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If you’re a fan of sweet and savory together, then this breakfast treat is for you! Cinnamon Roll Kolaches are not only delicious but also very easy, with only two ingredients.
Perfect for a lazy Sunday morning, these Cinnamon Roll Kolaches are quick and easy and great to make with the kids.
Kolaches were introduced to the United States by Czech immigrants. Their version typically featured a sweet, fruit, or cheese filling encased in yeasted dough. They were much like a Danish pastry.
Texas quickly adopted the idea of kolaches, but tweaked them to be more savory and fluffier. The fillings are often sausage, cheese, and jalapenos. They have become a state favorite, with several towns calling themselves “Kolache Kingdom,” and can be found in bakeries, gas stations, or roadside stands.
Our version uses breakfast sausage links and canned cinnamon roll dough with icing. My family adores them. I hope yours will as well.
This may be the shortest ingredient list ever.
If you’re a fan of sweet and savory together, then this breakfast treat is for you! Cinnamon Roll Kolaches are not only delicious but also very easy, with only two ingredients.
1 package sausage links (I used maple breakfast links)
1 package Pillsbury Grands Cinnamon Rolls with the frosting
Cook the sausage until it is no longer pink on the inside and is nicely browned on the outside. Set aside.
Preheat the oven to 350 degrees.
Line a baking sheet with parchment paper or a silicone mat.
Remove the cinnamon rolls from the package and separate each roll.
Unroll the dough and slice each in half so you have 12 pieces.
Wrap each sausage link in the dough, overlapping each turn. Roll the kolache in any of the cinnamon filling that has fallen off, and place it on the prepared baking sheet.
Repeat with the remaining sausage and dough strips.
Bake in the preheated oven for 18-20 minutes or until golden brown and the dough is cooked through.
Lightly ice the tops of the hot kolaches with the icing, then serve them hot.