Usher in fall with this sweet and spicy Maple Cinnamon Butter to slather on biscuits, pancakes, muffins, homemade breads and rolls.
Maple Cinnamon Butter and Grades of Maple Syrup
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 letter implies, a lesser quality 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.
Helpful Tips for Making Maple Cinnamon Butter
- 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 from the above, never fear the recipe will certainly still work with no other adjustments needed to be made.
- You can use unsalted butter for this recipe. When doing so, add ¼ tsp additional salt to the recipe to adapt.
- When adding the cinnamon add 1 ½ teaspoon whipping it into the butter, then stop and taste. Add additional cinnamon to suit your personal preference.
- The yield may vary depending on how it's divided. A small 1 tablespoon scoop would yield around 16 servings.
- Should you choose to roll this butter into a cylinder shape, wrap in plastic wrap and slice it instead, you may yield more or less than 16 servings.
- Store prepared butter in an air tight container chilled for 3-5 days.
Other 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:
- Fluffy Buttermilk Pancakes
- Belgian Waffles Recipe
- Easy No Knead Yeast Rolls
- Sunflower Oat Wheat Bread
- Apple Muffins
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Helpful Kitchen Items:
Maple Cinnamon Butter
- 1 cup salted butter softened
- ¼ cup maple syrup
- 2 Tbsp light brown sugar
- 1 tsp vanilla extract
- 1 ½- 2 tsp ground cinnamon
- In a medium size mixing bowl, use an electric mixer to whip together butter, maple syrup, brown sugar, 1 ½ 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.