This Gal Cooks

Easy, Homemade Texas Roadhouse Rolls with Cinnamon Butter (Copycat Recipe)

There is truly nothing quite like a basket of warm, fluffy yeast rolls arriving at the table.

I remember the first time I went to a Texas Roadhouse. It was years ago, on a family trip through Tennessee. The smell of peanuts and grilled steak hit you right at the door, but it was the basket of rolls they brought out that stopped me in my tracks. They were pillowy soft, impossibly light, and brushed with a sweet, buttery glaze that made them shine under the restaurant lights. And that cinnamon butter? Lord have mercy, it was a revelation.

For years, I tried every copycat recipe I could find. They were good, but never quite right. Something was always missing. They lacked that little extra something that made the restaurant version so addictive. So, I took matters into my own hands, like any good Southern cook would do. I started tinkering in my own kitchen, determined to crack the code.

After a whole lot of flour-dusted countertops and taste-testing sessions with my very willing family, I found the secret. It wasn’t one big thing, but a couple of small tweaks that made all the difference. My version of these Texas Roadhouse Rolls with Cinnamon Butter includes a touch of buttermilk powder in the dough for a subtle tang and unbelievable tenderness. And for the butter? My twist is browning just a little bit of the butter first, which adds a nutty, almost toffee-like depth that takes that sweet cinnamon spread from simply delicious to absolutely unforgettable. It’s that little bit of extra love that makes them taste like home, but better.

Why This Texas Roadhouse Rolls with Cinnamon Butter Recipe Works

The original Texas Roadhouse rolls have earned a legendary status for a reason. They represent the peak of comfort food: soft, sweet, warm, and served with a spread that feels wonderfully indulgent. The popularity comes from their consistent, cloud-like texture and the perfect balance of sweetness in both the roll and the iconic cinnamon honey butter. It’s a simple concept executed perfectly, making everyone feel welcome and well-fed from the moment they sit down.

This recipe works because it honors that beloved original while elevating it with a couple of thoughtful touches that a home cook can really appreciate. The foundation is still there, a soft, enriched dough made with milk, sugar, and yeast that guarantees a tender crumb. But my addition of buttermilk powder is where the magic really starts. It doesn’t make the rolls taste sour, but it introduces a very subtle tang that cuts through the sweetness and adds a layer of complexity. Chemically, the acid in the buttermilk powder also helps to tenderize the gluten, resulting in an even softer, more pillowy roll than you thought possible.

For the cinnamon butter, the secret is depth. Whipping honey, cinnamon, and powdered sugar into butter is wonderful on its own. However, by browning a portion of the butter before mixing, we introduce a rich, nutty flavor that complements the warm spice of the cinnamon and the floral notes of the honey. This simple step transforms the spread from a sweet topping into a gourmet component that makes these Texas Roadhouse Rolls with Cinnamon Butter a truly special treat. It’s these little details that make this recipe not just a copycat, but a true standout in its own right.

Ingredients for Texas Roadhouse Rolls with Cinnamon Butter

For these rolls, the quality of your ingredients truly shines through. While the list is simple, paying attention to a few key details will give you the best results. The real star here, my little secret, is the buttermilk powder in the dough. It’s the key to that extra-tender crumb and subtle flavor that makes people ask, “What did you put in these?”

For the Rolls:

  • Warm Milk: 1 ½ cups, heated to about 110°F. Whole milk provides the best richness.
  • Active Dry Yeast: 2 ¼ teaspoons (1 standard packet). Make sure your yeast is fresh! Old yeast is the number one reason for rolls that don’t rise.
  • Granulated Sugar: ½ cup, to feed the yeast and sweeten the dough.
  • Melted Unsalted Butter: ¼ cup, plus more for brushing. Using unsalted allows you to control the salt level perfectly.
  • Large Egg: 1, at room temperature.
  • All-Purpose Flour: 4 to 4 ½ cups, plus more for dusting. I prefer a good quality all-purpose flour like King Arthur for its consistent protein content.
  • Salt: 1 ½ teaspoons.
  • Buttermilk Powder: 2 tablespoons. This is my secret ingredient! It adds a wonderful tenderness and a slight tang that balances the sweetness beautifully. You can find it in the baking aisle of most grocery stores.

For the Brown Cinnamon Honey Butter:

  • Unsalted Butter: 1 cup (2 sticks), softened to room temperature.
  • Powdered Sugar: ½ cup, sifted.
  • Honey: ¼ cup. Use a good quality honey whose flavor you enjoy, as it will be prominent.
  • Ground Cinnamon: 2 teaspoons.
  • Vanilla Extract: ½ teaspoon.
  • Pinch of Salt: Just a small pinch to enhance all the flavors.

The process of browning just a portion of the butter for the spread is what will set your cinnamon butter apart from all others. It creates a complexity that is just divine. Trust me on this one, y’all. It’s worth the extra five minutes.

Step-by-Step Instructions For Making Texas Roadhouse Rolls with Cinnamon Butter

Making yeast rolls from scratch might seem intimidating, but I promise, this recipe is straightforward and forgiving. Just follow along, and you’ll have a basket of heavenly rolls to show for it. Using a stand mixer with a dough hook will make this process much easier, but you can absolutely do it by hand with a little elbow grease.

  1. Activate the Yeast: In the bowl of your stand mixer, combine the warm milk, granulated sugar, and yeast. Give it a gentle stir and let it sit for about 5 to 10 minutes. You’re looking for the mixture to become foamy and bubbly. This is called “proofing,” and it’s how you know your yeast is alive and ready to work its magic. If it doesn’t foam, your yeast may be old or the milk too hot, and you’ll need to start over.
  2. Mix the Dough: Once the yeast is proofed, add the melted butter and room temperature egg to the bowl. Whisk them in lightly. In a separate bowl, whisk together 4 cups of the all-purpose flour, the salt, and the secret ingredient, buttermilk powder. With the mixer on low speed using the dough hook attachment, gradually add the dry ingredients to the wet ingredients.
  3. Knead the Dough: Continue mixing on low to medium-low speed for about 6 to 8 minutes. The dough should pull away from the sides of the bowl and become smooth and elastic. If it’s still very sticky after a few minutes, add the remaining ½ cup of flour, a tablespoon at a time, until it’s just slightly tacky to the touch. A common mistake is adding too much flour, which can make the rolls dense.
  4. First Rise: Lightly grease a large bowl with oil or butter. Form the dough into a ball, place it in the bowl, and turn it over once to coat the top. Cover the bowl with plastic wrap or a clean kitchen towel and place it in a warm, draft-free spot to rise for about 1 hour, or until it has doubled in size.
  5. Shape and Second Rise: Gently punch down the dough to release the air. Turn it out onto a lightly floured surface and roll it into a rectangle about ½ inch thick. Cut the dough into 12 to 15 square-shaped rolls. Place them on a parchment-lined baking sheet, leaving a little space between each one. Cover them again and let them rise for another 30 to 45 minutes, until they look puffy.
  6. Bake the Rolls: Preheat your oven to 375°F. Bake the rolls for 12 to 15 minutes, or until they are golden brown on top. As soon as they come out of the oven, brush them generously with more melted butter. This gives them that signature glossy, sweet finish.
  7. Make the Brown Cinnamon Honey Butter: While the rolls are baking, start the butter. Melt ¼ cup (half a stick) of the unsalted butter in a small saucepan over medium heat. Swirl the pan occasionally until the butter foams, then turns a light brown color and smells nutty. Immediately pour it into a heatproof bowl to stop the cooking process and let it cool slightly. In a mixing bowl, combine the remaining ¾ cup of softened butter, the cooled brown butter, powdered sugar, honey, cinnamon, vanilla, and a pinch of salt. Using a hand mixer, whip on medium-high speed for 3 to 4 minutes until the butter is light, fluffy, and completely combined. Serve warm with your freshly baked rolls.

How To Serve Texas Roadhouse Rolls with Cinnamon Butter

Serving these rolls is all about warmth and welcome. The best way, without a doubt, is to bring them to the table fresh from the oven. Arrange the golden, buttery rolls in a cloth-lined basket to keep them warm. Place a small bowl of that glorious brown cinnamon honey butter right alongside them with a little butter knife. The sight and smell alone are enough to make everyone’s mouth water before the main course even hits the table.

These rolls are the perfect companion to almost any Southern or American-style meal. They are practically required alongside a Sunday pot roast or a holiday ham. But don’t just save them for special occasions. They can elevate a simple weeknight dinner into something special. Here are a few of my favorite ways to serve them:

  • As a Side for Hearty Meals: Serve them with chili, beef stew, or a big plate of barbecue pulled pork. They are perfect for sopping up every last bit of delicious sauce or gravy from the plate.
  • For Slider Sandwiches: The next day, split any leftover rolls and fill them with sliced ham and cheese, chicken salad, or even tiny burger patties for the most amazing little sandwiches. They are a huge hit at parties and for game day.
  • As a Breakfast Treat: Toast a leftover roll and slather it with more cinnamon butter. It’s a wonderful alternative to toast or a biscuit alongside your morning eggs and bacon. The sweet and savory combination is just divine.

You can also turn them into a simple dessert. Just after brushing them with melted butter from the oven, sprinkle a little extra cinnamon and sugar over the tops for a churro-like effect. No matter how you serve them, these Texas Roadhouse Rolls with Cinnamon Butter are guaranteed to be the star of the show. Just be prepared for everyone to ask you for the recipe!

How To Store & Reuse Texas Roadhouse Rolls with Cinnamon Butter Leftovers

If you find yourself with leftover rolls, which I admit is a rare occurrence in my house, storing them properly is key to enjoying them later. The most important thing is to let them cool completely to room temperature before you pack them away. Storing them while still warm will create condensation, which can make them soggy. Nobody wants a soggy roll!

Once they are fully cooled, you have a couple of great options for keeping them fresh. The cinnamon butter is much simpler; it can be stored in an airtight container in the refrigerator for several weeks. Just let it soften on the counter for about 20-30 minutes before serving so it’s easily spreadable.

Here’s how I recommend storing and reheating the rolls for that just-baked taste:

  • Room Temperature Storage: For short-term storage (1-2 days), place the rolls in an airtight container or a zip-top bag. Squeeze out as much air as possible before sealing. They will stay perfectly soft on your counter.
  • Freezing for Later: These rolls freeze beautifully! For the best results, place the cooled rolls on a baking sheet in a single layer and pop them in the freezer for about an hour, or until firm. This is called flash freezing and prevents them from sticking together. Then, transfer the frozen rolls to a freezer-safe bag or container. They will keep well for up to 3 months.
  • Reheating Instructions: To reheat, my favorite method is in the oven. Preheat it to 350°F. Place the rolls on a baking sheet and heat for about 5 to 7 minutes (or 10 to 12 minutes if they’re frozen). For an extra touch, you can brush them with a little more melted butter when they come out. You can also microwave them for about 15-20 seconds for a quick, soft roll, but the oven method gives the best texture.

Don’t forget that leftover rolls make fantastic bread pudding or croutons. For croutons, just cube them, toss with a little olive oil and seasoning, and bake until golden and crispy. It’s a wonderful way to make sure not a single crumb goes to waste.

Substitutions & Variations For Texas Roadhouse Rolls with Cinnamon Butter

While I believe this recipe is pretty close to perfect as is, one of the best parts of home cooking is making a recipe your own. There are plenty of ways to put your own spin on these Texas Roadhouse Rolls with Cinnamon Butter or adapt them to what you have in your pantry. Don’t be afraid to experiment a little, darlin’. You might just discover a new family favorite!

Whether you need to accommodate a dietary need or just feel like changing up the flavor profile, here are some ideas to get you started. These swaps are easy and have been tested in my own kitchen.

  • Flour Variations: While all-purpose flour gives that classic light texture, you can substitute up to half of it with whole wheat flour for a heartier, nuttier roll. You may need to add an extra tablespoon or two of milk, as whole wheat flour is a bit thirstier. For a richer, even softer roll, you can use bread flour instead of all-purpose.
  • Dairy-Free Options: To make these rolls dairy-free, you can easily swap the whole milk for an unsweetened plant-based milk like almond or soy milk. Use a high-quality vegan butter substitute in place of the dairy butter in the dough, for brushing, and in the cinnamon spread. You can simply omit the buttermilk powder.
  • Sweetener Swaps: If you prefer, you can substitute the granulated sugar in the dough with an equal amount of honey or maple syrup. If using a liquid sweetener, you may need to reduce the milk by a tablespoon or two to maintain the right dough consistency. In the cinnamon butter, maple syrup is a wonderful substitute for honey.
  • Flavor Add-ins: For a savory twist, you can reduce the sugar in the dough by half and add in some shredded cheddar cheese, chopped jalapeños, or a blend of dried herbs like rosemary and thyme. For a different sweet variation, try adding a little orange zest to the cinnamon butter for a bright, citrusy note that pairs beautifully with the cinnamon.

Think of this recipe as your starting point. The techniques for making the dough and the butter will work with all sorts of delicious combinations, so have fun with it and enjoy the process!

5 FAQs About Texas Roadhouse Rolls with Cinnamon Butter

Here are some straightforward answers to the most common questions I receive about this Texas Roadhouse Rolls recipe.

Why are my Texas Roadhouse Rolls dense instead of fluffy?

Oh, the dreaded dense roll. It’s a common problem in yeast baking, but thankfully, it’s usually easy to fix. The number one culprit is often the yeast. If your yeast is old or wasn’t proofed correctly (meaning it didn’t get foamy and bubbly in the warm milk and sugar mixture), it won’t be active enough to produce the carbon dioxide needed to make the dough rise and create that light, airy texture. Always check the expiration date on your yeast packet!

Another common reason for dense rolls is adding too much flour. The recipe calls for 4 to 4 ½ cups, and it’s tempting to add more if the dough feels sticky. However, this dough is meant to be soft and slightly tacky. Too much flour makes the dough heavy and difficult for the yeast to lift. Measure your flour by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag. This prevents it from getting packed down. Finally, make sure you’re not over-kneading or under-kneading. Kneading develops the gluten structure that traps air, but overdoing it can make the gluten tough. Your dough should be smooth and elastic when it’s ready.

Can I make the dough for Texas Roadhouse Rolls ahead of time?

Absolutely! This is one of my favorite things about this recipe, especially when I’m preparing for a big holiday meal or having company over. You can prepare the dough through step 3 (after it’s been kneaded) and then let it do its first rise in the refrigerator. Instead of leaving it on the counter for an hour, place the covered bowl of dough in the fridge for anywhere from 8 to 24 hours.

This slow, cold fermentation actually develops a more complex and delicious flavor in the rolls. When you’re ready to bake, just take the dough out of the fridge, punch it down gently, and proceed with shaping the rolls as described in step 5. You will need to allow a little extra time for the second rise since the dough is cold, likely closer to 60-90 minutes. This make-ahead method is a lifesaver for managing your time in the kitchen.

How do I get my Texas Roadhouse Rolls to have that signature sweet, shiny top?

That beautiful, glossy sheen is one of the best parts, isn’t it? The secret is simple: butter! It’s a two-part process. Some recipes call for an egg wash before baking, but for that authentic Texas Roadhouse look and taste, butter is the way to go. The key is to brush the rolls with melted butter twice.

The most important step is to brush them generously with melted butter the very second they come out of the hot oven. The heat of the freshly baked rolls will absorb some of the butter and create a beautiful shine as they cool. Don’t be shy with it! Make sure you get the tops and sides of every single roll. For an even sweeter finish, you can mix a teaspoon of honey into the melted butter before brushing it on. This adds an extra layer of sweetness and makes them just a little bit sticky in the most delightful way.

What’s the best way to get the cinnamon butter for Texas Roadhouse Rolls so light and fluffy?

The key to perfect cinnamon honey butter is all in the whipping. You want to incorporate plenty of air into the mixture to transform it from a dense brick of butter into a light, creamy, and easily spreadable delight. First, make sure your butter is truly at room temperature. It should be soft enough to press an indent into easily, but not greasy or melted. Cold butter simply won’t whip up properly.

Using a stand mixer with the paddle attachment or a hand mixer is essential for this. Start by beating the softened butter on its own for a minute or two until it’s creamy. Then, sift in your powdered sugar to avoid any lumps. Add the honey, cinnamon, vanilla, cooled brown butter, and salt. Start the mixer on low to combine everything, then increase the speed to medium-high and let it go for a full 3 to 4 minutes. Scrape down the sides of the bowl once or twice during this process. You’ll see the color lighten and the texture become incredibly fluffy. Don’t rush this step, it’s what makes all the difference.

Can I make these Texas Roadhouse Rolls without a stand mixer?

Of course, you can! People have been making bread by hand for centuries, and there’s something incredibly satisfying about it. While a stand mixer makes the kneading process faster and less labor-intensive, you can achieve the exact same delicious results with a little bit of muscle. After you mix the wet and dry ingredients together in a large bowl with a wooden spoon until a shaggy dough forms, it’s time to knead.

Turn the dough out onto a lightly floured surface. To knead by hand, fold the dough over on itself, then press down and away from you with the heel of your hand. Give the dough a quarter turn and repeat the process. Continue this fold-press-turn motion for about 10 to 12 minutes. You’re looking for the dough to transform from sticky and lumpy to smooth, elastic, and slightly tacky. It’s a great workout for your arms, and the end result will be just as soft and fluffy. The rest of the steps for rising and baking are exactly the same.

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