Cozy Texas Roadhouse Loaded Rolls Recipe with Easy Cinnamon Butter Spread

It was one of those chilly weekend afternoons when I found myself craving something warm and comforting, but also a little bit special. I was flicking through channels, half-watching a cooking show, when my mind drifted to a recent dinner out at Texas Roadhouse. You know the feeling when you get home, and the memory of that soft, buttery roll with sweet cinnamon butter just won’t quit? That’s exactly what happened. I honestly didn’t think I could recreate those loaded rolls at home—they seemed almost too perfect, like a restaurant secret. But after a few tries (and a fair share of dough mishaps), I landed on this recipe for Cozy Texas Roadhouse Loaded Rolls with Cinnamon Butter that truly hits the spot every single time.

What’s wild is how this recipe started as a bit of an experiment on a lazy Sunday. I was short on time and ingredients but long on hunger. I grabbed some frozen dough, threw together a quick cinnamon butter spread, and baked them off. The rolls came out golden, fluffy, sweet, and buttery, with just the right amount of cinnamon warmth. Since then, they’ve become a staple in my kitchen, a cozy little treat that feels like a hug from the inside out. It’s the kind of recipe that’s easy enough for weeknights but special enough for company, too.

There’s something about that balance—the soft, warm roll paired with the creamy, sweet cinnamon butter—that makes you pause and savor the moment. It’s not just about the food; it’s about the comfort, the slow smiles, and the way a simple roll can turn a regular day into something memorable. And honestly, once you make these, you might find yourself reaching for them more often than you thought possible.

Why You’ll Love This Recipe

• Quick & Easy: These rolls come together in under 45 minutes, perfect for busy evenings or unexpected guests.
• Simple Ingredients: No need for fancy or hard-to-find items; most of what you need is probably already in your pantry.
• Perfect for Cozy Gatherings: Whether it’s a family dinner, holiday brunch, or just a quiet night in, these rolls bring warmth to the table.
• Crowd-Pleaser: Kids, adults, picky eaters—everyone asks for seconds. Honestly, I’ve never met a soul who didn’t love these.
• Unbelievably Delicious: The combo of soft, buttery rolls with the sweet-spicy cinnamon butter is a flavor hug that’s seriously addictive.
• What Makes It Different: This recipe nails the texture you crave—pillowy soft rolls with a golden crust, plus a cinnamon butter that’s just the right balance of sweet and spiced, not overpowering. Unlike some versions that can be too heavy or overly sweet, this one feels fresh and light, yet indulgent.
• Emotionally Satisfying: These rolls bring back memories of good times and good company, but they’re also perfect for those quiet moments when you just need a bit of comfort.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver that bold flavor and satisfying texture without any fuss. Most are pantry staples, with a couple of fresh touches for that homemade feel.

• For the Rolls:
  • All-purpose flour, 3 ½ cups (440 g) – I like King Arthur for consistent results
  • Active dry yeast, 2 ¼ tsp (1 packet)
  • Warm water, 1 cup (240 ml), around 110°F (43°C) – warms the yeast to activate
  • Granulated sugar, 2 tbsp (25 g) – gives a slight sweetness and helps the yeast
  • Salt, 1 tsp (6 g)
  • Unsalted butter, 3 tbsp (43 g), melted – adds richness
  • Whole milk, ½ cup (120 ml), warmed – helps with tenderness
  • Large egg, 1, room temperature – adds structure and softness
• For the Cinnamon Butter:
  • Unsalted butter, ½ cup (113 g), softened – the star of the spread
  • Powdered sugar, ¼ cup (30 g) – for smooth sweetness
  • Cinnamon, 1 tbsp (8 g), ground – the cozy flavor kick
  • Vanilla extract, ½ tsp (2.5 ml) – adds warmth and depth
  • Pinch of salt – balances the sweetness

Feel free to swap whole milk for any plant-based milk if needed. For a dairy-free butter substitute in the cinnamon spread, I recommend a quality vegan butter like Earth Balance. The cinnamon should be fresh and fragrant; if you can find Ceylon cinnamon, it gives a subtle, less harsh flavor.

Equipment Needed

• Large mixing bowl – for combining dough ingredients
• Stand mixer with dough hook (optional) – makes kneading easier but hand kneading works fine
• Measuring cups and spoons – accurate measurements are key
• Whisk or fork – for mixing wet ingredients
• Baking sheet or round cake pan (9-inch/23 cm) – for baking the rolls
• Parchment paper or silicone baking mat – prevents sticking and eases cleanup
• Small mixing bowl – for cinnamon butter
• Spatula or hand mixer – for creaming cinnamon butter

If you don’t have a stand mixer, no worries. I often knead by hand—just takes a bit more elbow grease but you get a feel for the dough that way. For budget-friendly pans, I recommend checking out non-stick aluminum options; they hold heat well and clean up easily.

Preparation Method

1. Activate the yeast: In your large mixing bowl, combine warm water (110°F/43°C), sugar, and yeast. Stir lightly and let sit for 5–10 minutes until foamy. If it doesn’t foam, your yeast might be old or the water too hot or cold—start again.
2. Mix wet ingredients: Add melted butter, warm milk, and the room temperature egg to the yeast mixture. Whisk gently to blend.
3. Add dry ingredients: Gradually add flour and salt to the wet mix. If using a stand mixer, attach the dough hook and mix on low speed until a rough dough forms.
4. Knead the dough: Knead for about 8–10 minutes by hand on a floured surface or 5–6 minutes in the mixer until the dough is smooth and elastic. It should be slightly tacky but not sticky. A little sticking to fingers is okay—add flour sparingly.
5. First rise: Form the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for about 1 hour, or until doubled in size.
6. Shape the rolls: Punch down the dough gently and divide it into 12 equal pieces (about 2 oz/57 g each). Roll each into a ball and place them close together in your prepared baking pan, leaving just a tiny gap so they’ll bake into soft, pull-apart rolls.
7. Second rise: Cover the pan loosely and let the rolls rise for another 30–40 minutes until puffy.
8. Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 20–25 minutes until golden brown on top. You’ll know they’re done when they sound hollow if you tap the top or when a skewer inserted comes out clean.
9. Prepare cinnamon butter while baking: In a small bowl, beat softened butter, powdered sugar, cinnamon, vanilla extract, and a pinch of salt until smooth and fluffy.
10. Serve warm: When the rolls come out of the oven, brush the tops generously with some of the cinnamon butter so it melts into every nook. Save the rest for spreading at the table.

Cooking Tips & Techniques

One trick I’ve learned is not to rush the yeast activation. If your yeast doesn’t foam, don’t just dump it in; it usually means the water temperature is off or the yeast is expired. Patience here makes a fluffy difference. Also, when kneading, watch the dough texture—it should be soft and elastic but not sticky. If it’s too sticky, add flour in small increments. Too dry? Add a splash of water.

Covering the dough during rising is key. I use a damp towel or plastic wrap lightly greased with oil to prevent sticking. A warm draft-free corner is ideal—near a stove or inside an oven with just the light on works well.

When shaping the rolls, try to make them uniform in size so they bake evenly. Placing them close together encourages that classic pull-apart softness, but if you like crustier edges, space them a bit apart.

For the cinnamon butter, using softened butter (not melted) makes it easier to whip into a fluffy spread. Fresh cinnamon gives the best aroma, but if you only have older cinnamon, add a little vanilla to brighten the flavor.

Lastly, don’t skip brushing the rolls while warm. That step locks in moisture and adds that irresistible glossy finish.

Variations & Adaptations

• Gluten-Free Version: Swap all-purpose flour with a gluten-free baking mix like Bob’s Red Mill 1-to-1 gluten-free flour. Add a teaspoon of xanthan gum if your mix doesn’t already include it, for better texture.
• Vegan Option: Use dairy-free milk (almond or oat milk works well) and substitute the butter with a plant-based spread. Replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes) to keep the dough tender.
• Spiced Twist: Add a pinch of nutmeg or cardamom to the cinnamon butter for a festive touch. For the rolls, fold in some finely chopped pecans or walnuts to the dough for added crunch and flavor.
• Sweet & Savory: For a unique take, mix shredded sharp cheddar into the dough and serve with the cinnamon butter on the side. The contrast is surprisingly delightful.
• Personal Favorite: I once swirled a bit of honey into the cinnamon butter and it created a luscious glaze on top of the warm rolls—totally irresistible and perfect for brunch.

Serving & Storage Suggestions

These rolls are best served warm, fresh from the oven, with plenty of cinnamon butter spread on top. They pair beautifully with hearty stews, chili, or a simple roast chicken dinner. For a brunch vibe, serve alongside scrambled eggs and fresh fruit.

Leftovers store well in an airtight container at room temperature for up to 2 days or wrapped tightly in the fridge for up to 4 days. To freeze, place cooled rolls in a freezer-safe bag and freeze for up to 3 months. Thaw overnight in the fridge, then warm in the oven at 300°F (150°C) for 10 minutes.

Reheat gently to keep them soft—microwaving can make them a bit chewy, so oven warming is best. The cinnamon butter can be stored separately in the fridge and softened before serving again.

Over time, the flavors mellow and deepen, so next-day rolls can actually taste a little richer, especially with the butter spread melting in. Just a heads-up, though: they’re usually gone before that happens!

Nutritional Information & Benefits

Each cozy Texas Roadhouse loaded roll with cinnamon butter provides roughly 200–250 calories, depending on size and butter amount. They’re a comforting treat with moderate protein from the egg and milk, and the butter adds a satisfying richness.

Key ingredients like cinnamon have antioxidant properties and may support blood sugar regulation, while the milk and egg contribute calcium and essential nutrients. Though not a low-calorie snack, these rolls fit nicely into balanced eating when enjoyed in moderation.

For those with dietary restrictions, the recipe adapts well to gluten-free and vegan versions, making it accessible without sacrificing flavor. It’s a reminder that comfort food can also be mindful food, especially when made from scratch.

Conclusion

Cozy Texas Roadhouse Loaded Rolls with Cinnamon Butter are more than just a side dish—they’re a small celebration of warmth, comfort, and simple pleasures. Whether you’re feeding a family, welcoming friends, or treating yourself after a long day, these rolls bring that special kind of joy that’s hard to put into words.

Feel free to tweak the recipe to fit your taste buds or dietary needs—the basics are forgiving and flexible, which is part of why I keep coming back to it. Personally, I love these rolls because they remind me that even the simplest things in the kitchen can create moments worth savoring.

Give them a try, share how you personalize your batch, and don’t be shy about spreading the cinnamon butter (there’s no such thing as too much!). I’d love to hear your stories and see how these cozy rolls find a place at your table.

FAQs

Can I use store-bought frozen dough instead of making dough from scratch?

Yes! Frozen dough is a convenient shortcut. Just thaw according to package instructions, shape into rolls, and bake. You can still whip up the cinnamon butter fresh to keep that homemade touch.

How do I keep the rolls soft for longer?

Store them in an airtight container and avoid refrigerating if possible, as fridge air can dry them out. Wrapping in foil and warming gently before serving helps restore softness.

Can I make the cinnamon butter ahead of time?

Absolutely! Make the cinnamon butter a day or two in advance and keep it refrigerated. Soften it before serving or gently warm it in the microwave for a few seconds.

What’s the best way to reheat leftover rolls?

Warm them in a preheated oven at 300°F (150°C) for about 10 minutes. This method keeps them soft and avoids the rubbery texture microwaving can cause.

Are these rolls suitable for freezing?

Yes, you can freeze baked rolls or shaped dough. For baked rolls, freeze once cooled in an airtight bag, and reheat in the oven. For dough, freeze before the second rise and thaw overnight before baking.

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