Soft, fluffy Texas Roadhouse Rolls with Honey Cinnamon Butter—just like the restaurant, but made fresh at home with butter, milk, and yeast.
I have to confess something. The first time I went to Texas Roadhouse, I barely remember what I ordered for dinner. Not because the food wasn’t good—it was. But those rolls? The warm, slightly sweet, buttery clouds of perfection? They completely stole the show. And then, as if they weren’t already dangerous enough, they served them with honey cinnamon butter that tasted like dessert pretending to be a condiment.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I went in thinking, I’ll be good—just one roll before my meal. Yeah… that didn’t happen. Two rolls disappeared before my entrée even hit the table. By the end of the night, I was shamelessly asking for more “to take home.” (We both know how that went. They didn’t make it past the parking lot.)
So here we are—my take on Texas Roadhouse Rolls with Honey Cinnamon Butter. I’ll be honest, I’ve made these on cozy Sundays, during the holidays, even on random Tuesdays when I just needed the comfort of baking bread. They’re not perfect copies (and maybe that’s the charm?), but they’re close enough to make you forget the drive to the restaurant.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Texas Roadhouse Rolls with Honey Cinnamon Butter Recipe?
There’s something about homemade bread that just feels like you’ve got your life together—even if you’re still in sweatpants and your kitchen looks like a flour bomb went off. These rolls are soft, slightly sweet, and honestly… a little addictive. The honey cinnamon butter is creamy, sweet, and just warm enough in flavor to make you close your eyes when you take a bite.
Plus, they’re surprisingly straightforward. No “let it rise for 6 hours” nonsense. You can have these on the table in about 2 hours, which is dangerously convenient.
Ingredient Notes:
Here’s what’s going in and why it matters:
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Whole Milk – Warm milk = happy yeast. Also makes the rolls tender instead of chewy bricks.
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Active Dry Yeast – The lift. Without it, you’ve just got sad, flat biscuits.
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Honey – A little sweetness in the dough and in the butter.
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All-Purpose Flour – The base. Don’t overpack it unless you like dense rolls.
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Egg – Gives richness and helps the structure.
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Salt – Balances the sweetness so it’s not dessert bread (although… could be).
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Butter – Melted for the dough, softened for the spread, and extra for brushing.
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Confectioner’s Sugar – Makes the honey cinnamon butter silky instead of grainy.
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Ground Cinnamon – The warm, cozy spice that makes the butter so good you’ll want to eat it with a spoon.
How To Make Texas Roadhouse Rolls with Honey Cinnamon Butter?
Step 1: Wake up the yeast
Preheat your oven to 350°F. Stir the warm milk, honey, and yeast together. Let it sit for a few minutes until foamy—like proof that the magic is starting.
Step 2: Start the dough
In a stand mixer with a bread hook, toss in your flour, egg, and melted butter. Pour in the yeast mixture, sprinkle the salt, and mix until it starts looking like real dough.
Step 3: Knead
Knead for about 4 minutes until smooth and stretchy. If you’re doing it by hand, get ready for a little workout (and maybe a mini therapy session).
Step 4: First rise
Pop the dough into an oiled bowl, cover it, and let it rest for an hour. It should double in size—kind of like a puffy pillow you want to nap on.
Step 5: Shape
Punch the dough down (oddly satisfying), then roll it out to about 1 inch thick. Cut into squares—don’t stress about perfect edges.
Step 6: Second rise
Arrange them on a greased baking sheet, cover, and let them rise again for 20 minutes somewhere warm.
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Step 7: Bake
Bake for 14–16 minutes until they’re golden on top and making your kitchen smell like heaven.
Step 8: Make the butter
While the rolls bake, mix softened butter, honey, cinnamon, and confectioner’s sugar until smooth. Taste-test. Then taste-test again.
Step 9: Serve
Brush warm rolls with butter and serve with a big dollop of the honey cinnamon butter. Try not to eat three before they hit the table.
Storage Options:
Best eaten fresh (trust me). If you do have leftovers, store them in an airtight container at room temp for up to 2 days. The rolls freeze well—just skip the butter until you serve them. The honey cinnamon butter will keep in the fridge for about a week, but let it soften before spreading.
Variations and Substitutions:
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Flour Swap – Bread flour for chewier rolls.
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Sweet Finish – Sprinkle coarse sugar on top before baking for a bakery-style vibe.
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Dairy-Free – Almond milk + vegan butter works, but the flavor is slightly different.
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Spiced Up – Add nutmeg or pumpkin spice to the butter for a seasonal twist.
What to Serve with Texas Roadhouse Rolls with Honey Cinnamon Butter?
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Holiday dinners—turkey, ham, roast beef… they’re all invited.
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Soup nights—especially creamy potato or tomato soup.
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BBQ—pulled pork or brisket on these rolls is dangerous.
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Breakfast—toast them and slather on more butter because… why not?
Frequently Asked Questions:
Can I make the dough ahead of time?
Yep. Let it rise, then stick it in the fridge overnight. Bring to room temp before shaping.
Can I use instant yeast instead of active dry?
Sure—just skip the proofing step and mix it right in with the flour.
Can I double the honey cinnamon butter?
Yes. And you probably should.
These Texas Roadhouse Rolls with Honey Cinnamon Butter are the kind of recipe that makes people linger at the table and “accidentally” take two. They’re warm, sweet, and just indulgent enough to make a regular dinner feel like a special occasion.
So… are you making them, or should I bring the butter and we call it a deal?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Texas Roadhouse Rolls with Honey Cinnamon Butter
Ingredients
For the Honey Cinnamon Butter
- ½ cup unsalted butter softened
- ½ cup confectioner’s sugar
- ½ cup honey
- 1 teaspoon ground cinnamon
For the Rolls
- 1 cup whole milk warmed to at least 80°F (27°C)
- 1 package active dry yeast
- ¼ cup honey
- 4 cups all-purpose flour
- 1 large egg at room temperature
- 1 teaspoon salt
- 5 tablespoons unsalted butter melted
Instructions
Preheat and prepare yeast mixture
- Preheat the oven to 350°F (175°C). In a small bowl, combine the warmed milk, honey, and active dry yeast. Stir until blended and set aside until slightly foamy.
Combine dough ingredients
- In the bowl of a stand mixer fitted with a dough hook, combine the flour, egg, and melted butter. Pour in the prepared yeast mixture and mix until the ingredients are well incorporated.
Add salt and knead
- Add the salt and continue mixing until a dough forms. Knead for approximately 4 minutes, or until the dough is smooth and elastic.
First rise
- Place the dough into a lightly oiled bowl, cover, and allow it to rise in a warm location for 1 hour, or until doubled in size.
Shape the rolls
- Punch down the risen dough and transfer it to a lightly floured surface. Roll to a thickness of approximately 1 inch, then cut into evenly sized squares.
Second rise
- Arrange the dough squares on a greased baking sheet. Cover loosely and let rise for an additional 20 minutes in a warm location.
Bake
- Bake the rolls for 14–16 minutes, or until lightly golden on top.
Prepare the honey cinnamon butter
- While the rolls are baking, combine the softened butter, confectioner’s sugar, honey, and ground cinnamon in a mixing bowl. Blend until smooth and creamy.
Serve
- Brush the baked rolls with melted butter, if desired. Serve warm with the prepared honey cinnamon butter.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
