We all know I am a sucker for all things butter. In some cases, bread is just a socially acceptable way to eat said butter. Compound butters, also known as flavored butter, is one of my favorite ways to enjoy it.
Cinnamon Honey Butter
Butter. A staple of many kitchens. Butter is not created equal. A good, freshly churned butter will elevate any recipe, while a lacklustre production will surely disappoint. Butter is also versatile and can be easily transformed into a variety of flavors.
One that Americans have seemed to latch onto is Cinnamon Honey Butter. And why not? Made famous by Texas Roadhouse, this butter recipe is ideal for breakfast biscuits, fluffy pancakes and hearty dinner breads, like a whole wheat or oat loaf. But, of course, it is best with my Copycat Texas Roadhouse Rolls!
What You’ll Need
The ingredient list is short and sweet, you likely have everything need in your kitchen to make a batch right now!
- Unsalted Butter– Because we are adding so many flavors, don’t spend a pretty penny to purchase a high quality European butter. Just grab the store brand and call it a day. If you use salted, omit additional salt.
- Powdered Sugar– Do not use granulated sugar, you’ll end up with grainy butter. This is a sweet butter recipe, so it uses two types of sweeteners.
- Honey– Agave nectar will also work, but the original recipe uses honey.
- Cinnamon & Nutmeg- I love the nuttiness that nutmeg adds to this recipe, but if you just have cinnamon on hand, go ahead and just use that. Pumpkin pie spice and apple pie spice are also fun additions.
Make It!
- Whip the butter very well before adding the other ingredients. Whipping adds air to the mixture, making it feel and taste lighter. Since you are adding some other hefty ingredients, whipping will help it remain tasty and a light consistency.
- Add the other ingredients and continue to whip so it mixes evenly.
- If possible, refrigerate so the flavors have time to marry. The butter will also be fairly loose since it’s been agitated and at room temperature for so long.
Make Ahead, Storage & Freezing
Butter is also freezer friendly, so think about freezing it in individual cubes using a plastic ice cube tray.
More easy copycat recipes:
- Copycat Jiffy Cornbread Muffin Mix
- Copycat Outback Bloom Sauce
- Instant Pot Panera Broccoli Cheddar Soup
Homemade Hamburger Helper Recipe
Bloomin Onion Recipe
Starbucks Copycat Vanilla Sweet Cream Cold Brew
Make sure you check out all of my Flavored Butters!
Copycat Texas Roadhouse Butter (Cinnamon Honey Butter)
Ingredients
- 1/2 cup unsalted butter , room temperature, cut into cubes
- 2 tablespoons powdered sugar
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Instructions
- Using a hand held mixer or stand mixer, whip the room temperature butter for 1-2 minutes, scraping down sides as needed.
- Add the powdered sugar, honey, cinnamon and nutmeg, continue to whip for an additional 2 minutes, scraping down sides as needed.
- For best results, refrigerate for 1 hour, but can be used immediately. Store in an airtight container in the refrigerator.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings!
Nutrition
My entire family loved this on our pumpkin waffles! Delicious!!
Oh wow – that consistency is just perfect! I love how easy it is to make it, too.
The cinnamon butter at Texas Roadhouse is my favorite part of the meal. I;m excited this recipe let’s me make my own right at home.
This makes rolls taste like dessert!! Dangerously good!
I think this copy cat recipe might actually be even BETTER than the original! This one is a winner!
Bring it on. This Cinnamon Butter is amazing with warm rolls and a glass of cab. Delish!
Hi, I was wondering if I can see the honey buns recipe from Texas Roadhouse. Thank you, I appreciate it! Mary
Hi Mary- they are linked in the post, but here is the link as well https://www.savoryexperiments.com/texas-roadhouse-rolls/ . Enjoy!
Will it last longer than three days.
Hi Carol,
If it is me personally- I would keep it for much longer, but for safety sake, I generally tell folks up to 5 days. Just remember that when you’ve processed the butter, you’ve also potentially introduced bacteria, etc, into the butter and it get start to grow legs (if you know what I mean), albeit the risk is VERY low.
Can this be frozen?
Sure can!