties, baked until golden, then topped with icing or a drizzle of maple syrup. It’s brunch, upgraded.
Made with:
Polidori Breakfast Sausage
Polidori Breakfast Sausage
10 minutes
30 minutes
40 minutes
Ingredients:
- 1 lb. Polidori Breakfast Bulk Sausage
- 2 cans Grands Cinnamon Rolls
- Icing from the cinnamon roll cans or maple syrup, for topping
Directions:
- Preheat oven to 350°F. Portion the bulk sausage into six equal patties (about 2.5 oz each). Bake the sausage patties on a sheet tray for 10 minutes at 350°F, or until fully cooked. Let cool slightly.
- Flatten each cinnamon roll gently with your hand or rolling pin to make room for the filling. Wrap each cooked sausage half inside a cinnamon roll, pinching the dough to seal the edges. Place rolls seam side down on a parchment-lined baking sheet. These rolls will be snug — it’s okay if they touch!
- Bake for 22–25 minutes until the cinnamon rolls are deep golden brown. Note: The rolls are stuffed and close together, so they’ll need a little extra bake time. Top with icing or a drizzle of maple syrup. Serve warm and enjoy every sweet-and-savory bite.
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