Enjoy a delicious batch of Cinnamon Honey Butter with this compound butter recipe.
If you enjoyed the fresh herb butter last week, now it’s time for a tasty sweet compound butter with this Cinnamon Honey Butter.
Each of these butter recipes will use unsalted butter as the base.
What is Compound Butter?
Compound Butter is simply mixing butter with another ingredient to make a new variety of butter. In this case, we will be using unsalted butter mixed with honey to make this wonderful sweet butter.
Tips for Making Cinnamon Honey Butter:
The base of this compound butter is unsalted butter, be sure to get a high-quality brand of butter to use for this compound butter.
Once the butter is mixed well, additional ingredients such as honey and cinnamon will be added. It is best to use a stand mixer or handheld mixer to get this whipped well. This is how the butter will get churned together.
Honey Butter can be stored in the fridge for up to a month, we like to sit it out a bit before using it to bring it back to room temperature. I also like to mix it up just a bit before serving too, this can be done with a small spoon.
What do you serve Cinnamon Honey Butter with?
Honey Butter is a wonderful topping to add to your table, it can be used for breakfast recipes such as french toast and pancakes or even mixed into some granola and yogurt.
There are a variety of choices for honey butter, we love to dip homemade biscuits in it too.
Cinnamon Honey Butter can be used in a variety of ways and even on a breakfast charcuterie board too, which happens to be a fun idea for the summer too.
This particular compound butter is a great staple that uses pantry ingredients paired with unsalted butter as the base.
Enjoy this wonderful recipe!
Cinnamon Honey Butter
- 1 Cup 2 Sticks Unsalted Butter, Softened
- 2 Tbsp Honey
- 1 1/2 Tsp Ground Cinnamon
- Mix all ingredients with a handheld mixer or stand mixer until well blended.
- Place butter on parchment paper and roll into a log.
- Twist the ends to seal.
- Chill in the fridge for at least 24 hours before serving.