Maple Cinnamon Butter
Usher in fall with this sweet and spicy Maple Cinnamon Butter recipe to slather on biscuits, pancakes, muffins, and fresh baked breads.
What Grade of Maple Syrup is Best?
When it comes to buying maple syrup only the real deal will do. You won’t find artificial maple syrup in my pantry despite the fact that real maple syrup is pricier. Some ingredients just shouldn’t be skimped on and maple syrup falls into that category for me. For years I bought Grade B Maple syrup which wasn’t as the latter implies, a lesser quality syrup than Grade A. The darker color paired with a rich and robust flavor is simply what appealed to my taste. Then, the grading system was changed a few years ago and in essence, it expanded the definition of Grade A maple syrup variety into several different Grade A maple syrup blends that somewhat overlap with one another. You can read more about the grades of maple syrup here on New England Today Food.
Ingredients to Make Maple Cinnamon Butter Recipe
This creamy butter is a fantastic way to turn simple ingredients into something special. This butter is flavored with pure maple syrup, and I mean the good stuff and plenty of it. Maple butter should taste like maple syrup, afterall. It makes all the difference in the quality, texture and flavor. Serve this on pancakes, toast, buttermilk biscuits or sweet potato cornbread.
Key ingredients you’ll need to make whipped Maple Cinnamon Butter: (Scroll down for full printable recipe card.)
- Butter – One cup salted butter softened to room temperature. That’s equal to 2 sticks of butter.
- Syrup – Pure maple syrup, not pancake syrup.
- Sugar – Light brown sugar for sweetness.
- Flavoring – One teaspoon vanilla extract.
- Spices – One or two teaspoon ground cinnamon.
How to Make Maple Cinnamon Butter Recipe
- Whip Butter – Use an electric mixer to whip together butter, maple syrup, brown sugar, 1 1/2 cinnamon and vanilla. Taste and adjust cinnamon to taste.
- Chill – Place into an airtight container and chill for at least 2 hours or overnight. You can also roll into a cylinder and wrap in plastic wrap, chilling until firm.
- Scoop the Butter – Use a small cookie scoop to divide into portions. (Slice into portions with a sharp knife, if chilled as a cylinder.)
- Serve – Enjoy cinnamon maple butter on biscuits, pancakes, waffles, muffins, toast, rolls or bread.
Kitchen Equipment to Make Cinnamon Maple Butter
- Large bowl or medium bowl.
- Electric hand mixer.
- Small cookie scoop, meatball scoop or small ice cream scoop.
- Measuring cups and measuring spoons.
Recipe Variations, Tips and Substitutions
- Butter Substitution – You can use unsalted butter for this recipe. When doing so, add 1/4 tsp additional salt to the recipe to adapt.
- Spices – Pumpkin pie spice is a blend of cinnamon, ground ginger, ground nutmeg and cloves. You could adapt this recipe using pumpkin pie spice in place of ground cinnamon to expand the flavor profile.
- Sugar – You could use powdered sugar in place of light brown sugar. You could also use dark brown sugar for a stronger molasses flavor.
- Best Maple Syrup – When considering the type of maple syrup to use for this butter I recommend using a Grade A Amber or Dark color which has an almost brown sugar-like taste. If the maple syrup you enjoy is different, the recipe will still work, with no other adjustments needed.
- Taste and Adjust as You Go – When adding the cinnamon to the butter mixture add 1 1/2 teaspoon whipping it into the butter, then stop and taste. Add additional cinnamon to suit your personal preference.
- Use a Scoop to Divide the Butter Mixture – The yield may vary depending on how it’s divided. A small 1 tablespoon scoop would yield around 16 servings.
- Shape the Butter Into a Log – Should you choose to roll this butter into a cylinder shape, wrap it firmly in plastic wrap and chill until form. You can then slice it with a sharp knife for serving. When doing so, you may yield more, or less, than 16 servings.
Storage and Leftovers
- Serving Options – Enjoy this cinnamon maple butter on warm bread, buttery biscuits, on a scone, make french toast, serve it with pancakes or waffles.
- Leftovers – Store prepared butter in an airtight container chilled in the fridge for 3-5 days.
- Can You Freeze Maple Cream Butter? Yes! Store maple cinnamon butter in a freezer safe container for up to 2 months. Thaw in the refrigerator and enjoy on toast, pumpkin bread, pancakes and biscuits.
Ways to Serve Maple Cinnamon Butter
As mentioned at the outset, this butter has multiple uses and takes minutes to whip together. A few recipes that you may like to try:
- Top these Fluffy Buttermilk Pancakes with butter and syrup.
- Classic Belgian Waffles Recipe.
- My recipe for Easy No Knead Yeast Rolls will turn you into a bread maker!
- Homemade Sunflower Oat Wheat Bread.
- Streusel topped Apple Muffins.
- It’s delicious on these Pumpkin Pancakes.
- Coffee Pancakes from Dessert for Two.
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Helpful Kitchen Items:
Maple Cinnamon Butter
Ingredients
- 1 cup salted butter softened to room temperature
- 1/4 cup maple syrup
- 2 Tbsp light brown sugar
- 1 tsp vanilla extract
- 1 1/2- 2 tsp ground cinnamon
Instructions
- In a medium size mixing bowl, use an electric mixer to whip together butter, maple syrup, brown sugar, 1 1/2 cinnamon and vanilla. Taste and adjust cinnamon to taste.
- Place into an air tight container and chill for at least 2 hours or overnight. You can also roll into a cylinder and wrap in plastic wrap, chilling until firm.
- Use a small cookie scoop to divide into portions. (Slice into portions with a sharp knife, if chilled as a cylinder.)
- Enjoy on biscuits, pancakes, waffles, muffins, toast, rolls or bread. Store leftovers chilled for up to 3-5 days.
Notes
- Butter Substitution – You can use unsalted butter for this recipe. When doing so, add 1/4 tsp additional salt to the recipe to adapt.
- Spices – Pumpkin pie spice is a blend of cinnamon, ground ginger, ground nutmeg and cloves. You could adapt this recipe using pumpkin pie spice in place of ground cinnamon to expand the flavor profile.
- Sugar – You could use powdered sugar in place of light brown sugar. You could also use dark brown sugar for a stronger molasses flavor.
- Best Maple Syrup – When considering the type of maple syrup to use for this butter I recommend using a Grade A Amber or Dark color which has an almost brown sugar-like taste. If the maple syrup you enjoy is different, the recipe will still work, with no other adjustments needed.
- Taste and Adjust as You Go – When adding the cinnamon to the butter mixture add 1 1/2 teaspoon whipping it into the butter, then stop and taste. Add additional cinnamon to suit your personal preference.
- Use a Scoop to Divide the Butter Mixture – The yield may vary depending on how it’s divided. A small 1 tablespoon scoop would yield around 16 servings.
- Shape the Butter Into a Log – Should you choose to roll this butter into a cylinder shape, wrap it firmly in plastic wrap and chill until form. You can then slice it with a sharp knife for serving. When doing so, you may yield more, or less, than 16 servings.
Nutrition
I bet this would be delicious on butternut or acorn squash!! Or other autumn squashes.
Great idea! Indeed it would be.