Copycat Texas Roadhouse Rolls 

Prep Time: 15 minutes | Cook Time: 12 minutes



  • For The Rolls
  • 1 pkg active dry yeast
  • 1/4 cup sugar, divided
  • 1/4 cup warm water
  • 1 cup milk
  • 2 Tbsp butter, softened
  • 1 egg
  • 4-5 cups all-purpose flour
  • 1 tsp salt
  • 1 Tbsp melted butter
  • For The Cinnamon Butter
  • 1/2 cup butter, softened
  • 1 tsp cinnamon
  • 1 Tbsp honey


In a liquid measuring cup combine the yeast, 1 Tbsp sugar, and warm water and let sit until bubbly, about 7 minutes. Add the milk and the rest of the sugar and stir.

Pour the mixture into a stand-mixer and add the butter and egg, mixing to combine. Add the flour and salt and combine. Once a dough has formed switch over to the dough hook and knead until the dough is smooth, about 5-6 minutes. Remove from the bowl and shape into a round ball and place in a greased bowl. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

Turn the dough onto a well floured surface and roll out to 3/4-inch thick. Cut out squares of dough about 3-inches and place on a cookie sheet, about 1-2 inches apart. Let rise until doubled, about 15-20 minutes.

Preheat your oven to 350ºF.

Bake the rolls until deep brown, about 12 minutes. Remove from oven and brush with melted butter.

For The Cinnamon Butter

Prepare the cinnamon butter by creaming together the butter, cinnamon, and honey until fluffy. Serve with warm rolls.


These rolls are best served warm with the cinnamon butter.

If the dough seems too loose, add more flour if necessary.

Perfect Pairing

Serve these Texas Roadhouse Rolls with a side of Slow Cooker Creamed Corn.