this post may contain affiliate links
Words cannot express how good these dinner rolls with cinnamon butter are. It might be my favorite food on the planet. The rolls are tall, yeasty, soft but have a slight chew to them. This is created through a Japanese bread making technique of creating a paste (tangzhong) that’s added to the dough ingredients. Don’t skip that step. The warm rolls with cinnamon butter slathered all over is a culinary experience for the ages. If you love Texas Roadhouse rolls and want the copycat version of that recipe, then you’ve found your recipe.
Tips for the Best Dinner Rolls with Cinnamon Butter
- Don’t skip making the paste. I know it feels like an extra annoying step but it’s one of the secrets.
- Use fresh yeast. Go grab some instant yeast at the store. If your yeast isn’t good, then these won’t turn out great.
- Bread flour makes the texture even better. If you can’t find it, you can use all purpose.
- A stand mixer will make life much easier when mixing the dough.
- When forming the dough balls, just know they should be bigger than golf balls but smaller than tennis balls. Aim to get 15 rolls out of the recipe.
- Make sure your butter is softened for the cinnamon butter. Don’t try and work with cold and definitely don’t melt the butter.
- I use an enamel casserole dish for baking the rolls. You can use a 9×13 dish if that’s all you have but it will be a tight squeeze. You can also use an XL baking sheet.
Dinner Rolls with Cinnamon Butter
You've found the best rolls recipe. These rolls are perfectly tall, yeasty and slightly chewy. They are better than Texas Roadhouse. The cinnamon butter paired with the warm rolls are what culinary dreams are made of. Eating this is an experience and if you need to impress someone, make these rolls with cinnamon butter.
Ingredients
Paste
- 1/3 C bread flour
- 1/2 C hot tap water
- 1/3 C 2% milk
Rolls
- 3 2/3 C bread flour
- 1/4 C sugar
- 1 tsp salt
- 3 tsp or 2 packets instant yeast
- The paste we made
- 1 large egg
- 2/3 C milk
- 3 tbsp salted butter melted
- egg wash 1 egg + 2 tbsp water mixed together
Cinnamon Butter
- 1/2 C or 1 stick Kerrygold salted butter SOFTENED
- 1/4 C powdered sugar
- 2 tbsp honey
- 1 tsp cinnamon
Instructions
- In a large bowl add instant yeast and 2/3 c warmed milk (100-110 degrees). Allow the yeast to proof while you make your paste.
- Make a paste in a medium saucepan of 1/3 C bread flour, 1/2 C hot tap water and 1/3 C 2% milk. Whisk ingredients together over medium heat until a thick paste forms. Take off the heat and set aside.
- To the yeast and warm milk add sugar, an egg, salt, melted salted butter and the paste we made. Using a paddle attachment mix the ingredients. With the mixer on low add 3 2/3 C bread flour to the bowl one cup at a time.
- Once the dough comes together, switch to a dough hook and knead for 15 minutes or knead by hand (with both hands) for 15 minutes. If kneading by hand, work that dough good. You should be tired after this process.
- Transfer dough to a greased bowl, cover and let rise for one hour.
- Punch the dough. And start forming your rolls. You want the dough balls to be bigger than golf balls but not quite as big as a tennis ball. I get 15 out of the recipe.
- Place in a greased baking dish or greased baking sheets. Cover and let rise for another hour.
- Once rolls have risen brush with egg wash and bake at 350 for 20 minutes uncovered.
- For the cinnamon butter mix softened butter, powder sugar, honey and cinnamon together with a fork or use a hand mixer.
Tried this recipe?Let us know how it was!