Here’s a copycat recipe for Texas Roadhouse Honey Cinnamon Glaze Mini Rolls—soft, sweet, and buttery, just like the ones served at the restaurant.
🍯 Honey Cinnamon Glaze Mini Rolls
Ingredients
For the Rolls (makes ~12 mini rolls)
- 1 cup warm milk (110°F / 43°C)
- 2 ¼ tsp (1 packet) active dry yeast
- 3 tbsp sugar
- 3 tbsp butter, melted
- 1 tsp salt
- 3 cups all-purpose flour
For the Honey Cinnamon Glaze
- ¼ cup butter, melted
- ¼ cup honey
- 1 tsp ground cinnamon
Instructions
1. Make the Dough
- In a small bowl, combine warm milk, yeast, and 1 tsp sugar. Let sit 5–10 minutes until foamy.
- In a large bowl, mix melted butter, remaining sugar, and salt.
- Add yeast mixture and gradually stir in flour to form a soft dough.
- Knead on a floured surface for 5–7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise 1 hour or until doubled.
2. Shape the Rolls
- Punch down the dough and divide into 12 equal pieces.
- Shape each piece into a small round roll and place on a greased or parchment-lined baking sheet.
- Cover and let rise another 20–30 minutes.
3. Bake
- Preheat oven to 350°F (175°C).
- Bake rolls for 15–18 minutes, until lightly golden.
- Remove from oven and let cool slightly.
4. Make the Honey Cinnamon Glaze
- In a small saucepan or microwave, melt butter.
- Stir in honey and cinnamon until smooth.
5. Glaze the Rolls
- Brush the honey-cinnamon glaze generously over the warm rolls. Serve immediately.
⭐ Tips
- For extra sweetness and stickiness, drizzle additional glaze over the rolls just before serving.
- These rolls freeze well—reheat in the oven and brush with fresh glaze.
- You can roll the dough out and cut into smaller bite-sized rolls for “mini” versions.
If you want, I can also give a shortcut no-yeast version, or a soft pull-apart pan version that’s even closer to the Texas Roadhouse style.
Do you want me to do that?
