Homemade Cinnamon Butter

• servings: 1 serving
• active time: 5 minutes
• total time: 5 minutes

Ingredients

1 cup (16 Tbsp; 226g) unsalted butter, softened

1/4 cup (30g) confectioners’ sugar

2 Tablespoons honey or pure maple syrup

1 teaspoon ground cinnamon, or more to taste

pinch of salt

Directions

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.

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. You can also brown the butter if you'd like