Texas Roadhouse Rolls Recipe With Sweet Honey Butter

Okay you guys, we need to talk about rolls. Specifically, this texas roadhouse rolls recipe that I have been dreaming about since approximately forever. You know the ones — those warm, pillowy, slightly sweet rolls they drop on your table the second you sit down, paired with that iconic honey cinnamon butter that you basically want to eat with a spoon? Yeah. Those. I finally buckled down and figured out how to make copycat texas roadhouse rolls in my own kitchen, and I literally can’t even with how good they turned out. Soft, fluffy rolls with a golden brown top and a tender crumb that practically melts when it hits that honey butter? Be still my heart. This is officially one of the best rolls recipes in my whole repertoire, and I’m so excited to walk you through it.

Why This Texas Roadhouse Rolls Recipe Is The Real Thing

Listen, I’ve tried a lot of dinner rolls recipes in my day (it’s basically a personal hobby at this point, don’t judge me), and this copycat recipe is the closest thing to the real thing I have ever made. The secret is in the simple ingredients — nothing fancy, just purpose flour, instant yeast, warm milk, and a touch of sugar to help that yeast mixture get nice and bubbly. These are proper yeast rolls, meaning there’s a dough rise involved, but don’t panic! It’s so much easier than it sounds, I promise. If you’ve ever made my master yeast dough recipe, you already know the drill, and these buttery rolls follow a lot of the same basic logic. Once you taste that first warm roll straight from the oven, slathered in melted butter, you’ll understand why I’ve made this recipe approximately eleven times this month alone. No shame.

Gathering Your Simple Ingredients

So here’s the deal — you don’t need much flour or anything exotic to make these soft rolls happen. We’re talking cups of flour (bread flour or all-purpose both work, though bread flour gives a chewier bite), a cup of warm water, whole milk, teaspoons of active dry yeast, a teaspoon of sugar, kosher salt, an egg, and plenty of unsalted butter. That’s basically it! Simple ingredients, big payoff. I always make sure my warm milk and warm water are at the right temperature of the room-plus situation — not too hot, or you’ll kill the yeast, and not too cold, or the yeast dissolves way too slowly. Think baby-bottle warm. If you’re nervous about nailing that step, a kitchen thermometer is your best friend here. And don’t skip the melted butter either — it’s what gives these rolls that rich, almost cake-like tenderness that makes them so irresistibly snackable straight off the pan.

Mixing, Kneading, And The First Rise

Grab the bowl of a stand mixer (or a large bowl and a wooden spoon if you’re feeling old-school) and start by combining your yeast mixture — warm water, warm milk, sugar, and yeast — and let it sit until foamy. This tells you your yeast is alive and ready to party. Add in the rest of the flour, your egg, melted butter, and salt, then mix with the dough hook attachment on medium-low speed until a soft dough forms. If it’s sticking to the sides of the bowl too much, add additional flour a tablespoon at a time. Knead on medium speed for several minutes until the dough is smooth and elastic.

Then comes the fun (and patient) part — transfer the roll dough to a greased bowl, otherwise known as an oiled bowl, cover with a damp towel or clean kitchen towel, and set it in a warm place for the first rise. A warm environment really helps the dough rise properly, so I like to use my oven with just the light on.

Shaping, Second Rise, And Baking To Golden Brown

Once your dough has doubled in size (this usually takes about an hour, depending on how warm your kitchen is), punch it down and turn it out onto a lightly floured surface. Pat it into a rectangle shape, then use a pizza cutter to slice it into even roll-sized pieces — this is honestly my favorite part, very satisfying, very therapeutic. Arrange the pieces on prepared baking sheets lined with parchment or sprayed with non-stick cooking spray, leaving room for them to grow. Cover again and let them do their second rise until puffy and nearly doubled.

Bake until golden brown on top, which typically takes about 15-18 minutes depending on your oven. The whole house will smell like a straight-up bakery, and your family will come wandering into the kitchen asking what smells so good. This is also a great time to blast some country music while you wait, honestly feels appropriate given the Texas Roadhouse theme, don’t you think? If this is your first time making homemade rolls from scratch, don’t stress — this dough rest and rise process is seriously forgiving.

The Famous Cinnamon Honey Butter

Now for the best thing about this whole situation: the signature honey cinnamon butter. You cannot — I repeat, cannot — serve warm rolls without it. In a small bowl, whip softened butter with a cup of honey and cinnamon until it’s light, fluffy, and spreadable. Some people like to gently warm it in a small saucepan over medium heat first for extra silky texture, but honestly the stand mixer method works beautifully too. I actually have an entire separate love letter to this spread over on my Texas Roadhouse cinnamon honey butter copycat recipe, if you want to go even deeper into homemade cinnamon butter territory. It’s basically homemade honey cinnamon butter perfection, and once you make it, store-bought butter will never quite compare again. If you’re a cinnamon fanatic like me, you’ll also want to check out these recipes celebrating cinnamon for more cozy inspiration, including some dreamy cinnamon rolls.

Storing Leftover Rolls (If There Are Any)

Let’s be real, leftover rolls are rare around my house, but if you do have some, pop them in an airtight container at room temperature for up to two days, or freeze for longer storage. To reheat, wrap in a paper towel and microwave briefly, or warm in the oven for that fresh-bread taste all over again. Fun fact — you can also make this dough in a bread machine on the dough cycle if you want to save yourself the kneading workout, then just shape and bake as directed. Whether it’s your first time or your second time making this texas roadhouse rolls recipe, I promise it gets easier (and faster) every single time. These fluffy rolls pair perfectly with pretty much everything in my collection of classic recipes, especially big cozy dinners the next day after a holiday. Go make these soft, buttery, downright dreamy rolls — your kitchen deserves the glow-up, and so do you!

Copycat Texas Roadhouse Rolls With Cinnamon Honey Butter Recipe

Yield: 15 Servings

15 minutes: 15 minutes

18 minutes: 18 minutes

1 hour 30 minutes: 1 hour 30 minutes

Total Time: 2 hours 3 minutes

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There's nothing quite like the basket of warm, pillowy-soft rolls that arrives at your table the moment you sit down at Texas Roadhouse. Sweet, buttery, and served with that irresistible cinnamon honey butter, these rolls are a meal in themselves.

This homemade version captures that same bakery-fresh taste and texture right in your own kitchen, and comes together with simple pantry staples and a little patience for rising dough.

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Ingredients

For the Rolls

• 1 cup whole milk, warmed to about 110°F
• 2 ¼ teaspoons active dry yeast (1 standard packet)
• ⅓ cup granulated sugar, divided
• 1 large egg, room temperature
• ⅓ cup unsalted butter, melted and slightly cooled
• 3 ½ to 4 cups all-purpose flour
• 1 teaspoon salt
• Additional melted butter, for brushing

For the Cinnamon Honey Butter

• ½ cup unsalted butter, softened to room temperature
• ¼ cup honey
• 2 tablespoons powdered sugar
• ½ teaspoon ground cinnamon
• Pinch of salt

Instructions

1. In a large bowl or the bowl of a stand mixer, combine the warm milk with 1 tablespoon of the sugar and the yeast. Let sit for 5-10 minutes, until foamy and bubbly.
2. Add the remaining sugar, egg, and melted butter to the yeast mixture. Mix to combine.
3. Add 3 ½ cups of flour and the salt. Mix with a dough hook (or by hand) until a soft dough forms, adding more flour a tablespoon at a time if the dough is too sticky to handle. The dough should be soft and slightly tacky but not stick heavily to your fingers.
4. Knead for about 6-8 minutes, until smooth and elastic.
5. Place the dough in a lightly greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm spot for about 1 hour, or until doubled in size.
6. Punch down the dough and turn it out onto a lightly floured surface. Divide into 15 equal pieces and shape each into a smooth roll or classic rectangle shape, Texas Roadhouse-style.
7. Arrange the rolls on a parchment-lined baking sheet, leaving a little space between each for rising and even baking.
8. Cover loosely and let rise again for 30-45 minutes, until puffy and nearly doubled.
9. Preheat oven to 350°F.
10. Bake the rolls for 15-18 minutes, until golden brown on top.
11. Remove from the oven and immediately brush generously with melted butter.
12. While the rolls bake, beat together the softened butter, honey, powdered sugar, cinnamon, and salt until light and fluffy. Transfer to a serving dish.
13. Serve the rolls warm with the cinnamon honey butter.

Notes

These rolls are best enjoyed fresh but can be stored in an airtight container for up to 3 days, or frozen for up to 2 months — just warm them before serving for that fresh-baked taste.