Sweet and creamy homemade cinnamon butter made with a little maple syrup or honey is unbelievable on just about anything. This quick and easy recipe will take your already-delicious rolls, biscuits, or banana bread to a whole new level. One taste and you’ll be looking for more excuses to make it!
This homemade cinnamon butter topping will become a staple in your kitchen, especially if you enjoy biscuits, sweet potato rolls, pancakes, and crusty homemade bread. 🙂
If you’ve ever dined at the chain restaurant Texas Roadhouse, you’ve likely enjoyed something similar. Their whipped cinnamon butter is extremely popular and this recipe is my homemade copycat version.
Grab These 5 Ingredients
- Butter: Start with unsalted butter that’s been softened to room temperature. You can use American-style butter or European-style butter (which has a slightly higher butterfat percentage).
- Honey or Pure Maple Syrup: I like to use either. Maple adds a wonderful flavor that’s perfect in the fall or wintertime. If using honey, any variety is great, such as wildflower, clover, raw, or Tupelo—they all work here.
- Confectioners’ Sugar: Without the confectioners’ sugar, the butter can separate and doesn’t have quite as much flavor. (Sweetness brings out the cinnamon flavor.) It’s a necessary ingredient to keep the cinnamon butter creamy, flavorful, and rich.
- Salt: Just a pinch to balance the sweet.
- Ground Cinnamon: Use 1 teaspoon or 1 and 1/4 teaspoons. I like the little extra dose! If I’m using Saigon cinnamon, which has quite the robust flavor, I keep it at 1 teaspoon.
How to Make Homemade Cinnamon Butter (It’s Easy)
Beat the softened butter because you want it really soft and creamy from the start. If you don’t have a mixer, you can do this with a spoon and some arm muscle.
Beat in the rest of the ingredients until combined.
That’s all… you’re done. Feel free to drizzle extra honey or maple syrup on top, then sprinkle with cinnamon and/or a bit of flaky sea salt.
Homemade cinnamon butter is pure bliss on top of a variety of breads, muffins, scones, rolls, and more.
Yes, you can freeze cinnamon butter for up to 6 months. Here are 2 methods to freeze: (1) Store in a tightly sealed freezer-friendly container. OR (2) Refrigerate the freshly made cinnamon butter until solid and then spoon it onto a piece of plastic wrap. Wrap it up tightly with a couple layers of plastic wrap and freeze. After either method of freezing, thaw it in the refrigerator before using. If desired, after it has thawed, you can bring it to room temperature and beat with a mixer until it’s extra creamy.
If the butter you are using is pasteurized, the cinnamon butter should be refrigerated after 2 days. It keeps in the refrigerator for up to 2–3 months.
Absolutely. You’ll still start with a small pinch of salt. Taste, then add more if desired.
You can take the extra step to brown the butter first, and then wait for it to solidify at room temperature (this takes a few hours). You want it at room temperature before beating until creamy. If you decide to use browned butter, start with 2 extra Tablespoons of butter to account for the moisture evaporation that occurs when browning it.
Delicious Vehicles for Your Cinnamon Butter
These are just a few suggestions—I’m sure you can think of many, many more ways to enjoy it!
For breakfast…
For snack or anytime…
At the dinner table…
Homemade Cinnamon Butter
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Yield: just over 1 cup
Category: Appetizer
Method: Whipping
Cuisine: American
Description
Sweet and creamy homemade cinnamon butter made with a little maple syrup or honey is unbelievable on just about anything. This quick and easy recipe will take your already-delicious rolls, biscuits, or banana bread to a whole new level. One taste and you’ll be looking for more excuses to make it!
Instructions
- In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the remaining ingredients, starting with only 1 teaspoon of cinnamon. Beat on medium-high speed until extra creamy and a little fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl with a silicone spatula and beat again as needed to combine. Taste. Add more cinnamon (up to 1 and 1/4 teaspoons) and/or more salt if desired.
- Serve with a drizzle of honey or maple syrup, and/or a sprinkle of cinnamon or flaky sea salt. Cover leftovers tightly and store at room temperature for up to 2 days or in the refrigerator for up to 2–3 months.
Notes
- Freezing Instructions: You can freeze cinnamon butter for up to 6 months. Here are 2 methods to freeze: (1) Place into a tightly-sealing freezer-friendly container and freeze. OR (2) Refrigerate the freshly made cinnamon butter until solid and then spoon it onto a piece of plastic wrap. Wrap it up tightly with a couple layers of plastic wrap and freeze. After either method of freezing, thaw it in the refrigerator before using. If desired, after it has thawed, you can bring it to room temperature and beat with a mixer until it’s extra creamy.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Silicone Spatula | Flaky Sea Salt
- Butter: You can use salted butter in this recipe instead of unsalted. Start with just a small pinch of added salt. Add more, as instructed, to taste.
