Making your own cinnamon honey butter is as simple as six ingredients. Perfect for topping yeast breads, sweet breads, and sweet potatoes, and could even be called a Texas Roadhouse copycat.
½cup(113g) salted butter1softened to room temperature
3Tablespoons(24g) powdered sugar
1Tablespoon(21g) honey
1 and ½teaspoonsground cinnamon
¼teaspoonvanilla extract
⅛ to ¼teaspoonsea salt
Instructions
In a medium size bowl with a handheld mixer, or the bowl of a stand mixer fitted with a paddle attachment, combine all of the ingredients and beat on medium-high speed until light and fluffy.
Taste the butter, then add more powdered sugar or salt, depending on your sweet or salty preference.
Store butter covered at room temperature up to 1 week, or in the refrigerator up to 1 month. Butter may be frozen, up to 3 months. Thaw in refrigerator or at room temperature and stir or beat again before using.
Notes
Salted butter: alternatively, you may use unsalted butter. Add an additional ¼ teaspoon of sea salt.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.