CINNAMON HONEY BUTTER {Dessert Spread!}

Make steakhouse quality Cinnamon Honey Butter at home to compliment your favorite dinner rolls or toast!

jar of honey butter

If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.

Everybody loves the rolls with sweet Cinnamon Honey Butter at the neighborhood steakhouse, and now you can make that delicious spread yourself at home.

This Texas Roadhouse copycat recipe for butter will be great on rolls, biscuits, pancakes, toast, or my favorite – a flaky croissant.

I like to make up a big batch and have it in the refrigerator for whatever comes up that could use a little more flavor and sweetness.

One of my friends used to pick up rolls from Texas Roadhouse for team events and the cinnamon butter was always gone before the rolls ran out. I wish I had this recipe then so we could have made our own for those events.

Not only is the flavor absolutely perfect, but the whipped butter has a lighter and fluffier texture than regular butter which makes it even easier to spread and lighter on the tongue. Its the perfect topping for fluffy waffles and pancakes, I just use an ice cream or cookie scoop and put a little scoop right on top.

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ingredients for hony butter

INGREDIENTS FOR CINNAMON HONEY BUTTER

  • butter
  • honey
  • cinnamon

Butter – Be sure to use unsalted butter to this recipe! I love a sweet cream butter for this as it’s a little more savory to balance out the honey. Be sure the butter is softened to room temperature before starting.

Honey – Local is always best. I hear it helps with allergies but don’t quote me on that. If you can’t find any, I would use wildflower honey and not orange blossom. It has a strong flavor.

Cinnamon – Make sure you use quality cinnamon. This Saigon cinnamon is my absolute favorite. It has the best flavor!

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HOW TO MAKE CINNAMON HONEY BUTTER

STEP ONE: Using a hand mixer or stand mixer fitted with paddle attachment, mix all ingredients in a large bowl.

STEP TWO: Beat the butter until fully mixed. Place butter on parchment paper in a log. Cover and roll up.

STEP THREE: Twist the ends of the parchment paper to seal the log.

STEP FOUR: Chill in the refrigerator for up to 24 hours or until it firm again.

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

cinnamon honey butter and a spatula

USE YOUR HOMEMADE HONEY BUTTER ON

  • baked sweet potato
  • biscuits
  • Texas Roadhouse rolls
  • banana bread
  • english muffin
  • French toast
  • waffles
  • cornbread

SHOULD HONEY BUTTER BE REFRIGERATED?

Store honey butter in an air tight container at room temperature for up to 3 days. If you are not going to use it all up by then I would refrigerate it.

Just let it come to room temperature before using so it will be easy to spread.

biscuits and a jar on a board

TIPS FOR NO LEFTOVERS

  • add a teaspoon of vanilla extract for more flavor.
  • use unsalted butter if you can. Salted butter is ok to use, the small amount of salt will add a nice contrast to the sweetness.
  • not sweet enough? try a tablespoon of powdered sugar!
  • do not microwave to soften it. It will melt and that is not ideal.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

jar of honey butter with text "cinnamon honey butter"

You probably have everything to make this delicious honey butter already, just let your butter soften and then whip up a batch for your family. I want to hear what your favorite thing is to put Cinnamon Honey Butter Recipe on, let me know in the comments.

OTHER CONDIMENTS TO MAKE

HONEY BUTTER RECIPE

jar of cinnamon butter

Cinnamon Honey Butter

Yield: 1 cup
Prep Time: 5 minutes
Additional Time: 2 hours
Total Time: 2 hours 5 minutes

Ingredients

Instructions

    1. Using a hand mixer or stand mixer fitted with paddle attachment, mix all ingredients in a large bowl.
    2. Beat the butter until fully mixed. Place butter on parchment paper in a log. Cover and roll up.
    3. Twist the ends of the parchment paper to seal the log.
    4. Chill in the refrigerator for up to 24 hours or until it firm again.

Notes

*If you love this recipe as much as I do, please leave me a comment and rate it 5 stars. Thank you!

Nutrition Information:
Yield: 16 Serving Size: 1 tablespoon
Amount Per Serving: Calories: 15Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 6mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 0g

This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.

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