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.
Ingredients
To make whipped cinnamon honey butter, you’ll need the following ingredients:
- The softened unsalted butter is the base of this recipe and will be whipped until light and creamy, then mixed with the ground cinnamon, honey, vanilla, and salt.
- You can use either vanilla extract or vanilla paste (1:1).
- The fine sea salt can be swapped out with regular table salt.
For the full list of ingredients and measurements, see the recipe card below.
💡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.
Homemade Cinnamon Honey Butter FAQs
My homemade honey butter only has 5 ingredients: cinnamon, honey, butter, vanilla, and salt! If you’d like a more spiced version, you can add in nutmeg, clove, etc.
In an airtight container at room temperature, it can last up to 3 days. I recommend storing it in an airtight container in the fridge for up to 3 months. See storage instructions for more information.
Yes, absolutely! If you’re using salted butter, I recommend tasting the whipped butter, honey, and vanilla mixture before adding any salt. Then, add as much salt as you like.
Storage
- 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.
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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.