Why You’ll Love these Texas Roadhouse Rolls
If you’ve ever been to Texas Roadhouse and found yourself reaching for just one more warm, buttery roll, you’re going to absolutely love this copycat recipe.
These rolls are perfect little clouds of pillowy goodness that melt in your mouth – seriously, I’ve watched guests fight over the last one.
The best part? They’re surprisingly simple to make at home. No fancy equipment needed, just your hands and a bit of patience.
And that cinnamon butter? It’s the stuff dreams are made of. Slather it generously while the rolls are still warm. Heaven on a plate.
What Ingredients are in Texas Roadhouse Rolls?
The magic of Texas Roadhouse rolls lies in their simple yet perfectly balanced ingredients. These pillowy-soft dinner rolls use basic pantry staples that come together to create that unmistakable texture and flavor we all crave.
And honestly, half the battle of recreating restaurant favorites is just knowing exactly what goes into them—which is why I’m sharing every single component needed for both the rolls and that heavenly cinnamon honey butter.
- 3 cups all-purpose flour
- 2 (1/4 ounce) packages active dry yeast
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 1/4 cup nonfat dry milk powder
- 1 1/4 cups warm water (105 to 115 degrees F)
- 1 large egg, slightly beaten
- 8 tablespoons butter, melted
- 2 tablespoons butter flavor shortening
- 1 cup butter, softened (for cinnamon butter)
- 1/3 cup condensed milk, chilled (for cinnamon butter)
- 1/2 teaspoon corn syrup (for cinnamon butter)
- 3/4-1 teaspoon cinnamon, to taste (for cinnamon butter)
A few notes about these ingredients—the nonfat dry milk powder is somewhat of a secret weapon here. It adds richness without adding more liquid to the dough.
And don’t skip the butter-flavored shortening; it’s part of what gives these rolls their signature Texas Roadhouse flavor. For the cinnamon butter, using sweetened condensed milk rather than regular sugar creates that smooth, creamy texture that makes you want to lick the knife.
Room temperature butter works best for the rolls, while the butter for the cinnamon spread should be softened but not melted.
How to Make these Texas Roadhouse Rolls
Making these legendary Texas Roadhouse rolls starts with creating the perfect dough base. Begin by placing 2 cups of all-purpose flour in a large mixing bowl, then add your 2 packages of active dry yeast, 1 teaspoon of salt, 2 tablespoons of granulated sugar, and 1/4 cup of nonfat dry milk powder.
In a separate bowl, combine 1 1/4 cups warm water (just the right temperature at 105-115°F) with 1 large beaten egg and stir until blended.
Now comes the fun part—make a well in the center of your dry ingredients and pour in that water-egg mixture. Mix by hand, giving it about 150 strokes while scraping the sides and bottom of the bowl frequently. You’ll feel the dough coming together, transforming from a shaggy mess into something cohesive.
Add half of your 8 tablespoons of melted butter and beat it in, watching how it makes the dough more supple and fragrant.
The remaining flour needs to go in gradually, about 1/3 cup at a time, beating well after each addition until fully incorporated. This slow incorporation is what gives these rolls their perfect texture—not too dense, not too airy.
Once your dough is complete, cover the bowl with plastic wrap and place it somewhere warm and draft-free to rise until doubled in size. While the recipe doesn’t specify the exact rise time, I’d give it about an hour, depending on how warm your kitchen is.
After the first rise, you’ll punch down the dough, roll it out to about 1/2-inch thickness, and cut into squares. Let these squares rise again before baking until golden brown. For that signature Texas Roadhouse finishing touch, brush the tops with more melted butter right when they come out of the oven.
While your rolls are cooling slightly (but still warm!), prepare that heavenly cinnamon butter by combining 1 cup of softened butter with 1/3 cup of chilled sweetened condensed milk, 1/2 teaspoon of corn syrup, and 3/4 to 1 teaspoon of cinnamon, depending on how strong you want that cinnamon flavor.
The condensed milk gives the butter spread its signature sweetness and the corn syrup helps maintain that smooth, spreadable consistency. Whip it all together until light and fluffy, and serve alongside your warm, buttery rolls.
Can you imagine a better way to start a meal? The hardest part might be saving room for your actual dinner.
Texas Roadhouse Rolls Substitutions and Variations
While these classic Texas Roadhouse rolls are delicious as written, numerous substitutions can make this recipe work for different dietary needs or when you’re short on ingredients.
You can swap all-purpose flour with bread flour for extra chewiness, or use a 50/50 blend of whole wheat flour for a nuttier taste.
No dry milk powder? Regular milk works perfectly—just reduce the water accordingly.
Vegan? Replace butter with plant-based alternatives and use a flax egg instead of regular.
I’ve even made these with honey instead of sugar for a subtle sweetness that pairs beautifully with the cinnamon butter.
What to Serve with Texas Roadhouse Rolls
These heavenly, buttery rolls deserve perfect companions to create a memorable meal that’ll have everyone asking for seconds.
I love pairing them with hearty steaks—ribeye or sirloin—where the rolls soak up all those savory juices. Can you imagine anything more satisfying?
For lighter options, try grilled chicken, salmon, or a comforting bowl of chili.
Vegetable sides like garlic green beans or roasted Brussels sprouts provide the perfect contrast to the rolls’ sweetness.
And honestly, sometimes I just serve these as appetizers with extra cinnamon butter. Who says you need a main course when the bread’s this good?
Final Thoughts
After recreating these Texas Roadhouse rolls at home, I’ve become somewhat obsessed with their pillowy texture and irresistible flavor.
There’s something magical about pulling apart a warm roll and watching the steam escape before slathering it with that cinnamon-spiced butter.
These rolls have quickly become my Sunday dinner tradition. Worth every minute of prep, trust me.
And the leftovers? Divine when toasted for breakfast the next morning.
What I love most is how they transport me to that steakhouse experience without leaving my kitchen.
Sometimes the simplest recipes bring the most joy, don’t they?
Texas Roadhouse Rolls With Cinnamon Butter
Ingredients
Equipment
Method
- In a large mixing bowl, combine 2 cups of all-purpose flour, active dry yeast, salt, granulated sugar, and nonfat dry milk powder.
- In a separate bowl, mix warm water (105-115°F) with the beaten egg until well blended.
- Create a well in the center of the dry ingredients and pour in the water-egg mixture. Mix by hand, giving approximately 150 strokes while scraping the sides and bottom of the bowl frequently.
- Add half of the melted butter (4 tablespoons) and beat it into the dough until incorporated.
- Gradually add the remaining flour, about 1/3 cup at a time, beating well after each addition until fully incorporated.
- Add the butter flavor shortening and incorporate thoroughly into the dough.
- Cover the bowl with plastic wrap and place in a warm, draft-free area to rise until doubled in size, about 1 hour.
- After the dough has risen, punch it down and turn it out onto a lightly floured surface.
- Roll the dough to approximately 1/2-inch thickness and cut into squares.
- Place the dough squares on a greased baking sheet, leaving space between each roll. Cover and let rise again until puffy, about 30 minutes.
- Preheat oven to 375°F (190°C).
- Bake the rolls for 12-15 minutes or until golden brown.
- Brush the tops with the remaining melted butter immediately after removing from the oven.
- For the cinnamon butter: In a mixing bowl, combine the softened butter, chilled sweetened condensed milk, corn syrup, and cinnamon. Whip until light and fluffy.
- Serve the warm rolls with the cinnamon butter on the side.
