Earlier this year I shared my grandmother’s recipe for super soft, fluffy yeast rolls. They are so good on the side of a good ham, or soaking up the gravy from the Thanksgiving turkey, or as a side to your Christmas dinner. My favorite way to enjoy them is with Texas Cinnamon Butter! This is a sweet butter set out on the tables at Texas Roadhouse restaurants and copy cat recipes have made it into homes all over Texas. Even if you aren’t feeling up to whipping up biscuits or rolls from scratch, take 5 minutes to whip up this butter to serve on the side of store bought rolls. I promise it’ll be a big hit & those rolls will be gone before you know it!
You can use a blender, mixer, or food processor to make Texas Cinnamon Butter. I opt to use my little food processor/immersion blender combo because its the perfect size & it gets the butter so creamy!
The process is simple. Combine butter, honey, cinnamon, and sugar. Blend until all ingredients are well mixed. You may need to take a knife & check the edges as you are mixing it. No one wants to get a mouthful of straight cinnamon.
Once the ingredients are well mixed you are ready to go. This will keep for a long time in the refrigerator, but be sure to take it out early before serving. Texas Cinnamon Butter should be creamy & spreadable, which means it’s best at room temperature. It will get rock hard if you serve it straight from the fridge!
This creamy butter is one that I serve year round. You will find it on picnic tables at summer bbq’s and next to rolls any time, but I really love to serve it during December. Christmas time calls for sneaking sugar & spice into everything! If you are feeling under the weather this season, skip the powdered sugar & just add in the honey & cinnamon. It’s a great way to power even butter up with healthy options!
- 1 stick unsalted butter
- 1/4 cup powdered sugar
- 1/4 cup honey
- 1 teaspoon ground cinnamon
- Start with your butter at room temperature.
- Combine all ingredients together.
- Blend well.
- Serve at room temperature.