This easy Cinnamon Butter recipe goes on EVERYTHING! Buns, muffins, banana bread, your morning toast, and more. A Texas Roadhouse copycat that you won’t be able to live without!
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Friends.
This recipe has been a looooong time coming.
I’ve been making this Cinnamon Butter on repeat for months now, and we’ve been putting it on all kinds things.
Although this is the closest thing to the famous and totally addictive Texas Roadhouse Cinnamon Butter, it’s actually not inspired by it.
Don’t get me wrong, I’ve indulged in my share of warm Texas Roadhouse rolls slathered in cinnamon honey butter over the years when I get down South. But this recipe came about when I realized that the cinnamon spread my mom used to buy us for our toast was no longer sold at the grocery store.
I’ll be honest — I was a little distraught.
I had a serious craving that wasn’t going to just go away, so my only option was to figure out how to make it at home.
Since that day I haven’t stopped making it, and I often will bake more breads and muffins just so I don’t resort to eating it with a spoon.
How do you make Cinnamon Butter?
There are only 5 ingredients that make up this easy and delicious spread: Butter, honey, powdered sugar, cinnamon and salt.
I have tried making cinnamon honey butter without the powdered sugar, and I could just never get the taste and texture quite right like that. So for me, a little powdered sugar makes this recipe just perfect, though if you prefer you could try adding additional honey in place of the powdered sugar or you can skip it completely, but I think this way is the best way.
Tips for storing this Cinnamon Butter:
You can store cinnamon butter on the counter at room temperature for up to 1-2 days. If you use hard margarine (don’t judge!) you might be able to store it even longer, but at that point I really like to refrigerate to extend the life of it (since, believe it or not, I don’t eat the whole jar with a spoon the day I make it 😉 ).
Cinnamon honey butter can be refrigerated for 1 month or frozen for 6 months without the quality becoming affected.
What to serve this Cinnamon Butter with (besides a spoon):
These quick breads are all recipes we enjoy with this spread!
- Banana Oatmeal Muffins Recipe
- Healther Classic Banana Bread Recipe
- Cinnamon Apple Muffins Recipe
- Banana Chocolate Chip Zucchini Muffins
It’s also great on pancakes, waffles, bagels or toast (I highly recommend you try it with cinnamon raisin bread!).
Variations of this recipe:
- This cinnamon honey butter is naturally gluten-free and vegetarian.
- You can easily make this recipe dairy-free by substituting the butter for vegan margarine (I use Becel)
- You can make this recipe vegan (though I haven’t tried this way myself) by substituting the butter for vegan margarine and the honey for maple syrup. Note that this will give it a distinct maple flavour.
- Note: we like our cinnamon butter on the sweet side. If you prefer it less sweet, skip the sugar completely and start with ¼ cup honey.
Cinnamon Butter
Ingredients
- 1/2 cup unsalted butter room temperature
- 1/4 cup honey (not creamed)
- 1/4 cup powdered sugar
- 1 teaspoon ground cinnamon
- 1 pinch salt
Instructions
- In a medium bowl, beat butter, honey, sugar and cinnamon until smooth.
- Add salt and beat until smooth. Taste and adjust salt, honey, and cinnamon to your preferences.
- Serve with bread and other baked goods. See post above for more information on storage.
Nutrition Information
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Carol S. says
I always wish that food writers would not say things like a pinch of salt because that can vary greatly. Even if you say approximately 1/8 tsp. or to taste, it gives us a baseline that we can alter. I thought my pinch was starting small but is way too salty. Next time I will do only salted butter and forget the pinch. Can’t wait to get it right and try it.
Ashley Fehr says
Hi Carol! This is where your own judgement comes in. You are welcome to add it in small amounts to taste, which is generally what I do when I am adding “a pinch”.
Butter War Criminal says
do not try this recipe unless you want to experience life as a crack cocaine addict. as someone currently recovering from an eating disorder this recipe is singlehandedly driving my weight up by itself. it is absolutely insane how tasty this is, like this is criminal. i feel like i should be tried in the hague for promoting this recipe because of how damn tasty it is good lord. you have not experienced life in the fullest unless you have made this and lathered it generously on some sweet rolls. you will ascend to a higher plane of existence and yahweh will give you the godliest of all high fives before you return and ravenously devour every piece of bread and bread like item you have in your home before going out and buying some more bread and doing it all over again. triple this recipe and buy every single item in the recipe x10 unless you want to suffer through crippling withdrawal.
10/10 highly recommended on hawaiian sweet rolls
Pam says
Awesome review! I’m sold!
Kathryn Kozlowski says
Super simple to make and everybody LOVES it!! Now it’s the butter requested at every special dinner when I make “GOOD” rolls! Thank you!!
Stephanie A. says
I was craving some rolls with Texas Roadhouse butter as a snack super late tonight and found this recipe. I made my rolls and after they baked, I tried this butter out. Let me start by saying that this is NOT Texas Roadhouse butter. It is SO. MUCH. BETTER. I’m talking at least twice as good. I thought the author was making a cute joke when she quipped in the intro about putting the butter in the fridge to avoid eating it with a spoon; but this butter is fantastic on bread or quite literally right off the spoon. Seriously, ya’ll, don’t even bother with Texas Roadhouse butter anymore. This butter is perfection. It’s creamy, so wonderfully sweet from the honey and powdered sugar, and it melts beautifully on a hot roll. Thanks, girl! I’m officially a fan.
Ashley Fehr says
Haha, thanks Stephanie! I love your enthusiasm!
Kirby and Cindy says
Just made it, slap me in the mouth good!
Ashley Fehr says
I’m glad to hear that!
Monique says
Made this for Christmas gifts & been asked for the recipe over & over again. Delish & so easy to make. Thanks for sharing!!
Ashley Fehr says
Thanks Monique!
Betty Reid says
How much Splenda would I use also I’m diabetic an can’t use powder sugar or honey but I love cinnamon butter had it growing up thxs
Ashley Fehr says
Sorry, I haven’t tested this recipe using Splenda!
Desi says
You can use Swerve powder sugar as a substitute and then instead of honey use sugar free pancake syrup. Syrup a little thinner so you might use a little less syrup
shirley says
I used stevia as I am also diabetic. Enjoy!!
Sarah says
You can make your own powdered sugar with Splenda by blending it in a blender or food processor. Use the same amount she recommends in the recipe- 1/4 cup. Should turn out fine.
clncaa@msn.com says
How long will this batch stay before it gets bad? Does it need to be refrigerated?
Ashley Fehr says
It can remain at room temperature for about 1 day, or refrigerated for several weeks.
Angela says
Is there a way you can either can a bunch at a time or freeze? I’d like to make up a bunch up last a while. Thdd as mid!!
Ashley Fehr says
Yes absolutely! It freezes great!
Cheyenne says
What brand of butter do you use? I also have a watery substance appearing. I used blue bonnet.
Ashley Fehr says
Blue bonnet is margarine, correct? It’s not unusual for tub margarine to have a watery substance. Butter will give better results in this recipe
Meli O' says
Blue Bonnet is margarine. Real butter is what is used.
Andrea Reid says
Hi. Is it possible to just mix the ingredients with a fork or spoon or that wont be effective enough? Please let me know. Thanks.
Ashley Fehr says
You could, but I don’t think it would be as fluffy or smooth
c says
ugh, what the hell are you supposed to do when you positively loathe honey, lol
Ashley Fehr says
Use sugar instead?
Nope says
Use pancake syrup as a substitute 🙂
Annika says
I’m not from the U.S., so I rarely get to eat at a Texas Roadhouse, but it is by far one of my favourite American restaurants. I was so happy to find this delicious recipe to satisfy my cravings! Thank you!
Ashley Fehr says
Thanks Annika! I’m not either but we love it too!
Kelly G says
I made this tonight, it’s a definite winner. Thank you!
Ashley Fehr says
I’m so glad! Thanks Kelly!
Josette Sullivan says
I absolutely loved it or should I say everyone absolutely loved it!!!!
Had an anniversary party and I got 6 dozen of the rolls from Texas Roadhouse. I knew that they would not give me enough butter so I decided to use your recipe. It turned out perfect, no one even realized that it was not the original.
I quadrupled the recipe and the only issue I had was that the butter sticks weren’t softened as much as they needed to be. My cheap handmixer wasn’t going to do it. Got up my stand mixer and away I went.
Thank you so much for such an easy and perfect copycat!!
Ashley Fehr says
Thanks Josette! I’m so thrilled to hear that!
Karen says
I read through most of the comments & saw no mention of cornbread. Would this be good on cornbread? Have to make some for a party next weekend. I saw another recipe that claimed it was a “RH Copycat” recipe that called for vanilla bit no powdered sugar. I don’t know which one to try now
Ashley Fehr says
Hi Karen! I’ve never tried it on cornbread, but I’m sure it would be great 🙂
Josette Sullivan says
Hi Karen, using the powdered sugar gives it its whipped, “fluffy” consistency. I’m not sure that you would be able to get it to the correct consistency without it.
Karen says
I am going to try it today I will let you how it turns out.Thank you Karen
Laura Watson says
What kind of cinnamon would you recommend? Saigon or Ceylon?
Ashley Fehr says
Whichever kind you enjoy eating 🙂
Jim says
WARNING: Addictive!
Ashley Fehr says
I feel the same way!
Lisa says
Can you make this with I Can’t Believe It’s Not Butter? Trying to watch the cholesterol but this stuff is amazing and I can’t control myself!
Ashley Fehr says
I think you could!
Melissa says
This is so delicious we’ll make this again soon! Thank you
Ashley Fehr says
Thanks Melissa!
Natalie says
This is seriously the best butter!! Love how quick & easy it is to make! I will make sure to always have this in the fridge!
Ashley Fehr says
Thanks Natalie! We love it too!
wilhelmina says
I am all about this simple Cinnamon Butter! It is delicious smeared on just about anything. I especially love it on pancakes.
Ashley Fehr says
Yes, we love it that way too!
LJ says
Easy to make and even easier to love! My family likes cinnamon, so I added a 1/2 teaspoon more. Rave reviews from my husband. Thanks for sharing.
Ashley Fehr says
I’m so glad!
Justine says
I can’t get enough of this butter! We use it on french toast, but it’s so amazing on everything!
Ashley Fehr says
oh I definitely need to try that!
Anna says
I am obsessed with this butter! It’s crazy delicious!
Ashley Fehr says
Thanks Anna!
Dianne R Watson says
Everyone knows what vegetarian as opposed to vegan means. 🙂
Gm says
Vegetarian is no meat but will eat eggs and dairy, vegan is all plant based nothing from animals.
carla says
Do you have to use unsalted butter??
Ashley Fehr says
If you use salted butter I would omit the salt, but it should be fine.
Jen says
What type of container do you suggest storing it in? Plastic vs. glass
Ashley Fehr says
I use a glass mason jar, but anything works!
Tara says
As someone from the UK who’s never tried anything like this before, I decided to give it a go on a whim. I saw the recipe as I was looking for other things to make, stumbled onto this page and decided to give it a go.
I reduced the amounts down considerably to try it (I used about a third of what was suggested here and it turned out to be amazing. Definitely something I’m thinking about doing for when I’ve got guests over.
Ashley Fehr says
Thanks Tara! I’m so glad it turned out well for you!
Tammie P says
The Nutrition label doesn’t denote the Serving size. Can you let us know what you intended that to be, so I can properly carb my grandson who is insulin dependent? Thank you!! Love the recipe!
Ashley Fehr says
I’m sorry if the nutrition information is confusing! This recipe makes 16 1 tablespoon servings.