Texas Roadhouse Cinnamon Butter Copycat Recipe

That sweet, whipped cinnamon butter Texas Roadhouse puts on the table before your meal arrives is honestly one of the best parts of eating there. This copycat version takes about 5 minutes and uses ingredients you probably already have, so you can have it on fresh-baked rolls any night of the week.

You only need 4 ingredients and a hand mixer. Once you try it at home, you’ll wonder why you ever waited to get it at a restaurant.

Why I Love This Recipe

This is the version I keep coming back to because the ratio of honey to cinnamon gives it that warm, slightly floral sweetness without tasting like a cinnamon roll frosting.

The whipped texture is the key. Beating the butter long enough gets air into it, so it spreads easily on warm bread without tearing it.

It keeps in the fridge for two weeks, which means one quick batch covers a lot of dinners.

Recipe Ingredients

• 1/2 cup (1 stick / 113g) unsalted butter, softened – Unsalted lets you control the salt; salted works but adds a stronger savory note
• 2 tbsp powdered sugar – Dissolves smoothly into whipped butter, finer than granulated
• 2 tbsp honey – Adds floral sweetness; use clover honey for the most neutral flavor
• 1 tsp ground cinnamon – Ceylon cinnamon is milder and sweeter; Cassia is sharper and more common
• 1/4 tsp vanilla extract – Rounds out the sweetness; pure extract beats imitation here
• Pinch of salt – Only if using unsalted butter; skip if your butter is already salted

Variations / Substitutions

• Maple syrup instead of honey – Swaps in easily at the same quantity; gives a deeper, almost caramel-like sweetness.
• Powdered monk fruit sweetener – Replaces the powdered sugar one-for-one for a lower-sugar version with very little change in texture.
• Extra cinnamon (up to 1 1/2 tsp) – Makes the cinnamon flavor noticeably more forward and slightly spicy on the back of the throat.
• Brown sugar instead of powdered sugar – Adds a molasses note and a very slightly grainy texture, which some people prefer.
• Coconut oil base – Use refined (not virgin) coconut oil in place of butter for a dairy-free spread; the texture will be softer at room temperature.
• A squeeze of orange zest – About 1/2 tsp brightens the whole thing and works especially well with maple syrup instead of honey.

If you like this on homemade bread, you might also enjoy a Texas Roadhouse Rolls Copycat Recipe to go alongside it.

How To Make Cinnamon Butter

Step 1: Beat the Butter Until Fluffy

Let the 1 stick (113g) unsalted butter sit at room temperature for about 30 minutes before you start. Then add it to a medium bowl and beat it with a hand mixer on medium-high speed for 2 full minutes, until it looks pale and fluffy.

This step matters more than it might seem. Cold butter will not whip properly, and under-beaten butter gives you a dense spread instead of the light, cloud-like texture you get at the restaurant. You’re looking for the butter to go noticeably lighter in color, almost ivory.

Step 2: Add the Remaining Ingredients and Whip Together

Add the 2 tbsp powdered sugar, 2 tbsp honey, 1 tsp ground cinnamon, 1/4 tsp vanilla extract, and a pinch of salt directly to the whipped butter. Beat on medium speed for another 1 to 2 minutes, stopping once to scrape down the sides of the bowl with a spatula.

The mixture should look smooth and uniform, with no streaks of cinnamon visible. If you see any white streaks of powdered sugar, give it another 30 seconds. The finished spread will smell warm and sweet, somewhere between a snickerdoodle and warm bread.

Step 3: Transfer and Garnish for Serving

Scoop the butter into a small serving bowl or ramekin. Use the back of a spoon to swirl the top into a gentle spiral, then dust lightly with a small pinch of ground cinnamon and an optional drizzle of honey across the surface.

Recipe Tips

• Soften the butter properly. Cut it into cubes and spread them on a plate to speed this up. If you start with butter that is still cool in the center, you will get lumps no matter how long you beat it.
• Use powdered sugar, not granulated. Granulated sugar will not fully dissolve into the fat, and you’ll end up with a gritty texture after it chills.
• Store it shaped. Scoop it onto a sheet of plastic wrap, roll it into a log, twist the ends closed, and refrigerate. You can slice off neat rounds for serving, which looks great on a bread basket.
• Bring it back to room temperature before serving. Cold butter straight from the fridge is too firm to spread on soft rolls without squashing them. Ten minutes on the counter is enough.

Scale it to your batch size:

How To Store

• Refrigerate – Store in an airtight container or wrapped tightly as a log in plastic wrap for up to 2 weeks.
• Serve Cold – Slice from a chilled log straight onto warm rolls; the cold butter softens quickly on contact with hot bread.

Frequently Asked Questions

Can I make this ahead of time?

Yes. It actually tastes better after a few hours in the fridge once the flavors have had time to come together. Make it up to 2 weeks ahead and keep it wrapped.

Can I freeze cinnamon butter?

Yes. Wrap it tightly in plastic wrap and then in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator.

What if my butter looks lumpy after mixing?

Your butter was probably still too cold in the center. Set the bowl over a warm (not hot) water bath for 30 seconds, then beat again. It should smooth out quickly.

Can I use a stand mixer instead of a hand mixer?

Yes, a stand mixer with the paddle attachment works well. Use medium speed and the same timing. The result will be essentially identical.

Cinnamon Butter Recipe

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 1/2 cup (1 stick / 113g) unsalted butter, softened
• 2 tbsp powdered sugar
• 2 tbsp honey
• 1 tsp ground cinnamon
• 1/4 tsp vanilla extract
• Pinch of salt

Method

 

1. Beat the softened butter with a hand mixer on medium-high speed for 2 minutes, until it turns pale and fluffy.
2. Add the powdered sugar, honey, cinnamon, vanilla extract, and salt. Beat on medium speed for 1 to 2 minutes, scraping down the sides once, until the mixture is smooth and no streaks remain.
3. Scoop into a serving bowl, swirl the top with the back of a spoon, and dust with a pinch of cinnamon before serving.

Notes

This butter comes together fast, but the softness of your butter going in makes or breaks the texture. If you are planning ahead, roll the finished butter into a log in plastic wrap and refrigerate; it slices cleanly and looks great on a bread board. The honey flavor becomes a little more pronounced after a night in the fridge, which I prefer.