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One of the best things in this world are the Texas Roadhouse rolls with cinnamon butter. The sweet fluffy rolls are always the highlight of the meal. They’re free when you dine in the restaurant but will cost you $4.99 for a dozen if ordering solo. Even if takeout is an option, your rolls won’t stay warm by the time you get home and eating them cold should be a crime. You also can’t guarantee you’ll get the good ones. Because they bake so many at a time the rolls vary in browning. If you know you know. Follow my recipe to get perfect rolls with a cinnamon butter than puts the restaurant’s to shame.
This recipe was developed after making multiple online recipes over the years and finding none created a true Texas Roadhouse roll. They are distinctly sweet on their own without the cinnamon butter. Not too sweet, though. Not sweet enough to be dessert and not quite as sweet as a Sweet Hawaiian roll, but still sweet. No recipe called for enough sugar. I found the perfect amount to be a rounded 1/2 cup. I also noticed each recipe was making thirty-ish rolls which required the dough to be thinned out too much. Texas Roadhouse rolls, like Texas, are big. This recipe makes 16 perfectly big rolls, just like the restaurant.
The yeast you use does make a difference so be sure to grab instant yeast. If you only have active dry yeast then you will need to allow the yeast to proof and a second rise will be required. Proof the yeast by adding to the warm milk and sugar and allowing it to activate and get foamy for five minutes before adding anything else to the bowl. The second rise will happen once you have formed the rolls. Cover the sheet pan with saran wrap and allow the rolls to rise for another hour before baking. To avoid these extra steps, grab the instant yeast. You’ll need one packet which is equivalent to 2 1/4 teaspoons. Yeast is tempermental and will die if the milk or melted butter is too hot. Use a candy thermometer or instant read thermometer to ensure your milk is just right for the recipe.
The cinnamon butter should have a momunment made in its honor. While the rolls are just like the restaurant, the cinnamon butter is far superior. Comparing the two is shocking, actually. I’m convinced the restaurant doesn’t even use real butter. Once you make it yourself, you’ll have a hard time going back. When you slather on that homemade cinnamon butter and your teeth sink into the yeasty sweet roll, it’s an out of body experience. I can’t wait for you to make these.
Texas Roadhouse Rolls with Cinnamon Butter
Ingredients
Rolls
- 1 packet instant yeast 2 1/4 tsp
- 1 1/4 c milk 2% or whole
- 1/2 c granulated sugar rounded
- 4 tbsp salted butter (1/2 stick) barely melted
- 1 large egg room temperature
- 1 tsp kosher salt
- 4 c all purpose flour
- 2 tbsp milk for brushing tops of unbaked rolls
- 3 tbsp melted butter for brushing tops of baked rolls
Cinnamon Butter
- 1/2 c salted butter (1 stick) softened
- 1/4 c powdered sugar
- 2 tbsp honey
- 1 tsp cinnamon
Instructions
- Heat milk over medium heat until it reaches 105 degrees. Use a candy thermometer or instant read thermometer to check temperature.
- Add warm milk to a large bowl or stand mixer followed by the granulated sugar, stir. Add the instant yeast, egg, salt and 2 cups of the flour.
- If using a stand mixer put the dough hook attachment on and turn on low.
- Pour in the melted butter.
- Once the ingredients have come together slowly pour in the remaining flour a little at a time. The dough will be sticky at this point.
- Turn speed up to medium and allow to knead for 10 minutes until the dough creates a ball and no longer sticks to the sides or bottom of the bowl. The dough will not be sticky at this point rather a little tacky but you can handle it without it coming off onto your hands. Pull a piece of dough off and hold up to light, gently pull apart and if the dough doesn't immediately tear apart, rather, you can see through it when held up to light, it has passed the window pane test and it's ready to rise.
- Roll the dough ball on all sides in a greased bowl, cover with saran wrap and place in either a microwave (not in use) or cover with a dish towel and place in an oven that's been preheated to 200 degrees and turned off. You need a warm environment without drafts for the dough to rise. Let rise for an hour.
- Remove dough from oven or microwave. Preheat oven to 350 degrees.
- Punch the air out of the dough and pour out on a floured surface. Use your hands to gently press and form the dough into a 10x10 inch square.
- Cut into 16 even pieces (the best you can).
- Place rolls on a parchment lined half size sheet pan.
- Brush the tops with milk.
- Bake in the middle rack for 12 minutes.
- While the rolls bake, make your cinnamon butter by mixing softened butter, powdered sugar, honey and cinnamon together in a bowl with a fork or using a mixer until smooth and creamy.
- Once the rolls come out of the oven immediately brush the tops with melted butter and serve warm with the cinnamon butter.