Soft, buttery, and still warm from the oven, these copycat Texas Roadhouse rolls taste like a hug for your mouth. Made with pantry staples like yeast, milk, sugar, eggs, and plenty of butter, they’re fluffy little clouds with just the right pull. Imagine tearing one open and watching the steam escape before slathering on that cinnamon honey butter. Yeah, welcome to roll heaven.
Whether you’re trying to recreate a steakhouse dinner at home or just need a good excuse to turn your oven on, this recipe is dangerously easy to fall for. The dough is smooth and stretchy, the scent while baking is what dreams smell like, and the butter? Oh, the butter… sweet, whipped, lightly spiced magic. Honestly, I could make a meal out of these rolls and a good-sized scoop of the honey cinnamon spread. Not that I’ve definitely done that on a Tuesday at 2pm. Nope…
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Copycat Texas Roadhouse Rolls
Sometimes you need a roll that’s extra. These are soft enough to squish, sturdy enough to dunk, and charming enough to bring to dinner uninvited.
- Soft and pillowy texture: These rolls rise like little bread clouds, with a light chew and a golden, glossy top.
- That cinnamon honey butter though: Sweet, salty, a touch spiced, and deeply spreadable, it’s really the co-star of the show.
- Very make-ahead friendly: You can prep the dough earlier in the day or even freeze for later, which is wildly helpful.
- Beginner-baking friendly: If you can stir, knead (ish), and roll, you’ve basically got it down.
- Better-than-the-original energy: Fresh out of the oven, slathered in butter, and no waiting for a table? Say less.
- Pairs with so many things: Steak dinner, soup night, or solo snacking—these rolls are equal opportunity delicious.
Ingredient Notes
There’s nothing too fancy here, which is part of the magic. Just a bunch of humble basics joining forces to create baked bliss.
- Active dry yeast: Helps these babies puff up beautifully. Just make sure it’s fresh so your dough actually rises.
- Warm water (100–105°F): Wakes the yeast up gently. Not too hot or you’ll accidentally commit yeasticide.
- Sugar (both kinds): Granulated goes into the dough to feed the yeast and sweeten things up; powdered sugar adds creaminess to the butter spread.
- Milk (scalded and cooled): Adds richness to the dough. Let it cool after scalding so it doesn’t wreck the yeast.
- Butter (all of it): Melted in the dough, brushed on top, and whipped into the star-of-the-show honey butter.
- Eggs: They help make the rolls tender and rich and totally worth the carb commitment.
- All-purpose flour: Nothing fancy here. Scoop-and-level method works best to avoid brick-like dough.
- Honey: Balances sweetness in the butter spread. Taste and adjust—I go for 3 tablespoons, but you do you.
- Cinnamon: Just enough to play nicely with the honey. Don’t skip it unless you’re actively cinnamon-averse.
How To Make This Copycat Texas Roadhouse Rolls
Let’s roll (sorry). But truly, it’s an easy process once you get going—it’s dough, rest, shape, rest again, bake, butter. Then inhale.
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Activate the yeast: In your stand mixer’s bowl, stir together the yeast, warm water, and a teaspoon of sugar. Let it sit until it foams—usually 5 to 10 minutes. If nothing happens, your yeast might be past its bedtime. Start fresh.
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Build the dough base: Add the milk, melted butter, the rest of the sugar, eggs, and salt. Stir on low using the dough hook. Add flour two cups at a time, and don’t rush it. You’re aiming for a soft dough—slightly sticky but not gluey.
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Knead and rise: Keep that dough hook going until it’s smooth and pulls away from the bowl on its own. Then transfer to a greased bowl, cover with a dish towel, and let it rise in a warm-ish spot until doubled. Usually about 1 to 1.5 hours. It should feel puffy, soft, and alive.
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Mix the butter spread: While your dough rises, beat together butter, powdered sugar, cinnamon, and 2 tablespoons of honey. Taste, adjust, and try not to eat the whole bowl with a spoon. Set aside—or hide in the back of the fridge.
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Punch and roll: Flour your surface and deflate the dough gently. Divide in half so it’s easier to wrangle. Roll out one half into a rectangle about ½ to ¾ inches thick. Use a sharp knife or bench scraper to cut into 3×3 inch squares. Repeat for the second half.
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Second rise: Transfer your lil’ dough squares to a greased baking sheet with some space between them. Cover with a clean towel and let proof again until doubled—usually 30 to 45 minutes. Meanwhile, preheat your oven to 350°F.
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**Bake to golden: ** Pop them in the oven and bake for 10 to 15 minutes. You’re looking for a gentle bronze tone—like a bronzed tourist, not a deep tan. When they come out, immediately brush with melted butter. Now’s your moment. Serve warm with generous gobs of that whipped butter.
Storage Options
Okay, so you somehow have leftovers? I’m impressed. Here’s how to make them last a little longer.
First, room temp is fine if you’re eating them within a day. Just store in an airtight container or a zip-top bag and keep them out of direct sunlight or heating vents. Nobody likes surprise reheated rolls that taste like radiator.
If you’re planning to save them longer, toss those puppies in the fridge for up to 4 days. Let them come up to room temp or give them a warm-up in a low oven or a few seconds in the microwave (covered with a damp paper towel, please, so they don’t dry out).
But can you freeze them? Yes. And I highly recommend it. Wrap tightly in plastic wrap, then seal in a freezer bag. They’ll stay dreamy for about 2 to 3 months. When you’re ready, thaw and reheat slowly—300°F oven for 10 minutes or so works great.
That cinnamon honey butter also freezes brilliantly. Just tuck it into a small container and pull it out when you’re ready for magic.
Variations and Substitutions
You can totally riff on these rolls without breaking their buttery spirit.
- Whole wheat flour: Swap in up to 2 cups of whole wheat for a nutty twist and slightly denser texture. Good if you’re trying to trick yourself into thinking they’re health food.
- Maple instead of honey: Want something a little more mellow and earthy in the butter? Maple syrup does the trick beautifully.
- Vegan spin: Try plant-based butter, honey alternative (like agave), and a flax egg or egg replacer. You’ll still get a nice rise and that sweet kiss of cinnamon.
- **No stand mixer? Work those muscles and knead by hand. It takes longer, sure, but also counts as a mild upper-body workout.
- Savory butter switch-up: Add chopped chives, garlic powder, or shredded cheese to the butter if you want more of a dinner-roll vibe.
What to Serve with Copycat Texas Roadhouse Rolls
These rolls are team players. They show up, do their job, and make everything on the plate feel a little extra cozy.
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A cozy bowl of chili is a natural match. I especially love them with this Wendy’s-style stovetop chili. Dip, smear, spoon, repeat.
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If you’re going all-in on Southern comfort vibes, these are ridiculous next to fried or grilled chicken. Or try them with slow-cooked dishes like creamy crockpot chicken pasta. The contrast of textures is unreal.
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For a lighter pairing, they’re surprisingly lovely next to baked fish. Something simple like pan-seared cod with greens really lets the rolls be the indulgent bit.
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And hey, no shame if you just heat up two rolls, slather on butter, and call that lunch. Been there, loved that.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Why didn’t my rolls rise?
The usual culprit is sleepy yeast. If your yeast doesn’t foam in the first few minutes, it’s likely expired or your water was too hot. Also, make sure the environment isn’t too chilly during proofing. A slightly warm oven (turned off!) or a sunny windowsill can help.
Can I make the dough ahead of time?
Absolutely! After the first rise, you can refrigerate the dough overnight. Just bring it back to room temp for about 30 minutes before rolling it out and continuing on. It actually develops a little more flavor this way, too.
Is it okay to freeze the baked rolls?
Yes, and they’re surprisingly great after freezing. Just make sure to wrap them well, then reheat in the oven at 300°F until warmed through. You can also freeze the dough after shaping but before the second rise if you’d rather bake them fresh later.
What if I don’t have a stand mixer?
No mixer, no problem. Start mixing with a spoon, then switch to kneading by hand once the dough firms up. It’ll take about 8 to 10 minutes of kneading to reach that smooth, slightly tacky perfection. Turn on some music and get those forearms involved.
Copycat Texas Roadhouse Rolls with Cinnamon Honey Butter
Ingredients
For the Rolls
- 2 1/4 tsp (7 g) active dry yeast 1 standard packet
- 1/2 cup (120 ml) warm water 100–105°F
- 1/2 cup (100 g) granulated sugar divided
- 1 cup (240 ml) whole milk scalded and cooled
- 6 tbsp (85 g) unsalted butter melted and slightly cooled
- 2 (2 large) large eggs room temperature
- 1 tsp (5 g) salt
- 4 1/2 to 5 cups (560 to 625 g) all-purpose flour scoop and level, divided
- 3 tbsp (42 g) unsalted butter melted, for brushing
Cinnamon Honey Butter
- 1/2 cup (113 g) unsalted butter room temperature, very soft
- 3 tbsp (24 g) powdered sugar
- 3 tbsp (60 g) honey plus more to taste
- 1 tsp (2.5 g) ground cinnamon
- Pinch salt optional, for the butter
Equipment
- Stand Mixer (optional)
- Mixing bowls
- Bench scraper or knife
- Baking sheet
- Rolling Pin
Instructions
- Activate the yeast: In your stand mixer’s bowl, combine the active dry yeast, warm water, and 1 teaspoon of the sugar. Let it sit until foamy, about 5 to 10 minutes. If nothing happens, your yeast may be dead—start over with fresh yeast.
- Build the dough base: Add the scalded and cooled milk, melted butter, the remaining sugar, eggs, and salt to the yeast mixture. Mix gently. Add flour, 2 cups at a time, and mix on low with a dough hook (or stir with a sturdy spoon) until a soft, slightly sticky dough forms.
- Knead and rise: Knead with the dough hook (or by hand) until smooth and pulling away from the bowl, about 5 minutes. Transfer to a greased bowl, cover, and let rise in a warm place until doubled, about 1 to 1.5 hours.
- Mix the butter spread: While the dough rises, beat together the softened butter, powdered sugar, honey, cinnamon, and optional pinch of salt to make the cinnamon honey butter. Taste and adjust honey or cinnamon as desired. Set aside at room temp or refrigerate.
- Punch and roll: Lightly flour your work surface. Gently deflate the dough and divide in half. Roll one half into a rectangle about 1/2 to 3/4 inch thick. Cut into 3x3-inch squares and transfer to a greased baking sheet. Repeat with the second half of dough.
- Second rise: Cover the shaped rolls with a towel and let rise again in a warm place until puffy and nearly doubled, about 30 to 45 minutes. Meanwhile, preheat the oven to 350°F (175°C).
- Bake to golden: Bake the rolls for 10 to 15 minutes, until the tops are lightly golden and they're cooked through. Immediately brush tops with melted butter. Serve warm with the cinnamon honey butter.
