Texas Roadhouse Bread Rolls with Cinnamon Butter

Make those famously delicious Texas Roadhouse Bread Rolls with Cinnamon Butter at home with this easy recipe complete with step-by-step photos.
Texas Roadhouse Bread Rolls with Cinnamon Butter from Handletheheat.com

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.

Texas Roadhouse Bread Rolls with Cinnamon Butter from Handletheheat.com

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!

Texas Roadhouse Bread Rolls from Handletheheat.com 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.
Texas Roadhouse Bread Rolls from Handletheheat.com Place the dough in an oiled bowl, cover with plastic, and let rise until doubled in size, about 45 minutes – 1 hour.

Texas Roadhouse Bread Rolls from Handletheheat.com Once doubled, punch the dough down and turn it out onto a lightly floured work surface.

Texas Roadhouse Bread Rolls from Handletheheat.com Using a rolling pin, roll the dough out into a rectangle about 1-inch thick.

Texas Roadhouse Bread Rolls from Handletheheat.com Use a bench scraper to cut the dough into 2-inch squares. It doesn’t have to be perfect!

Texas Roadhouse Bread Rolls from Handletheheat.com Transfer the squares to a baking sheet, cover with plastic, and let rise until doubled in size, about 45 minutes – 1 hour.

Texas Roadhouse Bread Rolls from Handletheheat.com Once doubled, bake at 350°F for about 15 minutes, or until golden brown.

Texas Roadhouse Bread Rolls from Handletheheat.com Brush the baked rolls with a tablespoon of melted butter. Serve warm with the cinnamon butter.

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Texas Roadhouse Bread Rolls with Cinnamon Butter

Yield: About 24 rolls

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

Directions:

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.

Products used in this recipe:

More Copycat Recipes:

Copycat Swedish MeatballsCopycat Swedish Meatballs

Olive Garden BreadsticksCopycat Olive Garden Breadsticks

Cheesy Garlic BiscuitsCopycat Cheesy Garlic Biscuits

Restaurant Rosemary Bread

Restaurant Rosemary Bread

   

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61 Responses to “Texas Roadhouse Bread Rolls with Cinnamon Butter”

  1. #
    1
    Crystinna — August 28, 2013 at 4:46 am

    When I saw this recipe and a step by step it definitely made my morning! Wish I had some right now, please send any extras my way :) I’m such a visual person so it made it seem like a recipe I could whip up any day I had a few hours to spare.

    * Side note: I have noticed you own a Breville Smartoven so I thought you could help, Mine needs a serious deep cleaning any suggestions or know any secret tips?

    • Tessa replied: — August 29th, 2013 @ 12:56 pm

      Ugh my Smart Oven needs a deep cleaning too. Maybe I’ll give them a call and see if they have any recommendations for cleaning.

  2. #
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    Tieghan — August 28, 2013 at 5:02 am

    I love making and eating good homemade bread and these look perfect!! Soft on the inside and perfectly browed on top! And that cinnamon butter? Holy Heck yes!

  3. #
    3
    Abby @ The Frosted Vegan — August 28, 2013 at 5:53 am

    These rolls are the stuff dreams are made of. Before I moved my mom and I would go to TR JUST for these babies!

  4. #
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    Erin @ The Spiffy Cookie — August 28, 2013 at 6:41 am

    Oh my gosh their rolls and that butter are irresistible. And now I can make them at home and eat them all to myself without any judging eyes? Dangerous.

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    Gerry @ foodness gracious — August 28, 2013 at 7:27 am

    Mmm fill these with some pulled pork and winner winner!!

  6. #
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    Sherri — August 28, 2013 at 8:14 am

    Does anyone know if skim milk would be okay to use in this? We don’t keep whole milk in the house because no one drinks it, Thanks for any advice!

    • Tessa replied: — August 29th, 2013 @ 12:55 pm

      That should be fine! I don’t drink whole milk either but luckily my grocery store sells little tiny bottles of whole milk which are perfect for baking.

  7. #
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    Rachel Cooks — August 28, 2013 at 10:21 am

    You’re my hero.

  8. #
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    Ada ~ More Food, Please — August 28, 2013 at 10:33 am

    These bread rolls look amazing! The cinnamon butter sounds wonderful–will definitely give it a try. :D

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    Row — August 28, 2013 at 12:44 pm

    These look so good! When the weather cools down a bit, I’m going to make these for sure. Thanks! :)

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    Alex — August 28, 2013 at 1:44 pm

    In the same vein as Sherri’s question – I have some half and half in my fridge – would that be an okay substitute for whole milk?? Any input is appreciated!

    • Tessa replied: — August 29th, 2013 @ 12:58 pm

      I think that would be fine!

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    Jason — August 28, 2013 at 2:00 pm

    Do you think I can make these without a electric mixer?

    • Tessa replied: — August 29th, 2013 @ 12:53 pm

      Yes – just get ready for probably 10 minutes of kneading by hand.

  12. #
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    Peggy — August 28, 2013 at 2:25 pm

    What a great roll! Definitely beats the real thing by leaps and bounds =)

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    mochazina — August 28, 2013 at 3:04 pm

    @Sherri (#6) – we drink whole milk, but i often buy a small container or two of shelf stable milk to keep in the pantry as a back-up. it’s sold on the bakery aisle in grocery stores, and you can keep it for times when you NEED whole milk in small quantities. i can’t speak to this recipe, but just an fyi.

  14. #
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    Averie @ Averie Cooks — August 28, 2013 at 3:34 pm

    I’ve seen a few different copycat recipes for them and yours are gorgeous! Totally pinned! The cinn-honey-butter. I want that on everything, too!

    I came up with a copycat recipe for Outback Steakhouse’s brown/honey dinner rolls b/c I love their bread so much.I dont eat meat but I could go there just for their rolls. Lol I can relate to that bread & chocolate comment of yours!

  15. #
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    Averie @ Averie Cooks — August 28, 2013 at 3:35 pm

    p.s. I am trying to save your recipe to my Ziplist and it’s glitching. Could just be on my end, but just LYK it may not be working. But it could be me!

  16. #
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    Averie @ Averie Cooks — August 28, 2013 at 3:36 pm

    Sorry – nevermind! Refreshed the page and it worked. Sorry for all these comments!

    • Tessa replied: — August 28th, 2013 @ 4:20 pm

      No worries, Averie! Thanks for the comment + pin. I love the Outback brown/honey dinner rolls!! Off to search your site for the recipe :)

  17. #
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    Tracey — August 28, 2013 at 4:58 pm

    Oh my gosh, I seriously love the Texas Roadhouse rolls, and especially the butter! I am so excited to try these :)

  18. #
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    Angelyn @ Everyday Desserts — August 28, 2013 at 6:40 pm

    I LOVE those rolls! This is just amazing that I can now make them at home… Thank you so much for the recipe!

  19. #
    20
    Amanda — August 28, 2013 at 9:47 pm

    Omg I think I love you.

  20. #
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    sally @ sallys baking addiction — August 29, 2013 at 7:55 am

    These rolls are one of the main reasons we ever go to Texas Roadhouse. :) The cinnamon honey butter is the best part. I love making homemade copycat recipes like this Tessa!

  21. #
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    Jessica - The Novice Chef — August 29, 2013 at 6:34 pm

    I love, love, love these roles! I have to limit myself to just two otherwise I would just eat them for dinner. I can’t wait to try making my own!!

  22. #
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    Erin @ Dinners, Dishes and Desserts — August 29, 2013 at 7:06 pm

    I have been wanting to make these for awhile, but haven’t gotten around to it. Yours look perfect! Might just be the kick I need to make them this fall :)

  23. #
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    Crystinna — August 30, 2013 at 5:13 am

    Good to know I’m not the only one with the Smart Oven issue, if you get any info from them let me know via email :)

  24. #
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    Erin @ Texanerin Baking — August 30, 2013 at 12:18 pm

    Oh my gosh. LOVE this post! I can’t believe how good these look.

    And I’m with you. If I had to pick one thing to eat for the rest of my days, it’d be soft and fluffy dinner rolls. Buttery ones! So to me, these look like the perfect rolls. :)

  25. #
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    paige shannon — August 31, 2013 at 9:14 pm

    These look great – do you think that the dough could be made in a bread machine? Thanks.

  26. #
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    Emily @ Love, Pasta and a Tool Belt — September 29, 2013 at 1:05 pm

    Omg I love love these rolls. I can’t wait to try out this copycat version. We just moved and don’t have a Texas Roadhouse super close so making these at home would be so great! New follower here! Thank you for sharing. Pinned these!

  27. #
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    Betsy — October 1, 2013 at 6:20 pm

    OMH!!!! These were too good. I had to pry myself away from the table!!!! Thank you for sharing the recipe & the pix :) They were delicious!

  28. #
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    Tabitha — October 3, 2013 at 7:44 pm

    These were AWESOME!! My daughter decided to become a vegitarian the night I made these. It was her excuse to not eat anything for supper but the dinner rolls with cinnamon honey butter! These will be on our supper table on a regular basis!

  29. #
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    Candice — November 15, 2013 at 10:16 am

    I can relate to the bread and chocolate comment of yours. I love Texas Roadhouse because of the bread and the yummy cinnamon butter. Thank you for sharing a copy cat version. I don’t know if I have the patience to make the bread, but definitely will make the cinnamon butter. =) I have pinned this.

  30. #
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    Meghan — November 18, 2013 at 2:27 pm

    Hi! I know you say that basically any regular milk is okay, but what about buttermilk?

    Love your blog!
    –Meghan

    • Tessa replied: — November 18th, 2013 @ 2:52 pm

      You can try but it will alter the taste of the bread, it may not be a copycat recipe if you use buttermilk but I bet it will still be tasty.

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    Stacy — November 24, 2013 at 7:16 pm

    I have made these before and they were delicious. I’d like to make the night before and bake the next day? Any suggestions on how to go about doing that? I’m new to making bread.

    • Tessa replied: — November 25th, 2013 @ 9:16 am

      You can make the dough and let it rise in the fridge overnight. Bring to room temperature, shape into rolls, and let rise to continue with the rest of the recipe as written.

      OR you could make the rolls completely, slightly underbaking them. Then, on the day you want to serve, pop them back into the oven until they are hot and golden brown.

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    HEATHER — November 25, 2013 at 9:05 am

    Hi Tessa! How would you go about making them the day before serving? Thanks for any help you can give, your site is great!

    • Tessa replied: — November 25th, 2013 @ 9:17 am

      You can make the dough and let it rise in the fridge overnight. Bring to room temperature, shape into rolls, and let rise to continue with the rest of the recipe as written.

      OR you could make the rolls completely, slightly underbaking them. Then, on the day you want to serve, pop them back into the oven until they are hot and golden brown.

      If you wanted to make them further in advance, this is a great guide:
      http://www.thekitchn.com/how-to-freeze-dinner-rolls-cooking-lessons-from-the-kitchn-197254

  33. #
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    MominIL — November 28, 2013 at 5:24 am

    In the photo it looks like you rolled the dough to 1/2 inch and then folded it over? Is it a photo illusion, or is there a reason for the double layer? They look delicious – have made the butter for years, now I have the rolls to go with it!!!

  34. #
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    Max — November 28, 2013 at 9:51 am

    FYI…for all you non-motivated cooksters:)…you can purchase the rolls @ TR in the raw. Happy Thanksgiving to all.

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    ray — December 18, 2013 at 2:50 am

    hmm yummy, i wonder i can make it on my bread machine, thanks for the recipes…:)

  36. #
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    Lisa — December 22, 2013 at 2:54 pm

    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?

    • Tessa replied: — December 22nd, 2013 @ 3:00 pm

      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.

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    Angel — December 28, 2013 at 10:41 pm

    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.

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    Nahvon — January 1, 2014 at 3:01 am

    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!

    • Tessa replied: — January 3rd, 2014 @ 9:15 am

      I have NO clue unfortunately. I’ve spent most of my life living in Arizona and have no experience whatsoever with high altitude baking.

  39. #
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    Juliannia — January 11, 2014 at 7:00 am

    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!!

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    Amanda — January 12, 2014 at 5:35 pm

    Loved these. They tasted great and they were totally worth the long prep time. Thanks for posting this! :)

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    Chilli — February 3, 2014 at 8:35 pm

    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!

  42. #
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    Amanda — February 12, 2014 at 12:59 pm

    Has anyone ever tried to make these dairy free?

  43. #
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    Darianna — February 24, 2014 at 2:29 pm

    What temp can you reheat the bread

    • Tessa replied: — February 25th, 2014 @ 10:03 pm

      350° should work fine.

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    yasmin — April 26, 2014 at 10:20 am

    Hi!!! Sounds fab! Can I use wholewheat flour instead? Thx

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    Victor — May 6, 2014 at 11:36 am

    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!

    • Tessa replied: — May 6th, 2014 @ 1:47 pm

      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!

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    Haley — June 28, 2014 at 2:13 pm

    If I use active dry yeast instead of instant will the results be the same?

    • Tessa replied: — June 28th, 2014 @ 4:28 pm

      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.

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    Michelle — June 30, 2014 at 5:05 pm

    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.

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