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!
Table of Contents
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.
I recommend trying it on these Cinnamon Raisin Scones, Banana Nut Bread or Cinnamon Apple Muffins!
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
written by Ashley Fehr
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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Tyllie says
What do you use to beat up the butter and stuff ??? I tried so many times making this but I never succeeded.
The Recipe Rebel says
Hi Tyllie! I use a hand mixer. There is a video in the recipe card so you can view it and see how it’s done. Hope you enjoy it!
Jan says
If I use salted butter do I still need to put the salt in?
Thank you
Can’t wait to try it. I too.grow up with cinnamon butter. Sundays was pancakes for breakfast before going to church and what good are pancakes without cinnamon butter to put on them?.
The Recipe Rebel says
Hi Jan! You could probably leave it out. Hope you enjoy it!
Kristin says
So good! Made this to pair with some bread I made and it’s a recipe I will be keeping. Thanks for sharing!
The Recipe Rebel says
Hi Kristin! So glad you enjoyed the recipe! Thank you for this kind review!
Nicole Teague says
This recipe is a keeper – it’s absolutely delicious! I remember having cinnamon butter at a restaurant growing up (can’t remember which one now lol). I found Cinnamon Butter at Wegmans (Western NY) as well as other kinds of specialty butter spreads. However, with a family of 8, finding ways to make things myself is a much better value. Thank you so much for sharing 🙂
The Recipe Rebel says
Hi Nicole! So glad you enjoyed the recipe! Thank you for this review!
Aisha M says
It’s pretty good. I’d probably use less honey next time. It’s pretty overwhelming
The Recipe Rebel says
Hi Aisha! So glad you enjoyed the recipe! Thanks for the feedback!
Sandy says
How long can it be stored and where should it be stored? I want to make some for Christmas gifts.
Ashley Fehr says
You can refrigerate for a couple of weeks or freeze for a few months
Ann Mckendree says
Yes I have tried, my husband loves it.
Why would it only be good for a couple of weeks. When all the ingredients have a long expiration date on them. I l keep until the ingredients I used expires.
Thank you
Danielle says
Is it supposed to be liquid honey or just regular honey? I tried with liquid honey (water like consistency) and it all fell apart. Not sure if that’s what caused it
Ashley Fehr says
Hi Danielle! I’m sorry about the confusion. The honey you will use is just clear honey, not creamed.
gladstep says
The video was great but the ending PRICELESS!
Ashley Fehr says
Haha, thanks!
Nella Mikla says
I will try this recipe
And why ?? On earth did they discontinue cinnamon spread ? I love 💕 it so much .. I used to put it on toasted English muffins
Ashley Fehr says
It was a favorite of mine too!
Anna says
I actually find this recipe overwhelmingly sweet. I’m not sure if it’s the honey or sugar, maybe both. But I appriciate the learning experience and know where to start for next time I make it!
Becky says
Growing up as a child we used to go to Canada every summer and purchase Imperial’s Cinnamon Spread. We would buy enough to last until the next summer. My kids are disappointed to hear that Cinnamon Spread by Imperial has been discontinued as of 2017. We have tried other recipes to get close to that product. I am going to try this one and am hopeful! Does anyone else remember that product that has made this recipe?
Ashley Fehr says
Hi Becky! Yes I live in Canada and we used to have it all the time growing up. It was my inspiration for this recipe!
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!