Briana Milner If you enjoy eating at the Texas Roadhouse as much as we do, you know what a treat it is to be served those warm rolls with the Creamy Cinnamon Honey Butter.
This recipe is HOW easy?!
Now, you can enjoy that sweet, creamy butter at home! This recipe gives you creamy rich butter that spreads easily and smoothly. It is made with 4 ingredients and only takes 15 minutes.
How much does this recipe make? Can I multiple or divide this recipe?
Yes! The recipe makes 2 cups. To make a smaller batch, cut the ingredients in half; to make a larger batch, double the recipe.
While the honey cinnamon butter is great on warm dinner rolls, make sure you try it on other breads, muffins, pancakes and French toast. My favorite is to spread it on a toasted English muffin and let the butter ooze into each of the little nooks and pores! Yum! The warm rolls – the butter practically melts off the sides of the roll!
What if I want to make this, but not make my own butter?
This recipe makes your butter from scratch! It’s so easy, simple, and much cheaper! However, if you would like to use pre-made butter, skip to steps 4-6! Easy as that!
Ingredients:
- Heavy whipping cream – You have to use heavy whipping cream to make butter. Any other creams or cows milk will not allow it to become butter. You have to use heavy whipping cream to make butter. Any other creams or cows milk will not allow it to become butter.
- Honey – Honey is used for this copycat recipe, but you can use agave too! – You have to use heavy whipping cream to make butter. Any other creams or cows milk will not allow it to become butter.
- Cinnamon – Ground cinnamon really helps to amp up the flavor!- Ground cinnamon really helps to amp up the flavor!
- Salt – Salt is used for the butter. If you aren’t making your own butter, but using store bought butter, choose salted butter.
Please your heavy whipping cream in a large bowl or your stand mixer.
Beat your cream on high until it forms into butter, and separates from the liquid, which is now buttermilk.
Remove your butter from the buttermilk and place it into a cheesecloth or kitchen towel. If using a cheesecloth, fold four times to create a thickness.
Form the butter into a ball in your hands and twist the remaining cheesecloth or towel. Squeeze out all your buttermilk from your butter until no more is removed. You can discard your buttermilk, but I suggest saving it for recipes or to drink!
Add your butter back to a bowl that no longer has the buttermilk in it, or a new and clean bowl. Add butter, honey, cinnamon, and salt.
Mix and whisk together.
Enjoy!
How do I store this butter?
Honey cinnamon butter can be stored in an airtight container in the refrigerator for a week (we prefer mason jars).
Can I freeze the butter?
It is also freezer safe for 2-3 months. Just thaw at room temperature for a few hours or in the refrigerator overnight.
What do I do with the buttermilk since I don’t need it to make the recipe?
The buttermilk that was not needed in this recipe can easily be used in biscuit, pancake or cinnamon roll recipes. Buttermilk can also be frozen to be used at a later time. There are two ways to freeze the buttermilk.
What supplies do I need to make this?
This is the same mason jar I used!
And these are the lids I used!
If you decide to freeze your butter, I suggest this silicone mold!
Or you can freeze using a freezer gallon bag!
When making your own butter, it’s best to have a stand mixer. This is the one I have!
I love having multiple bowls, especially one that is aesthetically pleasing. If this is you, you could also get this bowl! It’s my favorite!
You will also need a cheesecloth to separate your butter from it’s buttermilk. This is the one I suggest.
I loved this recipe! I need more ideas please!
If you like the Copycat Texas Roadhouse Cinnamon Honey Butter recipe, try out our Magic Cookie Bars!
Copycat Texas Roadhouse Cinnamon Honey Butter
Ingredients
- 4 cups of heavy whipping cream
- 1/3 cup honey
- 4 tsp ground cinnamon
- 1/2 tsp salt
Instructions
- Please your heavy whipping cream in a large bowl or your stand mixer. Beat your cream on high until it forms into butter, and separates from the liquid, which is now buttermilk.
- Remove your butter from the buttermilk and place it into a cheesecloth or kitchen towel. If using a cheesecloth, fold four times to create a thickness.
- Form the butter into a ball in your hands and twist the remaining cheesecloth or towel. Squeeze out all your buttermilk from your butter until no more is removed. You can discard your buttermilk, but I suggest saving it for recipes or to drink!
- Add your butter back to a bowl that no longer has the buttermilk in it, or a new and clean bowl.
- Add to your butter the honey, cinnamon, and salt. Mix and whisk together.
- Transfer to an airtight container for up to three weeks or enjoy immediately!
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