Copycat Texas Roadhouse Rolls with Cinnamon Honey Butter
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. The real star? That whipped cinnamon honey butter to spread on top. Welcome to roll heaven.
18
rolls
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.
Notes
You can prep the dough ahead of time by refrigerating it after the first rise—let it warm up before shaping. Baked rolls (and butter) freeze well: wrap tightly and reheat gently when ready to eat. Swap in up to 2 cups of whole wheat flour for extra flavor, try maple syrup in the butter for a twist, or make things vegan with plant-based swaps. Don’t have a stand mixer? Knead by hand for about 8-10 minutes.
Nutrition
Calories: 180kcal | Carbohydrates: 29g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 130mg | Potassium: 50mg | Fiber: 1g | Sugar: 7g | Vitamin A: 200IU | Calcium: 22mg | Iron: 1.5mg