Bring the taste of your favorite steakhouse home with this Copycat Texas Roadhouse Rolls with Cinnamon Butter Recipe. These soft, pillowy dinner rolls are sweet, buttery, and melt-in-your-mouth delicious — perfectly paired with creamy homemade cinnamon honey butter that makes each bite unforgettable. Whether you’re baking for a holiday feast, Sunday dinner, or just craving the iconic Texas Roadhouse flavor, this easy recipe guarantees the same fluffy texture and heavenly sweetness you love.

Why You’ll Love This Recipe

You’ll fall in love with these homemade Texas Roadhouse rolls because they’re the perfect balance of soft, buttery, and slightly sweet. Each roll is golden on the outside, fluffy on the inside, and tastes amazing straight out of the oven. The cinnamon honey butter adds a luxurious finishing touch that turns a simple roll into a dessert-worthy treat. Best of all, these rolls are made with everyday ingredients and come together beautifully, even for beginner bakers.

Copycat Texas Roadhouse Rolls with Cinnamon Butter

There’s something magical about warm, homemade bread fresh from the oven — the buttery aroma, the tender crumb, the anticipation as you pull apart a perfectly soft roll. Now imagine that experience elevated with a swirl of sweet cinnamon honey butter melting over the top. That’s exactly what you’ll get with this Copycat Texas Roadhouse Rolls Recipe — a true comfort classic recreated in your kitchen.

Texas Roadhouse is famous for these pillowy-soft dinner rolls, served warm and brushed with melted butter, often before the main course even arrives. But the real star of the show is the cinnamon honey butter — sweet, spiced, and irresistibly creamy. With this recipe, you can enjoy that same restaurant-quality experience anytime, without leaving home.

What makes these rolls so addictive is their perfect texture — light, fluffy, and slightly chewy, with just a hint of sweetness. The secret lies in the balance of yeast, warm milk, and a touch of sugar that helps the dough rise beautifully. A single bite brings together warmth, sweetness, and that comforting homemade taste we all crave.

This recipe is ideal for family dinners, special gatherings, or even as a baking project on a cozy weekend. The process is surprisingly simple — if you can mix, knead, and wait for the dough to rise, you can master these rolls. Plus, the dough is forgiving and easy to work with, producing consistent results every time.

While the rolls are amazing on their own, the cinnamon honey butter takes them to the next level. The combination of softened butter, honey, powdered sugar, and cinnamon creates a smooth, decadent spread that melts instantly over warm bread. It’s sweet but not overpowering — the perfect complement to the soft, buttery rolls.

Another reason this recipe stands out is its versatility. You can serve these rolls with dinner, use them for sliders, or enjoy them as a sweet breakfast with a cup of coffee. They also freeze beautifully, so you can make a big batch and reheat whenever the craving hits.

The dough can be prepared ahead of time and baked fresh before serving — ideal for holiday prep or entertaining guests. And if you’ve ever wondered how Texas Roadhouse achieves that golden finish, here’s the secret: a final brush of melted butter right after baking. It adds shine, flavor, and that unmistakable restaurant look.

From the first rise to the last bite, baking these rolls feels deeply satisfying. Watching the dough double in size, smelling the buttery aroma as they bake, and finally slathering on that creamy cinnamon butter — it’s pure homemade joy.

So, if you’re ready to impress your family (or just treat yourself), these Texas Roadhouse-style rolls are your ticket to bakery-level perfection — soft, buttery, and absolutely irresistible.

Servings & Time

• Servings: 16 rolls

• Prep Time: 25 minutes

• Rise Time: 1 hour 15 minutes

• Cook Time: 15 minutes

• Total Time: 1 hour 55 minutes

Ingredients

For the Rolls:

• 1 packet (2¼ teaspoons) active dry yeast

• ¼ cup warm water (about 100°F)

• 1 cup whole milk

• ¼ cup granulated sugar + 1 teaspoon for proofing yeast

• 2 tablespoons softened butter

• 1 tablespoon melted butter (for brushing)

• 1 teaspoon salt

• 1 large egg

• 3½–4½ cups all-purpose flour

For the Cinnamon Honey Butter:

• ½ cup (1 stick) unsalted butter, softened

• 1 tablespoon honey

• 2 tablespoons powdered sugar

• 1 teaspoon ground cinnamon

Instructions

1. Activate yeast: In a small bowl, combine warm water, yeast, and 1 teaspoon sugar. Let it sit for 5–10 minutes until foamy.

2. Warm the milk: In a saucepan, heat milk until warm (not hot). Stir in softened butter and sugar until melted. Allow to cool slightly.

3. Mix wet ingredients: In a large mixing bowl, whisk together the milk mixture, egg, and salt. Add the yeast mixture and stir to combine.

4. Add flour gradually: Mix in 3 cups of flour, one cup at a time, stirring until the dough begins to form. Continue adding flour until soft and slightly sticky.

5. Knead the dough: Transfer the dough to a floured surface and knead for 5–6 minutes until smooth and elastic.

6. First rise: Place dough in a greased bowl, cover with a clean towel, and let rise in a warm place for about 1 hour or until doubled in size.

7. Shape rolls: Punch down the dough and roll it out to ½-inch thickness. Cut into squares or rounds using a sharp knife or biscuit cutter.

8. Second rise: Arrange rolls on a parchment-lined baking sheet, cover, and let rise again for 30 minutes.

9. Bake: Preheat oven to 350°F (175°C). Bake rolls for 12–15 minutes or until golden brown.

10. Butter finish: Brush freshly baked rolls with melted butter while still warm.

For the Cinnamon Honey Butter:

1. In a small bowl, beat softened butter, honey, powdered sugar, and cinnamon until smooth and fluffy.

2. Serve at room temperature with warm rolls.

Tips

• Don’t rush the rise: Let the dough double in size for the softest texture.

• Warm, not hot: Make sure the milk and water are warm to activate the yeast, not hot, or it may kill it.

• Storage: Store leftover rolls in an airtight container for up to 3 days, or freeze for up to 2 months.

• Make ahead: You can refrigerate the shaped dough overnight, then bake fresh in the morning.