Have you ever made Cinnamon Honey Butter at home? If not, it couldn’t be more simple. Really. This Cinnamon Honey Butter Recipe is so 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 smidge 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 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.
- ½ pound (2 sticks) unsalted butter, room temperature
- 7 tablespoons of honey
- ¾ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 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.