This cinnamon honey butter is better than anything you get at Texas Roadhouse. It takes only five ingredients to make the perfect butter for biscuits, pancakes, waffles, cornbread, and more!
I love it when restaurants serve cinnamon honey butter with bread. I am but a simple lady who enjoys simple pleasures like this. Of course, I don't always want to have to go out to enjoy some fancy butter. Luckily, it is so easy to make at home because there is not much that's better than slathering it on some cornbread or chocolate chip pancakes.
We only need a couple of ingredients for the best cinnamon honey butter ever.
- Butter - I like to use salted butter for this because we use it just as a spread for our bread. If you want to use unsalted butter, you can - just add a pinch or two of salt to your mixture. I recommend reaching for a high-quality butter.
- Honey - You can use any honey you have. I prefer to use raw honey, but it is definitely not required. I also sometimes experiment with infused honey.
- Sugar - Use powdered sugar. It helps to round out the sweetness and add a creaminess to the butter.
- Cinnamon - I love cinnamon, so I will often add more cinnamon than what the recipe calls, but I recommend starting there and seeing how you feel after. Remember, the flavors will develop and deepen over time.
- Vanilla - I love vanilla because it adds so much depth and dimension to the butter. Trust me, it is a game-changer.
There are no real instructions for this recipe - it is that easy to make. There is only one thing you really need to do.
- Whip it. Whip it good.
Yes, I went there, no I am not sorry. Add your ingredients together and whip them until they are creamy and light. The most important thing to remember is to use room temperature ingredients. Using softened butter is a requirement so you can mix the ingredients together.
The more you whip the ingredients together, the better. It will all come together into a light cloud perfect for spreading.
Use high-quality ingredients. The ingredient list is short and each one plays a big role in the final flavor. Use the highest quality you can afford and make sure each one is something you enjoy on its own.
Adjust the ingredients to your taste. This recipe is great as-is, but if you prefer something sweeter or less sweet, you can change the amount of powdered sugar you add to the butter.
Store the finished cinnamon honey butter in an airtight container. Butter can easily take on the flavors around it, so to preserve the perfect cinnamon and honey flavor, minimize it's exposure to other foods and ingredients until ready to serve.
I recommend chilling the butter enough so you can shape the butter into a log or stick. Wrap it well with parchment paper and/or keep in an airtight container. You can store it in the refrigerator for weeks, or in the freezer for months. I like to make a big batch and freeze most of it so I always have some available.
How to serve
Once you are done making your cinnamon honey butter, I recommend serving it with some homemade ciabatta, traditional Irish soda bread, or challah. I also love it with pumpkin bread, cinnamon banana bread, and lemon zucchini bread.
If you plan on enjoying it within the next 2 - 3 days, it can be left covered at room temperature. I recommend storing it in the refrigerator and leaving it out at room temperature before you are ready to serve.
Absolutely. You can also adjust each ingredient to your individual tastes.
Cinnamon Honey Butter
- 1 cup salted butter room temperature
- 5 tablespoons honey
- 2 tablespoons powdered sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- In a mixer, add the butter, and whip until it is smooth.
- Add in the remaining ingredients and whip for about 1 - 2 minutes.
- Place in a bowl to serve. Store by shaping the butter into a rectangular form and wrap well in parchment paper.