Name: Texas Roadhouse Butter Recipe
Prep time: 5 min
Total time: 5 min
Ingredients: 1/2 cup (1 stick / 113g) unsalted butter, softened; 2 tbsp powdered sugar; 2 tbsp honey; 1 tsp ground cinnamon; 1/4 tsp salt

That soft, cinnamon-sweet butter at Texas Roadhouse is the whole reason some people go there. This copycat Texas Roadhouse butter recipe takes about 5 minutes to make and turns a plain loaf of bread into something worth sitting down for.

It keeps in the fridge all week, so you can spread it on toast, biscuits, or cornbread long after the craving hits.

Why I Love This Recipe

The balance here is what keeps me coming back. The honey and cinnamon give it sweetness, but the powdered sugar smooths everything out so it does not taste sharp or one-note.

It spreads like a dream straight from the fridge if you let it soften for a few minutes, which means no tearing up your bread. That texture, slightly whipped and creamy, is what makes it feel like more than just butter.

Recipe Ingredients

1/2 cup (1 stick / 113g) unsalted butter, softened – Unsalted lets you control the salt; use real butter, not a spread
2 tbsp powdered sugar – Dissolves cleanly into the butter so the texture stays smooth
2 tbsp honey – Clover honey keeps the flavor mild; darker honey will taste more robust
1 tsp ground cinnamon – Standard ground cinnamon works well; Vietnamese cinnamon is slightly more intense
1/4 tsp salt – Just enough to keep it from tasting flat; skip if using salted butter

Variations / Substitutions

Salted butter – Works fine; just leave out the 1/4 tsp salt added separately.
Maple syrup instead of honey – Gives a deeper, earthier sweetness that pairs especially well with cornbread.
Coconut oil (vegan swap) – Use refined coconut oil so you do not get a coconut flavor; the texture will be slightly less creamy.
Pumpkin spice instead of cinnamon – A mix of cinnamon, nutmeg, and clove makes this feel very much like a fall thing.
Orange zest added in – Half a teaspoon brightens the whole spread and adds a faint citrus note without changing the sweetness.
Extra honey, less sugar – You can shift the ratio to 3 tbsp honey and 1 tbsp powdered sugar if you want it stickier and more floral.

If you like flavored butters like this one, you might also enjoy making a Honey Cinnamon Compound Butter for grilled meats and vegetables.

How To Make Texas Roadhouse Butter

Step 1: Soften and Beat the Butter

Leave the 1/2 cup (113g) unsalted butter out at room temperature for 30 to 45 minutes before you start. Once it is soft enough that your finger leaves an indent without any resistance, add it to a medium bowl and beat it with a hand mixer on medium speed for about 2 minutes.

You are looking for the butter to go pale and a little fluffy. It will not whip like cream, but it should lighten slightly in color and look less dense than when you started. That step matters because air in the butter now means a smoother, spreadable result at the end.

Step 2: Blend in the Honey and Sugar

Add the 2 tbsp honey, 2 tbsp powdered sugar, and 1/4 tsp salt to the whipped butter. Beat on low speed for about 30 seconds to bring everything together, then increase to medium and mix for 1 full minute.

Scrape down the sides of the bowl once during that minute. The mixture should look uniform and creamy, with no streaks of honey pooling at the bottom.

Step 3: Fold in the Cinnamon

Add the 1 tsp ground cinnamon and mix on low for about 20 seconds, just until the color is even throughout. Stop there; overmixing after adding the cinnamon can make the butter look grainy.

Give it a taste now and adjust if you need to. A little more honey if it feels too mild, a small pinch more cinnamon if you want more warmth.

Step 4: Transfer and Serve

Spoon the finished butter into a small bowl or ramekin. Use the back of the spoon to swirl the top, then set it on the table next to a warm loaf of bread and let people dig in while it is still at room temperature.

Recipe Tips

Start with truly soft butter. If the butter is still cold in the center, the honey will not blend in smoothly and you will end up with a streaky texture. Press your finger in before you start.
Powdered sugar, not granulated. Granulated sugar will leave a slightly gritty finish. The powdered version dissolves completely and keeps the spread silky.
Make it ahead. This butter keeps in the fridge for up to 2 weeks in a sealed container. Scoop it into a small jar and it is ready whenever you need it.
For a log shape, spoon the finished butter onto a sheet of plastic wrap, roll it into a cylinder, and refrigerate until firm. Slice off rounds as you need them.

Softening times vary by butter brand and kitchen temperature:

Butter Amount	Room Temp (68°F / 20°C)	Warm Kitchen (75°F / 24°C)
1/2 stick (57g)	20 to 25 mins	12 to 15 mins
1 stick (113g)	35 to 45 mins	20 to 25 mins
2 sticks (226g)	50 to 60 mins	30 to 35 mins

How To Store

Refrigerate – Store in an airtight container or small jar for up to 2 weeks. Press a piece of plastic wrap directly against the surface before sealing to prevent any drying around the edges.
Serve Cold – Take it out about 10 to 15 minutes before serving so it softens enough to spread without tearing bread.

Frequently Asked Questions

Can I use a fork instead of a hand mixer?

Yes. If the butter is properly softened, a fork or wooden spoon will get you there in about 3 to 4 minutes of vigorous stirring. The result is slightly less airy but still very good.

Can I freeze this butter?

Yes. Roll it into a log in plastic wrap and freeze for up to 3 months. Slice off what you need and let it thaw in the fridge overnight.

My butter looks curdled or lumpy. What went wrong?

The butter was probably still too cold when you started mixing. Let the whole batch sit at room temperature for 20 minutes, then beat it again. It should come back together.

Does this work on savory breads, not just sweet ones?

It does. The sweetness is noticeable but not overwhelming, and it goes well on cornbread, plain dinner rolls, or even a thick slice of sourdough.