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posted by Amy Johnsonon February 15, 2014 (updated Feb 7, 2019) 7 comments »
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Have you ever made Cinnamon Honey Butter at home? If not, it couldn’t be more simple. Really. This Cinnamon Honey Butter Recipe isso easy. And when using fresh ingredients the flavor can’t be duplicated in any store bought brands.
These simple ingredients combine to create magic. How about some fresh baked bread straight out of the oven slathered with a little bit of Cinnamon Honey Butter … oh my goodness. Or what about a big fluffy stack of pancakes topped with some? Word. Maybe a few pats on a baked sweet potato? And one of my favorites: toasted pound cake spread with Cinnamon Honey Butter. Dear me.
Basically mix softened butter, cinnamon, honey, plus a smidgen of salt. Just a little measuring and mixing is all that is needed. That’s it. So easy. Too easy not to make a batch (or three) to have on hand, or make a second batch to share with friends as a gift with a loaf of fresh baked bread. I’d be more than happy to be the recipient of a gift like that. Oh yes, indeed.
A few Cinnamon Honey Butter notes:
- Cinnamon Honey Butter can be made ahead and kept for weeks refrigerated, or shape into a log, wrap tightly with a couple of layers of plastic wrap and freeze for up to a couple of months. Cut off sections as needed.
- This compound butter can be mixed by hand, with an electric mixer, or food processor. Whatever mode of mixing you choose, just make sure to blend together well until incorporated. If using an electric mixer or food processor, it may be necessary to scrape down sides a few times during the process.
Cinnamon Honey Butter Recipe
Cinnamon Honey Butter Recipe
Yield: 16
Prep Time: 10 minutes
Total Time: 10 minutes
Have you ever made Cinnamon Honey Butter at home? If not, it couldn’t be more simple.
Ingredients
- 1/2 pound (2 sticks) unsalted butter, room temperature
- 7 tablespoons of honey
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
Instructions
- Mix all ingredients until incorporated and smooth.
- Serve right away, or cover and refrigerate for up to a week or so. If time allows, serve at room temperature.
Notes
To freeze, shape into a log, wrap tightly with a couple of layers of plastic wrap and freeze for up to a couple of months. Cut off sections as needed.
Did you make this recipe?
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Appetizers Breakfast Desserts
originally published on February 15, 2014 (last updated Feb 7, 2019)
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What began as a place for me to explore and share about my random hobbies and interests, has morphed into mostly sharing recipes — essentially a living, breathing, growing cookbook that is my absolute pleasure to share with you. The recipes here are simple, easy to prepare and nourishing for body and soul. Read more...
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7 comments on “Cinnamon Honey Butter Recipe”
Ordinary Jane —Reply
Did you make the bread too, if so, do you mind sharing the recipe. I would love to learn how to make home baked rolls.
Katrina @ Warm Vanilla Sugar —Reply
I looooove honey butter! The cinnamon in this recipe is FAB!
Lily (A Rhubarb Rhapsody) —Reply
My hubby and son are making banana bread this afternoon, I HAVE to make this butter to spread on it. Yum, can’t wait to try it!
Maureen | org*smic Chef —Reply
I’ve made honey butter but without the cinnamon. I think this would be PERFECT on a baked sweet potato.
Southern Gal —Reply
Yum-o!
Shaina —Reply
This is just delightful. I keep meaning to make my own honey butter.
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