This cinnamon honey butter is a creamy, and sweet butter that is only 5 ingredients and tastes even better than Texas Roadhouse butter. It’s delicious on rolls, pancakes, toast, or muffins, etc.
This delicious cinnamon honey butter makes any type of bread or rolls even better. And the best combination is adding this cinnamon butter to our homemade Texas Roadhouse Rolls or cornbread. It’s a match made in heaven.
The honey cinnamon butter is rich, and creamy and spreads on so smoothly and easily to make your favorite carbs even better. It’s a great way to take your meal to the next level, with only a few ingredients, and only takes a few minutes to whip together. It’s the best on warm dinner rolls.
It’s inspired by Texas Roadhouse Cinnamon Honey Butter, and with their rolls is the best thing you can get there – and once you realize how easy it is to make this delicious spread at home, you won’t need to go to TRH to get it anymore.
This is a quick overview of the ingredients you’ll need for this Cinnamon Honey Butter Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Softened Butter – we’re starting with store bought butter to keep this extra easy, you can use salted or unsalted. If I use unsalted I like to add in a pinch of sea salt to balance the flavors
- Honey – this helps add sweetness and gives the perfect honey flavor
- Powdered sugar – this helps thicken the butter and adds a little extra sweetness
- Ground Cinnamon – gives the butter a nice spiced flavor
How to make Cinnamon Honey Butter?
Add the butter to a large mixing bowl and beat it with a hand mixer (or use a stand mixer) until it is soft and creamy.
Add the honey, powdered sugar, and cinnamon to the bowl and beat them until combined, another couple of minutes. Make sure to scrape the bottom of sides of the bowl occasionally as it mixes.
Turn up the mixer speed and beat until the butter is creamy and has your desired consistency.
Serve on top of your favorite rolls, toast, etc.
Tips and Tricks:
- Let your butter soften to room temperature to ensure that it mixes up smooth into your honey butter.
- This is one recipe where I actually find it easier to mix in a large bowl with an electric mixer, not a stand mixer. because the small amount is harder for my big mixer to mix.
- Try adding pure maple syrup instead of honey for a different, but delicious flavor.
When to use Cinnamon Honey Butter?
- Breakfast foods – pancakes, french toast, waffles, toast, etc.
- Bread – there are so many bread options, homemade bread, rolls, biscuits, cornbread, English muffins, etc.
- Sweet Breads – Banana bread, blueberry muffins
- Baked Sweet Potatoes or Butternut Squash
How to store?
This cinnamon honey butter can last in a covered airtight container in the fridge for up to 2 weeks. It can also stay at room temperature for up to 3 days, which will keep it a more spreadable temperature.
It gets a little stiff in the cold fridge, like regular butter, so you can whip it up a bit with a fork, and I recommend letting it sit at room temperature for a few minutes before using.
This homemade cinnamon honey butter is one of my favorite things to put on warm rolls, or toast. It’s made with simple ingredients, and comes together in just a few minutes. The delicious warm cinnamon flavor with a touch of honey, is the perfect addition to this sweet butter.
More sweet spreadable recipes:
- Toffee Apple Dip
- Raspberry Blueberry Jam
- Cream Cheese Frosting
- Strawberry Jam // The Frugal Girls
- Cinnamon Apple Butter // Baked by Rachel
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Cinnamon Honey Butter
- 1/2 cup unsalted butter (softened)*
- 1/4 cup honey
- 1/4 cup powdered sugar
- 1 tsp cinnamon
- 1 dash sea salt (optional)*
- Large Mixing Bowl
- Add the butter to a large bowl and mix for a couple minutes until smooth with a hand mixer.
- Add in the honey, powdered sugar, cinnamon, and sea salt and beat it into the butter until smooth.
- Continue whipping over medium speed until your desired texture is reached.
- Serve over your favorite carbs, or store in a covered container in the fridge for up to 2 weeks.
- I do like to add a dash of salt to my cinnamon butter, if you use salted butter you can leave this out.