Copycat Texas Roadhouse Rolls With Cinnamon Honey Butter

What makes these rolls so special? Why are they the first thing we think of when we hear the restaurant's name? The hot rolls are served in a basket with cinnamon honey butter. They are the perfect appetizer to enjoy while you wait for your food. Texas Roadhouse rolls are soft and light, buttery and sweet. They also have a signature shape that is created by cutting the dough vs. rolling it into dough balls.

I altered our favorite roll recipe to create a copycat version of the popular Texas Roadhouse rolls. Each batch makes 30 rolls. They are brushed with melted butter as soon as they come out of the oven.

Why I Like This Recipe

• Restaurant quality at home. You can have light and fluffy rolls with the signature cinnamon honey butter at home! No crowd, more affordable, and one batch makes 30 rolls!
• Simple ingredients. Chances are you probably have everything on hand to make these sweet and soft rolls.
• Freezes well. One batch makes 24 rolls. Enough to serve with dinner and then leftovers for lunches. Leftover rolls can be frozen for up to two months in a Ziploc bag and thawed on the counter.
• Included cinnamon honey butter recipe. My 6-year-old absolutely loves cinnamon honey butter. I keep a small container of it on hand for him to use on Amish white bread toast for breakfast every morning. Cinnamon honey butter is SO easy to make and adds incredible flavor to anything that you spread it over! It's no wonder that Texas Roadhouse serves it with baskets of hot rolls.

What Others Are Saying

These rolls are delicious & I WILL be making these again. My family loved these!!!---Christy

Tips and Tricks

1. Tip for those who don't own a stand mixer: If you do not have a stand mixer, you can make this dough by hand using a Danish dough whisk in a large mixing bowl. Mix the ingredients together, then knead on a lightly floured surface for 5+ minutes. I rarely use a wooden spoon to mix dough anymore; a dough whisk is much more efficient and works great!
2. Letting the dough rise: The dough will rise faster in a warm spot. I preheat my oven for 1 minute, then shut the heat off. It makes the oven just warm enough for the dough to rise.
3. Roll and slice instead of forming into roll shapes. To get the signature shape, roll out the dough, then slice with a cookie cutter into sections. I use this same technique for my 1-hour dinner rolls.

Ingredients

• Milk: you can use any type of milk, but I usually use 2%. The milk needs to be warmed up. You can do this in a small saucepan and bring it just to a simmer before removing it from the heat or you can microwave it for 90 seconds. That's typically what I do.
• Butter: I always bake with salted butter because it adds great flavor.
• Honey: The rolls at the restaurant are sweet, so go ahead and use the full amount of honey. You can also use white sugar.
• Water: you'll need a small amount of warm water to proof the yeast. Make sure it's warm water (between 105-115 degrees) and not hot water. Hot water will kill the yeast.
• Yeast: instant or dry active yeast. I'm so used to proofing my yeast that I proof it whether or not I used instant or dry active yeast.
• Egg: adding an egg or two to the dough adds richness.
• Salt: I always bake with kosher salt, but you can use whatever kind of salt that you have on hand.
• Flour: all-purpose flour or bread flour. The amount depends on the humidity in your area. I typically need the full amount, but you might need a bit less. Add half of the flour and mix thoroughly then add the remaining flour 1 cup at a time until a soft dough forms. I measure my flour by fluffing it with the measuring cup and then scooping it (never packing it) into the measuring cup.

Cinnamon Honey Butter

• Butter: softened butter---again, I prefer salted butter.
• Powdered sugar: this is optional, but we think it gives it a nice texture and sweetness.
• Honey: obviously. I usually eyeball it because you really can't go wrong here, but 2-3 Tbsp. is about right.
• Cinnamon: we like a strong cinnamon flavor and use 2 teaspoons, but you can adjust this to your liking as well.

See the recipe card for full information on ingredients and quantities.

How To Make Copycat Texas Roadhouse Rolls

Step 1: Heat milk in the microwave until hot (90 seconds-2 minutes). Stir in butter and honey. Let it stand until the milk is warm, NOT hot.

Step 2: In a small bowl, mix warm water and yeast. Allow to proof until foamy (about 5 minutes).

Step 3: Pour the butter/honey/milk mixture into a large bowl. Add water and yeast mixture. Add egg and salt. Mix.

Step 4: Mix in flour. Start with half of the flour, then add the remaining flour, 1 cup at a time, stirring in between each addition. The dough should be slightly sticky. 

Step 5: Knead dough until smooth and elastic. Place the dough in a well-oiled large bowl, and turn the dough to coat. Cover with a damp cloth or plastic wrap. Allow the dough to rise in a warm place until doubled in bulk, about 1 hour.

Step 6: When the dough has doubled in size, transfer it to your work surface.

Step 7: Roll it out into a 10"x 15" rectangle. Slice the dough into 24-32 sections using a pizza cutter. 24 sections will yield a larger roll, and 32 sections is closer to the size of the rolls served at the restaurant.

Step 8: Place the rolls on two greased baking sheets and loosely cover them with plastic. Let rise in a warm place until doubled in size (60 minutes).

Preheat the oven to 350 degrees towards the end of the second rise.

Step 9: Bake the rolls for 18-20 minutes. Rotate the pans midway during the baking process if baking both pans at the same time. The tops of the rolls should be lightly golden. Brush hot rolls with melted butter.

Step 10: Combine ingredients together and beat with an electric mixer until fluffy and smooth. Store in an airtight container.

FAQs

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