Cinnamon Brown Sugar Butter Recipe

I whipped together a 3-ingredient Cinnamon Butter that adds a surprising twist to fresh dinner rolls, homemade fall bread, and baked sweet potatoes.

I never thought a tiny combo could turn plain rolls into something people actually argue over, but I’m hooked. With room temperature unsalted butter and packed brown sugar folded together, the result is sneaky sweet and oddly sophisticated.

Call it Cinnamon Butter and watch it do its work on hot dinner rolls or even a baked sweet potato, tiny ribbons of caramelized sugar and spice. I keep a jar in the fridge for last minute guests and yes, I’ve been caught scooping it straight with a spoon.

Try it once and youll plan to make it again, probably sooner than you meant to.

Ingredients

• Butter: Mostly fat, adds creamy richness, tiny protein, high in calories, kinda unhealthy.
• Brown sugar: Primarily carbs, gives sweetness, little fiber, some minerals from molasses.
• Cinnamon: Low calorie, adds warm spice, has antioxidants, may help blood sugar control.

Ingredient Quantities

• 1/2 cup (113 g) unsalted butter softened to room temp about 1 stick
• 1/4 cup (50 g) packed brown sugar light or dark
• 1/2 teaspoon ground cinnamon

How to Make this

1. Measure everything out first: 1/2 cup (113 g) unsalted butter softened to room temp, 1/4 cup (50 g) packed brown sugar, and 1/2 teaspoon ground cinnamon.

2. If your butter is too cold, let it sit 20-30 minutes at room temp until you can press a fingerprint in it. If youre in a rush, microwave on low power for 5 second bursts, checking between bursts so it softens but doesnt melt.

3. Break up the brown sugar with a fork or spoon so there are no big clumps before you add it.

4. Put the softened butter in a medium bowl. Use a hand mixer, stand mixer with paddle, or even a fork if you gotta, and beat the butter until creamy and a little fluffy, about 30-45 seconds.

5. Add the packed brown sugar and beat until fully combined and lighter in color, about 1 to 2 minutes. Scrape the sides of the bowl with a spatula once or twice so nothing gets left behind.

6. Sprinkle in the 1/2 teaspoon ground cinnamon and mix until evenly distributed. Taste it and add a tiny pinch more cinnamon if you want a stronger spice kick.

7. Check texture: if the butter is too soft to spread, pop the bowl in the fridge for 10 to 15 minutes to firm up. If it got too cold and hard, let it sit at room temp 10 minutes before serving.

8. Transfer to a small jar or serving dish, smooth the top and serve on warm rolls, toast, fall breads, or baked sweet potatoes. Store leftovers in the fridge up to 2 weeks or freeze up to 3 months; bring to room temp before using so it spreads easily.

Equipment Needed

1. Measuring cups and measuring spoons (1/2 cup, 1/4 cup, 1/2 tsp)
2. Kitchen scale (optional, for 113 g and 50 g)
3. Medium mixing bowl
4. Hand mixer or stand mixer with paddle, or a fork if you gotta do it by hand
5. Rubber spatula for scraping the bowl
6. Fork or small spoon to break up the brown sugar clumps
7. Small jar or serving dish for storing/serving
8. Microwave (or a warm spot) and fridge for quick softening or firming up the butter

FAQ

Cinnamon Brown Sugar Butter Recipe Substitutions and Variations

• Unsalted butter: swap with an equal amount of vegan stick butter or margarine, 1/2 cup for 1/2 cup. Or use solid coconut oil 1/2 cup but expect a softer spread and a light coconut taste.
• Packed brown sugar: make a quick stand in with 3 tbsp granulated sugar plus 1 tsp molasses, stir until evenly moist to equal 1/4 cup packed brown sugar.
• Packed brown sugar alternative: use coconut sugar or maple sugar 1/4 cup for 1/4 cup brown sugar, it will be a bit drier and grainier so press it into the cup when measuring.
• Ground cinnamon: replace with 1/2 tsp pumpkin pie spice or 1/4 to 1/2 tsp ground nutmeg, taste and tweak, both give a warm spiced flavor.

Pro Tips

1) If the butter is stubbornly cold, grate it with the big holes of a box grater or slice it thin with a knife. It softens way faster than waiting and you wont risk melting it in the microwave.

2) To get rid of brown sugar rocks, put it in a zip bag and crush with a rolling pin or the bottom of a glass before adding. For long term storage tuck a slice of apple or a piece of bread in the container to keep it soft, or use one of those little terra cotta sugar savers.

3) Add a tiny pinch of fine salt with the cinnamon to make the flavors pop, and if you really want the spice to sing, warm the butter just a tad first so the cinnamon blooms, then cool and whip it back up. Don’t overheat the butter though or itll get greasy.

4) If the spread firms up too much in the fridge, let it sit at room temp for a short bit then give it a quick whip with a fork or mixer to restore a smooth, spreadable texture. You can also portion and freeze in silicone molds so you only thaw what you need.