This Maple Cinnamon Butter is sweet, spiced, and smooth. Real butter gets whipped with pure maple syrup and cinnamon for rich flavor that melts into warm toast, cornbread, pancakes, or rolls. If you’re in charge of the rolls this year, make this butter to go with them! It’s amazingly easy, and makes everything it touches taste like a maple doughnut. Enough said.
Ingredients Needed
- butter
- powdered sugar
- 100% real maple syrup – I’m talking about the good stuff. There’s a time and a place for Mrs. Butterworth’s, but I always recommend keeping a bottle of 100% pure maple syrup, which is significantly more expensive, on-hand for recipes.
- ground cinnamon
- pumpkin pie spice – optional. If you don’t have pumpkin pie spice, you can leave it out, or add in a dash of nutmeg and/or cloves.
- maple extract – optional
How to Make Maple Cinnamon Butter
This is a simple overview of the recipe, you’ll find a full printable recipe below!
- Beat softened butter and powdered sugar until smooth.
- Add maple syrup, cinnamon, pie spice, and vanilla; mix, then whip until fluffy. One of the tricks of getting really light and fluffy butter is to whip lots of air into it, so let it go for a good minute or two.
- Serve at room temperature and drizzle with maple syrup.
- Chill if making ahead; let soften and stir or re-whip before serving.
- Keeps about a week in the fridge, or freezes for a few months.
Storage & Other Tips
- Mixing Tip: whip the butter and powdered sugar well to ensure a light, fluffy texture. This aeration makes all of the difference!
- To Serve: serve at room temperature, with a bit of maple syrup drizzled on top for a glossy finish. We want it to easily spread across anything baked, so we don’t want it chilled.
- Storage: store in an airtight container in the fridge if you’re making ahead. It’s good for about a week. Just be sure to pull it out an hour or two before serving so it can come up to room temperature.
- Freezing: you can freeze this butter for several months. Flatten it into a log and wrap in saran wrap.
Frequently Asked Questions
It will definitely be grainier, and might be more difficult to spread. If you give it a try, let us know how it goes in the comments!
It’s best to keep this at room temperature just during serving. Store it in the fridge for longer freshness.
Definitely! Compound butters are so fun and so flexible. Try a pinch of ginger, nutmeg, cardamom, star anise, or cloves! There really isn’t a right or wrong way to make a compound butter, it’s whatever you feel like would fit well with the rest of the menu.
Great idea! Mix it up and pipe it into a pretty jar using a nice, wide star tip. Wrap up with ribbons and deliver with some fresh rolls or corn bread. Reminder that it shouldn’t sit out too long at room temperature, so it’s probably best it’s not left on someone’s porch for an extended period of time.
Whipped Maple Cinnamon Butter
Equipment
Ingredients
- ½ cup butter 1 stick
- 2 tablespoons powdered sugar
- 2 ½ tablespoons 100% real maple syrup
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon pumpkin pie spice optional
- ¼ teaspoon maple extract optional
Instructions
- Place butter and powdered sugar in a mixing bowl and beat (with a hand mixer, or the whisk attachment of your stand mixer) until combined and smooth. Add maple syrup, cinnamon, pie spice, and extract. Beat slowly until combined and then whip for 1-2 minutes until light and fluffy. Serve at room temperature and drizzle with maple syrup before serving.
- If you're making ahead of time, store in fridge, but allow time to bring to room temperature before serving. For best results, stir or re-whip before serving. Lasts for about a week or so in the fridge, several months in the freezer.
Notes
- Nutritional information was calculated for entire recipe. Further calculation will be needed depending on individual usage, if desired.
Nutrition
Questions & Reviews
This is one of my new favorite things. I eat it on pancakes and there is no need for syrup. Yum. I’m hoping to use it as a replacement for the maple frosting on my favorite pumpkin maple cookies. I actually left the powdered sugar out and while the butter wasn’t real whipped it tasted awesome.
Just wanted to let you know we served this butter along with your recipe for garlic herb butter at my daughter’s wedding this weekend along with a variety of breads and soups and it was a BIG hit! Thanks!
You are making me hungry just looking at the pictures and I just ate breakfast.
MMM. This looks heavenly. My kids are addicted to the Chef Shamy butter – maybe this will take it’s place! Thanks for the great recipes!
I want to make this and eat it with a spoon. (Is that embarrassing to admit?)
Not if I tell you that I sometimes I eat it with my finger, haha
Wow this looks amazing, and looking at it melting into that roll is making my mouth water. 🙂
That brown butter looks positively awful. Something not right about brown butter!!!
There’s nothing awful about brown butter when it tastes like maple and cinnamon- or if it’s actually browned butter. Brown butter is pretty much always good in my book! Lol
I bet this butter tastes amazing. I want some on my bread for lunch 🙂
At my house…. your Pin It buttonw aren’t working properly. However, this butter looks amazing. I will HAVE to buy some “real” syrup.
Ugh, it’s a stupid technical glitch that keeps haunting us! If you’d like to pin it, here’s a quick link! http://www.pinterest.com/pin/70861394110697744/
This looks like something I could easily and quickly make after having foot surgery for our Thanksgiving dinner! 🙂 LOVE your creativity and recipes… thanks so much!