Copycat Texas Roadhouse Rolls

This copycat recipe is just as tender and fluffy as the original.

By Gabby RomeroPublished: Nov 21, 2022

Approved by the Delish Test Kitchen

1 Rating

copycat texas roadhouse rolls cinnamon honey butter

PHOTO: LUCY SCHAEFFER; FOOD STYLING: BROOKE CAISON

Yields:

2 dz.

Prep Time:

45 mins

Total Time:

3 hrs

Cal/Serv:

228

Jump to recipe

You may go to Texas Roadhouse to order a steak, but we all know the best part of the meal is the basket of dinner rolls. These soft, pillowy squares come to the table fresh from the oven, and the accompanying cinnamon-honey butter is worth the trip alone. This copycat recipe is just as tender and fluffy as the original, but you can enjoy it from the comfort of your own kitchen.

These rolls are decadent from start to finish: There’s butter in the dough, melted butter brushed on top, and the classic cinnamon-honey butter served on the side. Just like at Texas Roadhouse, these rolls are best served straight out of the oven. But if you need to make these ahead of time, wrap the finished rolls in foil and plastic wrap, then store them in the freezer for up to 1 month. After thawing at room temperature overnight, you can reheat these rolls in the foil for about 10 minutes.

Did you try this recipe? Let us know how it went in the comments below!

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Ingredients

Dough

1 1/2 cups
(340 g.) whole milk
1/4 cup
(50 g.) granulated sugar
1
(1/4-oz.) packet or 2 1/4 tsp. active dry yeast
3
large eggs, beaten to blend
4 Tbsp.
(1/2 stick) unsalted butter, softened
4 tsp.
kosher salt
6 3/4 cups
(810 g.) all-purpose flour, plus more for dusting
Neutral oil, for greasing

Cinnamon-Honey Butter & Assembly

1 Tbsp.
confectioners' sugar
1 tsp.
honey
1 tsp.
kosher salt
3/4 tsp.
ground cinnamon
3/4 cup
(1 1/2 sticks) unsalted butter, softened, divided
Flaky sea salt (optional)

Directions

Dough
1. Step 1In a small saucepan over medium heat, heat milk until warm to the touch, between 100° to 110°. In the large bowl of a stand mixer fitted with the dough hook, combine warm milk, granulated sugar, and yeast. Let sit until yeast is dissolved and foamy, about 10 minutes.
2. Step 2Add eggs, butter, and kosher salt and beat on low speed until just combined. Add flour and continue to beat on low speed until dough comes together, about 5 minutes.
3. Step 3Turn out dough onto a lightly floured surface and knead until smooth, about 5 minutes. Transfer dough to a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature until doubled in size, about 1 hour.
4. Step 4Line 2 baking sheets with parchment. Return dough to lightly floured surface and roll to a 1"-thick rectangle. Using a sharp knife or pizza cutter, cut dough into 2" squares. Transfer squares to prepared sheets, spacing about 1/2" apart. Cover each sheet with a dish towel and let rise until doubled in size, about 45 minutes.
Cinnamon-Honey Butter & Assembly
1. Step 1In a large bowl, whisk confectioners’ sugar, honey, kosher salt, cinnamon, and 1 stick butter until thoroughly combined and fluffy.
2. Step 2Preheat oven to 375°. Melt remaining 1/2 stick butter in the microwave or in a small pot. Brush each square with butter.
3. Step 3Bake rolls until golden brown and risen, about 15 minutes.
4. Step 4Brush rolls with more melted butter and sprinkle with sea salt, if using. Serve with cinnamon-honey butter alongside.
5. Step 5 Make Ahead: Rolls can be made 1 month ahead. Let cool, tightly wrap in foil, then in plastic wrap, and freeze. When ready to eat, let rolls thaw at room temperature overnight. Remove plastic wrap and loosen foil, then bake at 300° for 10 minutes to heat through. Cinnamon-honey butter can be made 7 days ahead. Store in an airtight container and refrigerate. Bring to room temperature before serving.