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Copycat Texas Roadhouse Rolls with Cinnamon Honey Butter

Copycat Texas Roadhouse rolls are soft, fluffy yeast rolls baked in a 9x13-inch pan and brushed with butter while hot. Serve them warm with homemade cinnamon honey butter whipped until smooth.
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Prep Time 30 minutes
Cook Time 22 minutes
Rising and resting 1 hour 58 minutes
Total Time 2 hours 50 minutes
Servings: 24 servings
Course: Side Dish
Cuisine: American
Calories: 162
Ingredients Equipment Method Notes

Ingredients
  

For the rolls
  • 1.25 cup whole milk
  • 2.25 tsp active dry yeast
  • 0.33 cup granulated sugar
  • 1 egg large, at room temperature
  • 15 tbsp unsalted butter softened, divided (4 tablespoons for the dough, 1 tablespoon for the rising bowl, 1 tablespoon for the pan, 1 tablespoon for brushing, and 8 tablespoons for the cinnamon honey butter)
  • 4 cup all-purpose flour divided
  • 1 tsp fine salt
For the cinnamon honey butter
  • 0.25 cup honey
  • 0.5 cup powdered sugar
  • 1 tsp ground cinnamon

Equipment

  • 1 9x13-inch baking pan

Method
 

Make the dough
  1. Warm the whole milk in a small saucepan or microwave until it reaches 105–110°F.
  2. Stir the active dry yeast and granulated sugar into the warm milk, then let stand for 5–10 minutes, until foamy.
  3. Stir in the egg and 4 tablespoons softened unsalted butter.
  4. Mix in 3 3/4 cups all-purpose flour and the fine salt until a shaggy dough forms.
  5. Turn the dough onto a lightly floured surface and knead for 8–10 minutes, gradually working in the remaining 1/4 cup all-purpose flour, until smooth and elastic.
  6. Grease a large bowl with 1 tablespoon softened unsalted butter.
  7. Add the dough to the bowl and turn it to coat.
  8. Cover and let rise in a warm place for 1–1 1/2 hours, until doubled in size.
Shape and bake the rolls
  1. Grease a 9x13-inch baking pan with 1 tablespoon softened unsalted butter.
  2. Punch down the dough and roll it out on a lightly floured surface to 1/2 inch thick.
  3. Cut the dough into 24 roughly 2-inch squares.
  4. Arrange the dough squares in the pan in 4 rows of 6, leaving a little space between them.
  5. Cover the rolls and let rise for 30–45 minutes, until puffy.
  6. Heat the oven to 350°F while the rolls rise.
  7. Bake for 18–22 minutes, until the rolls are golden brown.
  8. Melt 1 tablespoon unsalted butter and brush it over the hot rolls.
  9. Let the rolls rest for 5 minutes.
Make the cinnamon honey butter
  1. Beat the remaining 1/2 cup softened unsalted butter until fluffy.
  2. Beat in the honey, powdered sugar, and ground cinnamon until smooth.
  3. Serve the cinnamon honey butter with the warm rolls.

Notes

For soft rolls, add only the listed remaining flour as you knead. Store leftover rolls in an airtight container in the refrigerator for up to 3 days; they can be frozen for up to 2 months. Thaw at room temperature and warm before serving.