This copycat Texas Roadhouse Honey Butter recipe is so addictive you're going to want to put it on everything! It's made with only five ingredients, and it tastes even better than Texas Roadhouse.
Cinnamon Honey Butter pairs best with fresh rolls, like my Gluten Free Sourdough Rolls, baked sweet potatoes, cooked carrots, pancakes or waffles, toast/French toast, crackers, cornbread, soft pretzels, etc.
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Texas Roadhouse Honey Butter Recipe Ingredients:
- Unsalted butter. If using salted butter, omit the salt. To make dairy-free: Use DF butter like Earth Balance.
- Honey
- Powdered sugar. This ingredient not only adds sweetness, but it also makes the butter light and fluffy.
- Ground cinnamon
- Vanilla extract
- Salt

Texas Roadhouse Honey Butter Recipe:
- Add all ingredients to a medium-sized mixing bowl or bowl of a stand mixer, and beat on Low until the powdered sugar is incorporated. Increase the speed to Medium and mix for an additional 2 to 3 minutes, or until the butter mixture is completely smooth and fluffy.

- Scoop the cinnamon honey butter into a small serving dish or silicone butter mold, and smooth the top.
- Store in an airtight container at room temperature for 1 to 3 days or refrigerate for up to 1 month. Note: If using a butter mold, you will want to refrigerate the cinnamon honey butter in order for it to set up and release easily from the mold. Keep the butter refrigerated if your house is warm.
- Serve on rolls, toast/French toast, crackers, baked sweet potatoes, cooked carrots, pancakes, waffles, cornbread, soft pretzels, etc.

Equipment
You don't need any special equipment to make this Texas Roadhouse Honey Butter Recipe, but I recommend:
- A handheld electric mixer or a stand-mixer
- Silicone spatulas
- A French butter crock keeper makes keeping scoop-able butter at room temperature easy, and so does this lidded ceramic butter dish.
- I used (pictured) these teal ramekins.
- Some silicone molds I think would be really fun are these flower and heart molds. I have this floral leaf mold, but I haven't gotten around to trying the butter in it yet! This silicone Christmas tree mold looks so cute! I have a 3D Christmas tree mold from my soapmaking days - I can't find it anywhere online currently. This snowflake mold, pumpkin mold, and 3D gingerbread house (I have this one, too!) would also make the perfect festive butter presentation on a holiday dinner table.

How to Store Cinnamon Honey Butter:
Store the honey butter in an airtight container at room temperature for 1 to 3 days or refrigerate for up to 1 month. Note: If using a butter mold, you will want to refrigerate the cinnamon honey butter in order for it to set up and release easily from the mold. Keep the butter refrigerated if your house is warm.


Notes:
- Be sure to use room temperature, softened butter to make mixing and incorporation of the ingredients a breeze. If you forgot to leave your butter out (me, always), you can place the entire stick, paper and all, in the microwave for 8-10 seconds until softened. Works like a charm.
- Make this cinnamon honey butter even more special by serving it in a pretty dish or butter mold. Get creative and place the honey butter in festive molds for the holidays - a turkey for Thanksgiving, a pumpkin for Halloween, a Christmas tree, etc. If using a mold, I recommend silicone so that it's easy to release. Be sure to refrigerate the butter first for it to set up, and keep refrigerated if your house is warm.
- You can try decreasing the cinnamon to ½ or 1 teaspoon and increase the honey to 2 or 3 tablespoon if you want more of a honey flavor.
- I don't recommend replacing margarine for butter in this recipe, unless you are very familiar with how margarine tastes.
- If making for sweet potatoes, you can try adding in 2 to 3 tbsps of light brown sugar. (You may need to increase the honey by a tablespoon as well). I don't recommend reducing the powdered sugar in this case. Brown sugar is dense and heavy while powdered sugar makes the butter light and fluffy.

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Equipment
- French butter crock keeper (great for room temp scoop-able butter) or
Ingredients
- ½ cup softened unsalted butter *See note
- 1 tablespoon honey
- ½ teaspoon pure vanilla extract
- 1 ½ teaspoon ground cinnamon
- ¼ cup powdered sugar
- a pinch of salt
Instructions
- Add all ingredients to a medium-sized mixing bowl or bowl of a stand mixer, and beat on Low until the powdered sugar is incorporated. Increase the speed to Medium and mix for an additional 2 to 3 minutes, or until completely smooth and fluffy.
- Scoop the cinnamon honey butter into a small serving dish or silicone butter mold, and smooth the top.
- Store in an airtight container at room temperature for 1 to 3 days or refrigerate for up to 1 month. Note: If using a butter mold, you will want to refrigerate the cinnamon honey butter in order for it to set up and release easily from the mold. Keep the butter refrigerated if your house is warm.
- Serve on rolls, toast/French toast, crackers, baked sweet potatoes, cooked carrots, pancakes, waffles, cornbread, soft pretzels, etc.
Notes
-
- Be sure to use room temperature, softened butter to make mixing and incorporation of the ingredients a breeze. If you forgot to leave your butter out (me, always), you can place the entire stick, paper and all, in the microwave for 8-10 seconds until softened. Works like a charm.
- Make this cinnamon honey butter even more special by serving it in a pretty dish or butter mold. Get creative and place the honey butter in festive molds for the holidays - a turkey for Thanksgiving, a pumpkin for Halloween, a Christmas tree, etc. If using a mold, I recommend silicone so that it's easy to release. Be sure to refrigerate the butter first for it to set up, and keep refrigerated if your house is warm. (See the Equipment section in the post for ideas and links to fun molds.)
- If using salted butter, omit the salt. To make dairy-free: Use DF butter like Earth Balance.
- You can try decreasing the cinnamon to ½ or 1 teaspoon and increase the honey to 2 or 3 tablespoon if you want more of a honey flavor.
- I don't recommend replacing margarine for butter in this recipe, unless you are very familiar with how margarine tastes.
- If making for sweet potatoes, you can try adding in 2 to 3 tbsps of light brown sugar. (You may need to increase the honey by a tablespoon as well). I don't recommend reducing the powdered sugar in this case. Brown sugar is dense and heavy while powdered sugar makes the butter light and fluffy.
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