Cinnamon Honey Butter

By Holly Sosa

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Making my own different types of flavored butters has become one of my favorite ways to experiment in the kitchen. Where butter is concerned, it’s near impossible to make a mistake. It’s BUTTER, ha! Last week, I whipped up a batch of this incredible Cinnamon Honey Butter and friends, I’d be doing you a disservice if I didn’t share the recipe with you. It’s sweet and warm tasting, filled with honey and cinnamon which makes it the most perfect breakfast butter for toast, waffles, or cinnamon rolls.

To start, I tossed in two sticks of butter in my mixing bowl and beat it on medium speed for about a full minute until it was fluffy.

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Next I added in some powdered sugar.

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Some honey.

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And some cinnamon.

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I bet everything together on low until the powdered sugar was completely incorporated into the mixture. And then I turned up the speed to medium, scarping the sides every so often, to allow the ingredients to marry together in a smooth consistency.

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Finally, I transferred the Cinnamon Honey Butter to a mason jar. As if I’d store it in anything other than a mason jar, ha! You can store it in any container you have on hand. Refrigerate it if you don’t plan on using it within the next few days or store it at room temperature on your counter if you know you’ll be using it before a week’s time. Which, let’s be honest here, you’ll be using it within a week, ha!

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Cinnamon Honey Butter
  • 1 cup butter
  • 1 cup powdered sugar
  • 1 cup honey
  • 2 teaspoons cinnamon

  1. In a large mixing bowl, beat butter on medium speed for one minute.
  2. Add powdered sugar, honey, and cinnamon and mix on low until powdered sugar is incorporated.
  3. Turn speed up to medium to allow ingredients to bind together in a smooth consistency, scraping the sides every few seconds.
  4. Store at room temperature for up to a week or fridge for up to one month.

Original recipe from The Food Charlatan.


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