All I can say is wow...this Texas Roadhouse Dinner Rolls & Cinnamon Honey Butter Copycat Recipe is addictive and these are now the number one requested bread roll in our household! The Texas Roadhouse restaurant is known for these fabulous yeast dinner rolls that are light and fluffy with just a hint of sweetness that is complimented perfectly by the cinnamon honey butter. Best of all, they're easy to make!
I almost always proof my yeast first when bread baking, even though my yeast is all in the same container from a 5 lb bag...you never know when it may no longer be 'alive' and proofing is the best way to check that. Many recipes skip this step, and it is a debate in the baking world which way is best, so it is entirely up to you but now you have my two cents worth briefly summed up here 🙂
That said, start these gorgeous golden rolls by proofing your yeast in warmed milk (110-115 degrees F/43-46 degrees C) with the light brown sugar. While the yeast is proofing I usually combine my flour and salt in a large mixing bowl or my stand mixer bowl, melt the first ½ cup portion of unsalted butter, and beat the egg.
Add the proofed yeast mixture into the bowl of dry ingredients, then add the melted butter and beaten egg. Stir or mix until you have a smooth dough that is a bit wetter than the usual bread dough. Transfer the dough into a large bowl that is already coated with oil, then turn the dough rolling it through the oil to coat it completely. Cover the dough with plastic wrap or a damp towel (I prefer to use a damp towel) and allow the dough to rise until doubled in size, about 90 minutes.
Punch the risen dough down a little less than half way and turn it out onto a well floured work surface. The dough will still be wet and sticky, so knead it just enough to incorporate some of the flour. Allow the kneaded dough to rest, covered with oiled plastic wrap or a damp towel, for ten minutes.
Roll the dough out so that is approximately a 14 x 12 inch rectangle that is a bit over a ½ inch in thickness. If the dough keeps pulling back due to elasticity, let it rest for a ten minute period (covered) and then roll it out the rest of the way. Use a sharp knife and cut the rolled out dough into 12 portions. Double the portions over in half and place them onto an oiled or parchment paper lined baking sheet about a half inch apart and also a half inch from the baking sheet edges. Cover with oiled plastic wrap or a damp towel and allow to rise for about 25-30 minutes.
Preheat your oven to 350 degrees F (175 degrees C) and coat the risen rolls with half of the remaining portion of melted unsalted butter. Bake the rolls for 15-18 minutes or until a light golden brown, then remove from the oven and coat with the last of the melted unsalted butter. Make your cinnamon honey butter by mixing the room temperature butter with the cinnamon and honey (and optional confectioners sugar, if desired) with a fork. Serve with the Texas Roadhouse dinner rolls immediately. Enjoy!
*If your yeast is not frothy after allowing it to proof with the warmed milk and sugar, first double check the temperature of the milk and try again. If that doesn't work your yeast may no longer be 'alive'. Try a different batch of yeast.
**Store any remaining cinnamon honey butter in the refrigerator.
Other Great Recipe Ideas
Texas Roadhouse Dinner Rolls & Cinnamon Honey Butter Copycat Recipe
Texas Roadhouse Dinner Rolls
- 3 tsp active dry yeast
- 1 c milk (warmed to 110-115 degrees F/43-46 degrees C)
- ⅓ c light brown sugar
- ⅓ c butter (unsalted, melted - plus ¼ c melted for brushing the rolls)
- 1 egg (beaten)
- 1 tsp salt
- 3 c all-purpose flour (plus more for your work surface)
Cinnamon Honey Butter
- ½ c butter (softened at room temperature)
- ⅓ c honey
- 1 tsp ground cinnamon
- 2 Tbsp confectioners sugar (optional)
Texas Roadhouse Dinner Rolls
- Begin with letting your yeast proof in a small bowl with the warmed milk and light brown sugar for 5-10 minutes. It should be nice and frothy when activated.
- While the yeast is proofing, I usually combine my dry ingredients (flour and salt) in a large bowl or my stand mixer bowl and melt the first ⅓ c portion of my unsalted butter and beat the egg. Set everything aside until ready to combine all components.
- Add the proofed yeast mixture to the dry ingredients, then add the melted butter and beaten egg. Combine until you have a smooth dough that is a bit wetter than the usual bread dough. Turn the dough into an oiled large bowl, turning the dough to coat it with the oil on all sides. Cover with plastic wrap or a damp towel and allow it to rise until doubled in size, about 90 minutes.
- Punch the risen dough down a little less than half way, and turn out onto a well floured work surface. Knead just enough to incorporate some of the flour so that the dough is not as sticky, about 2 minutes. Let the dough rest for 10 minutes.
- Roll the dough out into roughly a 14x12 square a bit over a ½ inch in thickness and, using a sharp knife, cut into 12 equal portions. Double the portions over and place them onto a parchment paper lined baking sheet about a ½ inch from each other and the baking sheet edges. Cover with a damp towel or oil coated plastic wrap and allow to rise for 25-30 minutes.
- Preheat your oven to 350 degrees F (175 degrees C) and coat the rolls with half of the second portion of melted unsalted butter. Bake the rolls for 15-18 minutes, remove from the oven when lightly golden browned, and coat with the remaining melted butter. Serve immediately.
Cinnamon Honey Butter
- Whip together the room temperature butter, cinnamon, honey and (optional) confectioners sugar with a fork. Serve with the dinner rolls at room temperature.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!