Texas Roadhouse Rolls Recipe with Cinnamon Butter (Copycat)

I have been chasing that Texas Roadhouse basket of rolls for years. You know the one – those glossy, pillow-soft yeast rolls that land on your table before you even open the menu, still steaming, with a little crock of whipped cinnamon butter sitting right beside them. I tested this recipe four separate times before I felt confident sharing it. The first batch was too dense. The second was close but lacked that faint sweetness. By batch three I figured out the milk temperature trick, and batch four was the one where my husband ate five rolls before dinner even hit the table. That told me everything I needed to know.

From start to finish you are looking at about 2 hours and 30 minutes, most of which is hands-off rise time. Active prep is only about 25 minutes. The cost to make 12 large rolls at home is roughly $4 to $5 total, compared to the $5-6 you might spend on a single basket at the restaurant. The cinnamon butter takes 5 minutes and uses pantry staples you almost certainly have right now.

Why You’ll Love This Recipe

• They taste almost identical to the restaurant version – soft, slightly sweet, and insanely fluffy inside
• The cinnamon honey butter comes together in 5 minutes and keeps in the fridge for 2 weeks
• You control the ingredients – no preservatives, no mystery additives
• The dough can be made ahead and refrigerated overnight so fresh rolls are possible any morning
• One batch makes 12 generous rolls for under $5, which beats any restaurant price easily

About This Texas Roadhouse Favorite

Texas Roadhouse opened its first location in Clarksville, Indiana in 1993, and those free bread rolls became an instant signature. The rolls are a classic American enriched yeast dough – milk, butter, eggs, and a touch of sugar give them their pillowy interior and slightly golden exterior. They are baked until just done, then immediately brushed with melted butter so the tops stay glossy and soft rather than developing a hard crust. The sweetness level sits somewhere between a dinner roll and a Hawaiian roll, which is exactly what makes them so addictive. You cannot stop at one.

The cinnamon butter served alongside them is technically a compound butter – softened butter whipped with powdered sugar, honey, ground cinnamon, and a splash of vanilla. Texas Roadhouse serves it in a small ceramic crock at room temperature, which is the key – it spreads effortlessly onto a warm roll and melts into every layer. The combination of a warm, lightly sweet roll and that rich, spiced butter is genuinely one of the great free things in American dining. My version gets as close as a home kitchen can get.

Ingredients

For the dough

• 1 cup whole milk, warmed to 110F (43C)
• 2 1/4 teaspoons active dry yeast (one standard packet)
• 1/4 cup granulated sugar, divided
• 4 tablespoons unsalted butter, melted and slightly cooled
• 2 large eggs, room temperature
• 1 teaspoon fine sea salt
• 3 1/2 to 4 cups all-purpose flour, plus more for dusting
• 1 tablespoon honey
• 1/4 cup warm water (110F) for activating yeast
• 2 tablespoons unsalted butter, melted, for brushing after baking

For the cinnamon honey butter

• 1/2 cup (1 stick / 113g) unsalted butter, softened to room temperature
• 1/4 cup powdered sugar, sifted
• 1 tablespoon honey
• 1 teaspoon ground cinnamon
• 1/4 teaspoon pure vanilla extract

For finishing

• 2 tablespoons unsalted butter, melted, for brushing tops immediately after baking
• Flaky sea salt (optional) for a light sprinkle over buttered tops

Ingredient Substitutions

• Whole milk can be replaced with 2% milk but rolls will be slightly less rich – avoid skim milk
• Active dry yeast can be swapped for instant yeast; skip the activation step and add directly to flour with the same quantity
• All-purpose flour can be replaced with bread flour for a chewier, more structured roll with slightly more rise
• Unsalted butter in the dough can be replaced with a neutral oil like avocado oil at the same quantity if needed
• Honey in the cinnamon butter can be swapped for maple syrup for a slightly different but equally delicious flavor

Equipment You’ll Need

• Stand mixer with dough hook attachment (a large bowl and hands work too, just add 5 minutes of kneading)
• Large mixing bowl for the first rise, lightly oiled
• 9×13 inch baking pan or two 8-inch square pans
• Instant-read thermometer for checking milk temperature and internal roll doneness
• Bench scraper or sharp knife for dividing dough
• Pastry brush for applying melted butter to tops

Step-by-Step Instructions

1. Activate the yeast. Combine the warm water (110F) and 1 teaspoon of the measured sugar in a small bowl. Sprinkle the yeast over the top and stir gently. Let it sit for 5 to 10 minutes until the mixture is foamy and smells yeasty. If it does not foam, your yeast may be old or your water was too hot or too cold – start over with fresh yeast before proceeding. This step is your insurance policy for rolls that actually rise.
2. Mix the dough. In the bowl of a stand mixer fitted with the dough hook, combine the warm milk, remaining sugar, melted butter, eggs, honey, and salt. Add the activated yeast mixture and stir briefly. With the mixer on low, add 3 1/2 cups of flour one cup at a time. Increase speed to medium and mix for 5 to 6 minutes until the dough is smooth and slightly tacky but pulls away cleanly from the bowl sides. Add up to 1/2 cup more flour one tablespoon at a time if the dough is sticking aggressively. The dough should feel soft and slightly sticky, not stiff.
3. First rise. Transfer the dough to a lightly oiled large bowl and turn it once to coat all sides. Cover tightly with plastic wrap or a damp kitchen towel. Place in a warm, draft-free spot – an oven with just the light on works perfectly. Let rise for 60 to 90 minutes until the dough has roughly doubled in size. The timing depends on the temperature of your kitchen. Do not rush this step; a slow, full rise is what gives the rolls their flavor and texture.
4. Shape the rolls. Punch the dough down gently to release air. Turn it onto a lightly floured surface and divide into 12 equal pieces using a bench scraper – each piece should weigh about 70 grams if you have a kitchen scale. To shape each roll, flatten the dough slightly, then pull the edges toward the center and pinch to seal, creating tension on the surface. Place seam-side down and roll gently under your cupped palm until smooth and round. Arrange rolls in a greased 9×13 pan, leaving a little space between each one.
5. Second rise. Cover the pan loosely with plastic wrap or a clean towel. Let the shaped rolls rise for 30 to 45 minutes at room temperature until they are puffed, touching each other, and look noticeably larger. Meanwhile, preheat your oven to 375F (190C). Do not skip this second rise – it is responsible for the ultra-fluffy interior texture that defines these rolls.
6. Bake. Bake the rolls in the preheated 375F oven for 13 to 16 minutes, until the tops are golden brown and the rolls sound hollow when tapped. For precision, an instant-read thermometer inserted into the center of a roll should read 190F to 200F. Watch them closely after the 12-minute mark because they can go from golden to over-browned quickly. Rotate the pan once halfway through baking if your oven has hot spots.
7. Butter brush and serve with cinnamon butter. The moment the rolls come out of the oven – literally within 30 seconds – brush the tops generously with the 2 tablespoons of melted butter. This is what gives them that signature glossy, soft-topped look instead of a crusty surface. Sprinkle with optional flaky salt if using. Serve immediately alongside the cinnamon honey butter (see below). To make the cinnamon butter: beat the softened butter with a hand mixer or in a stand mixer until fluffy, about 2 minutes. Add powdered sugar, honey, cinnamon, and vanilla. Beat for another 2 minutes until light and whipped. Transfer to a small bowl or crock and serve at room temperature.

Pro Tips from My Kitchen

• Milk temperature is the most critical variable – too hot (above 120F) kills the yeast, too cold (below 100F) will not activate it properly; use a thermometer every time
• Bread flour in place of all-purpose flour increases the protein content, giving the rolls a slightly chewier bite and better rise – worth trying on your second batch
• Do not flour your work surface too heavily when shaping; a slightly tacky dough creates the surface tension needed for a tight, smooth roll that holds its shape during the second rise
• For extra golden, bakery-style tops, brush with an egg wash (1 egg beaten with 1 tablespoon water) before baking, then still brush with butter the moment they come out
• Room temperature eggs and butter incorporate more evenly into the dough than cold ingredients – pull them from the fridge 30 minutes before you start
• Make the cinnamon butter at least 30 minutes before serving so the flavors have time to meld; it is even better made the day before and refrigerated, then brought to room temperature before serving

Recipe Variations

• Garlic herb butter version: swap the cinnamon butter for garlic compound butter made with 3 cloves roasted garlic, fresh parsley, and a pinch of flaky salt – serve alongside pasta or steak
• Herb-infused rolls: add 1 tablespoon dried rosemary or thyme to the dough along with the flour for a savory variation that pairs well with soups
• Smaller dinner roll size: divide the dough into 18 to 20 pieces instead of 12 for smaller rolls that work better on a dinner table spread; reduce baking time to 10 to 12 minutes
• Sweeter honey roll version: increase the sugar in the dough to 1/3 cup and add 2 more tablespoons of honey for a roll that leans even closer to a Hawaiian roll sweetness level
• Sourdough hybrid version: replace half the all-purpose flour (about 1 3/4 cups) with active sourdough discard and reduce the active dry yeast to 1 teaspoon; expect a longer first rise of 2 to 3 hours and a slightly tangy, more complex flavor

Common Mistakes to Avoid

• Using milk that is too hot: anything above 120F will kill your yeast and the rolls will not rise at all – always verify temperature with a thermometer rather than guessing
• Adding too much flour: the dough should feel slightly tacky when you touch it, not stiff or dry; over-flouring creates dense, heavy rolls instead of the fluffy texture you want
• Skipping or cutting short the second rise: rolls need that full 30 to 45 minute second proof after shaping; if you put under-proofed rolls in the oven they will be dense and the texture will be off
• Not buttering immediately after baking: even a 2-minute delay allows a light crust to form on the top; the butter needs to go on while they are steaming hot so it absorbs into the surface
• Using cold butter for the cinnamon butter: cold butter will not whip properly and you will end up with a chunky, uneven spread instead of the light, fluffy texture that makes it so good

What to Serve With This Dish

• A bowl of Texas Roadhouse-style chili or beef stew for dipping and dunking
• Grilled ribeye or sirloin steak with garlic butter for a full steakhouse night at home
• Broccoli cheddar soup or potato soup – the rolls are perfect for tearing and dipping
• Honey butter chicken or roasted rotisserie-style chicken for a complete Sunday dinner
• Extra cinnamon butter and a drizzle of honey for a simple dessert or breakfast the next morning

Storage Instructions

Refrigerator

Store leftover rolls in an airtight container or zip-top bag at room temperature for up to 3 days. They stay soft if sealed tightly. Refrigerating is not recommended as it stales them faster.

Freezer

Freeze fully baked and cooled rolls in a single layer on a baking sheet for 1 hour, then transfer to a freezer bag. Freeze for up to 3 months. Freeze cinnamon butter separately in a small sealed container for up to 2 months.

How to Reheat

Wrap rolls in a damp paper towel and microwave for 20 to 25 seconds for one roll, or 45 seconds for two to three rolls. Alternatively, wrap in foil and reheat in a 325F oven for 8 to 10 minutes. Always re-brush with a little melted butter before serving reheated rolls.

Make Ahead

The dough can be made through the first rise, then punched down, covered tightly, and refrigerated overnight (up to 18 hours). The next day, let the dough come to room temperature for 30 minutes, then shape, do the second rise at room temperature (45 to 60 minutes since the dough will be cold), and bake as directed. The cinnamon butter can be made up to 2 weeks ahead and kept refrigerated in a sealed container.

Nutrition Information

Per serving (estimated): 280 calories, 6g protein, 42g carbs, 9g fat (5g saturated), 1g fiber, 8g sugar, 195mg sodium.

Nutrition values are estimates and will vary based on exact ingredients used.

Frequently Asked Questions

What makes Texas Roadhouse rolls so special compared to regular dinner rolls?

Three things set them apart: the enriched dough (milk, butter, eggs, and sugar) creates an unusually soft, pillowy crumb; they are brushed with melted butter the instant they exit the oven so the tops stay perfectly soft with no hard crust; and the faint sweetness makes them almost addictive. They sit between a dinner roll and a sweet roll on the spectrum, which is why people eat three before the entree arrives.

Is Texas Roadhouse bread actually a sweet bread?

It is lightly sweet but not what most people would classify as a sweet bread or dessert roll. The dough uses about 1/4 cup sugar for 12 rolls plus a tablespoon of honey, which gives a mild sweetness rather than a sugar-forward flavor. Think of it as closer to a brioche-lite than to a cinnamon roll. The sweetness becomes more noticeable when you add the cinnamon butter.

Can I make these rolls ahead of time for a dinner party?

Absolutely. The best method is to complete the dough through the first rise, punch it down, cover tightly, and refrigerate overnight. The next day, remove from the fridge 30 minutes before shaping, then shape, let proof for 45 to 60 minutes (slightly longer since the dough will be cold), and bake fresh. You can also fully bake the rolls 1 day ahead and reheat wrapped in foil at 325F for 10 minutes, brushing with fresh butter before serving.

How long does the cinnamon honey butter last?

Stored in a sealed container in the refrigerator, the cinnamon butter keeps well for up to 2 weeks. The butter acts as a preservative. Before serving, always bring it back to room temperature for at least 20 to 30 minutes so it is soft and spreadable. You can also store it in the freezer for up to 2 months – just thaw overnight in the fridge and then let it come to room temperature.

Can I freeze these copycat Texas Roadhouse rolls?

Yes, they freeze very well. Bake as directed, cool completely to room temperature, then freeze in a single layer on a baking sheet before transferring to a freezer bag. This prevents them from sticking together. They keep for up to 3 months. Thaw at room temperature for 1 hour or overnight in the fridge, then reheat wrapped in foil at 325F for 8 to 10 minutes. Brush with fresh melted butter before serving.

Why are my rolls not rising?

The most common culprit is dead or inactive yeast. Your yeast should foam visibly within 5 to 10 minutes of being mixed with warm water and sugar – if it does not, discard and start fresh. The second most common reason is milk that was too hot (above 120F), which kills the yeast before it can work. Always check liquid temperatures with an instant-read thermometer. A cold kitchen can also slow things dramatically; place the covered dough in a warm oven with just the light on for a more consistent environment.

Can I use a bread machine to make these rolls?

Yes. Add the ingredients to the bread machine in the order your manual recommends (usually liquids first, then dry ingredients, with yeast last and away from the salt). Use the dough setting, which handles the mixing and first rise automatically. Once the cycle finishes, remove the dough, shape your rolls, let them do the second rise in the pan for 30 to 45 minutes, and bake in your oven at 375F for 13 to 16 minutes. Do not use the bread machine’s bake setting – oven baking gives a much better result for rolls.

What type of yeast should I use for these rolls?

This recipe is written for active dry yeast, which needs to be dissolved in warm water to activate before adding to the dough. If you use instant yeast (also called rapid-rise or quick-rise), you can skip the activation step and add it directly to the flour – use the same quantity (2 1/4 teaspoons). Instant yeast also works faster, so expect your first rise to take 45 to 60 minutes instead of 60 to 90. Both produce excellent rolls.

How many calories are in one Texas Roadhouse roll with cinnamon butter?

One homemade roll as written contains approximately 280 calories. Adding about 1 tablespoon of the cinnamon honey butter adds roughly 90 to 100 calories, bringing the total to around 370 to 380 calories per serving. The restaurant version is estimated at similar calories – Texas Roadhouse lists their rolls at approximately 227 calories per roll without butter. The exact count varies based on roll size and how generously you apply the butter.

What is the correct ratio for the cinnamon butter recipe?

The recipe that gets closest to the restaurant version is: 1/2 cup (1 stick) softened butter, 1/4 cup powdered sugar, 1 tablespoon honey, 1 teaspoon ground cinnamon, and 1/4 teaspoon vanilla extract. Beat until light and fluffy. If you want a stronger cinnamon flavor, increase to 1 1/2 teaspoons. If you prefer it sweeter, add another tablespoon of powdered sugar. The key technique is whipping the butter until airy before adding the other ingredients – this creates that light, fluffy texture rather than a dense compound butter.

More Texas Roadhouse Copycat Recipes

• All Copycat Restaurant Recipes

Happy cooking,
Julia