Fluffy Texas Roadhouse Rolls Recipe with Easy Cinnamon Butter Spread

Let me tell you, the smell of freshly baked rolls, golden and pillowy soft, wafting through the kitchen is enough to make anyone’s mouth water. The first time I baked these Fluffy Texas Roadhouse Rolls with Cinnamon Butter, 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. When I was knee-high to a grasshopper, my grandma used to make the fluffiest bread that always disappeared faster than she could say “pass me the butter.” These rolls bring back that pure, nostalgic comfort—like a warm hug from the oven.

I stumbled upon the recipe on a rainy weekend, trying to recreate the magic of my favorite restaurant bread. Honestly, it’s dangerously easy and turns out so soft and buttery that my family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). Whether you’re looking for a sweet treat for your kids, a perfect side for dinner, or something to brighten up your Pinterest cookie board, these rolls are a hit every time. After testing the recipe multiple times—in the name of research, of course—they’ve become a staple for family gatherings, gifting, and cozy nights in. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Fluffy Texas Roadhouse Rolls Recipe

This recipe isn’t just any bread roll—it’s the kind that makes you close your eyes after the first bite. Here’s why this version stands out:

• Quick & Easy: Comes together in under 2 hours, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely have everything in your kitchen already.
• Perfect for Any Occasion: Great for holiday dinners, potlucks, or even a simple family meal.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike, thanks to its irresistible fluffiness.
• Unbelievably Delicious: The texture is soft and light, with a buttery finish that’s next-level comfort food.

What makes this recipe different? It’s all about the magic of the right yeast proofing, a touch of sugar to feed the yeast, and that perfectly balanced cinnamon butter spread that marries sweetness with a little spice. It’s comfort food reimagined—healthier, faster, but with the same soul-soothing satisfaction. Whether you’re impressing guests or just treating yourself, these rolls deliver every single time.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and you can easily swap a few if needed.

• For the Rolls:
  • 3 ½ cups all-purpose flour (plus extra for dusting) – I recommend King Arthur for best texture
  • 2 ¼ tsp active dry yeast (one packet)
  • ½ cup whole milk, warmed (around 110°F / 43°C)
  • ½ cup warm water (110°F / 43°C)
  • ¼ cup granulated sugar (feeds the yeast and adds a hint of sweetness)
  • 4 tbsp unsalted butter, melted (adds richness and moisture)
  • 1 large egg, room temperature (helps bind and tenderize)
  • 1 tsp salt (balances the flavors)
• For the Cinnamon Butter Spread:
  • ½ cup unsalted butter, softened (use real butter for the best flavor)
  • ¼ cup powdered sugar (for smooth sweetness)
  • 2 tsp ground cinnamon (feel free to adjust based on your cinnamon love)
  • 1 tsp vanilla extract (adds depth and aroma)
  • Pinch of salt (to balance sweetness)

If you need gluten-free options, almond flour can replace the all-purpose flour in the rolls, but the texture will be slightly different. For dairy-free, swap milk and butter with almond or oat milk and coconut oil-based spreads.

Equipment Needed

• Mixing Bowls: Large and medium-sized for combining ingredients.
• Stand Mixer with Dough Hook (Optional): Makes kneading a breeze, but you can knead by hand if you prefer.
• Baking Sheet or Round Pan: To bake the rolls. I prefer a round pan for that classic Texas Roadhouse shape.
• Kitchen Thermometer: Helpful to check milk and water temperature for yeast activation.
• Pastry Brush: For brushing melted butter over the hot rolls.
• Plastic Wrap or Clean Kitchen Towel: To cover dough while it rises.

If you don’t have a stand mixer, no worries! A wooden spoon and a little muscle will do the job just fine. I keep a budget-friendly digital thermometer in my kitchen—it’s a game changer for proofing yeast perfectly.

Preparation Method

1. Activate the Yeast: In a small bowl, combine warm water (110°F / 43°C), warm milk, and sugar. Sprinkle yeast over the top and let it sit for about 5-10 minutes until foamy. If it doesn’t foam, your yeast might be dead—start over with fresh yeast.
2. Mix the Dough: In a large bowl or your stand mixer, combine the flour and salt. Add the melted butter, egg, and the activated yeast mixture. Mix on low speed until the dough starts to come together, about 3 minutes.
3. Knead: Knead the dough for 8-10 minutes by hand or 5-6 minutes with a stand mixer on medium speed until smooth and elastic. The dough should be soft but not sticky. If it’s too sticky, add flour 1 tbsp at a time.
4. First Rise: Lightly oil a large bowl, place the dough inside, and cover with plastic wrap or a damp towel. Let it rise in a warm spot for about 1 hour, until doubled in size. You’ll know it’s ready when you gently poke it and the indentation stays.
5. Shape the Rolls: Punch down the dough and turn it onto a floured surface. Divide into 12 equal pieces (about 70g or 2.5 oz each). Shape each piece into a smooth ball by tucking edges underneath and rolling gently.
6. Second Rise: Place the dough balls close together in a greased round pan or baking sheet. Cover and let rise for another 30-40 minutes until puffy.
7. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 18-20 minutes until golden brown on top. The bottoms should sound hollow when tapped.
8. Prepare Cinnamon Butter: While rolls bake, beat softened butter, powdered sugar, cinnamon, vanilla, and salt until smooth and fluffy.
9. Brush and Serve: Right out of the oven, brush the rolls generously with melted butter. Serve warm with a dollop of cinnamon butter spread. Honestly, it’s pure magic.

If your dough feels tough, don’t despair—it usually means it needs a bit more kneading or moisture. I like to keep a spray bottle handy to mist the dough if it’s drying out during rising.

Cooking Tips & Techniques

The secret to these rolls’ fluffiness lies in the yeast’s happy environment. Water and milk need to be warm but not hot—think cozy bath temperature. Too hot and you kill the yeast; too cold and they won’t activate properly. Trust me, I’ve scorched many a batch trying to rush it.

Kneading is another key step. You want to develop gluten without overdoing it. The dough should bounce back when poked but remain soft. If you find your dough sticky, resist the urge to dump in too much flour at once—add it slowly or your rolls can turn dense.

Don’t skip the second rise! Those extra 30 minutes are what give the rolls their signature fluff and softness. I like to set my bowl in the oven with just the light on—that little warmth works wonders.

Brushing the rolls with melted butter right after baking keeps the crust tender and adds that signature Texas Roadhouse richness. And seriously, slathering on the cinnamon butter spread while the rolls are still warm? That’s the kind of indulgence worth every calorie.

Variations & Adaptations

• Whole Wheat Twist: Swap half the all-purpose flour with whole wheat for a nuttier flavor and added nutrition. You might need a splash more milk as whole wheat absorbs more liquid.
• Garlic Herb Butter Spread: Replace cinnamon butter with garlic, parsley, and chive butter for a savory spin perfect for dinner rolls.
• Vegan Version: Use almond milk or oat milk and vegan butter substitutes. Replace the egg with a flaxseed “egg” (1 tbsp flaxseed meal + 3 tbsp water).

I once made these rolls with a swirl of pumpkin pie spice in the dough for a fall-themed treat—my family loved the subtle seasonal twist. The recipe also works well baked in a muffin tin for perfectly portioned rolls that bake evenly.

Serving & Storage Suggestions

These rolls are best served warm—fresh from the oven with a generous spread of cinnamon butter is honestly the dream. Pair them with hearty soups, roasted chicken, or even as a sweet side to breakfast with scrambled eggs.

Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a zip-top bag for up to 3 months. To reheat, pop rolls in a warm oven (300°F / 150°C) for 10 minutes or microwave covered with a damp paper towel for 15-20 seconds. The cinnamon butter spread can be refrigerated and softened before serving again.

Flavors deepen after a day, so if you can resist, letting the rolls sit wrapped overnight makes for an even tastier next-day treat.

Nutritional Information & Benefits

Each roll contains approximately 180 calories, 25g carbohydrates, 6g fat, and 4g protein. While these rolls are a treat, the use of real butter and whole milk provides a satisfying richness that keeps you full longer.

Choosing whole wheat flour adds fiber and nutrients, making the rolls a little more wholesome. Cinnamon in the butter spread offers antioxidants and may help regulate blood sugar. This recipe is vegetarian-friendly and easily adaptable to gluten-free or vegan diets.

From a wellness perspective, these rolls strike a nice balance between indulgence and comfort food, perfect for those moments when you just need that cozy, soul-soothing bite.

Conclusion

Fluffy Texas Roadhouse Rolls with Cinnamon Butter are more than just bread—they’re a little celebration of warmth and comfort. Whether you’re feeding a crowd or indulging in a quiet night at home, this recipe delivers melt-in-your-mouth softness and that buttery, cinnamon sweetness that keeps you coming back for more.

Feel free to tweak the cinnamon butter or swap flours to make this recipe your own. I love these rolls because they bring a little bit of joy to the table—simple, satisfying, and downright delicious.

Give it a try, then come back and tell me how your batch turned out! Share your variations, tips, or favorite pairings—I’m all ears. Happy baking, friends!

FAQs About Fluffy Texas Roadhouse Rolls with Cinnamon Butter

1. Can I make these rolls ahead of time?

Absolutely! You can prepare the dough the night before and let it rise slowly in the fridge. Just bring it to room temperature before shaping and baking.

2. How do I know if my yeast is still good?

If your yeast doesn’t foam and bubble when mixed with warm water and sugar, it’s time to get fresh yeast. Expired yeast won’t rise your dough properly.

3. Can I freeze the cinnamon butter spread?

Yes, you can freeze the cinnamon butter in an airtight container for up to 3 months. Thaw in the fridge and whip before serving.

4. What’s the best way to reheat leftover rolls?

Warm leftover rolls in a 300°F (150°C) oven for 10 minutes or microwave briefly with a damp paper towel to keep them soft.

5. Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Just mix it directly with the dry ingredients and reduce the liquid slightly. No need to proof it first.

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