Fluffy Texas Roadhouse Rolls Recipe with Easy Cinnamon Butter Spread

Let me tell you, the scent of freshly baked Fluffy Texas Roadhouse Rolls wafting through the kitchen is enough to make anyone’s mouth water. The warm, golden crust with a pillowy soft inside—that’s the kind of bread that stops you in your tracks. The first time I baked these rolls, I was instantly hooked. It was one of those rare moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Honestly, it felt like a warm hug from the oven itself.

Years ago, when I was knee-high to a grasshopper, my grandma used to bring these rolls for Sunday dinner, and they were always the star of the table. I never thought I’d be able to recreate that magic in my own kitchen until one rainy weekend I decided to give it a shot. The family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). You know what? These rolls are dangerously easy to make and give pure, nostalgic comfort every single time.

Perfect for potlucks, holiday dinners, or just a sweet treat for your kids, these Texas Roadhouse Rolls with that easy cinnamon butter spread will brighten up your Pinterest cookie board and your dinner table. I’ve tested this recipe multiple times in the name of research, of course, and it’s become a staple for family gatherings and gifting. You’re going to want to bookmark this one!

Why You’ll Love This Fluffy Texas Roadhouse Rolls Recipe

From my many experiments and tweaks in the kitchen, this recipe stands out because it’s not just another roll recipe—it’s the best version I’ve found and tested. Here’s why you’re going to love it:

• Quick & Easy: Comes together in under 2 hours, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: You don’t need a fancy grocery run; most of these are pantry staples you probably have on hand.
• Perfect for Any Occasion: Whether it’s a cozy family dinner, holiday feast, or brunch, these rolls fit right in.
• Crowd-Pleaser: Kids and adults alike can’t get enough—they’re always the first to disappear at the table.
• Unbelievably Delicious: The texture is soft and fluffy with a lightly golden crust, and the cinnamon butter spread adds the perfect sweet finish.

What sets this recipe apart is the lightness of the dough, thanks to a little extra kneading and a touch of sugar that balances the flavors without overpowering. The cinnamon butter spread? It’s a quick blend that melts into the rolls, making each bite feel like a treat. It’s comfort food with a twist—healthier, faster, and with that soul-soothing satisfaction you crave. Plus, it’s perfect for impressing guests without the stress.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that satisfying fluffy texture without the fuss. Most ingredients are pantry staples, and substitutions are easy if you’re dealing with dietary needs or preferences.

• For the Rolls:
  • 3 ½ cups (440g) all-purpose flour (you can use bread flour for extra chew)
  • 2 ¼ tsp (1 packet) active dry yeast (or instant yeast)
  • ¾ cup (180ml) warm whole milk (110°F / 43°C) (use dairy-free milk if needed)
  • ¼ cup (50g) granulated sugar (adds subtle sweetness)
  • ⅓ cup (75g) unsalted butter, melted (plus extra for brushing)
  • 1 large egg, room temperature
  • 1 tsp salt
• For the Cinnamon Butter Spread:
  • ½ cup (115g) unsalted butter, softened
  • ⅓ cup (40g) powdered sugar (sifted for smoothness)
  • 1 tsp ground cinnamon
  • ½ tsp vanilla extract (optional, but adds depth)
  • A pinch of salt

When selecting your yeast, I recommend Fleischmann’s for reliability. For butter, Kerrygold gives a rich flavor that really shines in the cinnamon spread. If you want to swap out for a dairy-free option, use coconut oil or vegan butter but expect a slight change in texture. During summer, a dash of cinnamon with a hint of nutmeg in the spread brings an extra cozy vibe.

Equipment Needed

• Large mixing bowl (glass or stainless steel preferred)
• Measuring cups and spoons (for accuracy)
• Stand mixer with dough hook (optional but helpful; you can knead by hand)
• Pastry brush (for butter glazing)
• Baking sheet or round cake pan (9-inch works great)
• Kitchen towel or plastic wrap (for dough rising)
• Small bowl (for mixing cinnamon butter)

If you don’t have a stand mixer, no worries! Kneading by hand works just fine and gives you a better feel for the dough’s texture. A silicone spatula helps scrape the bowl clean, and a good pastry brush makes glazing easier. For budget-friendly tools, measuring spoons and cups from brands like OXO are sturdy and affordable.

Preparation Method

1. Activate the yeast: In your large mixing bowl, combine warm milk (¾ cup/180ml at about 110°F or 43°C) with sugar (¼ cup/50g) and yeast (2 ¼ tsp or 1 packet). Let it sit for 5-10 minutes until it’s foamy and bubbly—this shows the yeast is alive and ready.
2. Mix wet ingredients: Stir in melted butter (⅓ cup/75g), the egg, and salt (1 tsp) into the yeast mixture. You want everything well combined but don’t overmix yet.
3. Add flour and form dough: Gradually add flour (3 ½ cups/440g), one cup at a time, stirring with a wooden spoon or dough hook. When the dough becomes too stiff to stir, turn it onto a floured surface.
4. Knead the dough: Knead for about 8-10 minutes by hand (or 5 minutes on medium speed with a stand mixer), until smooth, elastic, and slightly tacky but not sticky. If it’s too sticky, add a tablespoon of flour at a time. This kneading step is crucial for that fluffy texture.
5. First rise: Lightly oil a large bowl, place the dough inside, and cover with a kitchen towel or plastic wrap. Let it rise in a warm spot for 1 to 1 ½ hours, or until doubled in size. The dough should feel airy and jiggly when poked.
6. Shape the rolls: Punch down the risen dough gently to release air. Divide it into 12 equal pieces (about 2 oz / 56g each). Roll each piece into a smooth ball and place them in a greased 9-inch round cake pan or baking sheet, spaced slightly apart.
7. Second rise: Cover the shaped rolls and let rise again for 30-45 minutes until puffy and nearly doubled.
8. Bake: Preheat your oven to 350°F (175°C). Brush the tops of the rolls with melted butter. Bake for 18-22 minutes, or until golden brown on top and cooked through. The internal temperature should be about 190°F (88°C).
9. Make the cinnamon butter spread: While the rolls bake, mix softened butter (½ cup/115g), powdered sugar (⅓ cup/40g), cinnamon (1 tsp), vanilla extract (½ tsp), and a pinch of salt in a small bowl until smooth and fluffy.
10. Serve warm: Brush the freshly baked rolls again with melted butter right out of the oven, then serve with a generous dollop of cinnamon butter. The spread melts into the warm rolls like a dream.

Tip: If the dough feels too cold or isn’t rising well, placing it inside your oven with just the oven light on creates a cozy environment. Also, don’t skip the second rise—it’s what gives these rolls their signature fluff.

Cooking Tips & Techniques

Making perfect Texas Roadhouse Rolls is all about patience and technique. Here’s what I’ve learned through a few kitchen mishaps:

• Yeast activation: Always check your yeast is fresh. If the milk is too hot, it kills the yeast; too cold, and it won’t activate. The foamy proof is your green light.
• Kneading consistency: Don’t rush it. Kneading develops gluten which traps air, creating that fluffy texture. If you under-knead, rolls can be dense; over-knead and the dough gets tough.
• Rising times: Don’t cut corners on rising—this is key for soft rolls. If your kitchen is cold, rise times can double, so find a warm spot or use a proofing box if you have one.
• Butter brushing: Brushing melted butter before and after baking adds flavor and keeps the crust soft. A pastry brush is your best friend here.
• Multitasking hack: Make the cinnamon butter spread while the rolls rise or bake to save time and keep the workflow smooth.

One time, I forgot to punch down the dough after the first rise—let’s just say the rolls were more like giant bread blobs. Lesson learned! Also, I’ve found that using a kitchen scale helps with consistent roll sizes and even baking.

Variations & Adaptations

You can easily make these rolls your own by trying out a few variations I’ve had fun with:

• Gluten-Free Option: Swap all-purpose flour with a gluten-free baking blend and add 1 tsp xanthan gum for elasticity. The texture shifts a bit but still tasty.
• Whole Wheat Twist: Replace half of the flour with whole wheat flour for a nuttier flavor and extra fiber. You might need to add a splash more milk to keep dough moist.
• Herb-Infused Rolls: Mix in 1 tsp dried rosemary or thyme into the dough for a savory note—great for dinner rolls to pair with soups or roasts.
• Cinnamon Butter Variations: Add a pinch of nutmeg or swap cinnamon for pumpkin pie spice in the butter spread to match seasonal vibes.
• Cooking Method: Try baking rolls in a cast-iron skillet for a slightly crustier bottom, or use a bread machine for the dough preparation if you’re pressed for time.

I personally love adding a little orange zest to the cinnamon butter around the holidays—it brings a fresh pop that pairs wonderfully with the warm spice.

Serving & Storage Suggestions

Serve these rolls warm, right out of the oven, slathered with that dreamy cinnamon butter spread. They’re perfect alongside hearty soups, stews, or a big holiday ham. For drinks, a cup of hot tea or a glass of cold milk works wonders.

To store, let the rolls cool completely, then place them in an airtight container. They keep well at room temperature for 2 days. For longer storage, freeze individually wrapped rolls in a freezer-safe bag for up to 3 months.

For reheating, pop them in a 300°F (150°C) oven for about 10 minutes or microwave for 15-20 seconds wrapped in a damp paper towel to regain softness. The cinnamon butter spread can be stored in the fridge and whipped up a bit before serving again.

Over time, the rolls’ flavor deepens and they remain soft if stored correctly. Honestly, they taste just as good the next day with a quick warm-up.

Nutritional Information & Benefits

Each fluffy Texas Roadhouse roll contains approximately 150-170 calories, depending on size, with 6-7 grams of fat (from butter), 22 grams of carbohydrates, and 4 grams of protein. The cinnamon butter adds a little extra fat and sugar, but in a way that feels like a treat, not a splurge.

The key ingredients—milk and butter—provide calcium and fat-soluble vitamins. Using whole milk gives richer flavor and creaminess, while cinnamon has antioxidant properties and may help regulate blood sugar.

This recipe can easily be adapted for dietary needs by swapping dairy or flour, making it friendly for gluten-free or vegan diets when needed. Keep in mind the cinnamon butter spread contains dairy, so use vegan butter if avoiding dairy.

Conclusion

If you’re craving soft, fluffy rolls that taste like they just came from your favorite steakhouse, this Fluffy Texas Roadhouse Rolls with Cinnamon Butter recipe is your answer. It’s straightforward, uses simple ingredients, and delivers big on flavor and texture. You can customize it to your family’s tastes or dietary needs, making it a versatile kitchen staple.

I love these rolls because they bring back cozy memories and create new ones around the table. They’re a little bit of warmth and sweetness that everyone deserves. Give this recipe a try and let me know how your batch turns out—trust me, you’ll want to make these again and again!

Don’t forget to share your thoughts, tips, or even photos in the comments below. Happy baking, and here’s to many delicious rolls ahead!

Frequently Asked Questions

How long do Texas Roadhouse rolls stay fresh?

They stay fresh at room temperature for 2 days when stored in an airtight container. For longer storage, freeze them for up to 3 months.

Can I make the dough ahead of time?

Yes! You can prepare the dough, let it rise once, then refrigerate overnight. Bring it to room temperature before shaping and the second rise.

What if I don’t have a stand mixer?

No problem! Kneading by hand works well. Just be prepared to spend a bit more time kneading until the dough is smooth and elastic.

Can I use instant yeast instead of active dry yeast?

Absolutely. Use the same amount but mix instant yeast directly with the dry ingredients, and reduce the proofing time slightly.

How do I know when the rolls are done baking?

They should be golden brown on top and sound hollow when tapped. An internal temperature of about 190°F (88°C) confirms they’re fully cooked.

Print