Texas Roadhouse Cinnamon Honey Butter
Kayleen Dauteuil
The honey will prevent the butter from hardening completely in the refrigerator, but I do recommend letting it rest at room temperature for at least 30 minutes before serving it, just to let it soften a bit.
If you are hosting Thanksgiving, try making a big batch of cinnamon honey butter and putting it in 4-ounce Mason jars or small Weck jars. Store them in the fridge or freezer and then send them home with your guests at the end of the evening!
If you have ever been to Texas Roadhouse for dinner, you are familiar with their delicious Cinnamon Honey Butter. It is one of my favorite things in the whole world. I had a craving for some Texas Roadhouse rolls and butter the other day, so I decided to make my own at home. OMG! This stuff is crazy good! I love to slather this all over my morning toast and English muffins. I may never use regular butter again. This butter is not just for bread or muffins. It is also great with savory food. This cinnamon butter will take your baked sweet potatoes fried chicken and waffles to the next level.
This compound butter is an easy recipe to make with only four simple ingredients. Place a stick of butter, honey, ground cinnamon, and vanilla extract in the bowl of a standing mixer fitted with the paddle attachment. Mix the ingredients together at high speed until light and fluffy. Transfer the sweet butter to an airtight container and refrigerate.
This butter is great on just about everything! French toast, homemade bread, warm rolls, biscuits, and banana bread. This homemade butter also makes a fantastic gift. Place the butter into small jars and wrap a ribbon around it. I love to give this creamy butter to friends and family. It also makes great teacher and neighbor gifts. SO, head to the grocery store and whip up a batch today!
I think most of us can agree that Texas Roadhouse rolls with their cinnamon honey butter on top are a match made in heaven. The only thing that could make it better is sourdough, which is why I made Cinnamon Honey Butter Sourdough Bread.
This loaf is flaky and delicious with melt-in-your-mouth buttery flavor. The recipe starts with my simple artisan sourdough bread recipe, infused with honey for a little extra sweetness. Then, a layer of cinnamon honey butter is rolled into the dough to infuse a sweet, buttery flavor throughout. Topped, of course, with more honey butter, making this the ultimate Texas Roadhouse copycat, if not better.
The homemade cinnamon honey butter in this Cinnamon Honey Butter Sourdough Bread is incredibly easy to make. All you need is butter, honey, powdered sugar, cinnamon, and flour. Mix it all together, and you have the most incredible cinnamon honey butter. The flour is only necessary when adding this to the dough because it helps prevent all of the butter mixture from leaking out of the bread.
The cinnamon honey butter is added to the dough just before shaping. Shaping the dough can be a little tricky once the butter mixture is added because it no longer wants to stick together. The key is to shape the dough quickly and touch it as little as possible. Rolling it into an oval shape is easier and requires less handling than a round one, so I recommend using an oval basket when possible. If the dough begins tearing and becomes hard to work with, simply place it in the proofing basket. Let the dough sit for 10-15 minutes, then do your best to stitch it up and seal in the butter before placing it in the fridge for the second proof.
Ready to start making sourdough bread? My online class will teach you everything you need to know to make delicious artisan bread from home on any schedule and at any skill level. Set yourself up for success with clear, concise explanations, easy to follow recipes, and a few extra bonuses. Plus, get access to my private mentoring group, my eBook All Roads Lead to Sourdough, and some of my 100+ year old dehydrated sourdough starter (if you live in the USA).
This schedule is based on rough estimates. The temperature of your dough, kitchen, humidity, and strength of starter will all impact the times, so while this will give you an estimate, it is best to look at the signs the dough is ready to move on. You are looking for about a 75% rise.
If you are looking for more precise timelines based on the temperature of your dough The Sourdough Journey put together a great resource. It looks at different temperatures and percentages of sourdough starter to give you an estimate of how long the first rise will take. My recipe below calls for 10% sourdough starter.
Temperature is very important when it comes to sourdough and fermentation. If your house is cooler than 68F, the dough will have a hard time rising. If your house is cold, I recommend using a dough mat (use code country10 for 10% off) or finding a warmer spot in your house. Placing the dough in a draft-free area like a turned off oven or microwave may help. You could also try placing near a heating vent.
Mix together the flour, water, salt, sugar and starter together with a danish dough whisk (10% off with link), spoon or hands until incorporated. The dough will look shaggy at this point. Cover bowl with a lid or dinner plate and let it sit for 30 minutes.
Stretching the dough helps build strength and aerates the dough. Typically I aim for 3-4 sets in my traditional recipe but with this simplified version I aim for 1 or 2. If you do 2 sets wait 20-30 minutes in between the sets to let the dough relax. You can also do more sets if you have time. Cover the dough in between sets.
After stretch and folds let the dough sit overnight on the counter covered, about 10-14 hours (depending on the temperature) until the dough has risen about 75%, not completely doubled. The dough should be aerated with bubbles showing on the sides and bottom of the dough and jiggle when the bowl is shook. If it does not show these signs continue to let the dough sit, preferably in a warm spot to finish bulk fermentation.
If the dough is very pillowy, sticky, and deflates when working with it, it is overproofed. At this point you can try to bake it if it will hold some shape. Personally my favorite thing to do with overproofed dough is to make focaccia. Put it in an oiled 913 pan with more oil on top. Dimple the dough and bake at 425F for 25-30 minutes. Check out my tutorial.
If you want to make a double batch of the butter to have some to put on the bread after it bakes, I would mix everything together except the flour. Then, split the butter into two containers: one for immediate use and one for later. For the portion you are using now, to put in the bread dough, add 1 tablespoon of flour and mix. You do not need flour for the butter that is being spread on the baked bread; only the butter being added to the dough, as it helps prevent leakage.
The goal of shaping is to create a taut, outer skin on the dough. The skin creates tension, helping the dough to hold its shape when baked, which translates to a good rise and a crispy crust. This will be a little more challenging with the addition of the butter mixture. If the butter is leaking out a lot when shaping just get it in the basket. Trust me, working with it further is going to make an even bigger mess.
Place dough in the fridge covered for the final proof. The fridge slows down fermentation which allows your dough to sit for longer periods of time. You can bake anytime after the two hour mark but ideally you will wait 8+ hours. Longer fermentation times will make for a more sour loaf.
Preheat the oven with the dutch oven to 450F once the dough is ready. Flip the dough onto a bread sling or parchment paper and score the dough. Hold the blade at a slight angle and quickly slice the bread about 1/2 inch deep.
Bake the loaf at 450F in a dutch oven. Begin with the lid on for 25 minutes followed by an extra 12-15 minutes with the lid off. The loaf should sound hollow when you tap on the bottom. That is how you know it is baked through. Once done baking, remove from the dutch oven and place onto a cooling rack to cool.
If the butter begins to leak out when shaping the dough stop working with it and put it in the basket. The more you try and fix it the worse it will get. Let it rest 10-15 minutes and then stitch up the dough and try and seal in the butter as best you can.
I have tried making cinnamon honey butter without the powdered sugar, and I could just never get the taste and texture quite right like that. So for me, a little powdered sugar makes this recipe just perfect, though if you prefer you could try adding additional honey in place of the powdered sugar or you can skip it completely, but I think this way is the best way.
My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!
I made this butter specifically to gift with cinnamon raisin scones, but upon a taste test (like others), all I could taste was honey. So, I added an additional tsp of cinnamon and about 1/4 c chopped walnuts, which made it palatable.
I have found; not to use a cheap brand of honey. Go for a better brand. A whole different flavor of butter when using the cheap (store) brand than using a higher price brand. Same with the brand of butter.
I love cinnamon spread and was so sad when they discontiued it so I tries this recipe and it just tastes like honey and I dont know what to do. I am not a huge fan of honey so I am not very happy with it. So if anyone has any ideas? Is it just me with this problem
Hi Anna! I have no idea why it would just taste like honey. The cinnamon normally does a good job of balancing the flavors plus the powdered sugar. Maybe try increasing both of them to see if that helps you.
A rich blend of honey, butter, and cinnamon makes it an ideal topping for Texas Roadhouse Rolls, fresh-baked cornbread, gingerbread pancakes, banana bread waffles, and so much more. The possibilities are endless.
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