I love how these rolls turn out irresistibly fluffy and buttery—just like the ones from Texas Roadhouse. Paired with warm cinnamon honey butter, they’re impossible to resist.

Why You’ll Love This Recipe

I adore that these rolls have a soft, slightly sweet interior with a golden, glossy crust. Heating the milk helps develop a light crumb, and folding the dough creates those signature crevices perfect for holding butter. The buttery finish and cinnamon honey spread take them over the top.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ROLLS

1 tablespoon warm water (105–115 °F)
6 tablespoons granulated sugar, divided
2¼ teaspoons active dry yeast (1 packet)
1 cup whole milk, warmed (105–115 °F)
7 tablespoons unsalted butter, melted, divided
1 teaspoon kosher salt
1 large egg, room temperature
3½ cups bread flour

CINNAMON HONEY BUTTER

¼ cup unsalted butter, softened
2 tablespoons confectioners’ sugar
2 tablespoons honey
½ teaspoon cinnamon

Directions

In a stand mixer bowl, I combine warm water, 1 teaspoon sugar, and yeast. I let it sit for 5 minutes until foamy.
I add the remaining sugar, warm milk, 6 tablespoons melted butter, and salt, mixing until just combined.
I add the egg and mix briefly.
I gradually add the bread flour, mixing 3 minutes at medium-high, then knead on low for another 3–4 minutes until the dough is elastic.
I transfer the dough to a greased bowl, cover it, and let it rise in a warm spot for 1–2 hours until doubled in size.
I deflate the dough, divide it into 12 pieces, shape them into balls, and place them in a greased 9×13" pan. I cover and let them rise for another 30 minutes.
I preheat the oven to 350 °F and bake the rolls for 12–15 minutes until light golden. I brush them with the remaining melted butter right away.
While they bake, I whisk together the softened butter, confectioners’ sugar, honey, and cinnamon to make the spread. I serve the rolls warm with this butter.

Servings and timing

Yields: 12 rolls
Prep time: ~20 minutes
First rise: 1–2 hours
Second rise: 30 minutes
Bake time: 12–15 minutes
Total time: ~3 hours 5 minutes

Variations

I sometimes swap whole milk with 2% or skim if that’s what I have.
For a richer flavor, I replace 1 tablespoon of sugar with honey in the dough.
For a glossier crust, I brush the rolls with an egg wash (1 egg + 1 tablespoon water) before baking.

Storage/reheating

I store leftover rolls in an airtight container at room temperature for up to 5 days, or refrigerate them for up to a week. To freeze, I let them cool completely, wrap individually, and freeze for up to 2 months. When I’m ready to enjoy them, I thaw and reheat in a 300 °F oven for 10 minutes or microwave briefly.

FAQs

What kind of flour works best?

I use bread flour because it gives the rolls structure and chew. All-purpose flour works too, but the texture turns out softer.

Can I make the dough ahead of time?

Yes, I often refrigerate the dough after the first rise. When I’m ready, I bring it to room temperature, shape the rolls, and let them rise again before baking.

Do I need to warm the milk?

Yes, warming the milk helps activate the yeast and improves the final texture of the rolls.

Why fold the dough?

Folding helps form the classic layers and little crevices that trap the melted butter—just like the ones from the restaurant.

Can I skip the cinnamon honey butter?

Of course. I sometimes serve these with plain butter, but I think the cinnamon honey version really makes them special.

Conclusion

I love how these rolls come out light, buttery, and just a little sweet—perfect for recreating the Texas Roadhouse experience at home. The cinnamon honey butter adds a rich and cozy flavor, and the rolls themselves are soft enough to melt in my mouth. These are always a favorite on my table, and I never have leftovers for long.

Texas Roadhouse Rolls

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Author: Sue
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 3 hours 5 minutes
Yield: 12 rolls
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These copycat Texas Roadhouse Rolls are irresistibly fluffy and buttery, with a slightly sweet interior and golden crust. Served warm with cinnamon honey butter, they're a restaurant-style treat made right at home.

Instructions

In a stand mixer bowl, combine warm water, 1 teaspoon sugar, and yeast. Let sit 5 minutes until foamy.
Add remaining sugar, warm milk, 6 tablespoons melted butter, and salt. Mix until just combined.
Add egg and mix briefly.
Gradually add bread flour. Mix 3 minutes at medium-high, then knead on low 3–4 more minutes until elastic.
Transfer dough to a greased bowl; cover and let rise in a warm spot 1–2 hours, until doubled.
Deflate dough, divide into 12 pieces, shape into balls, and place in a greased 9×13" pan. Cover, rise another 30 minutes until doubled.
Preheat oven to 350 °F. Bake 12–15 minutes until light golden. Brush with remaining melted butter immediately.
Meanwhile, whisk together softened butter, confectioners’ sugar, honey, and cinnamon for the spread. Serve rolls warm with this butter.