Maple Cinnamon Butter

This Maple Cinnamon Butter recipe is sweet, spicy, and perfect for biscuits, pancakes, muffins, and fresh breads.

Course Breakfast, Condiment

Cuisine American, Southern

Keyword maple-butter-recipe, maple-cinnamon-butter

Prep Time 5

Chill time 2

Total Time 2 5

Servings servings

Calories 123kcal

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.

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.