That warm, sweet-salty butter you get at Texas Roadhouse is probably the main reason I fill up on rolls before my steak even arrives. After testing different versions at home, I finally cracked the code on making it myself. It’s basically whipped butter with honey, cinnamon, and a tiny bit of powdered sugar – simple ingredients that transform plain butter into something special.

The whipping makes it super spreadable right from the fridge, and the honey helps keep it that way. I love having a batch ready for weekend breakfasts or when I’m serving dinner rolls, but it’s also great on pancakes or a slice of banana bread. One batch lasts about a week in the fridge and takes maybe 5 minutes to make.

What you need for Texas Roadhouse Cinnamon Honey Butter

Ingredients You’ll Need For This Recipe

1 cup (2 sticks) unsalted butter, softened
1/4 cup honey
1/4 cup powdered sugar
1 teaspoon ground cinnamon
1/8 teaspoon vanilla extract
Pinch of salt

How to make Texas Roadhouse-style Cinnamon Honey Butter

1. Start with butter – it needs to be properly softened, not melted. I usually leave it out on the counter for about an hour until it’s soft enough that I can easily press my finger into it, but it still holds its shape. If you’re in a hurry, cut it into chunks to speed things up.

2. Add the softened butter to a mixing bowl and beat it with an electric mixer on medium speed for about 2 minutes. You want it to get really light and fluffy – it’ll actually change color slightly, becoming a paler yellow. This step is crucial for getting that smooth, whipped texture.

3. Pour in the honey and vanilla extract. Beat for another minute or so until they’re completely mixed in. You might need to scrape down the sides of the bowl once or twice – honey likes to stick to the sides.

4. In goes the powdered sugar, cinnamon, and that tiny pinch of salt. The salt might seem odd, but it really brings out the sweetness and makes all the flavors pop. Mix on low speed at first (unless you want a powdered sugar cloud in your kitchen!), then increase to medium and beat for about 2 more minutes.

5. Keep mixing until everything is completely combined and the color is uniform – you shouldn’t see any streaks of cinnamon. The butter should look light, fluffy, and almost mousse-like.

6. Give it a quick taste (the best part!) and adjust if needed. Sometimes I’ll add a touch more cinnamon if I want it spicier, or a bit more honey if it’s not quite sweet enough.

7. Scoop the butter into an airtight container. You can also get fancy and use a piping bag to pipe it into a serving dish – it looks really pretty this way if you’re having company over.

The butter needs about an hour in the fridge to firm up just right. It’ll keep for about a week refrigerated, but let it sit out for about 15-20 minutes before serving so it gets nice and spreadable again. Perfect on warm rolls, pancakes, or even sweet potatoes!

🔍 Recipe Notes & Tips

Room temp butter is non-negotiable – cold butter won’t whip right
Don’t substitute regular sugar for powdered – texture will be grainy
If butter gets too soft, pop in fridge for 10 mins before mixing
Generic butter works fine, but higher-fat European styles make it extra luxurious
Double recipe easily for big gatherings
Vanilla paste can sub for extract – use same amount

🍽️ Serving Suggestions

Hot drinks pair perfectly:
– Coffee (especially vanilla lattes)
– Hot apple cider
– Chai tea
Set out 20 mins before serving for ideal spreading texture
Pro move: serve in small individual ramekins for each guest

🎯 Make it Work for

Brunch: Add orange zest for citrus kick
Holidays: Spike with rum extract + extra cinnamon
Kid parties: Mix in sprinkles
Fancy dinner: Pipe into rosettes, freeze until firm
Gifting: Pack in mason jars with ribbon + recipe card

📦 Storage & Leftovers

Keeps 7-10 days refrigerated
Freeze up to 3 months in airtight container
No need to re-whip after refrigeration
Don’t store at room temp longer than 2 hours

Copycat Texas Roadhouse Butter