Texas Roadhouse Rolls and Cinnamon Butter #dessert

My significant other and I adore going to Texas Roadhouse. He goes for the steak, yet it is the moves with cinnamon spread that draw me. I cherish them! Nothing beats crisp moves directly out of the stove. It is my tad of paradise, regardless of whether they are a bit compelling. Jason Meller shares this copycat Texas Roadhouse Rolls formula with cinnamon spread so you can appreciate this treat at home!

You could do this without a stand blender, yet the batter snare makes this activity so a lot simpler! In the event that you don't have a stand blender, I very prescribe one. I adore my Kitchenaid Artisan in Green Apple. The mixture snare helps such a great amount with making bread.

Also try our recipe : Gooey Butter Cake #dessert

Ingredients :

1 pkg. active dry yeast, 2 ¼ teas.
¼ cup warm water, about 100 degrees
1 cup milk
2 tablespoons butter, softened
1 tablespoon butter, melted
¼ cup + 1 teaspoon sugar
3 ½ -4 ½ cups flour
1 teaspoon salt
1 egg

Cinnamon Butter Ingredients :

1 stick butter, softened
1 teaspoon cinnamon
1 tablespoons honey
2 tablespoons powdered sugar

Instructions :

Heat milk to 180 degrees n a pot on the stove or microwave safe bowl or measuring cup in the microwave.
Remove the milk from heat and add the butter. Let cool to 120 degrees.
Dissolve yeast with 1 teaspoon sugar in the warm water.
Let sit for 5 minutes.
In a stand mixer bowl add the yeast, milk, sugar, salt and 1 cup flour.
Combine with whisk or paddle attachment.
Add egg and beat until combined.
Add 2 more cups of flour one at a time scraping down the sides and mixing after each addition.
Change to dough hook and add flour ½ cup at a time on low speed until dough forms and pulls away from the sides.
Knead the dough with the dough hook on medium until the dough is smooth, 3-4 minutes.
Grease a large bowl with oil or cooking spray.
Lightly dust counter with flour and turn dough out. (Be sure to dust your hands as the dough will be sticky.)
Form the dough into a ball and place in greased bowl.
Turn over once to oil both sides of the dough. Cover and place in a warm place at least 1 hour or until doubled in size. I put it in the oven with the inside light left on.
Turn out on to a well-floured surface. Dust a rolling pin with flour and roll out to ½ inch thick. Using a dough scraper or pizza cutter cut out rectangles of dough about 2x3 inches.
Take the rectangles and fold the short edges under, meeting in the middle to make a rounded shape on top.
Place on lightly greased cookie sheet; cover and let sit until doubled, about 15 minutes.
Preheat oven to 350 degrees F. (Make sure to remove the rolls if you are letting them rise in the oven.)
Bake at 350 degrees F until deep golden brown, 11-13 minutes. Remove and brush with melted butter.
Serve warm with cinnamon butter.