There are some weekends that call for a project, something that fills the house with the scent of yeast and butter, slowing the frantic pace of the week down to a gentle simmer. This is that recipe. We’re making a batch of soft, pillowy rolls from scratch, then slathering them with a sweet, cinnamon-laced honey butter that melts into every warm crevice. It’s a comforting, sensory journey that turns a simple afternoon into a memorable one, and it starts right now.

Recipe Overview

• Prep Time: 25 minutes
• Rising Time: 1 hour 30 minutes
• Cook Time: 18 minutes
• Total Time: Approximately 2 hours 15 minutes
• Servings: 12 generously sized rolls
• Difficulty: Medium

Why You’ll Love This Copycat Texas Roadhouse Cinnamon Butter Rolls

• It’s a proper baking project that rewards you with the most incredible aroma drifting through your kitchen, a scent of warm yeast, sweet cinnamon, and browned butter that spells pure comfort.
• These rolls are genuinely soft and fluffy, with a tender crumb that tears apart beautifully. They are substantial enough to hold a pat of butter without falling to pieces.
• The homemade cinnamon honey butter is the star of the show—creamy, sweet, with a gentle warmth from the spice that seeps into every bite of the warm roll.
• Making dough from scratch is a brilliant way to slow down and be present, much like preparing Cozy Weekend Project Copycat IHOP Fluffy Buttermilk Pancakes.kirarecipes.com/the-cozy-weekend-project-copycat-olive-garden-chicken-alfredo/”>The Cozy Weekend Project: Copycat Olive Garden Chicken Alfredo.kirarecipes.com/cozy-weekend-classic-american-apple-pie-with-all-butter-crust/”>Cozy Weekend Classic American Apple Pie With All-Butter Crust. There’s a quiet satisfaction in kneading, watching the dough come together, and seeing it rise into something wonderful.
• I make this at least once a month – it’s become a family favourite that everyone looks forward to, especially on a chilly Sunday afternoon.

Copycat Texas Roadhouse Cinnamon Butter Rolls

30 min prep  ·  18 min cook  ·  12 servings

📌Save to Pinterest

Ingredients You’ll Need

• 500g strong white bread flour, plus extra for dusting
• 7g sachet fast-action dried yeast (or 2 ¼ teaspoons)
• 50g caster sugar
• 1 tsp fine sea salt
• 300ml whole milk, lukewarm
• 1 large egg, at room temperature
• 75g unsalted butter, melted and cooled slightly
• Oil for greasing the bowl
• For the Cinnamon Honey Butter:
• 150g unsalted butter, softened to room temperature
• 60ml (4 tbsp) runny honey
• 1 ½ tsp ground cinnamon
• Pinch of sea salt
• For the Glaze (optional but lovely):
• 2 tbsp melted butter
• 1 tbsp honey

Tip: Ensure your milk is lukewarm, not hot—test it on your wrist. If it feels too hot for your skin, it will kill the yeast and your rolls won’t rise.

How to Make Copycat Texas Roadhouse Cinnamon Butter Rolls

1. Activate the yeast: In a small bowl, whisk the lukewarm milk with a pinch of the caster sugar and the yeast. Let it sit for 5-10 minutes until it becomes frothy and smells distinctly yeasty, like fresh bread. If it doesn’t foam, your yeast is inactive—discard and start fresh.
2. Mix the dry ingredients: In a large mixing bowl, whisk together the flour, the remaining caster sugar, and the fine sea salt. Make a well in the centre.
3. Combine the wet ingredients: Pour the frothy yeast mixture, the room-temperature egg, and the cooled melted butter into the well. Stir with a wooden spoon until a shaggy, sticky dough forms. The texture will be soft and slightly tacky, not stiff.
4. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, pushing the dough away from you with the heel of your hand, folding it back over, and turning it. The dough will become smooth, elastic, and spring back when you poke it gently. You’ll feel it change from sticky to supple under your hands.
5. First rise: Place the dough in a lightly oiled bowl, turning it to coat. Cover with a clean tea towel or cling film. Leave it in a warm, draught-free spot for 1 hour to 1 hour 15 minutes, until it has doubled in size. The top will look puffed and domed, and it will feel light and airy when you gently press a finger into it.
6. Shape the rolls: Punch the risen dough down gently to release the air. Turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces (about 70g each). Roll each piece into a smooth ball by cupping your hand over it and moving it in a circular motion. Place the rolls in a greased 23x33cm baking dish, leaving a little space between each one. They will touch as they rise.
7. Second rise: Cover the dish with the tea towel and let the rolls rise for 30-40 minutes, until they have puffed up and are touching each other. The kitchen will start to smell wonderfully of dough.
8. Bake to golden perfection: Preheat your oven to 190°C (170°C fan) or 375°F. Bake the rolls for 16-18 minutes, until the tops are a deep golden brown and they sound hollow when tapped on the bottom. The smell of baking bread will fill every corner of your house.
9. Glaze and serve: While the rolls are still hot, brush them with the mixture of melted butter and honey. Let them cool in the dish for 5 minutes. Meanwhile, make the cinnamon honey butter by beating the softened butter, honey, cinnamon, and salt together until smooth and creamy. Serve the warm rolls with a generous dollop of the butter, watching it melt into the fluffy crumb. My kids absolutely devour this every time I make it.

Tips From My Kitchen

• Get the milk temperature right: Yeast is a living organism. Milk that’s too hot (above 50°C) will kill it, while milk that’s too cold will make it dormant. Aim for 37-43°C—it should feel like a warm bath on your wrist, not hot.
• Weigh your flour: Scooping flour from the bag can lead to a dense, dry dough because you pack in more flour than you need. Always use a digital scale for accuracy; it’s the single best way to ensure consistent results every time.
• Don’t skip the second rise: The second rise is crucial for light, fluffy rolls. If you bake them too early, they’ll be dense and heavy. Wait until they’ve visibly puffed up and are touching each other in the dish—that’s your visual cue.
• Knead with patience: Proper kneading develops the gluten, giving the rolls their structure and chew. You’ll know it’s done when the dough is smooth, elastic, and springs back when you gently press it with a finger. Don’t rush this stage.
• Make the butter in advance: The cinnamon honey butter can be made up to three days ahead and stored in the fridge. Let it come to room temperature for 30 minutes before serving so it’s spreadable. The flavours will meld beautifully over time.

Equipment You’ll Need

• Large mixing bowl
• Small bowl for activating yeast
• Wooden spoon or dough whisk
• Digital kitchen scales
• Clean tea towel or cling film
• 23x33cm baking dish or similar
• Pastry brush for glazing
• Hand mixer or stand mixer (for the butter, though a bowl and a fork work too)

Common Mistakes to Avoid

• Killing the yeast: This is the most common pitfall. If your liquid is too hot, the yeast dies and your rolls won’t rise. Always test the liquid temperature on your wrist—it should feel comfortably warm, not hot. If your yeast mixture doesn’t foam after 10 minutes, start again with cooler milk.
• Over-flouring the dough: Adding too much flour during kneading makes the rolls heavy and dry. The dough should be soft and slightly tacky to the touch. Use only enough flour to stop it sticking to the work surface, and resist the urge to add more.
• Skipping the rest time: The dough needs time to relax after kneading. If you try to shape it immediately, it will spring back and be difficult to work with. Rushing the process leads to tough, uneven rolls. Patience is your best tool here.

Delicious Variations to Try

• Spiced Orange Rolls: Add the finely grated zest of one orange to the dough along with the flour. In the cinnamon honey butter, replace 1 tablespoon of honey with fresh orange juice. The citrus brightness is lovely against the rich butter.
• Vegan Option: Use a plant-based milk (oat or soya work well) and a vegan block butter substitute. Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to gel for 5 minutes). The rolls will be slightly less fluffy but still delicious.
• Savory Herb Rolls: Omit the cinnamon from the butter and the honey from the glaze. Add 1 teaspoon of dried rosemary and ½ teaspoon of garlic powder to the dough. For the butter, mix softened butter with fresh chopped chives and a pinch of black pepper. These are wonderful served alongside a Slow Cooker Peanut Butter Chicken Recipe.

What to Serve With Copycat Texas Roadhouse Cinnamon Butter Rolls

• A hearty bowl of chilli or a rich beef stew, perfect for dunking.
• A simple Fresh Greek Salad Recipe for a lighter contrast to the sweet, buttery rolls.
• Alongside a perfectly Marinated Grilled Steak Recipe for a truly indulgent dinner.
• Slathered with extra cinnamon honey butter as a standalone dessert.

Still hungry for ideas? You might also love Texas Roadhouse Butter Rolls Copycat, Texas Roadhouse Cinnamon Butter Copycat from our sister kitchens.

Frequently Asked Questions

Copycat Texas Roadhouse Cinnamon Butter Rolls

Soft, buttery yeast rolls brushed with a honey-butter glaze and served with a decadent cinnamon honey butter. This copycat recipe captures the irresistible flavor of the famous Texas Roadhouse rolls.

Print Recipe
Pin Recipe

Prep Time 30 minutes mins

Cook Time 18 minutes mins

Total Time 2 hours hrs 5 minutes mins

Servings: 12 rolls

Course: Side Dish

Cuisine: American

Calories: 295

Ingredients
Method
Notes

Ingredients

  

• 500 g strong white bread flour plus extra for dusting
• 7 g sachet fast-action dried yeast or 2 ¼ teaspoons
• 50 g caster sugar
• 1 tsp fine sea salt
• 300 ml whole milk lukewarm
• 1 large egg at room temperature
• 75 g unsalted butter melted and cooled slightly
• Oil for greasing the bowl

For the Cinnamon Honey Butter

• 150 g unsalted butter softened to room temperature
• 60 ml 4 tbsp runny honey
• 1 ½ tsp ground cinnamon
• Pinch of sea salt

For the Glaze (optional but lovely)

• 2 tbsp melted butter
• 1 tbsp honey

Method

 

1. Activate the yeast: In a small bowl, whisk the lukewarm milk with a pinch of the caster sugar and the yeast. Let it sit for 5-10 minutes until it becomes frothy and smells distinctly yeasty, like fresh bread. If it doesn’t foam, your yeast is inactive—discard and start fresh.
2. Mix the dry ingredients: In a large mixing bowl, whisk together the flour, the remaining caster sugar, and the fine sea salt. Make a well in the centre.
3. Combine the wet ingredients: Pour the frothy yeast mixture, the room-temperature egg, and the cooled melted butter into the well. Stir with a wooden spoon until a shaggy, sticky dough forms. The texture will be soft and slightly tacky, not stiff.
4. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, pushing the dough away from you with the heel of your hand, folding it back over, and turning it. The dough will become smooth, elastic, and spring back when you poke it gently. You’ll feel it change from sticky to supple under your hands.
5. First rise: Place the dough in a lightly oiled bowl, turning it to coat. Cover with a clean tea towel or cling film. Leave it in a warm, draught-free spot for 1 hour to 1 hour 15 minutes, until it has doubled in size. The top will look puffed and domed, and it will feel light and airy when you gently press a finger into it.
6. Shape the rolls: Punch the risen dough down gently to release the air. Turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces (about 70g each). Roll each piece into a smooth ball by cupping your hand over it and moving it in a circular motion. Place the rolls in a greased 23x33cm baking dish, leaving a little space between each one. They will touch as they rise.
7. Second rise: Cover the dish with the tea towel and let the rolls rise for 30-40 minutes, until they have puffed up and are touching each other. The kitchen will start to smell wonderfully of dough.
8. Bake to golden perfection: Preheat your oven to 190°C (170°C fan) or 375°F. Bake the rolls for 16-18 minutes, until the tops are a deep golden brown and they sound hollow when tapped on the bottom. The smell of baking bread will fill every corner of your house.
9. Glaze and serve: While the rolls are still hot, brush them with the mixture of melted butter and honey. Let them cool in the dish for 5 minutes. Meanwhile, make the cinnamon honey butter by beating the softened butter, honey, cinnamon, and salt together until smooth and creamy. Serve the warm rolls with a generous dollop of the butter, watching it melt into the fluffy crumb. My kids absolutely devour this every time I make it.

Notes

The first rise takes about 1 hour; the second rise about 35 minutes. Total inactive time is included in prep_time. The optional glaze adds a lovely shine and extra honey flavor.

So there you have it—a proper weekend baking project that fills your kitchen with warmth and your table with the most wonderful, buttery rolls. I’d love to hear how you get on, whether you stick to the classic or try one of the variations. Leave a comment below and tell me about your experience. Happy baking!

Cozy Weekend Project: Copycat Texas Roadhouse Cinnamon Butter Rolls

📌Save to Pinterest