This Texas Roadhouse Honey Butter Recipe makes the best honey butter! If you love Texas Roadhouse butter you will love this light and fluffy honey butter that goes with any dinner roll. It’s also delicious on oatmeal, pancakes, French toast and more!
Indulge in the mouthwatering flavors of this amazing homemade honey butter recipe. If you’re familiar with Texas Roadhouse, you know how well this smooth and creamy honey butter amplifies the taste of warm dinner rolls.
But the magic of this honey butter recipe doesn’t stop at dinner rolls. Imagine waking up to a breakfast spread that includes fluffy pancakes, a steaming bowl of oatmeal, or golden French toast, generously adorned with a dollop of this heavenly butter. As it melts and melds with these breakfast delights, it adds a luxurious sweetness that transforms each bite into a moment of pure bliss.
Whether you’re hosting a family brunch, treating yourself to a cozy breakfast, or simply looking to elevate your everyday meals, this homemade cinnamon honey butter is the perfect addition. With its versatility and irresistible flavors, it’s bound to become a staple in your kitchen.
Texas Roadhouse Honey Butter Recipe Copycat
Ingredients
1 cup (2 sticks) butter, very soft
1 cup powdered sugar
1 cup honey
2 tsp. cinnamon
Instructions
- Add all of the ingredients in the order listed.
- Whip well to make a spread. Oh Yum!
- Store in a plastic container in the refrigerator.
Notes
We know to use this on rolls and bread, but it also tastes great on:
-
- oatmeal
- pancakes
- French toast
- hot rice cereal
- pumpkin bread
- zucchini bread
You can also find the Texas Roadhouse Rolls Recipe here.
Here is a video of us making the Texas Roadhouse Rolls and Honey Butter on our show:
This easy honey butter recipe is from volume 2 of our cookbook:
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or licked off of your finger or just about anything else! It might be good with nutmeg or other sweet spices as well.
Do you whip in the sugar. then whip in the honey. then whip in the cinnamon? Or can you just dump all four ingredients in a bowl and beat them together simultaneously?
It doesn’t really matter. You can just dump it all. I would maybe whip the butter a little at first just to soften it more and make the other things mix in better but you really don’t even have to do that.
How long does the honey butter keep in the refrigerator?
Pretty much forever. Actually a long time 3-4 weeks at least. Treat it as you would any regular butter and that is how long it will last. Honey has almost an indefinite shelf life and butter doesn’t ever really spoil it after a long long time will turn rancid. If you are still unsure you will use it up fast enough then cut the recipe in half.
You could probably form it into a log (or two), wrap tightly in plastic wrap and freeze. Put in zip lock bags or Food Saver for long-term storage. Thaw in refrigerator and slice into “coins”. I do this with fruit butters. I’ve also put them in candy molds for individual servings.
Thanks, now I want Texas Roadhouse! :-( LOL Do you happen to have a recipe for the rolls, too? They’re my favorite! :-D
this one is suppose to be just like them.
Texas Road House Rolls
4 tsp. active dry yeast
1/2 c. warm water
2 c. milk, scalded and cooled to lukewarm
3 Tbl. of melted butter, slightly cooled
1/2 c. sugar
2 quarts all purpose flour (7-8 cups)
2 whole eggs
2 tsp. salt
Dissolve yeast in warm water with a teaspoon of sugar. Add yeast, milk, sugar and enough flour to make a medium batter. Beat thoroughly. Let stand until light and foamy. Add melted butter, eggs and salt. Beat well.
Add enough flour to form a soft dough. Sprinkle a small amount of flour onto counter and let dough rest. Meanwhile, grease a large bowl. Knead dough until smooth and satiny (or put in your kitchen-aid, use the dough hook and knead for about five minutes.)and put in greased bowl; turn over to grease top.Cover and let rise in a warm place until double in bulk. Punch down. Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.
Bake at 350 degrees for 10-15 minutes or until golden brown. Baste immediately with butter. Yield: 5 to 6 dozen.
Thank you will try making them
I would like to half the recipe for 3 dozen..will this work?
Most bread and roll recipes you can half the only thing I usually do is use 1 pkg. of yeast and don’t half that.
These sounds so good! Can’t wait to try the receipe. Question; will they freeze well and have you froze them before the last rise? Thank you for answering.
Teresa I don’t know if they will freeze maybe someone else does or you could make some and try freezing just a few and see what happens.
We freeze the actual Texas Roadhouse rolls all the time, and they are just great!
those rolls are to die for! .. yummo .. thanks for posting jill ..
i didnt realize they used 1 cup of powdered sugar in their butter .. wow! .. and a cup of honey too ..
those rolls are even good 2 days later .. just pop them in the microwave for like 10-15 sec’s .. and they soften up again .. ;D ..
thanks again jill .. :D
Hi, Jill
As to scalding milk for these rolls, I believe the reason milk in bread recipes has traditionally been scalded was to kill bacteria that would prevent the dough from rising. I don’t think it is necessary to scald, then cool the milk.
That recipe sounds so yummy, and I just bought some oatmeal, so I’m going to make it and use it in that. YUMMY!
I made this Honey Butter last night and had some on my oatmeal this morning. Very good. I also put it on the banana bread I have, and it’s real good on that too. Sure gives flavor to bland oatmeal.
Here is something to try on sweet potatoes to french toast:
1/2 cup maple syrup
1 cup mild honey
2 T butter
Stir together and warm over low heat.
Found it in a South Dakota steakhouse.
Oh, thank you, thank you. I am trying to do the “only one meal a day thingy” I have bean soup cooking and I probably have time to make those rolls, and then the butter!!!!!! After I finish teaching 1st grade ;(
Can this butter stay at room temp or be shipped in dry ice?
Jenny I am not sure. I know it can stay at room temperature but as far as shipping goes I couldn’t tell you. You can treat it like regular butter I do know that if that helps. As far as shipping goes I don’t know why you couldn’t ship it without the dry ice if it is only going to take a few days to get there it should be fine because I can have mine sitting out for several days with no problem.
I would make sure to only ship during the winter months, though.
I just call Colton and get them there 25 cents a peice I have gotten up to 6 dozen for family dinners
Jill, I’m kind of new at making bread and similar. In this recipe for the rolls, near the end when you say “divide into portions for shaping”..do mean that since the recipe makes 5 to 6 dozen to make the portions into 5 or 6 sections? then cut or shape each section/portion into biscuits/rolls or whatever shape? Could I just use the 5 or 6 portions and bake in a loaf bread pan?
Forgive me but I really am new to this and trying to learn about making different kinds of breads, rolls and biscuits and I came across your recipe for butter and rolls and I decided to make it as one of my “experiments” but I wanted to get some clarification from you re: portions. Anyway, thank you in advance for your help.
Richard I don’t mind your question at all but I am not sure which of our roll recipes you are talking about. A good rule of thumb is if the recipe for just a plain roll recipe that calls for around 3-31/2 cups of flour then then you should be able to make it into 1 loaf of bread. If you can let me know which recipe you were looking at then I could maybe answer it easier. Also here is a link to a post on our website that goes into great detail on bread making and the second link is for our kindle e book if you need more. Be sure to holler if you have any more questions.
How to Make Homemade Bread
Homemade Bread E Book
Thank you, Jill very much for your reply which I found informative and useful.
To specify re: my question about portions – the recipe I was inquiring about was the Texas Roadhouse Rolls. I haven’t tried the recipe yet but I’ve got the ingredients all together now for the “experiment.” :)
Mine did not turn out like Texas Road house at all. Way too sweet.
Then cut back on the sugar and honey a little. Saltiness and sweetness can be a personal thing and those you can easily add or take away in a recipe like this.
Same here, I cut recipe in half to try but after tasting it I’m adding more butter to it. I think I may try it again omitting the sugar. :) (Still good, just too sweet for me)
Do you leave the Honey Butter out on the counter or put in refrig?
I do both.
I too made this tonight but it did not come out anything like butter. It is liquid, not to spread with a knife, and very sweet. Does it thicken up after a while in the fridge or is there something I can do to fix it? I was very disappointed.
Lyn not sure what went wrong but here’s a couple of things to try. Put it in the fridge and it may firm up. In the same way butter can get very soft and runny if left in a warm room this can too. Also I usually use stick butter to make this. Many soft spreads and butter like spreads are too soft and don’t always work right in some recipes. You may have had a combination of a soft spread and a warm room.
Different people have different tastes and literally their taste buds can taste things differently so if this is too sweet for you just cut back on the honey and the sugar until you get it to where you like it. If you cut back on the honey that may help with it being so soft too.
To save what you have already made this time add another 1/2 a stick of butter until you get the sweetness you want.
Do u also know the recipe for Texas Roadhouse chili? My favorite side.
Here is one recipe you might try. Texas Roadhouse Chile
Saw your site on facebook, like what i saw……thank you for good recipes
Tried the honey butter it is so good on toast
I enjoy Texas Roadhouse.. their food and atmosphere is so pleasant and the people are very pleasant.
I can’t wait to try these recipes.
I found the cinnamon overwhelming, both in color, texture and taste. I made the error of using my good orange blossom honey, but with the cinnamon, you can’t taste the orange at all. I will start next time with 1/4 tsp. of cinnamon and see what I think..and yes, I love cinnamon.
Cinnamon is like salt and pepper and everyone has their likes and dislikes on how much of it to use. I usually don’t worry about it too much and in most recipes add a little and then keep adding more until I have the taste I want plus the cinnamon is the main taste in this recipe not the honey so you might want to want to keep your special honey for a recipe where the honey is the star and not the seasonings that are in it.
I would love to have your recipe for your Honey Mustard salad dressing. Maybe a pint of it.How long will it keep in the refrigerator?
Some of this stuff sounds real interesting, have to try some of this
My first time to read comments – ever! There are a lot of things to learn there especially when questions are answered by the administrator, in this instance, Jill….I lost track of time reading the comments because I get to pick up additional info….
I have never baked anything before for so many reasons. The first recipe I saw on line was the Texas Rolls….I thought it looked so easy to follow and will give it a try. I think I will get hooked to this website.
Thank you, Jill, for answering queries…not many would bother, I suppose. MORE POWER!
If you have any baking questions (or how to fix failures – we are experts at that : )) just give us a holler and we or our readers may be able to help. Thanks for you kind words.
Can I use unsalted butter?
You could. It might change the flavor a little. Salt is added to most things to enhance the flavor of the recipe and the rest of the ingredients.
Jill,
Thank You so much for creating your website! I’m now a newsletter subscriber myself.
Everyone should just think the recipe through & enjoy. Don’t make a mountain out of a mole hill!
My recipe is exactly like this but it only calls for 1/4 cup of honey and you can still really taste the honey, so I can only imagine what 1 whole cup of honey would do. I’ve seen both recipes online, and I wonder which one is the correct one?
Brenda there is no correct one at all. I don’t even measure the honey when I make this. I just pour in a bunch of honey, taste it if I want more I add more honey if it is too sweet I add more butter. We tend to get a little hung up on recipes like this when most of them should usually be made with your own preference and taste. When we first started doing this book and website it was hard because so many of the recipes did not have exact measurements to them because people use to just make things for their own taste. I love things sweet, my daughter has totally different taste buds and likes sweets but not as much as I do. That goes for things salty I have to have quite a bit more salt than my daughter in law who uses almost no salt but a ton of pepper and I never use pepper. So you see there is no right or wrong. Do it the way you like it.
Made this tonight for our Christmas meal – fantastic! My mother even said it was her favorite part of dinner. Served with King’s Hawaiian rolls, perfect combo. I halved the recipe and it was more than enough. Also cut the honey in half (used 1/4 cup) and I’m glad I did. Was sweet enough. Thanks for the great recipe!! Will make again.
Is there a certain type of honey that is best to use with this recipe? I see a lot of clover honey in the store, but I think the clover gives it a strange taste.
You can use what ever hone tastes good to you Susan
I look forward to trying this. Because I have a lot of diabetics in my family and my church group. I am going to make some powdered Splenda and add that instead of powdered sugar and use less honey. It looks like a great recipe. Thank you.