This post may contain affiliate links. Please read our disclosure policy.
Fluffy and light Texas Roadhouse style bread rolls paired with a sweet, whipped cinnamon honey butter are so tender they will melt in your mouth! Pair them with your favorite meal, or make a batch just for snacking, or dessert!
Soft, Fluffy, and Perfect!
One of the best parts of going out to eat is always the appetizers! Especially when it comes to Texas Roadhouse. Their rolls and cinnamon honey butter are always a highlight. Thankfully they’re easy to copy at home.
These rolls are lightly sweetened, fluffy and buttery. And the cinnamon honey butter?! I recommend making a double batch and smearing it on all the things.
These rolls were so fun to make! Perfectly fluffy and were gone before we knew it!
♡ Serve these rolls with our favorite Whipped Cinnamon Butter alongside some Chicken Fried Steak, a Cast Iron Ribeye, or Oven Baked Beef Ribs.
Table of Contents
Ingredients Needed
Find the complete recipe card below with measurements and full instructions.
- Active Dry Yeast: This is the yeast that I keep on hand in my freezer. I buy it in bulk. It should be activated before using, which simply means mix it with some warm liquid and a sugar of sorts and it will get foamy as the yeast starts becoming active. Then you can resume with the recipe. Skip this step if you are using instant yeast.
- All Purpose Flour: This recipe has only been tested with all purpose flour. I use Kirkland’s Organic AP Flour.
- Butter: Inside the bread rolls themselves I use a regular unsalted butter. I use Kirkland brand which has a fat percentage of 82%.
- Eggs: Use a large size, or as close as you can get (if you’re using farm fresh eggs it can be tricky). If you find your dough a little tacky, it could be because the eggs are a different size, so you should add just a bit more flour a small amount at a time up to 1 tbsp to get the right consistency.
- Honey: Used to sweeten the rolls. You can substitute with regular white sugar if needed.
- Milk: I use whole milk in my kitchen. You should be able to substitute with any milk of your choice.
Tip
If you forget to activate your active dry yeast, and have accidentally mixed it into the recipe with all the other ingredients, don’t worry. It will still rise and do what it needs to. The activation step is more for you to see that it’s still “alive” or active before wasting ingredients if by some chance you have an old yeast that is no longer good.
How to make Rolls Like Texas Roadhouse
Find the complete recipe card below with measurements and full instructions.
- Activate the Yeast, combine the warm milk with a bit of honey and the yeast. After sitting for 5 minutes, there will be a foam on the top of the liquid. IF there’s no foam, the yeast is most likely dead and you will need to start over.
- Make the dough by combining the milk and yeast mixture with melted butter, an egg, flour, and salt.
- Then continue to knead the dough with your stand mixer (or by hand) for 5-6 minutes until the dough comes together and is separating from the edges of the bowl. The dough may feel a bit tacky, but your fingers will come away clean after touching it. It shouldn’t be sticky. If the dough is sticky (which can happen due to the size of the egg you are using) then add just a small amount of flour and knead by hand until dough is smooth.
- Let the dough rise, Pour a small amount of oil into a bowl, just enough to coat the ball of dough. Cover the bowl with a clean towel and let rise until dough is twice the size.
- Cut the dough into squares. After the dough has risen to double the size, punch the dough down, fold over twice, then place on a clean, lightly floured work surface. Roll out the dough into a rectangular shape about 1/2 inch thick. Cut into squares and place on a prepared baking sheet.
- Complete the second rise. Cover the baking sheet with another clean towel and let the rolls rise a second time for an additional 45 minutes. Bake the rolls until nice and golden on the top.
Tips for Working with Yeast
- Rise Time: to help your dough rise, turn the oven on to 150 degree F, allow it to preheat for about two minutes, then turn it off. Place your covered bowl of dough in the oven. I find turning on the oven light helps keep warmth throughout the rise time.
- Temperature: the temperature of the milk needed for the yeast to rise is important. I suggest using an instant read thermometer to ensure you get the best results. If the milk is too hot it can kill the yeast, if it’s not warm enough then the yeast will be sluggish and the dough will take longer to rise.
- Yeast: be sure that you are using good yeast, jars of yeast should be stored in the refrigerator, or freezer, and be unexpired. Expired yeast will more than likely not rise. If no bubbles appear during the proofing step, the yeast should be thrown away.
How to make Cinnamon Honey Butter
The butter is possibly the best part of this recipe. I highly recommend making a double batch.
- Add room temperature butter to a bowl and add the honey, cinnamon, powdered sugar and a pinch of salt.
- Use a stand mixer or hand mixer to mix the butter, this ensures that the butter is throughly combined and gives a whipped texture.
Storage
- Store the rolls in a sealed container at room temperature for up to 3 days. If desired, reheat before serving.
- Freezer: Freeze baked rolls in a freezer safe container for up to 3 months (although for best results use within several weeks). Remove to thaw in the refrigerator overnight.
Serving
- Serve these rolls alongside your favorite family dinner.
- When serving with the cinnamon butter these rolls work as a fun breakfast or snack idea. Or even a dessert with an extra drizzle of honey on top.
If you make and love our recipes, it would help us if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and YouTube.
Pin this now to save it for later
Pin It Now
Copycat Texas Roadhouse Rolls
Ingredients
- 2¼ tsp active dry yeast
- 1¼ cup milk
- 6 tbsp butter melted and cooled
- ¼ cup honey
- 1 tsp salt
- 1 large egg beaten
- 4 cups (565 g) all purpose flour
Cinnamon Honey Butter
- ½ cup butter softened to room temperature
- ¼ cup powdered sugar
- 2 tbsp honey
- ½ tsp vanilla extract
- 1 tsp ground cinnamon
- ⅛ tsp salt
Instructions
- Warm milk to 100-110 degrees F. This can be done in the microwave or on the stovetop. Once milk is warmed pour into the bowl of your stand mixer, stir in a small amount of honey (approximately 1 tsp, can be taken from the total amount of honey used in this recipe). Stir in the yeast, and allow this to sit for 5 minutes, or until foamy.
- Add in the honey, melted butter (make sure it's cooled and not too hot), and the egg. Stir together.
- Add in 2 cups of flour. Use the dough hook attachment of stand mixer to start mixing the dough together. Once the dough is starting to come together, add in the remaining flour.
- Knead with dough hook on a stand mixer for 5-6 minutes, or knead by hand until dough starts to come together. Dough will feel tacky, but your hands should come away clean when you handle it.
- Drizzle a small amount of oil (1/2 tsp) into a large mixing bowl, just enough for a light coating. Then place the dough ball into the bowl, give it a spin to coat the dough ball with a small amount of oil.
- Cover with a clean towel and place in a warm place to let rise for an hour.
- After dough has risen and doubled in size, punch down the dough, then place on a clean work surface lightly dusted with flour. Fold the dough over in half, then press out the dough into a rectangular shape approximately 12 by 10 inches and about 1/2-3/4 of an inch thick.
- Cut the dough into 20-2 1/2 inch squares. Place on a large baking sheet sprayed with cooking spray or lined with parchment paper. (Typically can fit all of the rolls onto a half sheet baking sheet leaving about 1/4 an inch in between the rolls)
- Cover with towel and let rise again for another 45 mins. Preheat oven to 375℉.
- Bake at 375℉ for 13-15 minutes until lightly golden brown on the top. Remove from the oven and brush with melted butter on top.
Cinnamon Honey Butter
- In a bowl combine the room temperature butter, powdered sugar, honey, vanilla, cinnamon and salt. Mix with a hand mixer (this helps whip the butter and completely blend it together)
Equipment
Notes
- Active Dry Yeast: can be subbed for instant yeast if needed. Instant yeast doesn’t need to be activated and can be added directly into the other ingredients to form the dough.
- Flour: this recipe is written using all purpose flour.
- Freezing & Reheating: Place room temperature rolls on a baking sheet and place in the freezer for a couple hours until frozen, then add to a large freezer bag for storage. Can be frozen for 4-5 months. To thaw remove to room temperature and let thaw for a couple hours, reheat in the oven at 350 degrees F for approximately 10 minutes until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Bread Recipes
FAQ’s
Yes. There is no need to let the yeast proof in step 1, simply add the yeast to the ingredients and mixing up the dough.
Yes. Place room temperature rolls on a baking sheet and place in the freezer for a couple hours until frozen, then add to a large freezer bag for storage. Can be frozen for up to 3 months, although for best results use within a couple weeks. To thaw remove to room temperature and let thaw for a couple hours, reheat in the oven at 350 degrees F for approximately 10 minutes until warmed through.
Recipe first published November 20, 2020. Updated November 15, 2021 with new information. Recipe is unchanged.
Featuring some photography by KJandcompany.co
These rolls were so fun to make! Perfectly fluffy and were gone before we knew it!