Ingredients for Texas Roadhouse Cinnamon Honey Butter
- 2 sticks (1 cup) unsalted butter, at room temperature
- 1 cup powdered sugar
- 1 cup honey
- 2 teaspoons ground cinnamon
- 1/2 teaspoon vanilla extract (optional, but adds great flavor)
- Pinch of salt (optional, enhances sweetness)
This combination mirrors many cinnamon honey butter copycat recipes that rely on equal-ish parts butter and sweetener plus cinnamon. Unsalted butter at room temperature is standard because it whips smoothly, while powdered sugar sweetens and helps create a stable, fluffy texture without graininess, similar to whipped cinnamon butters served in restaurants. Honey contributes floral sweetness and that signature sticky richness, and cinnamon provides the characteristic warm spice. Vanilla and salt are often added in small amounts to round out and balance the overall flavor.
Step-by-step instructions
Add the softened butter to a mixing bowl. Using a hand mixer (or a stand mixer with the paddle or whisk attachment), beat the butter for 1–2 minutes until it is creamy, smooth, and slightly lighter in color. Many whipped butter recipes recommend this initial step to aerate the butter before adding sweeteners.
Add the powdered sugar, honey, ground cinnamon, and vanilla extract (if using) to the bowl. Beat on low at first so the powdered sugar doesn’t puff out, then increase to medium and whip for 2–3 minutes until the mixture is smooth, light, and fluffy. Scrape down the sides of the bowl once or twice to make sure everything is evenly incorporated.
Taste the butter and add a pinch of salt if you want to enhance the sweetness and complexity, a tip often given in restaurant-style honey butter recipes. Beat briefly again until the salt is fully mixed in.
You can serve the cinnamon honey butter immediately for a very soft, easily spreadable consistency, or chill it for about 30 minutes if you prefer it a bit firmer and more scoopable. Before serving from the refrigerator later, let it sit at room temperature for a short time so it softens enough to spread, which is standard advice for compound and flavored butters.
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