Get ready to wow your dinner guests with these fantastic Brown Bread Cheesecake Factory Rolls! Slightly sweet with a hint of molasses and a touch of that signature pumpernickel flavor, these brown bread rolls taste just like the famous rolls served at the restaurant.
We even top them with those signature rolled oats for an authentic touch. Prepare to wow your family and friends with these surprisingly simple-to-bake copycat rolls!
Why This Recipe Works
Our copycat brown bread Cheesecake Factory Rolls brings the magic of your favorite restaurant rolls to your table anytime you want them. The subtle sweetness from the molasses, combined with the slight tang of pumpernickel, creates a flavor profile that's truly special.
These rolls are a fantastic addition to any meal and are sure to be a hit with everyone!
- Tastes Just Like the Restaurant: Capture that unique flavor in a smaller, perfect-for-sharing size.
- Incredibly Soft Texture: These rolls are wonderfully tender and easy to enjoy.
- Signature Look: The rolled oats on top provide that recognizable touch.
- Perfect for Any Meal: A delightful accompaniment to dinner, lunch sliders, or a satisfying snack.
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Ingredients Overview
This recipe for Brown Bread Cheesecake Factory Rolls features a flavorful blend of simple, pantry ingredients. Warm water activates the yeast, the key to a light and airy texture. Molasses and honey contribute richness and that signature subtle sweetness.
Whole grain coarse rye flour, called pumpernickel and medium or dark regular rye flour adds a distinctive depth of flavor, while bread flour provides the necessary structure and light texture.
Finally, rolled oats are sprinkled on top for that authentic look and a touch of texture.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Cheesecake Factory Rolls
Start by activating the yeast and combining it with warm liquids and sweeteners. You'll then mix in the pumpernickel, rye, and bread flours to form a soft dough.
Knead the dough until smooth, and let it rise until doubled. After shaping the dough into individual rolls and topping with rolled oats, you'll let them rise again before baking them for that signature look and taste!
Activate Yeast
- In a large bowl, combine the warm water and yeast. Let it stand for 5-10 minutes until foamy.
- Add the proofed yeast mixture to a stand mixer or bowl. Stir in the cold coffee, vegetable oil, molasses, and honey.
Prepare the Dough
With both and molasses and honey, this is a stickier dough. Be sure to scrape down the sides while mixing. You can add additional flour in 1 tablespoon increments to pull it all together. Flours can vary with how much they absorb due to humidity and variety.
- Add the unsweetened cocoa powder to the mixing bowl of wet ingredients, stirring it to mix the cocoa powder.
- Add the salt, rye whole grain (pumpernickle) flour, medium or dark rye flour, and bread flour.
- Stir or mix until a shaggy dough forms. The dough will be quite sticky, but will become less so as it is kneaded.
Knead Until Dough Is Smooth and Elastic
- Mix with the stand mixer for 10, or turn the dough out onto a lightly floured surface and knead by hand for 10 minutes, adding more all-purpose flour as needed, until the dough is smooth and elastic.
First Bulk Proofing
- Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1 ½ hours, or until doubled in size.
Shape Into Rolls and Proof
- Gently punch down the dough and divide in thirds. Divide each third into six pieces, each 75 grams, shaping each into oblong rolls.
- Fill a plate or shallow dish with some rolled oats.
- Dip the top portion of each shaped roll into some warm water briefly, then press gently onto the plate of rolled oats so that some stick to the moistened dough. Place onto parchment lined baking sheets.
- Cover the sheets of rolls lightly with a clean dish towel and let the rolls rise until nearly double in a warm place for 30-45 minutes.
Bake and Serve
- While the rolls are are rising, preheat oven to 375°F (190°C). Bake for minutes 15-20 minutes.
- Let the rolls cool on the baking sheet for a few minutes before transferring them to a wire rack to cool slightly before serving.
Serving Suggestions
These warm and slightly sweet brown bread Cheesecake Factory Rolls are a delightful addition to any meal! Serve them straight from the oven with a generous smear of softened butter for a simple yet satisfying treat. They're fantastic alongside a comforting bowl of soup or a crisp, refreshing salad, perfect for soaking up any delicious broth or dressing.
Consider offering them as a tempting side with your favorite pasta dishes, grilled meats, or roasted vegetables. For a touch of extra indulgence, try serving them with a drizzle of honey butter.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- Adjust the amount of honey slightly to your preference.
- You can use medium or dark rye flour.
- Pumpernickel flour is what whole grain, coarse milled rye flour is called.
Related Recipes
- Cheesecake Factory Brown Bread
- Frangipane Filled Almond Muffins
- Apple Filled Cinnamon Rolls
- Fool-Proof Easy Croissant Recipe
- Sourdough Discard Whole Wheat Bread
Storage Options
- Store leftover rolls in an airtight container at room temperature for up to 2-3 days or in the refrigerator for up to a week.
- Freezing: Let the rolls cool completely, then place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature or warm gently in the oven.
Tips for Success
Here are a few tips for making this recipe:
- Use Warm Water: The warm water helps activate the yeast properly.
- Don't Over-Knead: Knead just until the dough is smooth and elastic.
- Allow Sufficient Rise Time: Ensure the dough doubles in size during both rises for the best texture.
Frequently Asked Questions
Yes, you can easily double the recipe and bake the rolls in batches.
They should be golden brown and sound slightly hollow when tapped on the bottom.
More Bread Ideas
Get the Recipe!
Brown Bread Cheesecake Factory Rolls
Ingredients
- 114 ml warm water ½ cup, at 105-110℉
- 7 grams active yeast 2 ¼ teaspoons (one envelope)
- 255 ml coffee, cooled 1¼ cup
- 128 grams molasses ⅜ cup
- 95 grams honey 5 tablespoons
- 38 grams oil 3 tablespoons
- 24 grams unsweetened cocoa powder 5 tablespoons
- 14 grams salt 2¼ teaspoons
- 80 grams rye flour, dark or medium ¾ cup
- 80 grams whole grain pumpernickel rye flour ¾ cup
- 495 grams bread flour 3⅜ cup
- 6 tablespoons barley flakes for top of loaf
Instructions
- In a large bowl, combine the warm water and yeast. Let it stand for 5-10 minutes until foamy.114 ml warm water, 7 grams active yeast
- Add the proofed yeast mixture to a stand mixer or bowl. Stir in the cold coffee, vegetable oil, molasses, and honey.255 ml coffee, cooled, 128 grams molasses, 95 grams honey, 38 grams oil
- Add the unsweetened cocoa powder to the mixing bowl of wet ingredients, stirring it to mix the cocoa powder.24 grams unsweetened cocoa powder
- Add the salt, rye whole grain (pumpernickel) flour, medium or dark rye flour, and bread flour.14 grams salt, 80 grams rye flour, dark or medium, 80 grams whole grain pumpernickel rye flour, 495 grams bread flour
- Stir or mix until a shaggy dough forms. The dough will be quite sticky, but will become less so as it is kneaded.
- NOTE: With both and molasses and honey, this is a stickier dough. Be sure to scrape down the sides while mixing. You can add additional flour in 1 tablespoon increments to pull it all together. Flours can vary with how much they absorb due to humidity and variety.
- Mix with the stand mixer for 10, or turn the dough out onto a lightly floured surface and knead by hand for 10 minutes, adding more all-purpose flour as needed, until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1 ½ hours, or until doubled in size.
- Gently punch down the dough and divide in thirds. Divide each third into six pieces, each 75 grams, shaping each into oblong rolls.
- Fill a plate or shallow dish with some rolled oats.6 tablespoons barley flakes
- Dip the top portion of each shaped roll into some warm water briefly, then press gently onto the plate of rolled oats so that some stick to the moistened dough. Place onto parchment lined baking sheets.
- Cover the sheets of rolls lightly with a clean dish towel and let the rolls rise until nearly double in a warm place for 30-45 minutes.
- While the rolls are are rising, preheat oven to 375°F (190°C). Bake for minutes 15-20 minutes.
- Let the rolls cool on the baking sheet for a few minutes before transferring them to a wire rack to cool slightly before serving.
Notes
- Use Warm Water: The warm water helps activate the yeast properly.
- Don't Over-Knead: Knead just until the dough is smooth and elastic.
- Allow Sufficient Rise Time: Ensure the dough doubles in size during both rises for the best texture.
Kelly says
My family loved this!