Texas Roadhouse Cinnamon Honey Butter
Want to make your favorite restaurant butter at home? You have to make this quick, easy and tasty Texas Roadhouse Cinnamon Honey Butter! The perfect blend of flavors!
RESTAURANT BUTTER AT HOME
Texas Roadhouse Cinnamon Honey Butter is one of my favorite butters. I look forward to eating that cinnamon honey butter with some warm, fresh yeast rolls. It’s always nice to go out to eat but sometimes you crave those foods and can’t always make it to the restaurant. With only 4 ingredients and 3 minutes, you can have this Texas Roadhouse Cinnamon Honey Butter recipe at your fingertips. I made sure that it is just the right combination of cinnamon, butter and honey to taste just like the one at Texas Roadhouse. It can be used on so much more than just yeast rolls too!
FREQUENTLY ASKED QUESTIONS:
You can put this on a variety of things, toast, biscuits, bagels, bread, sweet potatoes, etc. Also, I have found that Rhodes brand yeast rolls taste most like the ones at Texas Roadhouse. Just follow the directions on the back of the bag to make them. Serve with this cinnamon honey butter and you’ll be in absolute heaven!
Of course. If you are using salted butter, just leave out the additional salt that is called for in the recipe itself.
Yes absolutely! The honey is ultimately what sweetens this recipe. If you want it less sweet then cut back on the honey. If you want it sweeter add slightly more honey. We usually add around 1 1/2 Tablespoons honey in this which makes for lightly sweetened Cinnamon Honey Butter and what I feel is just the right amount.
Butter needs to be stored in an airtight container (I like to use mason jelly jars) in the refrigerator. According to the USDA, butter will keep in the refrigerator for one to two months. Let it come to room temperature before spreading. Butter can also be frozen in a freezer-safe container for 6-9 months. Let defrost in the refrigerator overnight then again let come to room temperature before spreading.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- unsalted butter
- honey
- ground cinnamon
- sea salt
HOW TO MAKE TEXAS ROADHOUSE CINNAMON HONEY BUTTER:
Place all of the ingredients into a medium-sized bowl.
Using a hand mixer, whip the butter with the other ingredients until fully combined. You may need to scrape down the sides and whip it again for a few seconds.
Place in a lidded jar.
Serve and enjoy!
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
Texas Roadhouse Cinnamon Honey Butter
Ingredients
- 1 stick (1/2 cup) unsalted butter, softened
- 1 ½ tablespoons honey, or more to taste
- 1 teaspoon ground cinnamon
- 1 pinch salt
Instructions
- Place all of the ingredients into a medium-sized bowl.
- Using a hand mixer, whip the butter with the other ingredients until fully combined. You may need to scrape down the sides and whip it again for a few seconds.
- Serve immediately.
Notes
- You can make this more or less sweet by controlling how much honey you use.
- If you use salted butter, omit the salt from the recipe.
- Butter needs to be stored in an airtight container (I like to use mason jelly jars) in the refrigerator. According to the USDA, butter will keep in the refrigerator for one to two months. Let it come to room temperature before spreading. Butter can also be frozen in a freezer-safe container for 6-9 months. Let defrost in the refrigerator overnight then again let come to room temperature before spreading.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Tres bon delicieux
Délicious
Yummy! I’m making some for home and some for my daughter and family. I’m not a fan of sea salt, is that needed for the right flavor? Would you also know if a salt substitute would work? This will be great on flom-kukens (have no clue how to spell it), my mother in law used to make them and now we do too. Thaw out a frozen loaf of Rhodes bread dough, heat oil in a deep heavy skillet. Lightly grease your hands with oil. Pull off generous pieces of the dough and pull on it until it’s about the size of a piece of bread. It won’t be perfect and you may have some holes, that’s okay. Carefully place in hot oil, turn each piece over like you do pancakes until you get a nice light golden brown. I put them in a large shallow bowl and cover with a clean flour sack towel to keep warm. Love them warm with butter and homemade jams or even just butter with dinner! Let me know what you think or if you’ve tried this..
Yep! You could use just a pinch of table salt or use a smidgen of salt substitute. Honestly you could just skip the salt. It adds a nice (but very light) contrast of flavors. Hope that helps and hope you love it!
Can you tell me if it’s a 1/2 or 1 1/2 teaspoon honey?
Thank you
Hi Peggy! It’s right in the recipe card just above this comment section. It’s 1 1/2 tablespoons. 🙂