My homemade cinnamon honey butter recipe comes together within 5 minutes and only requires 5 ingredients! Spread it on toast, pancakes, or package it into jars as gifts for friends and family!
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❤️ Why You’ll Love This Recipe
- It’s only 5 ingredients, which you likely have in your kitchen—cinnamon, honey, butter, vanilla, and salt!
- Cinnamon honey butter goes well with many dishes. You can have it on freshly baked bread rolls, pancakes, and more.
- Homemade infused butter = cute, inexpensive gift idea! This recipe only costs a few dollars to make and is enough to fill 4 half-pint mason jars. For the holidays, I plan on remaking this recipe, decorating the jars with bows & twine, and handing some out to friends.
Looking for a non-spiced version? Check out my simple honey butter recipe.
💡Recipe Pairings
This infused-butter would be so good on many different dishes, like homemade bread rolls, toast, pancakes, waffles, and more. If you’re looking for specific recipes, I recommend trying out my pumpkin mochi waffles, banana matcha pancake bites, or steamed buns!
How to Make Whipped Cinnamon Honey Butter
Step 1: Using an electric mixer or stand mixer fitted with a paddle attachment, beat softened butter until light and creamy, about 3-4 minutes. Scrape down sides of bowl as needed.
Step 2: Mix in ground cinnamon, honey, vanilla, and salt until fully combined. Enjoy it on warm rolls, waffles, and more!
For full instructions, see the recipe card below.
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Thank you so much! -Bianca ❤️
📖 Recipe & Video
Cinnamon Honey Butter
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Equipment
- large mixing bowl
Ingredients
- 1 cup (227 g) unsalted butter softened
- ⅓-½ cup (113 g) honey
- 1 tablespoon (13 g) vanilla paste or extract (1:1)
- 1 tsp (2 g) ground cinnamon
- ½ teaspoon (3 g) fine sea salt or table salt (1:1)
Instructions
- In a large mixing bowl, whip 1 cup unsalted butter with electric whisk until light and fluffy, about 3-4 minutes. Scrape down sides of bowl as needed.
- Add in ⅓-½ cup honey, 1 tablespoon vanilla, 1 tsp ground cinnamonand ½ teaspoon fine sea salt. Whip until combined. Scrape down sides of bowl.
- Taste butter and adjust to your liking—add more cinnamon, honey, or salt as necessary. Transfer to butter keeper or other storage container, and enjoy!
Notes
- For a pumpkin spice version, replace the cinnamon with 1:1 pumpkin spice mix.
- For a non-spiced version, omit the cinnamon.
- Room temperature: Store in an airtight container at room temperature for up to 3 days.
- Refrigeration instructions: Store in an airtight container in the fridge for up to 3 months. If you’d like the butter to be fluffy again, let it come to room temperature and re-whip it for 2-3 minutes.
- Freezing instructions: Store in a freezer-safe container for up to 1 year.
(I am the author of this recipe)
I loved developing this recipe—so fun and simple! It’s a great staple I look forward to having in my fridge all Fall & Winter.