Recipe: Cinnamon Honey Butter Recipes from The Kitchn

This simple-but-genius butter was one of the most talked-about components of my wedding meal. When I asked our caterer for the recipe, she said they didn't have one — it's that easy. So I came up with my own version of the butter that turns even a humble dinner roll into an irresistible piece of cinnamon toast.

Our caterer was right; this butter is dead simple to make. Just cream butter with a little honey, cinnamon and salt to make a spread that tastes as good alone as it does with a bit of jam. Beyond toast, try spreading it on cornbread, biscuits, pancakes, or even a warm flour tortilla.

Cinnamon Honey Butter
Adapted from Pacific Harvest Events

1 stick (4 oz) unsalted butter, softened
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
3 tablespoons honey

In a mixer or by hand, cream the butter with the salt, cinnamon and honey until thoroughly mixed. Store in a covered container in the refrigerator. Spread on everything.

Do you know of any other good honey butter variations?

(Image: Anjali Prasertong)

Comments (5)

how long would the butter last?

I noticed you're using unsalted butter and then adding salt. Could I just use salted butter?

@rphoto there are a couple benefits to adding salt to unsalted butter. First of all, you can control the salt amoung and adjust precisely to your taste. Secondly, some salted butters are purportedly less fresh (the salt acts as a preservative).

i´m wondering what if I make this butter with honey and ginger plus the cinnamon. what do you think?

I've been making honey butter pretty regularly since trying the one they put out at whole foods. I've never tried with cinnamon, but I do tend to put in a teaspoon of vanilla in mine to give a little flavor pop. @schang - In my opinion, in a ziplock container, it lasts just the same as regular butter. Honey doesn't really ever go bad.