Maple Cinnamon Butter is a deliciously easy fall-flavored butter that goes perfectly on biscuits, rolls, waffles and so much more!
If I had realized how easy it was to make your own flavored butter, I would have done it years ago! I mean, I didn’t make the butter myself (though I’d love to try that some day!), but I did mix up a seriously delicious Maple Cinnamon Butter that I have now used on a ton of fall treats. Mainly my Pumpkin Biscuits, Pumpkin Bread Rolls, and Pumpkin Waffles!
It’s so quick and easy to whip up a batch, you still have time to make some for Thanksgiving dinner! If you’ve ever been to a Texas Roadhouse and devoured (way too many) of their rolls with the cinnamon butter, then you have an inkling of an idea how good this stuff is. And you want it. Like, yesterday. So don’t deny yourself, make it now!!
What you need to make Maple Cinnamon Butter
Full list with measurements below in the printable recipe card!
Unsalted butter
Powdered sugar
Maple syrup
Ground cinnamon
That’s it! Four ingredients to a heavenly spread!
How to make Maple Cinnamon Butter
Full printable recipe card below!
- In the bowl of an electric mixer fitted with the whisk attachment, beat the butter for 30 seconds, or until pale in color. Add the powdered sugar, maple syrup and cinnamon and beat until well combined, light, and fluffy, about 1 to 2 minutes.
- Serve immediately or store, covered, in the fridge for up to 1 week. Bring to room temperature before serving.
I mean, how much easier can it be, friends??
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This Maple Cinnamon Butter will be perfect on your holiday table, served with any kind of rolls or bread!
Maple Cinnamon Butter
Ingredients
- ½ cup unsalted butter, at room temperature
- ¼ cup powdered sugar
- 3 Tbsp maple syrup
- 1 tsp ground cinnamon
Instructions
- In the bowl of an electric mixer fitted with the whisk attachment, beat the butter for 30 seconds, or until pale in color. Add the powdered sugar, maple syrup, and cinnamon and beat until well combined, light, and fluffy, about 1 to 2 minutes.
- Serve immediately or store, covered, in the fridge for up to 1 week. Bring to room temperature before serving.
Nutrition
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