Brown Sugar Cinnamon Butter
This Brown Sugar Cinnamon Butter is absolutely heavenly, and pairs beautifully as a topping for my Perfect Pumpkin Pancakes. My variation of brown sugar butter also tastes amazing on buttermilk pancakes, waffles, and oatmeal. This easy 4 ingredient brown sugar butter recipe has just the right amount of cinnamon, and is whipped to creamy perfection!
All it takes is 10 minutes to make this smooth & creamy spread, and you’ll have a specialty butter for breakfast or brunch that all your friends and family will remember! To learn how to make this delicious brown sugar butter recipe, see the printable recipe card below. Take a look at the recipe video, or get Step by Step Instructions for a more detailed explanation of this recipe. For other recipe variations, including how to make it keto friendly, visit the Pimp My Recipe section in this recipe’s Blog Comments & Tips.
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RECIPE
(Check out our Step by Step Instructions below the recipe card.)
BROWN SUGAR CINNAMON BUTTER
Ingredients
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment, add room temperature butter, brown sugar, cinnamon (see Note #1), and sea salt.
- Mix starting on low speed for about 30 seconds, then increase to medium speed, and beat for about 3 minutes. Stop and scrape the bottom and sides of the bowl with a silicone spatula, then continue to whip on medium speed for another 3 minutes until the butter is smooth and creamy (see Note #2). Transfer to a serving bowl (or airtight glass container), cover and refrigerate until ready to use (see Note #3).
Notes
- This has the perfect balance of sweetness and spice. If you prefer a stronger cinnamon flavor, add up to ½ teaspoon of cinnamon (or to taste).
- The finished butter should be smooth and creamy. It should not have a grainy texture. To test, rub a tiny amount between two fingers. If it is grainy after mixing is complete, continue to mix on medium for another minute or so, or until smooth.
- Scoop, spread, or mold butter into a log shape (like compound butter). Just add butter to the middle of a sheet of plastic wrap, spread lengthwise a little, and tightly roll the plastic over the butter to create a log shape. Twist the ends of the plastic to finish. Place in a Ziploc bag, and refrigerate for at least 2 hours until firm. Slice and serve on pancakes, waffles, oatmeal, or your favorite breakfast pastry.
- Makes about 1 ¼ cups of spread (10 servings - 1 tablespoon per serving)
Nutrition Facts
Calories
85.34Fat (grams)
7.67Sat. Fat (grams)
4.86Carbs (grams)
4.54Fiber (grams)
0.02Net carbs
4.52Sugar (grams)
4.46Protein (grams)
0.09Sodium (milligrams)
5.55Cholesterol (grams)
20.34Nutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods.
Step by Step Instructions
PREPARATION
Organize all your tools and ingredients before you begin. Getting all your ingredients in one place at the beginning will shorten your prep time.
STEP 1
To the bowl of a stand mixer fitted with the paddle attachment, add ½ cup room temperature unsalted butter (1 stick), ¼ cup packed light brown sugar, ¼ teaspoon ground cinnamon (see Note below), and 1 pinch sea salt.
Note: This has the perfect balance of sweetness and spice. If you prefer a stronger cinnamon flavor, add up to ½ teaspoon of cinnamon (or to taste).
STEP 2
Mix starting on low speed for about 30 seconds, then increase to medium speed, and beat for 2 ½ to 3 minutes. Stop and scrape the bottom and sides of the bowl with a silicone spatula, then continue to whip on medium speed for another 2 ½ to 3 minutes, until the butter is smooth and creamy (see Note below).
Note: The finished butter should be smooth and creamy. It should not have a grainy texture. To test, rub a tiny amount between two fingers. If it is still grainy, continue to mix on medium for another minute or so, or until smooth.
SERVE
Transfer to a serving bowl (or airtight glass container), cover and refrigerate until ready to use.
SERVING SUGGESTIONS
Scoop, spread, or slice (see Note below), and serve on pancakes (try my Perfect Pumpkin Pancakes recipe), waffles, oatmeal, or your favorite breakfast pastry.
Note: You can also mold into a log shape, like a compound butter. Just add butter to the middle of a sheet of plastic wrap, spread lengthwise a little, and tightly roll the plastic over the butter to create a log shape. Twist the ends of the plastic to finish. Place in a Ziploc bag, and refrigerate for at least 2 hours until firm. Once firm, slice and serve.
Notes:
Recipe can be made ahead of time.
Makes about 1 ¼ cups of spread (12 servings - 1 tablespoon per serving)
VIDEO
How to Make Brown Sugar Cinnamon Butter!
Blog Comments & Tips
Sweet and creamy brown sugar butter recipe!
This Brown Sugar Cinnamon Butter recipe has just the right amount of cinnamon and sugar. It’s whipped to smooth and creamy perfection, making it perfect for any breakfast pastry, pancakes, waffles, or even oatmeal. It is a must have spread for my Perfect Pumpkin Pancakes, too!
This recipe was made specifically for the Perfect Pumpkin Pancakes recipe. Although butter would taste fine on these pancakes, I wanted to really pimp them up. I decided to make this variation of a brown sugar butter recipe to add something extra special. So many recipes use too much cinnamon (and that’s a lot coming from me, because I absolutely love cinnamon!!), or don’t add salt. Just a small pinch of sea salt really brings out the flavors without making it taste salty.
I must say, I was not disappointed with the results, as this spread added a perfect balance of creaminess and sweetness to my griddle cakes. When serving the test pancake recipe to my godparents, I couldn’t get over how much they both loved the Perfect Pumpkin Pancakes and this special butter. They said, “these pancakes are amazing, but they just wouldn’t be the same without this Brown Sugar Cinnamon Butter!”
This Brown Sugar Cinnamon Butter is so smooth, creamy, and delicious, I’m on a mission to find other things to spread it on!
How do you ensure the best results from this recipe?
My 5 tips to making this delicious Brown Sugar Cinnamon Butter:
High quality ingredients. Use the best quality unsalted butter you can find. I used Tillamook unsalted sweet cream butter.
Make sure the butter is at room temperature.
Whip the ingredients together for the full time that is recommended, and don’t forget to stop and scrape.
Test for graininess, by rubbing a little butter between two fingers. It should be completely smooth.
Refrigerate before serving. It will melt easily on anything warm. If you are going to serve it on a room temperature breakfast pastry, then remove the butter from the fridge about 15 minutes prior to serving.
It’s time to customize and Pimp My Recipe.
Pimp My Recipe:
Make it with More Cinnamon: This recipe has the perfect balance of sweetness and spice. If you prefer a stronger cinnamon flavor, add up to ½ teaspoon of cinnamon (or to taste). I would not recommend going over 1 teaspoon.
Make it Keto Friendly: This is an easy recipe to make keto friendly. Just replace the brown sugar with one of these 1:1 keto friendly brown sugar substitutes: Truvia Sweet Complete brown calorie-free sweetener, Lakanto brown monk fruit sweetener, or Wholesome Yum Besti 1:1 natural brown sugar replacement.
Enjoy and let me know what you think by commenting below, rating my recipes, subscribing, following, and liking Pimp My Recipe on Pinterest, Instagram, Facebook, YouTube, and TikTok! Don’t forget to subscribe to get updates on new recipes and tips & tricks.
Happy Cooking!
Mich
Footnote: Remember to start with softened butter, and whip for the entire time as directed.
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