This copycat version of Texas Roadhouse restaurant’s popular cinnamon honey butter recipe is a delightful spread for rolls, bagels, toast, muffins, cornbread, and sweet potatoes. Makes a lovely addition to a food gift too.
Every year, Cindy, a former coworker of my husband, experiments with a variety of new recipes for her annual holiday cookie boxes. Once her list is perfected and the cookies are baked, she wraps them in festive packaging and mails them halfway across the country.
We are eternally grateful that Cindy continues to send these boxes, and it’s always fun to unwrap the box and see what goodies the current year brings. To keep things interesting, Cindy often tucks a non-cookie item into the box.
Several years ago, it was a copycat version of the Texas Roadhouse restaurant’s popular cinnamon honey butter recipe, which is a perfect balance of sweetness and spice and makes a delightful spread for rolls, bagels, toast, muffins, sweet potatoes, and more.
The prep time is quick, and it makes a lovely gift on its own or paired with a dozen bagels, a loaf of cinnamon raisin bread, or a batch of homemade corn muffins.
Cindy is always willing to share her recipes, and she graciously passed this one along. And if you haven’t made these Chocolate Peanut Clusters with Sea Salt, you must!
I did lightly alter the honey butter recipe, making it slightly less sweet. My family thinks the creamy spread is still plenty sweet and offers a little something special to a quick piece of toast (so good on raisin bread or a cinnamon raisin bagel), among other things.
As mentioned, the cinnamon honey butter is wonderful for sharing, although the recipe can easily be halved for a smaller yield.
Whipping the room temperature butter with a handheld beater or the whisk attachment of a stand mixer will create a light, creamy, altogether delicious butter.
Enjoy the lightly sweet butter on cinnamon raisin bagels and toast, muffins, cornbread, French toast, pancakes, waffles, and baked sweet potatoes.
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Cinnamon Honey ButterPrep Time: 5 minutes Total Time: 5 minutesYield: 4 (4-ounce) jars*
This copycat version of Texas Roadhouse restaurant’s popular recipe is a delightful spread for rolls, bagels, toast, muffins, cornbread, and sweet potatoes. It makes a lovely addition to a food gift too.
Ingredients
- ¾ cup (1½ sticks) salted butter, softened (see notes if using unsalted butter**)
- ½ cup (60 grams) confectioner’s sugar
- ½ cup (168 grams) honey
- 1½ teaspoons ground cinnamon
- ¼ teaspoon kosher salt
Instructions Beat the room temperature butter with a handheld beater or the whisk attachment of a stand mixer for 30 seconds.
Add the powdered sugar, honey, cinnamon, and salt, and beat (starting slowly so the powdered sugar doesn’t form a dust cloud) until completely combined and smooth, scraping down the sides of the bowl as needed. You don’t want any lumps or swirls. Once smooth, turn up the speed and whip for a minute or two or until very light and fluffy.
Using a spatula, transfer the butter to container(s) for storage. I recommend using glass as opposed to plastic to best preserve the flavor. Serve the butter at room temperature.
Storage: When kept in the refrigerator, the butter will last for 5 to 6 months. If it will be used within several days, the butter may be stored at room temperature. If using for breakfast, I often place the jar on the counter in the evening so it’s easy to spread in the morning, returning to the fridge after using.
Notes*If you fill 4-ounce jars to the very top as I did in the photo, you may be short on your fourth jar. Also, it is better to slightly underfill to avoid a messy lid. Alternatively, you could use two 8-ounce jars or one 16-ounce jar.
**For a less sweet cinnamon butter, you may increase the butter to 1 cup (or 2 full sticks).
**Salt makes the flavor pop, so if using unsalted butter, add ½ teaspoon kosher salt to approximate the same flavor. (I use Morton’s kosher; start with half that amount if using table salt and roughly double with Diamond Crystal kosher.)
For an added salty-sweet note, sprinkle the finished butter with a pinch or two of flaky sea salt.
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- ¾ cup (1½ sticks) salted butter, softened (see notes if using unsalted butter**)
- ½ cup (60 grams) confectioner’s sugar
- ½ cup (168 grams) honey
- 1½ teaspoons ground cinnamon
- ¼ teaspoon kosher salt
Beat the room temperature butter with a handheld beater or the whisk attachment of a stand mixer for 30 seconds.
Add the powdered sugar, honey, cinnamon, and salt, and beat (starting slowly so the powdered sugar doesn’t form a dust cloud) until completely combined and smooth, scraping down the sides of the bowl as needed. You don’t want any lumps or swirls. Once smooth, turn up the speed and whip for a minute or two or until very light and fluffy.
Using a spatula, transfer the butter to container(s) for storage. I recommend using glass as opposed to plastic to best preserve the flavor. Serve the butter at room temperature.
Storage: When kept in the refrigerator, the butter will last for 5 to 6 months. If it will be used within several days, the butter may be stored at room temperature. If using for breakfast, I often place the jar on the counter in the evening so it’s easy to spread in the morning, returning to the fridge after using.
*If you fill 4-ounce jars to the very top as I did in the photo, you may be short on your fourth jar. Also, it is better to slightly underfill to avoid a messy lid. Alternatively, you could use two 8-ounce jars or one 16-ounce jar.
**For a less sweet cinnamon butter, you may increase the butter to 1 cup (or 2 full sticks).
**Salt makes the flavor pop, so if using unsalted butter, add ½ teaspoon kosher salt to approximate the same flavor. (I use Morton’s kosher; start with half that amount if using table salt and roughly double with Diamond Crystal kosher.)
For an added salty-sweet note, sprinkle the finished butter with a pinch or two of flaky sea salt.