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 was soooo delicious. I could eat it with a spoon. I made it last minute after making your one hour rolls (also wonderful!) and now I’m trying to come up with an excuse to make it again… So I’m gifting it with a loaf of homemade bread to a couple of friends this week! And maybe keeping a jar for me 🙂