Tessa’s Recipe Rundown
Taste: The cinnamon honey butter is OUT OF THIS WORLD. I could basically just eat that for days. Texture: The rolls are a little crunchy and buttery on the outside and fluffy and soft inside. The texture wasn’t exactly like the Texas Roadhouse rolls but it was pretty dang close. Ease: I included step-by-step pictures to help anyone who may be weary about making bread from scratch. You can totally do it!! Appearance: Who could resist a bite?? Pros: Awesome copycat recipe so you can indulge in these amazing rolls at home. Cons: Bread making does require some time and patience but these are so incredibly worth it. If nothing else, just make the butter and you’ll thank me. Would I make this again? Yes!This post may contain affiliate links. Read our disclosure policy.
Make those famously delicious Texas Roadhouse Bread Rolls with Cinnamon Butter at home with this easy recipe complete with step-by-step photos.
I am so so so thrilled to share today’s recipe with you! I’ve always said if I could only eat two things for the rest of my life they would be chocolate and bread. To me there is nothing better than creating homemade bread from simple ingredients. There is nothing better than the aroma of bread baking in the oven, than that first bite into a warm and fluffy roll. Especially when said bread roll has a generous dollop of the most amazing cinnamon honey butter. I feel as though half the reason people dine at Texas Roadhouse is for the rolls because let’s face it, it isn’t exactly a romantic or relaxing atmosphere. We eat there every once in a while because it is close by, affordable, and we all had our favorite dishes (I’ve always liked the roast chicken with a baked potato). But mostly I go there for the rolls.
But now you don’t even have to leave your house to get your hands on these scrumptious Texas Roadhouse bread rolls! You may feel like blasting country music and dropping peanut shells all over your floor but really all these bread rolls require is a stand mixer (or strong arm) and some patience.
Combine all the dough ingredients in the bowl of a stand mixer fitted with the dough hook and knead until the dough comes together. Let rest for 3-5 minutes then continue kneading until the dough is soft and smooth.
Place the dough in an oiled bowl, cover with plastic, and let rise until doubled in size, about 45 minutes – 1 hour.
Once doubled, punch the dough down and turn it out onto a lightly floured work surface.
Using a rolling pin, roll the dough out into a rectangle about 1-inch thick.
Use a bench scraper to cut the dough into 2-inch squares. It doesn’t have to be perfect!
Transfer the squares to a baking sheet, cover with plastic, and let rise until doubled in size, about 45 minutes – 1 hour.
Once doubled, bake at 350°F for about 15 minutes, or until golden brown.
Brush the baked rolls with a tablespoon of melted butter. Serve warm with the cinnamon butter.
Products used in this recipe:
More Copycat Recipes:
Copycat Olive Garden Breadsticks
Copycat Cheesy Garlic Biscuits
Texas Roadhouse Bread Rolls with Cinnamon Butter
Ingredients
For the bread:
- 1 packet (2 1/4 teaspoons) instant yeast
- 1/4 cup warm water
- 1 cup whole milk, scalded and cooled to lukewarm
- 1/4 cup granulated sugar
- 3 tablespoons (1 1/2 ounces) unsalted butter, melted and divided
- 1 large egg
- 1 teaspoon salt
- 3 1/2 cups (15.43 ounces or 437.5 grams) all-purpose flour
For the butter:
- 1 stick (4 ounces) unsalted butter, at room temperature
- 1/4 cup powdered sugar
- 1/4 cup honey
- 1 teaspoon ground cinnamon
Instructions
For the bread rolls:
- In the bowl of an electric mixer fitted with the dough hook attachment, stir the yeast, water, milk, sugar, 2 tablespoons of the butter, egg, and salt until well combined. Gradually add the flour and knead on medium-low speed until the dough pulls away from the sides of the bowl. Turn off the mixer and let the dough rest for 3 to 5 minutes. Continue to knead the dough on medium-low speed for another 5 minutes, or until the dough is soft and smooth. If it seems too sticky, add more flour, 1 tablespoon at a time.
- Transfer the dough to a large greased bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 45 minutes to 1 hour.
- Punch the dough down and turn it out onto a lightly floured work surface. Roll the dough into a 1-inch thick rectangle. Cut the dough into 2-inch squares. Transfer the squares to a baking sheet and cover with plastic wrap. Let rise until doubled in size, about 45 minutes to 1 hour.
- Preheat the oven to 350°F. Bake the rolls for about 15 minutes, or until golden brown. Brush the baked rolls with the remaining 1 tablespoon melted butter.
For the cinnamon butter:
- In the bowl of an electric mixer fitted with the whisk attachment, beat the butter for 30 seconds, or until pale in color. Add the powdered sugar, honey, and cinnamon and beat until well combined, light, and fluffy, about 1 to 2 minutes. Serve immediately or store, covered, in the fridge for up to 5 days. Bring to room temperature before serving.
- Serve the rolls warm with the cinnamon butter.
I made these tonight and they are fantastic…thank you so much. I have tried five other dinner roll recipe and these are far the best.
If I use active dry yeast instead of instant will the results be the same?
You can use active dry yeast, just add it to the warm water and milk in a measuring glass and let it stand for 5 minutes before continuing with the recipe. It may take slightly longer for the dough to rise.
Tessa,
What is your weight equivalent for a cup of flour? I usually use 4.25 oz but it depends on the assumption of the author. I really much prefer the precision of weighing ingredients, especially for bread.
Thanks!
I assume slightly more at 4.4 oz = 1 cup flour. I’ll go in and add the weight of the flour to the recipe – I’ve been trying to add that in as a rule recently now that more of my readers have food scales. Thanks for reminding me!
Hi!!! Sounds fab! Can I use wholewheat flour instead? Thx
What temp can you reheat the bread
350° should work fine.
Has anyone ever tried to make these dairy free?
Found your recipe on a google search! Thanks so much for doing this!
Wanted to let you know that I made these using a bread machine! 🙂
I’ve got an 8 month old babe in arms most of the time so it makes involved prep work tough, but I put all of the ingredients in my machine wet first, then dry, then yeast, and put it on the dough setting (which includes the rise). After the rise finished, I punched it down and went from there with the rolling, rising, baking, etc. My husband loved them! He said they were even better than Roadhouse. So in case anyone doesn’t have a stand mixer or the free hands to manually knead, a bread machine will work!
Loved these. They tasted great and they were totally worth the long prep time. Thanks for posting this! 🙂
I made these today and the only thing I changed was instead of using All Purpose Flour (I was all out) I used bread flour. The bread came out perfect! The butter – perfect!! I have a bread machine and all I did was place it on the Dough setting, let it work his magic for 1:40 minutes – and took it out. I rolled the dough out, cut it up, let it sit for 45 – 1 hour, popped in the oven and they came out perfect!!! Thank you for this! I loved it and so did my family!!
Hey! So i love the TR rolls and so happy i found this recipe. My question is does this recipe work for high altitude? I live at about 7000 ft asl. I’ve heard that you don’t need as much yeast for high altitude. Any suggestions 🙂 Thanks!
I have NO clue unfortunately. I’ve spent most of my life living in Arizona and have no experience whatsoever with high altitude baking.
I tried the butter recipe. WAY too much honey. It overwhelmed the flavor of the spread and began separating immediately. Another site said begin with 1 tbs honey per stick of butter and add more to taste.
Hi, sounds fab! When you say a stick of butter, how much is that? Here in Australia a stick would be anything from 100grams to 500grams?
Hi Lisa! I did give the ounce equivalent for all the butter measurements in this recipe so you can use whatever appropriate conversion you’d like. According to Google, 1 stick = 4 ounces = 113 grams.