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Vegan Sausage Gravy Rolls

These vegan sausage gravy rolls are the perfect savory spin on cinnamon rolls! Super easy to make perfect for breakfast on the go.
Course Breakfast
Cuisine American
Keyword dairy free breakfast, dairy free recipes
Prep Time 10 minutes
Cook Time 30 minutes
Rise Time x2 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings 12 rolls
Author LarishaBernard


For The Dough

Vegan Sausage Gravy Filling and Topping

  • 2 tbsp vegan butter
  • 14-16 ounces vegan breakfast sausage (we used Lightlife)
  • 1 tsp dried sage, (omit if your sausage contains it)
  • 1/3 cup flour
  • 2 cups unsweetened dairy free milk (we use almond or oat but you can use another - I wouldn't recommend coconut)
  • 1/2 tsp salt (more to taste)
  • 1 tsp pepper (more to taste)

For The Inside Dough Before Filling

  • 1/3 cup vegan butter, softened
  • 1 cup vegan cheese (mozzarella works great, but Follow Your Heart smoked gouda is really good in this) *Cheese is optional and can be omitted
  • 1 tsp dried sage

For the Topping

  • 1/3 cup vegan butter
  • 1/2-1 cup unsweetened dairy free milk


For the Dough

  • In a large bowl, whisk together 3 1/2 cups flour, yeast, sugar, and salt. 
  • Add in the water. Using a spatula, fold until mostly combined.  Sprinkle a little more flour if needed to not be sticky and form a ball.  
  • Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl. 
    *If you are oil free, then just make sure sides of bowl are floured, or use a silicone bowl to easily get it out
  • Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.

For the Vegan Sausage Gravy

  • About 20 minutes before the dough is done rising, melt the 2 tbsp vegan butter in a large skillet. 
  • Add in vegan sausage, breaking into small pieces. 
  • Brown sausage, breaking the sausage into crumbles while cooking for 5 minutes. 
  • Add in 1 tsp dried sage and stir together. 
  • Sprinkle half the flour over the sausage and combine. Then do the other half. Mix well until you see no more flour. 
  • Then, add the milk, 1/2 cup at a time, stirring after each. Finally, let cook, stirring frequently, for a few minutes. It will thicken up during this time.
  • Add in salt and pepper. 
  • Remove from the heat and let cool for 10 minutes.
  • Once dough has doubled in size, pull out the dough and lay it out on a lightly floured surface.  
  • Using a rolling pin, roll dough into an approximately 18×12″ rectangle.  
  • Spread the softened butter across the dough, leaving about 1/2" lip around the edge of the dough.
  • Sprinkle the vegan cheese and 1 tsp sage evenly across the top.
  • Reserve 1 1/2 cups of the sausage filling. Set aside.
  • With the remaining sausage filling, spread evenly across the dough.
  • Carefully roll into log from the longest side up. One completely rolled, place seam side down. Cut into 12 even sized pieces.
  • Place into a greased 9x13 baking dish and cover.
  • Let rise for 45-60 minutes.
  • Preheat over to 375 degrees F.
  • Right before going into the oven, brush the tops with 1/3 cup vegan butter.
  • Place dish inside and bake in oven for 35-45 minutes or until dough is cooked inside.
  • Remove rolls from oven when done.
  • Reheat the reserved sausage gravy with 1/2 cup of the dairy free milk. Stir together until combined. If you want it more saucy, slowly add the remaining 1/2 cup until desired consistency.
  • Spoon across the top of the rolls and serve.
  • Store leftovers in an air tight container in the fridge.


**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 
**Please see notes in post about cooking this recipe.
*For regular sausage gravy and biscuits, use this recipe