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.
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.
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!
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.
Texas Roadhouse Bread Rolls with Cinnamon Butter
Yield: About 24 rolls
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
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.
Adapted from A Couple in the Kitchen
Products used in this recipe: