The genius behind this smooth and creamy cinnamon butter is that it comes together with the simplest of ingredients and takes only five minutes to toss together. Still, it can transform almost any food you desire into a better version of itself. Toasted bread, Belgian waffles, even vegetables(!!). Go on, get creative.
Why Our Testers Loved This
The testers adore the versatility and sweet flavor of this sweet cinnamon sugar butter. Susan H. describes it as “creamy, not overly sugary, with the perfect amount of cinnamon.”
Notes on Ingredients
- Butter–Use salted butter here. If you’ve only got unsalted butter, add an extra couple of pinches of salt to the mixture. Ensure that your butter is very soft so that it mashes easily.
- Powdered sugar–Since powdered sugar is so finely ground, it dissolves into the butter mixture, making it exceptionally smooth.
- Honey–This adds some depth of flavor to the butter. Use a honey that you like but not one that has a strong flavor.
Step-by-Step Instructions
- Combine the butter, sugar, honey, cinnamon, and salt in a bowl.
- Mash with a fork until very smooth. Transfer to a jar or airtight container and store in the fridge.
Common Questions
Unless you have an extensive spice cupboard and sought out a specific type of cinnamon, you most likely have Saigon cinnamon (or cassia), which comes from China. It’s spicy-sweet and pretty mild.
Another popular choice, Ceylon cinnamon, is considered the true cinnamon and comes from Sri Lanka and southern India. It has a softer texture and a more floral and savory (less sweet) taste. It’s also more expensive.
Korintje cinnamon, which Cinnabon uses exclusively, has a mild taste and that quintessential cinnamon scent. It’s easy enough to find and can be used on nearly everything.
It’s endless. Use it on toast, cinnamon-raisin bagels, pancakes, roasted carrots, roasted sweet potatoes, warm muffins, our dirt bombs–gosh, you name it!
Yes! Like regular butter, you can stash your cinnamon butter in the freezer wrapped in plastic or an airtight container for up to 6 months. Thaw in the refrigerator.
If you want to be able to cut off chunks to thaw as you need them, I recommend shaping the butter into a log, wrapping it in plastic, and freezing it. Then, you can simply slice off as much as you need, leaving the rest frozen.
Pro Tips
- For best results, use very soft butter so that it mashes easily. To soften room-temperature butter, set it in a warm or sunny spot for 30 minutes or give it a quick zap in the microwave.
- Store your homemade cinnamon butter in a jar or airtight container in the fridge for up to 2 months or freeze for up to 6 months.
- This recipe is suitable for gluten-free and vegetarian diets.
More Great Cinnamon-Infused Staples
Write a Review
If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
Cinnamon Butter
Ingredients
- 1 stick (4 oz) salted butter, softened
- 1 to 2 teaspoons ground cinnamon, to taste
- 1 tablespoon honey
- 3 tablespoons powdered sugar
- Pinch salt
Instructions
- Mash the ingredients in a medium bowl using a fork or spatula until smooth.
- Scoop the cinnamon butter into a small dish, press plastic wrap directly on the surface of the butter, and refrigerate.
- Tightly covered, the butter will last up to 2 months in the fridge and up to 6 months in the freezer.
Notes
- Softening butter–For best results, use very soft butter so that it mashes easily. To soften room-temperature butter, set it in a warm or sunny spot for 30 minutes or give it a quick zap in the microwave.
- Storage–Store your homemade cinnamon butter in a jar or airtight container in the fridge for up to 2 months or freeze for up to 6 months.
- Dietary–This recipe is suitable for gluten-free and vegetarian diets.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
It is impossible not to LOVE this butter, cinnamon, and sugar combination. It’s creamy, not overly sugary, and has the perfect amount of cinnamon. All of this could be modified/or adjusted to meet your personal preferences, but I thought it was perfect as is.
The first thing I did after I made this was put a large dollop right on top of my piping hot oatmeal. I usually don’t use toppings on my oatmeal other than a bit of milk or sweetener. I’ve never put butter on my oatmeal. Now I’ll have an internal battle whenever I eat oatmeal not to add this cinnamon butter.
The next thing I put this on was a bagel. It was a store-bought bagel and not the finest (my husband likes them…..I want mine from the bagel shop). However, in the spirit of testing, I ate a store-bought one this morning. I toasted the bagel and schmeared the cinnamon butter on top. Once again, another winner!
This cinnamon butter recipe is easy to follow and has a delightful flavor. Mixing cinnamon and powdered sugar gives a unique touch to the smooth butter.
I took the butter from the refrigerator the night before, but it was still hard the morning after. I put the butter in the microwave for 8 seconds and got the perfect smooth I was looking for.
I toasted some slices of whole wheat bread and spread them with the cinnamon butter, and the flavor is another different level.
Hi David! I must admit to being somewhat confused. Both of the “Recipe Testers’ Reviews” mention using brown sugar–yet none is listed in the ingredients. I would think it would make the butter have a grainy quality, unlike the smoothness from the icing sugar. So…was the recipe changed, or did they take it upon themselves to do so? Thanks!
Terry, you’re completely right. We did update the recipe precisely for the reason you have suggested. Using powdered sugar gives the cinnamon butter a much smoother texture. Thanks for catching that!