Texas Roadhouse Rolls (+ Cinnamon Butter)
Copycat Texas Roadhouse Rolls Recipe – Learn the simple steps to make melt-in-your-mouth buttery yeast rolls from scratch, along with a rich and creamy homemade cinnamon butter for an authentic steakhouse experience!
Why We Love Texas Roadhouse Rolls
This recipe is, of course, inspired by the soft pillowy rolls at Texas Roadhouse restaurants. If you ask anyone what they love most about Texas Roadhouse, without a doubt, they will immediately respond, “The rolls and cinnamon butter!”
This copycat yeast rolls recipe is simple to make, but does require some time for the dough to rise twice. But we promise that every second is worth the wait. Once you take one bite of these beauties, you’ll understand.
This is a great rendition of the soft slightly sweet rolls, that you slather with cinnamon honey butter, when you’re out to dinner at the beloved family steak house. And yes, of course, we have an easy copycat recipe for that iconic Texas Roadhouse cinnamon butter, too!
Ingredients You Need
For the Yeast Rolls –
- Whole milk – or 2%, scalded
- Sugar – granulated white
- Dry active yeast – not instant
- Butter – unsalted, softened and divided
- Egg – room temperature is best
- Salt – a generous pinch
- All-purpose flour – for a softer texture versus bread flour
For the Cinnamon Honey Butter –
- Butter – softened
- Powdered sugar – for a smooth and rich butter
- Honey – pourable
- Cinnamon – just a bit goes a long way
- Salt – a dash to balance the sweet flavors
How to Make Texas Roadhouse Yeast Rolls
Start by scalding the milk. Place the milk in a small sauce pot and bring to a boil. The moment it starts to boil, turn off the heat so it doesn’t boil over. Then allow the milk to cool until close to room temperature, between 100-110°F. (If it’s too hot, it will kill the yeast and the bread won’t rise.)
Once the milk has come down to the proper temperature, pour it into the bowl of a large stand mixer with a dough hook attachment. Add in the sugar, yeast, and 1/2 cup of flour. Mix and allow the milk mixture to bloom (foam) for at least 10 to 15 minutes.
Meanwhile, melt 4 tablespoons of butter for the dough, and measure out the remaining 3 ¼ cups of flour. When measuring the flour, make sure to stir and fluff the flour in the bag, then scoop and level each measuring cup.
Add the melted butter, egg, and salt to the yeast mixture. Turn the mixer on low and add the flour, a little at a time, until it is all incorporated. Continue to run the mixer on low to knead the dough for at least 10 minutes. The Texas Roadhouse rolls dough should be sticky but should pull away from the sides of the bowl and be one complete ball.
Cover the bowl with a clean wet tea towel and place the mixing bowl and a warm place in the kitchen. Allow the dough to rise for at least one hour, until it doubles in size.
Get the Complete (Printable) Texas Roadhouse Rolls + Cinnamon Butter Recipe + Video Below. Enjoy!
Sprinkle extra flour on a clean work surface. Dump the dough onto the work surface and roll it into a generous 12 x 8-inch rectangle. Use a sharp kitchen knife to cut the rectangle into 24 2×2-inch squares.
Line two baking sheets with parchment paper. Move 12 squares to each baking sheet and spread them out. Spray large pieces of plastic wrap with nonstick cooking spray. Then lay the plastic wrap loosely over the top of the rolls so there’s room for the rolls to rise. Allow the rolls to rise for one hour until they double in size. Meanwhile, preheat the oven to 350°F. Make the honey butter…
How to Make Texas Roadhouse Cinnamon Butter for Rolls
While the dough is rising, set out ½ cup of butter and allow it to come to room temperature so it’s very soft.
Place the butter in a small mixing bowl and add the powdered sugar, honey, cinnamon, and salt. Use a spatula (or a fork) to smash the butter together until it’s a smooth even mixture.
Then cover and refrigerate until ready to use. If planning to use it the same day, you can also leave it out at room temperature so it’s extra soft.
Once the dough has proofed for one hour, remove the plastic and bake the rolls for 12 to 14 minutes until lightly golden brown. While they’re baking, melt the final 2 tablespoons of butter. The moment the bread comes out of the oven, brush the tops with butter and serve!
Top Recipe Tips
- It is key to scald the milk but do not burn. Keep a close eye on it, and remove the pan of milk from the heat immediately when it starts to boil. Scalding milk for baking, ensures the milk proteins don’t interfere with the dough rising.
- Cool the milk to just the right temperature before adding to the yeast. Too hot or cold and the yeast won’t properly bloom.
- I know it is tempting to try and speed things up… But, seriously – let the dough rise with a double proof! This is essential for perfectly fluffy and tender Texas Roadhouse-style rolls.
- Work in batches. Do not try to cram all 24 rolls onto one baking sheet. Instead, bake them only 12 at a time.
- Don’t skip brushing the dinner rolls with butter! This finishing touch really makes these rolls extra special.
Serving Suggestions
These Texas Road House-style yeast rolls with cinnamon butter are right at home on the table with your favorite steakhouse dishes!
Serve a warm basket of homemade bread with hearty porterhouse, sirloin, or ribeye steaks. They are also delicious with chicken dishes like simple grilled chicken or ultra comfort food smothered chicken with gravy.
Want the full Texas Roadhouse experience? Pair rolls with a warm bowl of loaded baked potato soup, creamed spinach, mashed potatoes, and Caesar salad.
Frequently Asked Questions
Absolutely! Cut the dough into squares and flash freeze the unbaked dough in the freezer for 1 hour. Transfer them to a plastic ziploc bag and freeze for up to 3 months. Thaw the rolls overnight in the fridge, then bake per the Texas Roadhouse rolls recipe below.
Yes, you technically can, but it will take a good bit longer versus kneading with a standing mixer. If kneading by hand, work on a floured surface and really get in there to work the dough with your palms. You want to make the bread dough nice and stretchy, but not too tough. This will take up to 20 minutes of kneading.
They will keep well at room temperature for up to 3 days. Store the homemade yeast rolls in an airtight container to keep out any moisture.
Transfer the honey butter to an airtight container and keep it in the fridge for up to a week. Although I doubt it will last that long!
Looking for More Classic Bread Recipes? Be Sure to Also Try:
- Crockpot Yeast Rolls with Apple Butter
- 4-Ingredient Cinnamon Toast Buns
- Red Lobster Cheddar Biscuits
- Easy Cinnamon Drop Biscuits
- How to Make Pizza Dough from Scratch
Texas Roadhouse Rolls Recipe (+ Cinnamon Butter)
Ingredients
For the Yeast Rolls –
- 1 1/3 cup whole milk scalded (or 2%)
- ¼ cup granulated sugar
- 1 packet dry active yeast 2 ¼ teaspoons
- 6 tablespoons unsalted butter softened and divided
- 1 large egg
- 1 ½ teaspoon salt
- 3 ¾ cups all-purpose flour
For the Cinnamon Honey Butter –
- ½ cup unsalted butter softened
- 4-6 tablespoons powdered sugar
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Instructions
- Start by scalding the milk. Place the milk in a small sauce pot and bring to a boil. The moment it starts to boil turn off the heat so it doesn't boil over. Then allow the milk to cool until close to room temperature, between 100-110°F. (If it’s too hot it will kill the yeast and the bread won’t rise.)
- Once the milk has come down to the proper temperature, pour it into the bowl of a large stand mixer with a dough hook attachment. Add in the sugar, yeast, and 1/2 cup of flour. Mix and allow the milk mixture to bloom (foam) for at least 10 to 15 minutes.
- Meanwhile, melt 4 tablespoons of butter for the dough, and measure out the remaining 3 ¼ cups of flour. When measuring the flour, make sure to stir and fluff the flour in the bag then scoop and level each measuring cup.
- Add the melted butter, egg, and salt to the yeast mixture. Turn the mixer on low and add the flour a little at a time until it is all incorporated. Continue to run the mixer on low to knead the dough for at least 10 minutes. The dough should be sticky but should pull away from the sides of the bowl and be one complete ball.
- Cover the bowl with a clean wet tea towel and place the mixing bowl and a warm spot in the kitchen. Allow the dough to rise for at least one hour, until it doubles in size. Sprinkle extra flour on a clean work surface. Dump the dough out onto the work surface and roll it into a generous 12 x 8-inch rectangle. Use a sharp kitchen knife to cut the rectangle into 24 2×2-inch squares.
- Line two baking sheets with parchment paper. Move 12 squares to each baking sheet and spread them out. Spray large pieces of plastic wrap with nonstick cooking spray. Then lay the plastic wrap loosely over the top of the rolls so there's room for the rolls to rise. Allow the rolls to rise for one hour until they double in size. Meanwhile, preheat the oven to 350°F. Make the honey butter.
- For the Texas Roadhouse Cinnamon Butter: While the dough is rising, set out ½ cup of butter and allow it to come to room temperature so it's very soft. Place the butter in a small mixing bowl and add the powdered sugar, honey, cinnamon, and salt. Use a spatula (or a fork) to smash the butter together until it's a smooth even mixture. Then cover and refrigerate until ready to use. If planning to use the same day, you can also leave it out at room temperature so it's extra soft.
- Remove the plastic and bake the rolls for 12 to 14 minutes until lightly golden-brown. While they're baking, melt the final 2 tablespoons of butter. The moment the bread comes out of the oven, brush the tops with butter and serve!
Whenever I go to Texas Roadhouse I always look forward to the rolls and these replicate them so well, thank you for the recipe.
These were the perfect texture- so light and fluffy! My first time making them and I am so happy!
Yes! this was always the best part of going to texas roadhouse and these are everything I could dream about and more! thank you so much for sharing this amazing recipe!