Cinnamon Honey Butter

5 from 1 vote

This easy cinnamon honey butter is perfect for your morning toast, dinner rolls, pancakes, biscuits and more!

Prep Time5

Cook Time0

Total Time5

Course: bread, Breakfast

Cuisine: American

Servings: cup

Calories: 2075kcal

Combine all ingredients. In a large mixing bowl, beat on medium-high speed with an electric mixer, all ingredients until smooth and combined.
Transfer to a jar/container. Store the honey butter in a jar or container that has a lid and you can store it in the fridge, or keep at room temperature, covered a few days.

Storage/make ahead: I know some people like leaving their butter at room temperature (I'm looking at you Grandma!) but I prefer to store my cinnamon honey butter in the refrigerator. If leaving at room temperature, keep it covered, and store for only 1-2 days. It will last in the fridge for a week. Keep it covered in an airtight container so no funny refrigerator smells get to it.
Freezing: This homemade Texas roadhouse butter will last in the freezer for 3 months. Thaw in the refrigerator overnight before using.
No mixer: Just make sure your butter is very, very soft (but not melted) before you begin. And then stir in the honey and salt. It won't have quite the same consistency but I've made it before this way and it's delicious!
Salt: If using salted butter then you can omit it, or taste it and see what you think if it needs a pinch of salt or not. The salt does help to prevent bacterial growth and will keep fresher in the fridge much longer, and adds lots of taste so I say don't skip it!
Soften the butter quickly: Use your microwave to soften the butter the fastest. If you're impatient like me, then soften it quickly in your microwave. Just make sure to do in 30 second intervals at 20% power otherwise you'll melt it!