Cinnamon Honey Butter is a fast and easy make-ahead topping for your fresh baked rolls this Thanksgiving or Christmas. Also makes for a great neighbor gift or hostess gift! Or heck even a treat yo self gift. Originally published November 24, 2014.
Guys, we did it…we decorated for Christmas this weekend. I know, I know, let me have it. I really want to hear your exclamations about leaving behind Thanksgiving. Someone has to defend Poor Old Thanksgiving, or he might realize that he’s just a holiday with NO FEELINGS AT ALL.
I was reading an old blog post of mine and came across this (from back when only my mom read this bloggy-blog. Hi mom!) (and yes, I am about to quote myself, get ready for this):
“Doesn’t Christmas time just make you want to hug everybody? In my personal heaven, it will be Christmas all the time. And don’t give me this “if-it-was-Christmas-every-day-it-wouldn’t-be-special” crap. This is heaven, people. Vegetables will taste like brownies. I will never have to apply eyeliner and my hair will always be done. There will be free samples of everything at the grocery store. And it will ALWAYS be Christmas.”
I am not going to be one of those old ladies wearing red hats with purple shoes. I’m going to be the one who never takes down her Christmas tree and wears peppermint perfume everyday.
Can’t Thanksgiving and Christmas be BFFs? Kind of like when you have a second baby and you feel really bad for your unborn child because, well, there’s no way you could love it as much as your first. But then you DO.
Why I love this Cinnamon Honey Butter Recipe!
Oh man guys. This stuff is so good. There is no baked good, be it humble toast or an elegant crepe, that isn’t better when you put this magical stuff on top. It’s even better than Texas Roadhouse butter (like no comparison). Plus it’s so easy that I can have it ready in minutes, for myself or because I need a quick gift that’s sure to delight.
Honey Cinnamon Butter
This recipe is the perfect Thanksgiving-Christmas mashup. Because nothing could be more perfect to top your rolls this Thursday, PLUS these make awesome neighbor gifts for later in December. I mean, it’s not like you’re going to get tired of Cinnamon Honey Butter. It transcends boredom. I’ve heard this is just like the Cinnamon Honey Butter they serve with the rolls at Texas Roadhouse. I wouldn’t know because I’ve never been. Report back if you think it’s the same! (Update: I tried the Texas Roadhouse kind this weekend. It pales in comparison. Like, seriously, no competition.)
Honey Cinnamon Butter Recipe ingredients
Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!
Salted butter
Powdered sugar
Honey
Cinnamon
How to make Cinnamon Butter
Here’s a quick overview of how to make this cinnamon honey butter. Scroll down to the recipe card for full instructions!
- Use the whisk attachment on your mixer to beat the butter for 1 minute.
- Add the powdered sugar, honey, and cinnamon. Beat on low until the powdered sugar is incorporated, then beat on medium for a bit.
- Scrape the sides and bottom, then beat again until it is smooth. Your butter is now ready to serve, store, or gift.
Uses for Honey Cinnamon Butter
There are sooo many ways to use this butter. Here are a few of my favorites!
- Spread it on homemade rolls (like these, or these, or these!)
- Spread it on fresh buttermilk biscuits
- Put it on your morning toast
- Spread it on waffles
- Top some fluffy pancakes with it
- Spread it on a croissant
- Add some to your banana bread
- Spread it on crepes
- Gift it to friends, neighbors, teachers!
How to store this Cinnamon Butter Recipe
You can store this butter just the way you’d store normal butter. If you plan to eat it pretty soon, it’s fine to store it, covered, on the counter. If you want to save it for later or eat it over a longer period of time, put it in the fridge. Just like regular butter, you can also freeze it!
How long does honey butter last?
Butter lasts a long time. On the counter it’s good for a couple weeks, but in the fridge, it’s good for 3 months. You can freeze it for 6 months.
Serve Cinnamon Honey Butter with:
Big Fat Crescent Rolls, yeah <<–I’m hanging onto this title from yesteryear. Mainly because when you google “Big fat charlatan,” this is the top hit. I’ve made these rolls who knows how many times, they always turn out.
Samoan Coconut Rolls << this would be an awesome combo.
Aunt Shirley’s Famous Homemade Dinner Roll << these fluffy puffy morsels of delight are just begging to be slathered in honey butter.
Soft and Fluffy Parker House Rolls << made with instant potato flakes!
Sweet and Moist Cornbread Recipe << this cornbread is already so buttery…
Flaky Buttermilk Biscuits from Scratch << almost too decadent a combo to imagine.
Never enough butter!
Homemade Honey Butter Ambrosia from One Good Thing by Jillee
Citrus Whipped Honey Butter from Sand and Sisal
Crockpot Cranberry Butter from The View From Great Island
Honey Cinnamon Butter (BETTER than Texas Roadhouse)
Ingredients
- 1 cup salted butter, room temperature
- 1 cup powdered sugar
- 1 cup honey
- 2 teaspoons cinnamon
Instructions
- Use the whisk attachment on your mixer to beat the butter for 1 minute. (You can do this with regular beaters of course. Or a wooden spoon.)
- Add the powdered sugar, honey, and cinnamon. Beat on low until the powdered sugar is incorporated, then beat on medium for a bit.
- Scrape the sides and bottom, then beat again until it is smooth.
- This recipe will fit into 6 4-ounce mason jars, or 3 half-pint mason jars.
- Store this however you normally store butter. Put it in the fridge if you plan on keeping it for a while, or on the counter if it will be eaten within a couple days. Either way it should be served room temperature.
This looks so good! I just want to put this on everything!
Hi Karen, one question, will using brown sugar instead of powdered one work for this recipe?
Thanks! Xoxo
Hey Patty! I don’t think it would work out quite the same. I’ve never tried it, so can’t be certain, but I think the texture would be quite different. Let me know how it goes!
Wondering about replacing the butter with coconut oil for DF folks. Has anyone tried this?
Hey Denise! I haven’t tried this, but I bet you could make it work! It would absolutely change the flavor, but I bet it would be good. Be prepared to adjust amounts as needed. Start with the coconut oil at a solid. Good luck! Let me know how it goes!
could you substitute cardamon for cinnamon?
Ooh I like the way you think! The short answer though, is no. That would be WAY too much cardamom. If you want no cinnamon, then omit it and add cardamom, but start with a small amount, we’re talking like 1/4 teaspoon. Then add more and taste as you go. Cardamom is powerful stuff. I think it would be even better though if you did some combination of cinnamon AND cardamom. Probably heavier on the cinnamon (like 1 teaspoon?) since cardamom is so strong. Measure what you put in and comment back to tell us what you ended up with, I’d love to try that next time!
I think maybe using Chinese five spice powder would give the cinnamon/cardamom flavor (along with other great spices) you are wanting.
Interesting! Doesn’t Chinese Spice have some kick to it though?? I’ve never used it so I wouldn’t know.
Hi Karen! I see you’re using cute little mason jar type jars. How many jars does this recipe make?
Can’t wait to try!
Hey Karen! This recipe will fit into 6 4-ounce mason jars, or 3 half-pint mason jars.
Can this be canned?
Hey Becky! Great question! Unfortunately I have no idea. I haven’t jumped on the canning train yet. I’d love to hear how it goes if you try it!
Hello. I think i used unsalted butter. Mine tasted way to sweet. Can I add salt to it to counter act that?
Hey Myrtle! Yeah adding salt will help. But it is a pretty sweet butter!
Hi Karen. Can’t wait to make this By the way, my latr Aunt Marjorie decided when she was 70 that she would use her Christmas dishes every day and leave her Santa figurines in her China cabinet all year long. She was the Christmas Queen.
Haha! That is so going to be me! Christmas allll year long :) Just call me Aunt Marjorie.
I just made this with a few modifications. I trialed the recipe before making it for Christmas gifts. In my trial I found it to be super sweet when made as written. When made for gifts I doubled it but I used just a little over half the honey, only a couple tablespoons of sugar, and the recommended cinnamon. Plenty sweet and honey flavor without the gritty taste with all the sugar. Thanks for the idea! Can’t wait to give it out!
Glad you found a version you like Gilly!
I was thinking of subbing maple syrup in for the honey- how do you think that would be?
Sounds delicious Alicia! It will be much thinner probably. If you use real maple syrup, that is.
Looks amazing! Just wondering…how long do you think I can keep this outside of the fridge. I want to make this for a few members of my family and Im traveling 10 hours in the car..
Oh gosh, I’ve had mine sitting on the counter for the last several weeks. No joke. You’re good for a 10-hour car ride. :) Enjoy!
Yay that makes me so happy. Will make this asap!
Thanks!
Think it’ll last to ship overseas to my husband who is deployed? Usually makes it there in 7-10 days? Thanks…sounds amazing. I know he’d love it!
Absolutely Kelsey! It will be totally fine. Might be a little melty by the time it gets to him, just tell him to stick it in the fridge for a bit. And make sure you seal it up really well, like not in a tupperware. I would put it in a mason jar and then wrap it in bubble wrap. Or do tupperware in a ziplock. Enjoy!
It would be like regular butter. I wouldn’t leave it out more than 2 days if even that
I just made this, quadrupled the recipe, and only got 10 half-pint jars. Hmmmm. . . .
I’m sorry Connie! I think you probably filled your jars more than I did.
I get 2-1/2 – 8oz jars (1/2 pint) out of the recipe. But I fill them almost all the way up. I believe if I would fill them as I do my hot canners, it would make 3. Either way it’s so delicious.
Do you think this recipe would work with a vegan substitute for the butter like a vegan margarine or something? I was hoping to make these for my friends for the holidays and one is vegan.
It looks delicious!
Hi Carley! I bet it would work, though I haven’t tried it. I can’t see why it wouldn’t, it’s just mix-ins. So if the vegan margarine tastes good, then the cinnamon and honey and sugar should only add to it!
Perfect! Thank You!
But remember honey is not vegan!
Hi Larissa! I never said this was a vegan recipe. Maybe someone put that on a comment on Pinterest or something? In any case, thanks for stopping by!
My apologies- I misdirected my comment. It was in response to Carley’s desire to use vegan butter or margarine for her vegan friend. I just wanted to remind her that honey is not vegan.
As for the recipe, it’s great! I made it last night and will be giving jars of this deliciousness to all of my neighbors. Thanks for sharing!
Ah! Sorry Larissa! I was responding to this from my dashboard, so I couldn’t see that you were responding to the other vegan comment. Thanks for your input! I’m glad you liked the recipe. Merry Christmas to you and your family!
You will be the best kind of old lady! Also.
After I read this I had to Google Big Fat Charlatan. You’re right! Crescent rolls all the way.
This butter is amazing and I want to put it on EVERYTHING.
Haha!! And you are probably officially the second person ever (after to me) to google “big fat charlatan” lol!!
My guy loves Texas Roadhouse (and any steakhouse), so I’ll have to give their butter a go whenever we head over there next! ;) Your quote is just the cutest Karen. I’d love to be your neighbor and see your tree with all of its twinkly lights all year round!