Warm, fluffy bread becomes even harder to resist with a scoop of sweet, whipped honey cinnamon butter melting into the middle. This LongHorn Steakhouse butter recipe is a copycat-style version made with softened butter, honey, powdered sugar, cinnamon, and a small amount of salt for balance.
The key to getting the right texture is not simply mixing everything together. Whipping the butter before adding the remaining ingredients builds air into the base, creating a lighter, softer spread that melts easily over warm rolls without feeling greasy.
With its sweet honey flavor, warm cinnamon aroma, and pale, fluffy texture, this butter is easy to make for a steakhouse-inspired dinner at home. It also keeps well in the refrigerator, so one batch can cover much more than a single meal.
What Makes This LongHorn Steakhouse Butter Recipe Different?
This recipe focuses on a sweet, whipped honey butter rather than a savory compound butter made with garlic and herbs. That distinction matters because recipes using the same LongHorn Steakhouse butter keyword online can vary significantly in flavor and purpose.
Here, cinnamon and honey are the main flavors. The cinnamon is usually the first thing you notice as the butter begins melting into a warm roll, followed by the sweetness of honey and the rich flavor of the butter itself. Powdered sugar helps keep the mixture smooth, while a small amount of salt prevents it from tasting overly sweet.
The other important difference is the whipping method. Instead of mixing every ingredient into the bowl at once, the butter is beaten by itself first. This gives it time to become lighter and airier before the honey and other ingredients are added.
The result is a soft, pale golden butter with a fluffy texture that spreads easily over warm yeast rolls, biscuits, or slices of fresh bread.
Ingredients for LongHorn Steakhouse Butter
You only need a handful of ingredients, but the temperature and quality of the butter make a noticeable difference in the final texture.
Unsalted Butter
1 cup (2 sticks) unsalted butter, softened
Unsalted butter gives you complete control over the final salt level. It also creates the rich, creamy base that carries the honey and cinnamon flavors.
Let the butter soften naturally at room temperature. In a warm kitchen, this may take around 45 minutes, while a colder kitchen can take longer. The butter should give slightly when pressed with a finger but should not look shiny, greasy, or melted around the edges.
Butter that is too cold tends to clump instead of whipping smoothly. Butter that is too warm can lose its structure and become greasy rather than light and fluffy.
Powdered Sugar
⅓ cup powdered sugar
Powdered sugar dissolves more smoothly into softened butter than granulated sugar, helping create a soft texture without a noticeable gritty finish.
Add it gradually rather than all at once. Mixing it in two batches also makes it easier to scrape down the sides of the bowl and keep the butter evenly blended.
If your powdered sugar has developed hard lumps while sitting in the pantry, sift it before using it.
Honey
3 tablespoons honey
Honey provides the main sweetness and gives the butter a richer flavor than sugar alone. A mild honey works especially well because it allows the cinnamon and butter to remain noticeable rather than overpowering the entire mixture.
If the honey is cold and very thick, let it come closer to room temperature before mixing. It will blend more easily into the whipped butter.
Ground Cinnamon
½ teaspoon ground cinnamon
Cinnamon gives this butter its warm, familiar bakery-style aroma. It should complement the honey rather than dominate it.
Use fresh ground cinnamon when possible. Older spices can lose much of their aroma and leave the finished butter tasting flatter than expected.
Fine Sea Salt
¼ teaspoon fine sea salt
A small amount of salt balances the sweetness and helps the honey and cinnamon flavors stand out.
If you use salted butter instead of unsalted butter, reduce or completely omit the additional salt at first. Taste the finished butter before deciding whether it needs more.
Vanilla Extract
¼ teaspoon vanilla extract, optional
Vanilla is optional, but it adds a slightly warmer and rounder sweetness to the finished butter.
Leave it out if you want a more straightforward honey-cinnamon flavor.
Warm Dinner Rolls
Serve the finished butter with warm dinner rolls so it softens slightly on contact and melts into the bread.
Kitchen Tools You’ll Need
You do not need much equipment for this recipe.
- Stand mixer or hand mixer: Helps whip air into the butter for a lighter texture.
- Mixing bowl: Large enough to hold the butter without ingredients spilling over the sides.
- Rubber spatula: Useful for scraping down the bowl and transferring the finished butter.
- Measuring cups and spoons: Keeps the honey, cinnamon, sugar, and salt balanced.
- Small ramekin or airtight container: For serving and storing the finished butter.
How to Make LongHorn Steakhouse Butter
1. Soften the Butter Properly
Set the butter out at room temperature for about 45 minutes before starting. In a colder kitchen, it may take closer to 70 minutes.
The butter should give slightly when pressed with a finger but should not look shiny, greasy, or melted at the edges. Starting with properly softened butter is one of the most important steps because cold butter will not whip smoothly, while overly warm butter can become loose and greasy.
2. Whip the Butter First
Place the softened butter in a mixing bowl and beat it by itself for about 2 minutes on medium speed.
This early whipping step builds air into the butter before the other ingredients are added. By the end, the butter should look noticeably lighter in color and softer in texture, similar to a lightly whipped frosting.
Do not rush this step. Starting with an airy base makes it easier to achieve a fluffy final texture.
3. Add the Powdered Sugar Slowly
Add the powdered sugar in two batches, mixing on low speed after each addition. Scrape down the sides and bottom of the bowl between additions so no pockets of plain butter or sugar remain.
Mixing on a lower speed also prevents the powdered sugar from flying out of the bowl.
If the butter starts clumping instead of blending smoothly, it was probably still too cold when you started. Let the mixture sit for about 5 minutes, then continue mixing.
4. Add the Honey, Cinnamon, Salt, and Vanilla
Add the honey, cinnamon, salt, and optional vanilla extract to the bowl.
Beat on medium speed for about 1 minute, or until the ingredients are fully incorporated. The butter should turn a uniform pale golden color with the cinnamon evenly distributed throughout the mixture.
At this stage, scrape down the bowl once more to make sure there are no streaks of plain butter hiding around the edges.
5. Whip Until Light and Fluffy
Increase the mixer to medium-high speed and whip the butter for another 90 seconds.
The finished mixture should look pale, airy, and soft. It should hold gentle peaks on the spatula and feel lighter than ordinary softened butter.
If the mixture begins looking greasy or overly soft, the butter may be warming too much. Stop mixing and chill the bowl briefly before continuing.
6. Taste and Adjust
Taste a small amount from the spatula before serving.
Add a little more honey if you prefer a sweeter butter. If the flavor tastes flat, add a very small pinch of salt, mix again, and taste before adding more.
Make adjustments gradually. It is much easier to add a little extra sweetness or salt than it is to correct an overly sweet or salty batch.
7. Chill Briefly Before Serving
Spoon the finished butter into a small ramekin or storage container.
Chill it for about 15 minutes before serving. This firms it just enough to hold a clean scoop while keeping it soft enough to spread easily over warm bread.
Tips for the Best Whipped Honey Butter
Start With Properly Softened Butter
Butter that is too cold will remain lumpy even after extended mixing. Butter that is partially melted can lose the structure needed for a fluffy texture.
The ideal butter should feel soft when pressed but still hold its shape.
Whip Before Adding the Other Ingredients
Whipping the butter by itself creates a lighter base before the honey and sugar weigh it down.
This extra step takes only a couple of minutes but makes a noticeable difference in the finished texture.
Add Powdered Sugar Gradually
Adding all the sugar at once can make it harder to blend evenly. Two smaller additions give you more control and make it easier to identify whether the butter is still too cold.
Use Honey at Room Temperature
Very cold honey can be thick and slow to blend into the butter. Room-temperature honey incorporates more easily and helps maintain a smooth consistency.
Do Not Overmix Warm Butter
Whipping adds air, but excessive mixing can also warm the butter. If the mixture starts looking greasy or loose, stop and chill it briefly before rewhipping.
Troubleshooting LongHorn Steakhouse Butter
The Butter Is Grainy
The powdered sugar may not have blended completely, or the butter may have been too cold when mixing began.
Let the butter sit for a few minutes if it still feels firm, then continue mixing until smooth. Sifting clumpy powdered sugar before adding it can also help.
The Butter Tastes Flat
Sweet butter still needs a little salt to make the honey and cinnamon flavors stand out.
Add a tiny pinch of salt, mix, and taste again. Small adjustments work better than adding too much at once.
The Butter Will Not Stay Fluffy
The butter may have become too warm during mixing. Place the bowl in the refrigerator for about 10 minutes, then briefly whip it again until the texture becomes lighter.
The Cinnamon Is Unevenly Mixed
Add the cinnamon with the other ingredients and scrape down the bowl thoroughly during mixing.
If your cinnamon is especially clumpy, whisk it into the powdered sugar before adding both ingredients to the butter.
The Honey Separates or Pools
Cold, thick honey can be harder to incorporate. Allow it to come closer to room temperature before mixing it into the whipped butter.
A short additional mixing period on medium speed should bring the ingredients back together.
LongHorn Steakhouse Butter Variations
The honey-cinnamon version is ideal for warm rolls, but the same whipped butter base can be adjusted in several ways.
Maple Cinnamon Butter
Replace the honey with maple syrup for a deeper, more caramel-like sweetness. Keep the cinnamon for a warm flavor that works especially well with biscuits, pancakes, and cornbread.
Because maple syrup is thinner than honey, add it gradually and stop once you reach the texture you like.
Orange Honey Butter
Add a small amount of finely grated orange zest along with the honey.
The citrus brightens the sweetness and works particularly well with fresh bread, scones, and holiday-style side dishes.
Extra Cinnamon Butter
For a stronger cinnamon flavor, increase the cinnamon gradually rather than doubling it immediately.
Taste after each small addition. Too much cinnamon can overpower the honey and make the butter taste dry or dusty.
Less-Sweet Honey Butter
Reduce the powdered sugar slightly while keeping the honey.
This produces a more buttery flavor with less frosting-like sweetness. Add salt gradually to maintain balance.
Vanilla Honey Butter
Keep the optional vanilla extract and add a little extra only if you want a more dessert-like flavor.
This version works well on toast, waffles, pancakes, and sweet breakfast breads.
What to Serve With LongHorn Steakhouse Butter
This butter is best when served with something warm enough to soften it slightly.
Bojangles Biscuits
The rich, soft texture of biscuits pairs well with sweet whipped butter. Split the biscuits while warm and add the butter directly to the center.
Paul Hollywood Sourdough Bread
The tangy flavor and chewy crust of sourdough create a nice contrast with the sweet honey-cinnamon butter.
Serve thick slices slightly warm so the butter begins melting into the open texture of the bread.
Cheesecake Factory-Style Sourdough Bread
Soft, warm sourdough bread gives this butter plenty of surface area to spread over.
The combination works well as part of a steakhouse-inspired dinner or as a simple bread basket before the main meal.
This butter also works well with:
- Warm yeast rolls
- Homemade dinner rolls
- Cornbread
- Toast
- English muffins
- Pancakes
- Waffles
- Roasted sweet potatoes
How to Store LongHorn Steakhouse Butter
Store the finished butter in an airtight container in the refrigerator.
Keeping it tightly covered helps protect the flavor and prevents it from absorbing odors from other foods in the refrigerator.
Before serving refrigerated butter, let it sit at room temperature briefly until it becomes soft enough to spread. The exact time will depend on how cold your kitchen is and how firm the butter has become.
For a larger batch, you can divide the butter into smaller portions before storing it. This makes it easier to take out only what you need.
Can You Freeze Honey Cinnamon Butter?
Yes, this type of butter can be frozen in small portions.
For easier serving, divide the butter into individual portions or shape it into a log before freezing. Wrap it well and place it in an airtight freezer-safe container.
When you are ready to use it, allow it to thaw gradually in the refrigerator. If the texture looks slightly dense after thawing, a brief rewhip can help restore some of its softness.
LongHorn Steakhouse Butter Recipe
Ingredients
Method
- Set the butter out at room temperature for about 45 minutes before starting. In a colder kitchen, it may take closer to 70 minutes. The butter should give slightly when pressed with a finger but should not look shiny, greasy, or melted at the edges. Starting with properly softened butter is one of the most important steps because cold butter will not whip smoothly, while overly warm butter can become loose and greasy.
- Place the softened butter in a mixing bowl and beat it by itself for about 2 minutes on medium speed. This early whipping step builds air into the butter before the other ingredients are added. By the end, the butter should look noticeably lighter in color and softer in texture, similar to a lightly whipped frosting. Do not rush this step. Starting with an airy base makes it easier to achieve a fluffy final texture.
- Add the powdered sugar in two batches, mixing on low speed after each addition. Scrape down the sides and bottom of the bowl between additions so no pockets of plain butter or sugar remain. Mixing on a lower speed also prevents the powdered sugar from flying out of the bowl. If the butter starts clumping instead of blending smoothly, it was probably still too cold when you started. Let the mixture sit for about 5 minutes, then continue mixing.
- Add the honey, cinnamon, salt, and optional vanilla extract to the bowl. Beat on medium speed for about 1 minute, or until the ingredients are fully incorporated. The butter should turn a uniform pale golden color with the cinnamon evenly distributed throughout the mixture. At this stage, scrape down the bowl once more to make sure there are no streaks of plain butter hiding around the edges.
- Increase the mixer to medium-high speed and whip the butter for another 90 seconds. The finished mixture should look pale, airy, and soft. It should hold gentle peaks on the spatula and feel lighter than ordinary softened butter. If the mixture begins looking greasy or overly soft, the butter may be warming too much. Stop mixing and chill the bowl briefly before continuing.
- Taste a small amount from the spatula before serving. Add a little more honey if you prefer a sweeter butter. If the flavor tastes flat, add a very small pinch of salt, mix again, and taste before adding more. Make adjustments gradually. It is much easier to add a little extra sweetness or salt than it is to correct an overly sweet or salty batch.
- Spoon the finished butter into a small ramekin or storage container. Chill it for about 15 minutes before serving. This firms it just enough to hold a clean scoop while keeping it soft enough to spread easily over warm bread.
Video
Notes
LongHorn Steakhouse Butter FAQs
Is this the exact LongHorn Steakhouse butter recipe?
No. This is a copycat-style recipe inspired by the sweet, whipped honey-cinnamon butter style associated with steakhouse bread service. Restaurant recipes and proprietary preparation methods are not always publicly released, so this version is designed to recreate a similar flavor and texture at home.
Why do I need to whip the butter before adding the other ingredients?
Whipping the butter first incorporates air while the mixture is still made entirely of butter. This creates a lighter base and helps the finished spread feel fluffier.
Can I make this butter without a stand mixer?
Yes. A hand mixer works well and is often more convenient for a smaller batch.
You can also mix it by hand, although it will take more effort and may not become quite as airy.
Why is my butter too soft?
The butter was probably too warm before mixing, or it warmed up from extended mixing.
Chill the mixture briefly, then whip again until it becomes lighter and more structured.
Can I make this butter less sweet?
Yes. Reduce the powdered sugar slightly and use a little less honey if desired.
Taste before adding more salt because reducing sweetness can change the overall balance.
What type of honey is best?
A mild honey is a good choice because it allows the cinnamon and butter flavors to remain noticeable.
Stronger, darker honey can still be used, but it will give the finished butter a more pronounced flavor.
Can I use more cinnamon?
Yes, but increase it gradually.
The cinnamon should support the honey and butter rather than overpower the entire mixture.
How long should I soften the butter?
There is no single exact time because room temperature varies.
Start checking around 45 minutes. The butter is ready when it gives slightly when pressed but is not melting or greasy around the edges.
Why does my butter look greasy after mixing?
The butter likely became too warm.
Place the bowl in the refrigerator briefly, then rewhip it once the butter has firmed slightly.
What is the best way to serve this butter?
For the best texture, serve it slightly chilled but soft enough to scoop easily.
Warm dinner rolls are especially good because the butter softens and melts slightly as soon as it touches the bread.
This LongHorn Steakhouse butter recipe is simple, but the technique makes a real difference. Properly softened butter, gradual mixing, and a final whipping stage create a lighter texture than simply stirring all the ingredients together.
The honey brings sweetness, cinnamon adds warmth, and a small amount of salt keeps everything balanced. Once you have a batch in the refrigerator, it is easy to turn ordinary rolls, biscuits, toast, or fresh bread into something that feels a little more special.
Serve it with warm bread, make adjustments to match your preferred level of sweetness, and keep the leftovers covered in the refrigerator for your next meal.
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Absolute perfection on baked potatoes, steaks, and warm bread!