Texas Roadhouse Rolls with Honey Cinnamon Butter

There’s something ridiculous and comforting about a basket of warm, pillowy rolls slathered in sweet, cinnamon-kissed butter — this is my take on Texas Roadhouse Rolls with Honey Cinnamon Butter: soft, slightly sweet dinner rolls and a butter so dreamy you’ll be licking the knife. These aren’t fussy; they’re the kind of thing you’ll make when you want everyone hovering in the kitchen and somehow forgetting the rest of dinner.

My husband practically schedules his week around these rolls. True story: once I made them on a Tuesday and he announced they were now officially “Tuesday Rolls,” a tradition that stuck. The kids call the butter “crack butter” and will eat it on toast, apples, or their fingers. I love that this recipe feels special but is also messy, forgiving, and perfect for grabbing handfuls while the main thing finishes.

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This recipe is where I let my dough be a little lazy — sometimes I mix and let it rise overnight in the fridge, sometimes I rush and accept slightly denser rolls. Either way, the butter makes everything forgiven. One time I forgot to proof my yeast (classic), so I turned the tray into mini pull-apart buns and called it “rustic.” It worked. Also: if your house smells like cinnamon and butter for hours after baking, you’re doing life right.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour unless you want denser, breadier rolls—bread flour gives more chew. Make sure your yeast is fresh; old yeast = flat rolls.
– Dairy: Whole milk and real butter make the best rolls and butter, but you can use 2% in a pinch; avoid margarine if you want that rich flavor.
– Eggs: Room-temperature eggs incorporate better into dough and help make the crumb tender—take them out of the fridge a bit early.
– Fats & Oils: Unsalted butter lets you control salt in the honey cinnamon butter; buy salted only if you like a pronounced pull between sweet and savory.
– Sweeteners: Real honey for the butter adds floral notes you won’t get from plain sugar—use a mild-flavored honey for best results.

Prep Ahead Ideas

– Mix and knead the dough the night before and let it rise slowly in the fridge; in the morning shape and bake.
– Make the honey cinnamon butter a day ahead and store in an airtight container — flavors deepen and it spreads beautifully at room temp.
– Store shaped but unbaked rolls in the fridge on a lined sheet pan, covered; pull out to come to room temp while the oven warms.

✔Time-Saving Tricks

– Use a stand mixer with a dough hook to cut kneading time in half, or do a few quick stretch-and-folds instead of full kneading.
– If you’re short on time, proof the dough in a warm (not hot) oven with the light on; it speeds things up.
– Make extra butter and freeze it in a log — slice off rounds whenever you need a fast, impressive spread.

✔Common Mistakes

– Overflouring the dough: I did this once because I was nervous and ended up with dry rolls; keep the dough tacky, not floury. Fix: gently pat with a little melted butter after baking to add moisture back.
– Not letting rolls rise enough: you’ll get dense bread. If that happens, slice and toast — slather with extra butter and nobody will complain.
– Butter that’s too cold: you’ll tear the roll when spreading — let it sit at room temp or warm slightly to make it spreadable.

What to Serve It With

– A big salad with tangy vinaigrette to cut through the butter.
– Slow-cooked beef or pulled pork — these rolls are perfect for sopping up sauce.
– Mashed potatoes and green beans for a cozy holiday spread.

✔Tips & Mistakes

– Let the butter soften fully before whipping so it becomes airy and not greasy.
– Don’t overcrowd the baking pan — rolls should touch slightly for soft sides, but give them room to puff.
– If the tops brown too quickly, tent with foil mid-bake.

✔Storage Tips

Store leftover rolls in an airtight container for 2–3 days at room temp, or freeze for up to 3 months. Warm quickly in a low oven or microwave wrapped in a damp paper towel for a few seconds. Cold rolls? Totally edible and kind of nostalgic — slap on butter and call it breakfast.

✔Variations and Substitutions

– Swap honey for maple syrup in the butter for a deeper, woodsy sweetness.
– Add a tiny pinch of nutmeg or cardamom to the cinnamon mix for grown-up spice vibes.
– Use browned butter for the honey butter if you want a nutty, caramel edge.
– Want savory rolls? Skip the butter-sugar finish and brush with garlic-herb butter instead.

Frequently Asked Questions

Texas Roadhouse Rolls with Honey Cinnamon Butter

Fluffy, slightly sweet dinner rolls brushed with butter and paired with a whipped honey cinnamon spread. A cozy steakhouse favorite made at home.

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Prep Time: 1 hour hour 30 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Servings: 16

Ingredients

 

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Main Ingredients

• ▢ 1 cup whole milk, warmed to about 110°F
• ▢ 0.3 cup granulated sugar
• ▢ 1.75 tbsp honey for the dough
• ▢ 2.25 tsp active dry yeast
• ▢ 0.25 cup unsalted butter, melted and cooled for the dough
• ▢ 1 large egg room temperature
• ▢ 1.25 tsp kosher salt
• ▢ 3.75 cup all-purpose flour plus a little extra for dusting
• ▢ 2 tbsp unsalted butter, melted for brushing the rolls
• ▢ 0.5 cup unsalted butter, softened for honey cinnamon butter
• ▢ 0.25 cup powdered sugar for honey cinnamon butter
• ▢ 2 tbsp honey for honey cinnamon butter
• ▢ 1 tsp ground cinnamon for honey cinnamon butter
• ▢ 0.13 tsp fine salt a small pinch, for honey cinnamon butter

Instructions

Preparation Steps

• Bloom yeast: Stir warm milk with sugar and 1.75 tbsp honey in a bowl. Sprinkle in yeast and let foam 5–10 minutes.
• Mix dough: Whisk in the melted butter and egg. Add salt and about half the flour; stir until shaggy.
• Knead: Add remaining flour a bit at a time and knead until smooth and elastic, 6–8 minutes.
• First rise: Place dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled, 60–75 minutes.
• Shape: Turn dough onto a floured surface. Roll to about 1/2 inch thick and cut into 16 even squares.
• Second rise: Arrange on a parchment-lined sheet, spacing slightly. Cover and proof until puffy, 20–30 minutes.
• Preheat oven to 350°F while the rolls finish proofing.
• Bake: Bake the rolls until golden on top and set, about 12–15 minutes.
• Finish: Brush hot rolls with melted butter and cool slightly before serving.
• Make honey cinnamon butter: Beat softened butter, powdered sugar, 2 tbsp honey, cinnamon, and a pinch of salt until fluffy.

Notes

For extra tenderness, swap 2 tbsp of the milk with heavy cream. To store, cool completely and keep the rolls in an airtight bag for 2 days; rewarm in a 300°F oven for 5–7 minutes. Freeze baked rolls up to 2 months and thaw at room temperature before reheating.

This recipe is an original creation inspired by classic Texas Roadhouse Rolls with Honey Cinnamon Butter flavors. All ingredient ratios and instructions are independently developed.