Spread the sausage and cream cheese mixture evenly over the dough, leaving about a 1/2-inch border along one long edge to help seal the roll. Press the filling down lightly so it sticks to the dough.
Starting from the long edge opposite the border, roll the dough up tightly into a log, like you would a jelly roll. Take your time and keep the roll snug so the pinwheels stay tight when sliced.
Place the roll seam-side down. Using a sharp serrated knife, gently slice the log into 1/2- to 3/4-inch thick slices. If the dough feels too soft or squishy, you can pop the roll into the fridge for 15–20 minutes to firm it up before slicing.
Lay the slices flat on the prepared baking sheet, spacing them about 1–2 inches apart to allow for puffing and spreading as they bake.
Bake in the preheated oven for 13–18 minutes, or until the pinwheels are golden brown, the dough looks flaky, and the filling is bubbling in the centers. Ovens vary, so start checking around 13 minutes.
Remove the baking sheet from the oven and let the pinwheels cool for 5 minutes on the pan before transferring them to a serving plate. This helps the filling set slightly and keeps fingers from getting burned.
Serve warm. If you’re making them ahead, let them cool completely, store in an airtight container in the fridge, and reheat in a 350°F (175°C) oven for 8–10 minutes until warmed through and crisp again.
Variations & Tips
You can switch up the flavor just by changing the sausage: use hot breakfast sausage for a little kick, sage sausage for a more classic Southern vibe, or maple sausage for a sweet-and-savory twist. If you want them spicier, stir a pinch of crushed red pepper flakes into the sausage and cream cheese mixture. For a slightly lighter version, use reduced-fat cream cheese and turkey breakfast sausage, but keep an eye on the baking time since leaner meat can dry out faster.
To get extra neat slices, chill the filled roll in the refrigerator for 20–30 minutes before cutting; this is especially helpful if your kitchen is warm. These also work well as a make-ahead freezer option: assemble the roll, freeze it until firm, then slice and bake from frozen, adding a few extra minutes to the bake time. For food safety, always cook the sausage thoroughly to an internal temperature of at least 160°F (71°C) before mixing with the cream cheese, and avoid tasting the mixture until the sausage is fully cooked.
Let leftovers cool completely, then refrigerate in a covered container within 2 hours of baking and eat within 3–4 days, reheating until steaming hot before serving.
