Copycat Texas Roadhouse Rolls

3 mins read

Fluffy and light Texas Roadhouse style bread rolls paired with a sweet, whipped cinnamon honey butter are so tender they will melt in your mouth! Pair them with your favorite meal, or make a batch just for snacking, or dessert!


One of the best parts of going out to eat is always the appetizers! Especially when it comes to Texas Roadhouse. Their rolls and cinnamon honey butter are always a highlight! Luckily they’re easy to copy at home! These rolls are lightly sweetened, fluffy and buttery. And the cinnamon honey butter?! I recommend making a double batch and smearing it on all the things.

Ingredients Needed: 

  • Active Dry Yeast: can be subbed for instant yeast if needed. Instant yeast doesn’t need to be activated and can be added directly into the other ingredients to form the dough. 
  • Warm Water: the temperature should be between 90-100℉ to help the yeast activate. 
  • Sugar: this helps feed the yeast to activate it. 
  • Milk
  • Butter
  • Honey: adds a light sweetness to the rolls.
  • Salt
  • Egg: adds a richness to the rolls. 
  • Flour: this recipe is written using all purpose flour. I haven’t attempting using other flours so can’t comment on the results. 

How to make (step-by-step):

  • Step 1: Activate the Yeast, dissolve sugar with warm water and pour over the yeast in the bowl of a stand mixer. After sitting for 5 minutes, there will be a foam on the top of the liquid. IF there’s no foam, the yeast is most likely dead and you will need to start over.
  • Step 2: Scald the Milk, heat the milk in a saucepan just until the edges start to bubble. Remove from the heat and add in the butter and honey. Then let this cool until it’s down to 100℉. Adding it in too hot to the yeast can kill the yeast. Then mix dough: add the milk mixture to the yeast, then add the remaining ingredients. Knead the dough using a dough hook attachment. The dough should form into a ball.
  • Step 3 &4: Kneading, then continue to knead with your hands until dough is soft and supple, no longer sticky.
  • Step 5 : Let Rise, Pour a small amount of oil into a bowl, just enough to coat the ball of dough. Cover the bowl with a clean towel and let rise until dough is twice the size.
  • Step 6 & 7: Roll dough, after the dough has risen to double the size, punch the dough down, fold over twice, then place on a clean, lightly floured work surface. Roll out the dough into a rectangular shape about 1/2 inch thick. Cut dough: cut into squares and place on a prepared baking sheet.
  • Step 8: Second Rise: Cover the baking sheet with another clean towel and let the rolls rise a second time for an additional 45 minutes. Bake the rolls until nice and golden on the top.


Why scald the milk?

The whey protein in milk can weaken gluten and prevent the dough from rising properly, scalding the milk deactivates the protein so this doesn’t happen. Giving a nice rise and a fluffy roll.

Can I sub the active dry yeast with instant?

Yes, it’s recommended to use 25% less yeast when using instant instead of active. Which is equal to 1 3/4 teaspoon. There is no need to let the yeast proof with the sugar and water, simply add the yeast to the ingredients skipping step #2.

Can these be frozen?

Yes. Place room temperature rolls on a baking sheet and place in the freezer for a couple hours until frozen, then add to a large freezer bag for storage. Can be frozen for 4-5 months. To thaw remove to room temperature and let thaw for a couple hours, reheat in the oven at 350 degrees F for approximately 10 minutes until warmed through.

How to make Cinnamon Honey Butter:


The butter is possibly the best part of this recipe. I highly recommend making a double batch.

  • Step 1: Add room temperature butter to a bowl and add the honey, cinnamon, powdered sugar and a pinch of salt.
  • Step 2: Use a stand mixer or hand mixer to mix the butter, this ensures that the butter is throughly combined and gives a whipped texture.

Expert Tips:

  • Rise Time: to help your dough rise, turn the oven on to 150 degree F, then turn it off. Place your covered bowl of dough in the oven with the door cracked, after 30 minutes, close the door and allow it to continue rising.
  • Temperature: the temperature of the liquid needed for the yeast to rise is important. I suggest using an instant read thermometer to ensure you get the best results.
  • Yeast: be sure that you are using good yeast, jars of yeast should be stored in the refrigerator and be unexpired. Expired yeast will more than likely not rise. If no bubbles appear during the proofing step, the yeast should be thrown away.

More Breads and Rolls to enjoy:

Recipe first published November 20, 2020. Updated November 15, 2021 with new information. Recipe is unchanged.

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