How to Make Cinnamon Butter (Cinnamon Sugar Butter/Honey Butter)

5 from 6 votes
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How to make cinnamon butter with brown sugar (or honey). This Texas Roadhouse cinnamon butter copycat is a sweet and flavorful 3-ingredient spread perfect for serving with roasted or grilled vegetables, pancakes, toast, waffles, etc.! Make the cinnamon sugar butter from scratch or with pre-made butter, ready in just minutes!

Brown sugar butter log

Having recently shared a method for homemade vanilla butter (perfect for making buttercream!), I was inspired to create more sweet compound butter combinations, which is where this cinnamon sugar butter comes in. Learning how to make cinnamon butter with either sugar or honey is simple and makes for a perfect Texas Roadhouse copycat recipe!

Homemade cinnamon butter can be made from scratch with cream in under 10 minutes or with pre-made butter in just a couple of minutes. Plus, it’s even better than Texas Roadhouse butter since you can adjust the amounts of all the ingredients to your desired level!

Brown sugar butter log cut in two

Once prepared, this butter is the perfect accompaniment to tons of recipes and some of my favorite baked goods like soft pretzels, Turkish simit, and even within a dessert tortilla wrap!

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The Ingredients

Ingredients for brown sugar butter
  • Cream: it’s best to use double/heavy cream or fresh cream. This will yield the creamiest butter. Alternatively, you can use store-bought unsalted butter or use your own pre-made butter. The amount of butter you’re able to make with 2 cups of cream will vary based on the fat percentage of the cream.
  • Cinnamon: the star of the show. Use fresh powdered cinnamon for the tastiest results (not the stuff that’s been sitting in your pantry for a questionable time of years!)
  • Sugar: I’ve tested a few combos for this recipe, and in terms of granulated sugar, dark brown sugar yields amazingly caramel-like results thanks to the molasses in the sugar.

OR

  • Honey: alternatively, cinnamon honey butter would make for the best Texas Roadhouse cinnamon butter copycat recipe. Use high-quality honey with a flavor you love (since honey really can vary!). When making cinnamon honey butter, you can use all honey or a combination of 1:1 honey and powdered sugar. You could also substitute the honey for maple.

You can optionally add a pinch of salt, too, to enhance the flavors within the cinnamon butter.

How to Make Cinnamon Butter

Using cream

Add the cream, sugar (if you’re using honey, then don’t add it at this point), and cinnamon to a large jar or a stand mixer and start mixing. The cream will whip up into whipped cream and then stiffen and begin to become butter. At this time, the fat solids will separate from the buttermilk liquids – this is completely normal.

Steps for making brown sugar butter

Once it seems like all the cream has separated into the butter and buttermilk, drain the buttermilk from the container. Then gather the butter in your hands to further squeeze it to get out as much of the buttermilk as possible.

This cinnamon buttermilk can be stored in the fridge for around a week and used within various recipes like buttermilk pancakes.

Separating buttermilk from butter

Then, ‘wash’ the butter to remove all remaining buttermilk (which can cause the butter to spoil sooner and impact the flavor of the cinnamon sugar butter). To do this, add the butter to a large ice bath and squeeze it well. The water will become cloudy; this is normal.

Once you’ve thoroughly squeezed the butter, then rinse it with clean water to remove any remaining buttermilk residue. Then, if you’re using honey (not sugar or in addition to the sugar), add it to the prepared butter now and mix it by hand or with the whisk/stand mixer.

Alternatively, you can beat the cream into butter, drain the buttermilk, and ONLY then add the sugar and cinnamon to whip into the butter (this way, you won’t lose any flavor into the buttermilk or when washing the butter).

Washing butter in ice

Using butter

To make cinnamon honey butter or brown sugar cinnamon butter using pre-made butter takes just a minute or two.

First, soften the butter slightly, so it’s easier to whip. You can do this by leaving it out at room temperature for a while before starting the process. Alternatively, you could microwave a bowl or measuring cup filled with water for around two minutes. Remove it from the microwave, drain the water, and then add the butter to it (the remaining heat will soften the butter in 5-10 minutes).

Then, you can either use a hand-held mixer or a stand mixer (or even a fork!) and add the cinnamon and sugar or honey and mix until the ingredients are thoroughly combined.

How to Store

Once the cinnamon sugar butter is ready, you can either transfer it to a butter container or shape it into a log and wrap it up with some parchment paper like a Christmas cracker.

Store the cinnamon butter at room temperature for 1-2 days or in the refrigerator for between 1-2 weeks. Alternatively, the butter can be frozen for up to six months.

A log of brown sugar butter

FAQs

How to use cinnamon butter?

There are tons of ways to enjoy this homemade cinnamon butter – slathered on baked sweet potatoes and carrots or over toast and baked goods like banana bread, soft pretzels, and baked like dinner rolls, cornbread, and crescent rolls or croissants, etc.
The butter also tastes wonderful when served with pancakes, waffles, French toast, and even a bowl of oatmeal!

Can I use salted butter?

You sure can. The decision is up to you based on what you prefer. The combination of sweet and savory is delicious, and if you’re using unsalted butter, then you may want to add a little salt yourself (even if it’s just a pinch).

My cinnamon sugar butter is a little gritty. Why?

When creaming butter and sugar, it relies on beating the two ingredients for quite some time before losing the sugar’s grittiness. You could, alternatively, use powdered sugar. I make my own by simply placing the brown sugar in an electric coffee/spice grinder. This will help yield a smoother butter in no time at all.
This is especially a good idea if you want to hand-mix the ingredients.

Can I make sugar-free cinnamon butter?

I haven’t tried this recipe with a powdered sugar alternative. I suppose there’s no reason why it shouldn’t work if you have one you like the flavor of, though.

Brown sugar butter on toast

More Recipe Notes and FAQs

  • Use a little vanilla and/or nutmeg: both ingredients pair wonderfully with the cinnamon, and you can use one or both. You can use vanilla extract or vanilla beans straight from the pod.
  • Adjust the ingredients: the above recipe is for cinnamon sugar butter with the levels of sweetness and cinnamon that I love. If you prefer it to be sweeter/stronger, then feel free to adjust the amount to your desired level.
  • Make sure to use real butter: if you decide to use a store-bought option, then use real butter for the best results.
  • For a dairyfree option: feel free to use dairy-free butter or margarine for a vegan option.
  • Use room temperature butter: if it’s too cold, it won’t mix up easily and will take longer to prepare.
Half of brown sugar butter log

If you try this homemade cinnamon butter recipe, I’d love to hear your thoughts/questions below. Also, I’d really appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!

How to Make Cinnamon Butter (Cinnamon Sugar Butter/Honey Butter)

5 from 6 votes
By: Samira
How to make cinnamon butter with brown sugar (or honey). This Texas Roadhouse cinnamon butter copycat is a sweet and flavorful 3-ingredient spread perfect for serving with vegetables, pancakes, toast, waffles, etc.! Make the cinnamon sugar butter from scratch or with pre-made butter, ready in just minutes!
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 16 Tablespoons (1 cup)

Ingredients 
 

  • 2 cups fresh cream or heavy cream or double cream for creamier results (OR 1 stick/ 1.2 cup butter)
  • 1/2 cup dark brown sugar or 1/4 cup honey, increased to personal preference
  • 1 tsp ground cinnamon powder fresh ground cinnamon for best results
  • salt just a pinch, optional

Instructions 

Using cream:

  • Add the cream, sugar (if you're using honey, they don't add it at this point), and cinnamon to a large jar or a stand mixer and start mixing. The cream will whip up into whipped cream and then stiffen and begin to become butter. At this time, the fat solids will separate from the buttermilk liquids – this is completely normal.
  • Once it seems like all the cream has separated into the butter and buttermilk, drain the buttermilk from the container. Then gather the butter in your hands to further squeeze it to get out as much of the buttermilk as possible.
    This cinnamon buttermilk can be stored in the fridge for around a week and used within various recipes like buttermilk pancakes.
  • Then, 'wash' the butter to remove all remaining buttermilk (which can cause the butter to spoil sooner and impact the flavor of the cinnamon sugar butter). To do this, add the butter to a large ice bath and squeeze it well. The water will become cloudy; this is normal.
  • Once you've thoroughly squeezed the butter, then rinse it with clean water to remove any remaining buttermilk residue. Then, if you're using honey (not sugar), add it to the prepared butter now and mix it by hand or with the whisk/stand mixer.
    Alternatively, you can beat the cream into butter, drain the buttermilk, and then add the butter and cinnamon to whip into the butter (this way, you won't lose any flavor into the buttermilk or when washing the butter).

Using butter:

  • To make cinnamon honey butter or brown sugar cinnamon butter using pre-made butter takes just a minute or two.
    First, soften the butter slightly, so it's easier to whip. You can do this by leaving it out at room temperature for a while before starting the process. Alternatively, you could microwave a bowl or measuring cup filled with water for around two minutes. Remove it from the microwave, drain the water, and then add the butter to it (the remaining heat will soften the butter in 5-10 minutes).
  • Then, you can either use a hand-held mixer or a stand mixer (or even a fork!) and add the cinnamon and sugar or honey and mix until the ingredients are thoroughly combined.

How to Store

  • Once the cinnamon sugar butter is ready, you can either transfer it to a butter container or shape it into a log and wrap it up with some parchment paper like a Christmas cracker.
    Store the cinnamon butter at room temperature for 1-2 days or in the refrigerator for between 1-2 weeks. Alternatively, the butter can be frozen for up to six months.

Video

Notes

  • Use a little vanilla and/or nutmeg: both ingredients pair wonderfully with the cinnamon, and you can use one or both. You can use vanilla extract or vanilla beans straight from the pod.  
  • Adjust the ingredients: the above recipe is for cinnamon sugar butter with the levels of sweetness and cinnamon that I love. If you prefer it to be sweeter/stronger, then feel free to adjust the amount to your desired level.
  • Make sure to use real butter: if you decide to use a store-bought option, then use real butter for the best results.
  • For a dairyfree option: feel free to use dairy-free butter or margarine for a vegan option.
  • Use room temperature butter: if it’s too cold, it won’t mix up easily and will take longer to prepare.

Read the blog post for answers to more FAQs!

Ingredient Notes:
  • Cream: it’s best to use double/heavy cream or fresh cream. Alternatively, you can use store-bought unsalted butter or use your own pre-made butter. The amount of butter you’re able to make with 2 cups of cream will vary based on the fat percentage of the cream.
  • Sugar: you can use granulated brown sugar or powder it first using an electric coffee/spice grinder. 
OR
  • Honey: use high-quality honey with a flavor you love (since honey really can vary!). When making cinnamon honey butter, you can use all honey or a combination of 1:1 honey and powdered sugar. You could also substitute the honey for maple.
Course: Dessert, DIYs
Cuisine: American
Freezer friendly: 6 Months
Shelf life: 1-2 Weeks

Nutrition

Serving: 1Tbsp, Calories: 129kcal, Carbohydrates: 8g, Protein: 1g, Fat: 11g, Saturated Fat: 7g, Cholesterol: 41mg, Sodium: 13mg, Potassium: 32mg, Fiber: 1g, Sugar: 7g, Vitamin A: 438IU, Vitamin C: 1mg, Calcium: 26mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

5 from 6 votes (6 ratings without comment)

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