texas roadhouse cinnamon butter recipe
The Best texas roadhouse cinnamon butter recipe
I love how this recipe balances real butter and sugar with just enough cinnamon to make it feel indulgent without being too heavy. It’s perfect for breakfast on a weekend morning or for a quick bite before school. My family always makes extra because it’s so easy to store—just keep it in the fridge and reheat it when needed. And let’s be honest, it’s not just great for taste; it’s got a little health boost too. The cinnamon in it helps with blood sugar control, and the butter gives you healthy fats for energy. It’s that kind of recipe that’s easy enough to make every day but still feels like a little treat when you do. Plus, no one ever has to say, “This isn’t healthy,” because it’s just too delicious to argue with.
Texas Roadhouse Cinnamon Butter Chicken
A flavorful dish featuring tender chicken coated in a rich cinnamon butter sauce, served with a side of creamy macaroni and cheese. Perfect for a cozy meal!
🥘Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup unsalted butter
- ¼ cup brown sugar
- 2 tbsp cinnamon
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1 cup whole milk
- 1 tsp salt
- 8 oz elbow macaroni
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- 1 tbsp butter
- ½ tsp mustard powder
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). In a bowl, mix olive oil, garlic powder, onion powder, paprika, salt, and pepper. Coat chicken breasts in the mixture and place them in a baking dish. -
2
Bake the chicken for 20 minutes. Remove from oven and set aside. -
3
In a saucepan, melt butter over medium heat. Stir in brown sugar and cinnamon until dissolved. Add lemon juice and vanilla extract, then remove from heat. -
4
In a separate saucepan, heat milk and cream until warm. Pour the warm milk mixture over the cinnamon butter mixture and whisk until smooth. Stir in salt. -
5
Cook macaroni according to package instructions. Drain and set aside. In a large skillet, melt butter, add macaroni, and stir in cheddar and Parmesan until melted. Season with mustard powder, salt, and pepper. -
6
Return the baked chicken to the oven for 5 minutes to warm. Serve chicken with macaroni and cheese, drizzled with the cinnamon butter sauce.
🔧Equipment
- Mixing bowls
- Large skillet
- Saucepan
- Whisk
- Oven
- Cooking spoon
- Cheese grater
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, add a dash of cayenne pepper to the cinnamon butter sauce.
- You can substitute chicken thighs for a heartier dish.
- Ensure all ingredients are at room temperature for even cooking.
Watch Video Of How Texas Roadhouse Cinnamon Butter Chicken Works
❓ Frequently Asked Questions About Texas Roadhouse Cinnamon Butter Chicken
What is the secret ingredient that makes Texas Roadhouse’s cinnamon butter so rich and flavorful?
Texas Roadhouse’s cinnamon butter is famous for its luxurious texture and deep cinnamon flavor, primarily thanks to a high-quality butter base (typically unsalted European-style butter) and a balanced blend of spices. The secret often includes a mix of cinnamon (usually a blend of Ceylon and cassia for warmth), nutmeg, allspice, and a touch of vanilla extract, along with a gentle caramelization process to enhance sweetness. Some versions also include a small amount of brown sugar or honey for extra depth, but the key is using a rich, creamy butter that melts beautifully.
—
How do I make the cinnamon butter at home that closely matches the Texas Roadhouse version?
To replicate the Texas Roadhouse cinnamon butter at home, follow this step-by-step method:
1. Cream the butter – Use 12 oz (340g) unsalted European-style butter (like Land O’Lakes or Kerrygold) softened to room temperature.
2. Mix in spices – In a bowl, whisk together 1 tbsp ground cinnamon (a mix of Ceylon and cassia for depth), ½ tsp ground nutmeg, ¼ tsp allspice, and ¼ tsp ground cloves. Some recipes add ½ tsp vanilla extract for smoothness.
3. Add sweetener – Gradually mix in 1 cup (200g) granulated sugar (or ½ cup sugar + ½ cup honey for a richer taste).
4. Fold in – Gently fold the mixture until fully combined, avoiding overmixing to keep it light.
5. Chill & shape – Cover and refrigerate for 1–2 hours until firm. Roll into a 12-inch log or shape into a cinnamon butter ball (like a giant cinnamon roll).
6. Serve fresh – Best enjoyed immediately on warm bread, pancakes, or waffles, or wrapped in a butter knife for easy spreading.
Pro tip: For extra authenticity, some home versions include a tiny pinch of cayenne (1/8 tsp) for a subtle kick, though Texas Roadhouse’s original is purely sweet and spiced.
—
Why does the cinnamon butter at Texas Roadhouse taste so different from store-bought versions?
Texas Roadhouse’s cinnamon butter stands out due to three key differences:
1. Butter quality & quantity – They use 12 oz (340g) of high-fat butter (often unsalted), whereas many store-bought versions use less or lower-quality butter, leading to a thinner texture.
2. Spice blend – Their cinnamon is a custom-mixed blend (not just ground cinnamon sticks), often including nutmeg, allspice, and a hint of clove for complexity, while many store brands use plain ground cinnamon.
3. Sweetness balance – Texas Roadhouse’s version is less sweet than some commercial versions, relying on butter and spices for richness, whereas some store-bought cinnamon butters are overly sugary. Their recipe also avoids artificial flavors or preservatives, keeping it pure and fresh.
Bonus: Their cinnamon butter is made in-house daily, ensuring it’s always at peak freshness—unlike store-bought versions that may sit on shelves for weeks.
—
Can I make the cinnamon butter in a food processor or blender instead of by hand?
Yes, you can use a food processor or high-powered blender, but the texture may differ slightly. Here’s how:
1. Process the butter – Add 12 oz softened butter to the food processor and pulse until smooth.
2. Add dry ingredients – Toss in 1 tbsp cinnamon (blend), ½ tsp nutmeg, and ¼ tsp allspice, then pulse briefly to combine.
3. Gradually add sugar – Slowly mix in 1 cup sugar (or honey) while processing until fully incorporated.
4. Chill & shape – Follow the same chilling and shaping steps as the hand-mixed method.
Note: A food processor may create a slightly coarser texture or slight graininess, so if you prefer a ultra-smooth result, hand-mixing is ideal. For a quick version, a blender works but may struggle with the butter’s fat content.
—
How long does homemade Texas Roadhouse-style cinnamon butter last, and how should I store it?
Homemade cinnamon butter lasts 2–3 days in the fridge if stored properly, but its flavor degrades quickly due to the high butter content. Here’s how to extend its shelf life:
– Short-term (1–2 days): Store in an airtight container (glass or high-quality plastic) in the fridge. Wrap the log tightly in parchment paper before sealing to prevent sogginess.
– Long-term (up to 1 week): For a few extra days, you can freeze it:
1. Wrap the log in plastic wrap, then aluminum foil, and seal in a ziplock bag.
2. Thaw in the fridge overnight before using.
– Avoid freezing for more than a week—the texture may become grainy.
Best practice: Use it within 2 days for the freshest taste, especially on warm bread. The cinnamon flavors brighten up quickly, so don’t wait too long!
