There’s a reason people show up early to Texas Roadhouse—those warm, pillowy rolls with that incredible honey cinnamon butter. I’ll be honest, I’ve tried at least a dozen copycat recipes over the years, and most of them were disappointing. Either the rolls were too dense, not sweet enough, or just didn’t have that signature soft, pull-apart texture.
After a lot of trial and error (and eating way too many rolls in the name of “research”), I finally cracked the code. These homemade rolls taste remarkably close to the real thing—soft, slightly sweet, with that beautiful golden crust. And the honey cinnamon butter? It’s so good you’ll want to put it on everything.
Why This Recipe Works
The secret to these rolls is a combination of things: milk and butter make them incredibly tender, a touch of honey adds subtle sweetness, and the right rising time creates that light, fluffy texture. But here’s the real key—you need to handle the dough gently and not over-knead it. Too much kneading develops too much gluten, which makes the rolls tough instead of tender.
I’ve made these rolls countless times now—for family dinners, holiday gatherings, and just because I was craving them. They’re surprisingly straightforward to make, and while they do require some rising time, the actual hands-on work is minimal.
The Complete Recipe
What You’ll Need
For the Rolls:
1 cup whole milk, warmed to 110°F (lukewarm)
⅓ cup warm water (110°F)
2¼ teaspoons active dry yeast (1 standard packet)
¼ cup granulated sugar
¼ cup honey
1 large egg, room temperature
⅓ cup unsalted butter, melted and slightly cooled
1 teaspoon salt
4 cups all-purpose flour, plus more for dusting
2 tablespoons melted butter (for brushing)
For the Honey Cinnamon Butter:
½ cup (1 stick) unsalted butter, softened to room temperature
¼ cup powdered sugar
¼ cup honey
1 teaspoon ground cinnamon
Step-by-Step Instructions
Step 1: Activate the Yeast
In a large mixing bowl (or the bowl of your stand mixer), combine the warm milk, warm water, yeast, and 1 tablespoon of the sugar. Stir gently and let it sit for about 5-10 minutes until it becomes foamy on top.
This step is crucial—if your yeast doesn’t foam, it’s either dead or your liquid was too hot or too cold. The liquid should feel like a warm bath, around 110°F. Too hot and you’ll kill the yeast; too cold and it won’t activate properly.
Step 2: Mix the Wet Ingredients
Once your yeast is foamy and active, add the remaining sugar, honey, egg, melted butter, and salt. Whisk everything together until well combined. The mixture should be smooth and slightly frothy.
Step 3: Add the Flour
Add the flour one cup at a time, mixing after each addition. I use a stand mixer with a dough hook for this, but you can absolutely do it by hand with a wooden spoon—it just takes a bit more arm work.
After adding all the flour, the dough should be soft and slightly sticky but should pull away from the sides of the bowl. If it’s too sticky, add a tablespoon of flour at a time until it reaches the right consistency. If it’s too dry, add a teaspoon of water at a time.
Step 4: Knead the Dough
If using a stand mixer, knead on medium-low speed for about 5-6 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for about 8-10 minutes.
You’re looking for smooth, elastic dough that springs back when you poke it. But here’s the important part—don’t over-knead. These rolls should be tender, not chewy.
Step 5: First Rise
Shape the dough into a ball and place it in a large, lightly greased bowl. Turn it once to coat all sides with oil. Cover the bowl with a clean kitchen towel or plastic wrap.
Let it rise in a warm, draft-free place for about 1 to 1.5 hours, or until it doubles in size. I usually turn my oven on to the lowest setting for just 1 minute, turn it off, and then put the bowl in there. It creates the perfect warm environment.
Step 6: Shape the Rolls
Once the dough has doubled, punch it down gently to release the air. Turn it out onto a lightly floured surface.
Divide the dough into 12-15 equal pieces (I use a kitchen scale for accuracy—each piece should be about 2.5-3 ounces). Roll each piece into a smooth ball by cupping your hand over it and rolling it in a circular motion on the counter.
Place the rolls in a greased 9×13 inch baking pan, spacing them about an inch apart. They’ll expand and touch as they rise, which is exactly what you want—it keeps them soft on the sides.
Step 7: Second Rise
Cover the pan with a towel and let the rolls rise again for 30-45 minutes, until they’re puffy and have nearly doubled in size. They should be touching each other at this point.
While they’re rising, preheat your oven to 350°F (175°C).
Step 8: Bake
Bake the rolls for 15-18 minutes, until they’re golden brown on top. They should sound slightly hollow when you tap them.
As soon as they come out of the oven, brush the tops generously with melted butter. This gives them that beautiful shine and keeps them soft.
Step 9: Make the Honey Cinnamon Butter
While the rolls are baking (or cooling), make the butter. In a medium bowl, beat the softened butter with an electric mixer until it’s light and fluffy, about 2 minutes.
Add the powdered sugar, honey, and cinnamon. Beat on medium-high speed for another 2-3 minutes until everything is well combined and the mixture is smooth and creamy.
Transfer to a serving bowl and serve alongside the warm rolls.
Tips I’ve Learned Along the Way
Temperature is Everything: The temperature of your liquids matters. Too hot and you’ll kill the yeast. Too cold and it won’t activate. Aim for 110°F—it should feel warm but not hot when you test it on your wrist.
Don’t Rush the Rise: I know it’s tempting to speed things up, but proper rising time is what gives these rolls their light, fluffy texture. If your kitchen is cold, the rise will take longer. Be patient.
The Poke Test: To check if your dough has risen enough, gently poke it with your finger. If the indentation slowly springs back, it’s ready. If it springs back immediately, give it more time. If it doesn’t spring back at all, you’ve let it rise too long.
Butter Brushing is Key: Don’t skip brushing the rolls with butter right when they come out of the oven. This is what gives them that soft, tender crust and beautiful shine.
Make-Ahead Options: You can prepare the dough through the shaping step, then cover and refrigerate overnight. The next day, let them come to room temperature and do the second rise before baking. You can also freeze unbaked shaped rolls—just thaw, let rise, and bake.
Leftover Storage: Store leftover rolls in an airtight container at room temperature for 2-3 days. Reheat in the microwave for 10-15 seconds to make them soft and warm again.
Variations I Love:
Garlic Butter Rolls: Brush with garlic butter instead of plain butter
Herb Rolls: Add 1 tablespoon of dried herbs (rosemary, thyme, or Italian seasoning) to the dough
Whole Wheat Version: Replace up to half the all-purpose flour with whole wheat flour
Dinner Roll Shapes: Instead of round rolls, shape into crescents or knots
Sweet Rolls: Increase honey to ½ cup and add ½ teaspoon vanilla extract
Why These Rolls Are Worth Making
I know homemade bread can seem intimidating, but these rolls are actually very forgiving. The dough is easy to work with, and even if your shaping isn’t perfect, they’ll still taste amazing. There’s something incredibly satisfying about pulling apart a warm, homemade roll and slathering it with that honey cinnamon butter.
These rolls have become a staple at my family dinners. I make them for Thanksgiving, Christmas, Easter, and honestly, any time I’m serving something that could use a good roll on the side. They’re perfect with soup, stew, barbecue, or just on their own as a snack.
And let’s talk about that honey cinnamon butter for a second. It’s dangerously good. I’ve caught myself eating it straight off the spoon. It’s also fantastic on pancakes, waffles, toast, or sweet potatoes. Make extra—you’ll thank me later.
Serving Suggestions
These Texas Roadhouse-style rolls are incredibly versatile:
With dinner: Perfect alongside steak, chicken, pork chops, or any grilled meat
With soup or stew: Ideal for soaking up every last drop
For breakfast: Warm them up and serve with eggs and bacon
As sliders: Split them and use for mini sandwiches
With chili: A classic combination
For holiday meals: They’re always a hit at Thanksgiving and Christmas
Just because: Sometimes you just need a warm roll with butter
The Bottom Line
If you’ve been searching for a Texas Roadhouse rolls copycat recipe that actually delivers, this is it. These rolls have that same soft, pillowy texture, subtle sweetness, and golden crust that makes the restaurant version so addictive. And the honey cinnamon butter? It’s spot-on.
Yes, they require some time for rising, but the actual hands-on work is minimal. And the payoff—warm, homemade rolls that taste like they came from a restaurant—is absolutely worth it. Make these once, and they’ll become part of your regular rotation.
The best part? You can make them any time you want, without having to wait for a table at Texas Roadhouse. Though I won’t judge if you still want to go there too—those rolls are pretty special.
Have you tried making copycat restaurant recipes at home? What’s your favorite bread recipe? Let me know in the comments!
Recipe Card
Texas Roadhouse Copycat Rolls with Honey Cinnamon Butter
Prep Time: 20 minutes
First Rise: 1-1.5 hours
Second Rise: 30-45 minutes
Bake Time: 15-18 minutes
Total Time: ~2.5-3 hours
Yield: 12-15 rolls
Difficulty: Intermediate (requires rising time but straightforward technique)
Ingredients:
Rolls:
1 cup whole milk, warmed to 110°F
⅓ cup warm water (110°F)
2¼ teaspoons active dry yeast (1 packet)
¼ cup granulated sugar
¼ cup honey
1 large egg, room temperature
⅓ cup unsalted butter, melted
1 teaspoon salt
4 cups all-purpose flour
2 tablespoons melted butter for brushing
Honey Cinnamon Butter:
½ cup unsalted butter, softened
¼ cup powdered sugar
¼ cup honey
1 teaspoon ground cinnamon
Instructions:
Combine warm milk, water, yeast, and 1 tbsp sugar in large bowl
Let sit 5-10 minutes until foamy
Add remaining sugar, honey, egg, melted butter, and salt; whisk well
Add flour 1 cup at a time, mixing after each addition
Knead 5-6 minutes (stand mixer) or 8-10 minutes (by hand) until smooth
Place in greased bowl, cover, let rise 1-1.5 hours until doubled
Punch down, divide into 12-15 equal pieces
Shape into balls, place in greased 9×13 pan
Cover, let rise 30-45 minutes until puffy
Preheat oven to 350°F
Bake 15-18 minutes until golden brown
Brush immediately with melted butter
For butter: Beat softened butter until fluffy, add powdered sugar, honey, and cinnamon; beat until smooth
Serve rolls warm with honey cinnamon butter
Tips for Success:
Liquid temperature is crucial—110°F (warm bath temperature)
Don’t over-knead—keeps rolls tender
Allow proper rising time—don’t rush
Brush with butter immediately after baking
Can make ahead and refrigerate overnight before second rise
Storage:
Room temperature in airtight container: 2-3 days
Freeze unbaked shaped rolls: up to 3 months
Reheat in microwave 10-15 seconds
Nutrition (per roll with butter):
Calories: ~280
Fat: 12g
Carbohydrates: 38g
Protein: 5g
Sugar: 12g
