Crack the eggs in a bowl and season with kosher salt and pepper, beat them with a fork. Set a skillet over medium low heat and once warm add the butter and eggs. Cook them 4 to 5 minutes moving and scrambling them with a spatula. Set them aside once cooked.

Remove the cinnamon roll dough from the package and use a rolling pin to flatten each one.

To each flattened cinnamon roll dough add some of the scrambled eggs, a cooked breakfast sausage link, and some cheese to the center.

Fold both ends of the cinnamon roll dough over the filling and secure with a toothpick. Place them on a lined baking sheet.

Bake in a 375 degree oven for 14 to 16 minutes. Let them cool for several minutes and then drizzle the icing packet that came with the cinnamon rolls over top and serve.

Note: If your cinnamon rolls came with the cup of icing, remove metal lid, microwave a few seconds, and then it will be more drizzle-able.