Copycat Texas Roadhouse Rolls & Honey Cinnamon Butter
The rolls are the thing people miss most between visits. The good news: you can get genuinely close at home. This is an original copycat-style recipe — soft, slightly sweet yeast rolls with a whipped honey cinnamon butter that tastes like the real deal. It's not the restaurant's actual formula (that's theirs), but it lands in the same neighborhood. Budget about 2.5–3 hours start to finish, mostly hands-off rising time.
Ingredients
For the rolls
- 1 cup warm milk (about 110°F / 43°C — warm, not hot)
- 2 1/4 tsp active dry yeast (one standard packet)
- 1/4 cup sugar
- 1 large egg, room temperature
- 2 tbsp melted butter, plus more for brushing
- 1 tsp salt
- 3 1/2 to 4 cups all-purpose flour
For the honey cinnamon butter
- 1/2 cup (1 stick) salted butter, softened
- 1/4 cup honey
- 2 tbsp powdered sugar
- 1 tsp ground cinnamon
Method
1. Wake up the yeast
Warm the milk to about 110°F — warm to the touch, never hot, or it kills the yeast. Stir in the sugar and yeast, and let it sit 5–10 minutes until foamy. No foam means dead yeast; start over with a fresh packet.
2. Make the dough
Whisk the egg and melted butter into the yeast mixture. Add the salt and 3 cups of flour, mixing until a shaggy dough forms. Add more flour a few tablespoons at a time until the dough pulls away from the bowl — soft and slightly tacky, not sticky.
3. Knead
Knead 6–8 minutes by hand (or 4–5 in a stand mixer with the dough hook) until smooth and elastic. It should spring back when poked.
4. First rise
Place in a greased bowl, cover, and let rise in a warm spot about 1 to 1.5 hours, until doubled.
5. Shape
Punch down, roll out to about 1/2 inch thick, and cut into squares (the classic shape) or pinch into rounds. Arrange on a parchment-lined baking sheet, close together so they bake into soft-sided rolls.
6. Second rise
Cover and let rise again 30–45 minutes until puffy.
7. Bake
Bake at 350°F (175°C) for 12–15 minutes until golden on top. Brush with melted butter the moment they come out — this is non-negotiable for that signature finish.
The honey cinnamon butter
While the dough rises, whip the softened butter with a hand mixer until light and fluffy, then beat in the honey, powdered sugar, and cinnamon until smooth and airy. The whipping is what gives it that cloud-like texture. Serve at room temperature so it spreads on a warm roll.
Troubleshooting
- Dense rolls? Under-risen, or too much flour. Let them fully double and keep the dough soft.
- Didn't rise? Milk too hot, or expired yeast. The foam test in step 1 catches this.
- Pale tops? Give them another minute or two, and don't skip the butter brush.
Craving the real thing instead? See what's on the full menu — the rolls come free and bottomless with every dine-in meal.
Recipe FAQ
Can you buy Texas Roadhouse rolls to bake at home?
Yes. Texas Roadhouse sells frozen mini rolls with honey cinnamon glaze at some grocery stores, and they bake in under half an hour. They're a quick shortcut, though the from-scratch copycat recipe on this page tastes fresher and works out cheaper per roll if you have the time.
Why didn't my copycat rolls rise?
The two usual culprits are milk that was too hot, which kills the yeast, or yeast that's past its date. Always proof the yeast first: it should turn foamy within five to ten minutes. No foam means it's dead, so start over with a fresh packet and milk warmed to about 110°F.
How do you keep the rolls soft?
Let the dough fully double on both rises and keep it soft rather than adding too much flour. Bake just until golden, then brush the tops with melted butter the moment they leave the oven. That butter finish is what gives them the signature soft, glossy crust.
How long does the honey cinnamon butter keep?
Stored in the fridge in a sealed container, the whipped honey cinnamon butter keeps up to about two weeks. Bring it back to room temperature before serving so it spreads easily on a warm roll. You can also freeze it for longer storage and thaw it overnight in the fridge.
Can I make the dough ahead of time?
Yes. You can let the dough do its first rise overnight in the refrigerator, which actually deepens the flavor. Bring it back to room temperature, then shape, do the second rise, and bake as normal. Baked rolls also freeze well and reheat best wrapped in foil at 300°F.