Simpler Living Blog

BAKING, COOKING, RECIPES

Classic Cowboy Rolls with Cinnamon Honey Butter

There's something about the smell of fresh, homemade rolls that feels like a big hug from the kitchen. Soft, sweet, and buttery — they're the kind of bread that makes you want to linger at the table a little longer.

sourdough and water mixture with bread whisk.

There is a famous restaurant that is know for its rolls and I decided one day, I wanted to try to make them. They came out golden and fluffy, and I couldn't resist tearing one open straight from the pan — but to complete them, you have to make the equally famous cinnamon honey butter.

Why I Love These Rolls

These rolls have that old-fashioned, homemade — the kind you imagine coming out of a cast-iron oven in a cozy ranch kitchen. They're slightly sweet, wonderfully soft, and the perfect balance of comfort and tasty.

They pair beautifully with a hearty dinner, a bowl of soup, or even just a cup of coffee in the morning. I used mine to serve with a slow-cooked pot roast and it was the perfectly side.

Enjoy these recipes and let us know if you make them!

Classic Cowboy Rolls with Cinnamon Honey Butter

Kayla Myers

Ingredients

1 cup warm milk (around 110°F — warm, not hot)
2 1/4 tsp active dry yeast (one packet)
1/4 cup honey
4 tbsp unsalted butter, melted
1 egg
3 1/2 to 4 cups all-purpose flour
1 tsp salt

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1/2 cup softened unsalted butter
1/4 cup powdered sugar
1/4 cup honey
1 tsp ground cinnamon

Instructions

Start by mixing warm milk, honey, and yeast in a small bowl. After about 5–10 minutes, it gets nice and foamy — that’s my sign the yeast is alive and ready to do its thing.
In a large bowl, I whisk together the yeast mixture, melted butter, egg, and salt. Then I slowly add the flour, one cup at a time, until it forms a soft, slightly sticky dough. It should feel smooth but not dry.
Add a little flour on the counter, and I knead the dough for about 5 minutes — just enough to get that stretchy, elastic feel. Then I pop it into a greased bowl, cover it with a towel, and let it rise for about an hour, or until it’s doubled in size.
Once the dough has puffed up, I roll it out into a rectangle about half an inch thick and cut it into small squares. There’s something rustic and charming about the uneven edges — it feels homemade. I set them on a baking sheet, cover them again, and let them rise for another 30–45 minutes.
I preheat the oven to 350°F and bake the rolls for about 12–15 minutes, until they’re golden brown and soft. Right when they come out, I brush the tops with melted butter so they glisten and stay tender.

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Let the butter sit out until it’s soft enough to press with your finger easily. You don’t want it melted.
In a medium bowl, beat the butter with a hand mixer (or a sturdy spoon) until it’s light and creamy.
Mix in the powdered sugar, honey, cinnamon, and salt. Beat again until everything is fully combined and fluffy. The color should be a warm golden tan.
Spoon the butter into a small jar or dish. Serve immediately, or cover and store in the fridge for up to 2 weeks.