Lizzy T
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Homemade Cinnamon Butter
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Homemade Cinnamon Butter Recipe that is lightly sweetened. Perfect for pancakes, toast, homemade bread, pumpkin rolls or homemade biscuits.
Homemade Cinnamon Butter
I’ve already told you about my crazy love for homemade bread.
But what goes best with freshly baked bread? Homemade cinnamon butter. Lightly sweetened and with a touch of vanilla.
It couldn’t be easier to make and really goes perfectly on top of pancakes, waffles, biscuits, buttery rolls…and even on top of crackers.
This cinnamon butter recipe takes barely 5 minutes to mix up. I recommend making a double batch. As the butter sits in the refrigerator, the flavors will blend together nicely. And if you have kids like I do? This isn’t going to last long. So yeah…make a bunch.
Notes on Making Cinnamon Butter:
- I used salted butter because that is what I keep on hand. If you use unsalted butter, you may want to add a pinch of salt. Oh…and it goes without saying, use 100% real butter!
- These ingredient amounts are just a suggestion. If you like a little more cinnamon or vanilla flavor, add more if you’d like.
- Our favorite cinnamon? Saigon Cinnamon. I buy it in bulk and find it really makes my baked goods taste just a little bit better.
- If you’d like, you can use honey instead of powdered sugar, or even a mixture of the two. Sweeten the butter with your favorite sweetener!
Cinnamon Butter
Homemade Cinnamon Butter Recipe that is lightly sweetened. Perfect for pancakes, toast, homemade bread, pumpkin rolls or homemade biscuits.
Servings 8
Prep Time 5 minutes
Total Time 5 minutes
Ingredients
- 1/2 cup salted butter softened
- 1/2 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 3-4 tablespoons powdered sugar
Instructions
- Combine all of the ingredients in a small bowl, adding powdered sugar one tablespoon at a time until it the butter is the sweetness you'd like.
- Mix until the butter is smooth and the ingredients are mixed in very well.
- Store the cinnamon butter in an airtight container in the refrigerator.
Notes
Calories are based on about 1 ½ tablespoons of butter per serving.
Nutrition
Calories: 114kcal | Carbohydrates: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 101mg | Sugar: 2g | Vitamin A: 355IU | Calcium: 6mg
Hi, looks like just the recipe I need. Just one question: how long can it be stored in the fridge and can it be frozen? Thank you, Maryann
Love this recipe, easy and very good.
What is on your butter knife? “…The Peanut… Butter”
It seems thicker than store bought, how can I make it smoother.
OMG! This was so easy, and it turned out so good. I’ve been paying $5 for an 8oz container of this stuff, and now I’m wondering why when it’s so easy to make! Thank you!!
Hey I just made it and put it in the fridge. However when I took it out and was kinda frozen instead of a creamy consistency. Is it supposed to be like this or am I supposed to do something else.
This was so yummy!!
Lizzy T; Hi,I am going to copy down your homemade cinnamon spread recipe right now.Can I use unsalted butter and another sugar sugar substitute like stevia or agave in your recipe?I have type 2 diabetes and high blood pressure so I can’t use salt in your recipe or any other recipe and I am on meds to control my symptoms.I have found some healthier cinnamon waffles that I can make in my waffle machine My mom and I keep spices in our cubboard to use when we make and cook our healthy meals and healthy smoothies at home. Kim This… Read more »