Texas Roadhouse Rolls with honey and cinnamon are buttery-sweet rolls that are loved everywhere. And for a good reason, because they’re so delicious. And now, with this copycat recipe, you are able to enjoy a fresh, warm batch in your home anytime you like.

Texas Roadhouse Rolls

Exactly why is it that eating bread before meals can be a super-special treat?  Dinner rolls make an ideal pre-meal appetizer or dinner side dish. Texas Roadhouse is famous for its yeast rolls. They’re light and fluffy, and they only have the proper amount of sweetness to create them nothing short of awesome. And making them in your home is simpler than you would think. 

Exactly like every other classic roll, they have milk, sugar, yeast, flour, egg, butter, and salt. The reason this Texas Roadhouse Rolls recipe is different is that the dough is really a little sweeter than most rolls. 

Ingredients

For the Rolls

• ½ cup warm water

• 1 packet (¼ oz / 2 ¼ tsp) active dry yeast

• ¼ cup + 1 tsp granulated sugar (divided)

• ¾ cup salted butter (½ cup softened, ¼ cup melted, divided)

• 1 cup warm whole milk

• 2 large eggs, beaten

• 1 tsp kosher salt

• 5 cups bread flour (all-purpose can work too)

• Cooking spray

For the Honey Cinnamon Butter

• ½ cup (1 stick) salted butter, softened

• 1 Tbsp honey

• ½ tsp ground cinnamon

Instructions

Step 1: Activate the Yeast

• In a small bowl, combine warm water, yeast, and 1 tsp sugar. Stir and let sit 5 minutes until foamy.

Step 2: Make the Dough

• Melt ¼ cup butter in the microwave (about 20–25 seconds).

• In a stand mixer bowl fitted with a dough hook, combine melted butter, warm milk, yeast mixture, eggs, remaining ¼ cup sugar, and salt.

• Mix briefly, then gradually add flour, 1 cup at a time, until a soft dough forms.

• Knead on medium-low speed about 5 minutes, until smooth and slightly sticky.

Step 3: First Rise

• Transfer dough to a lightly greased bowl. Cover with plastic wrap and let rise in a warm spot until doubled in size, about 1 ½ hours.

Step 4: Shape the Rolls

• Lightly flour your work surface and turn out the dough. Gently pat into a rectangle about 14×8 inches and ½ inch thick.

• Cut into 15 squares. Place on parchment-lined baking sheets, leaving 1 ½ inches between each roll.

• Cover loosely with plastic wrap and let rise until puffy, about 30 minutes.

Step 5: Bake

• Preheat oven to 375°F (190°C). Position racks in upper and lower thirds.

• Bake rolls 15–20 minutes, rotating pans halfway, until golden brown.

Step 6: Make the Honey Cinnamon Butter

• While rolls bake, beat softened butter, honey, and cinnamon together until fluffy (2 minutes).

Step 7: Finish & Serve

• Brush hot rolls with some of the honey butter.

• Serve warm with the remaining honey butter on the side.

Tips & Notes

• Make Ahead: Rolls can be shaped, covered, and refrigerated overnight before the second rise. Bring to room temp and let puff up before baking.

• Freezer Friendly: Baked rolls freeze well up to 2 months. Reheat in a warm oven, wrapped in foil. The honey butter can also be made ahead and refrigerated for a week.

• Texture Tip: For extra-soft rolls, use all-purpose flour instead of bread flour.

If you’ve liked this recipe, check out other copycat recipes below:

Cheesecake Factory Nashville Hot Chicken Nuggets (Copycat)

KFC Chicken Littles Recipe (Copycat)

Homemade McDonald’s Chicken McGriddles (Copycat)

Popeyes Chicken Sandwich Recipe

How to Make Chicken Minis

The grilled Beef Kidney Recipe is one of the best meals I’ve ever made. Organ meats like Kidneys aren’t so popular in the USA for some reason, though French chef and author Jacques Pepin says that beef kidneys can be a tender and tasty cut when prepared correctly.

Like beef liver, they are a specialty food in most of Western Europe. Unlike lamb or veal kidneys, beef kidneys are big and tough and need long braising over non, moist heat to become tender. And when cooked right, they are the most fantastic meal to serve.

They receive a bath in a marinade of olive oil, balsamic and fresh herbs. Then they meet the grill to get a perfectly timed moment, long enough to get a beautiful char on the outside yet short enough to remain tender and pink at the center. That is about all the cooking which happens and about the plate that they go to! No fancy sauces, only a generous drizzle of Maldon crystals and black pepper.

Ingredients

• 1 beef kidney, cleaned and halved

• 4–5 tablespoons olive oil

• 2 tablespoons fresh sage, finely minced (plus 15–16 whole leaves for garnish)

• 2 teaspoons aged balsamic vinegar

• 4 tablespoons frying oil (vegetable or neutral oil)

• Maldon salt or flaky sea salt, to taste

• Freshly ground black pepper, to taste

Instructions

1. Clean the Kidney

Trim away the membrane and excess fat from the beef kidney. Use a sharp knife to carefully remove any tough bits while keeping the kidney intact.

2. Marinate

In a small bowl, whisk together the olive oil, minced sage, and balsamic vinegar. Place the kidney halves in the marinade, turning to coat well. Cover and refrigerate for 2 hours.

3. Fry the Sage Leaves

In a small skillet, heat the frying oil over medium heat until hot but not smoking. Add the whole sage leaves and fry for about 10 seconds, until crisp. Remove and drain on paper towels.

4. Grill the Kidney

Preheat a grill pan, griddle, or cast-iron skillet over medium-high heat. Remove the kidney halves from the marinade and shake off excess oil. Grill for 1–2 minutes per side, depending on thickness, until just cooked through. Be careful not to overcook — kidneys can become dry and rubbery.

5. Serve

Transfer the grilled kidneys to plates. Season generously with flaky salt and freshly ground black pepper. Garnish with the crispy sage leaves and serve immediately.

Tips & Notes

• Don’t overcook: Kidneys are best when slightly pink in the center — cooking them too long makes them tough.

• Marinade swap: A splash of red wine vinegar or sherry vinegar can replace balsamic if you prefer a sharper flavor.

• Serving suggestion: These kidneys pair beautifully with crusty bread or creamy mashed potatoes to soak up the juices.

Homemade Hostess Cupcake Recipe is creamy in the middle, an extra moist cake with a nice fudge ganache and the classic crisp vanilla swirl on the top. This isn’t one of my easiest recipes, considering there are many delicious components that make this delicious masterpiece. However, with a couple of shortcuts, this cake is easy to create.

Prepare Ahead Options For Hostess Cupcake Recipe:

• Create the swirl icing and cream filling and store them in an airtight container for up to five days ahead of time.
• Store the chopped chocolate in a sealed ziplock bag.
• Mix all dry ingredients (not the espresso) for the cake and store in an airtight container.

If you haven’t stuffed a cupcake before, it’s straightforward, no worries. There are a couple of ways you can do it. You can stick the piping bag ( with a metal tip) directly into the whole cake. Or, you could take away the tops of cupcakes by creating a cone shape, and add the filling, then replace the tops with some of the cake removed from the top.

Hostess Cupcake Recipe

For the Chocolate Cake

• 2 cups of flour, all-purpose
• 2 cups of sugar, granulated
• 1 cup of cocoa powder
• 2 tsp of baking powder
• 1 tsp of baking soda
• 1 tsp of salt
• 2 heaped tsp of espresso powder
• 1 cup of milk
• 1/2 cup of vegetable oil
• 2 whole eggs
• 2 tsp of vanilla
• 1 cup boiling water, filtered

For the Cream Filling

• 2 cups of marshmallow creme
• 1/2 cup of stick butter
• 1 cup of sugar, powdered
• splash heavy cream

For the Chocolate Glaze

• 5 ounces of chopped Bittersweet chocolate
• 1/2 cups of heavy cream

For the Swirl Icing

• 1/4 cup of room-temperature butter
• 1 cup of sugar, powdered
• 1 Tbsp of heavy cream
• 1/2 tsp of vanilla extract

Instructions

1. Preheat Oven & Prep Pans:

   • Heat your oven to 325º F (163º C).
   • Line a muffin tin with cake liners.

2. Mix Dry Ingredients:

   • In a large bowl of a stand mixer, combine the following:
     • Flour
     • Cocoa powder
     • Sugar
     • Baking powder
     • Baking soda
     • Salt
   • Use the paddle attachment to mix until well combined.

3. Add Wet Ingredients:

   • To the dry mixture, add:
     • Milk
     • Egg
     • Vegetable oil
     • Vanilla extract
   • Blend on medium speed until the mixture is well combined.

4. Prepare Espresso Water:

   • Boil water in a microwave-safe glass.
   • Remove from the microwave and stir in espresso powder until dissolved.

5. Combine Espresso Water with Batter:

   • With the mixer on low speed, slowly add the boiling espresso water to the batter.
   • Increase the speed and mix for about one minute to aerate the batter.

6. Bake:

   • Fill each cupcake liner about 3/4 full with batter.
   • Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
   • Remove from the oven and allow the cupcakes to cool completely.

Creme Filling:

1. Mix Ingredients:

   • In a mixing bowl, beat together butter and marshmallow creme on medium speed until fluffy.
   • Reduce speed to low and gradually add powdered sugar.
   • Once combined, increase the speed to medium-high and beat for 1-2 minutes until light and airy.

2. Prepare for Piping:

   • Transfer the filling to a piping bag fitted with a large, round tip.
   • Refrigerate until ready to use.

Chocolate Glaze:

1. Prepare Chocolate:

   • Place chopped chocolate in a round bowl.

2. Heat Cream:

   • Microwave heavy cream until it simmers.
   • Pour the hot cream over the chopped chocolate and let it sit for a moment.

3. Create Ganache:

   • Whisk the cream and chocolate until smooth.
   • Let it sit for about 5 minutes to thicken.

Swirl Icing:

1. Mix Icing:
   • Beat all icing ingredients on medium speed until well combined and creamy.
   • Transfer to a piping bag with a small writing tip and set aside.

Assemble the Cupcakes:

1. Fill Cupcakes:

   • Cut a cone-shaped piece out of the top of each cupcake.
   • Pipe the creme filling into the holes.
   • Replace the cone top and press down to seal.

2. Add Chocolate Glaze:

   • Stir the ganache to ensure smoothness. Heat for 5 seconds if needed.
   • Dip the top of each cupcake into the ganache.
   • Allow excess to drip off and place on a cooling rack.

3. Chill:

   • Refrigerate the cupcakes for 15-16 minutes to set the ganache.

4. Decorate with Swirl Icing:

   • Pipe swirls across each cupcake with the prepared swirl icing.

Pin the image below if you like these Homemade Hostess Cupcakes!