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cinnamon vanilla honey butter (gf)

November 7, 2011 by Emily 18 Comments

Photobucket  I’m a sap. My already doughy heart gets even more mushy with the arrival of fall. I even love the taste of the word “autumn.” Somehow, everything gets more magical once the Thanksgiving and Christmas holidays are right around the corner. And, as in all things, the magic comes to my home through food.

Our days are soon to be full of soups, and things that are slow-roasted and braised. Our oven will start emitting smells of apples, and squashes, and (perhaps most of all) cinnamon.


Photobucket

The fever of summer finally broke this weekend. The cool weather blew in and with it, the irresistable hankering for cinnamon and spices and all things autumn. My answer was cinnamon honey butter. Cinnamon honey butter took our buttermilk biscuits from delicious to eyes-closed-delicious. It also tastes amazing on a piece of toast, especially if that toast is made from cinnamon-raisin bread.

Happy fall, dear reader. I’m sending happy thoughts, full of warmth and cinnamon, your way.

Photobucket Cinnamon Vanilla Honey Butter
Printable Recipe

Ingredients:
1/2c butter, softened
1/2c powdered sugar
1/2c honey
1 tsp cinnamon
1/2 tsp vanilla
pinch of salt (optional)

Directions:
In a large bowl, whip butter 1-2 minutes until light and fluffy. Add powdered sugar, honey, cinnamon, vanilla, and salt (if using) and beat until well blended.

Refrigerate until ready to serve (it will still be spreadable when refrigerated, but will be easier to spread if you pull it out a few minutes before serving).

Makes about 1 generous cup.

Filed Under: condiments, marinades, & spreads, Gluten Free, Recipes by Category

« Buttermilk Biscuits
southern-style greens »

Comments

  1. Mackenzie says

    November 7, 2011 at 8:04 am

    I love this idea!! I’m a sucker for fall too – I just love this time of year!

    Reply
  2. Alyssa Paul says

    November 7, 2011 at 9:14 am

    Mmmm, that looks so good, I definitely have to try it!!!

    Reply
  3. elisabeth says

    November 7, 2011 at 10:17 am

    Is this Heaven?? Thank you for this recipe!!!

    Reply
  4. Shelley says

    November 7, 2011 at 2:00 pm

    Ummm, ok you have found my weakest weakness…. and now I actually have a recipe for it. I LOVE bread and rolls and I especially love them with honey butter and I adoringly love them with cinnamon honey butter. I have randomly had at some restaurants, and didn’t ever think I could mix some up myself. Thank you, thank you!

    Reply
    • Shelley says

      November 7, 2011 at 6:13 pm

      Tried it. LOVED IT. Mmmmmmm!

      Reply
  5. Katie says

    November 7, 2011 at 2:32 pm

    This recipe looks SO much better than the one I tried a couple of months ago. Chad LOVES cinnamon honey butter with scones. Can’t wait to try it!
    Congrats on the interview…totally nailed it!!

    Reply
  6. Pam Lynn says

    November 7, 2011 at 4:01 pm

    Oh, my. I happen to be one of the few people on earth that doesn’t care for the taste of butter on bread…

    This recipe makes me want to rethink my position.

    Reply
  7. Victoria says

    November 7, 2011 at 7:13 pm

    Looks awesome , how long would it keep in the fridge ?

    Reply
    • emily says

      November 7, 2011 at 7:29 pm

      Victoria–at least one week, closer to two if it’s kept sealed well. Mine’s going on a week and a half and still delicious and soft.

      Reply
      • Jenn says

        January 16, 2012 at 5:04 pm

        excellent, this was going to be my question. However I’m not sure I will let it last 1-2 weeks 😀
        Turned out delicious – thanks for the recipe!!

        Reply
  8. Meghan says

    November 9, 2011 at 10:25 am

    I love following your blog! When I saw this yesterday I knew I had to try it. I made it last night following your directions hoping to have some of it for breakfast this morning. I must have done something totally wrong because it was not in the form of butter at all and it sat in the frig overnight. My poor fiance’ poured it over his waffles this morning. Any suggestions?

    Reply
    • emily says

      November 9, 2011 at 10:40 am

      Meghan, oh no! I’m sorry! So, it was quite liquid, then? Honey butter is usually smooth and spreadable, but it shouldn’t have been pourable from the refrigerator. So sorry! Maybe you need a touch more powdered sugar? I’ll test it again soon to see if I come up with other suggestions.

      Reply
  9. kenzi says

    November 10, 2011 at 5:04 pm

    does it work without honey?

    Reply
    • emily says

      November 10, 2011 at 6:52 pm

      Kenzi–I haven’t tried it without the honey. If you have a honey allergy, you could try using 1/4c pure maple syrup instead for a cinnamon-maple effect. If you want to leave it out all together, I think you’ll end up with something a bit more frosting-ish and you’ll likely need to thin it out with a tablespoon or two of milk.

      Reply
  10. KImball says

    November 12, 2011 at 8:01 am

    I think the best utensil to include in your photo of the cinnamon vanilla honey butter is a spoon vs. a knife. This looks so good that I might be tempted to skip the biscuit and have me a bowl o’ butter.

    Reply
  11. Brianna says

    November 16, 2011 at 4:50 pm

    I made this yesterday and we ate it on some cinnamon-raisen bread. I think we went through a whole loaf. Nobody wanted to stop eating it. Thanks for the recipe.

    Reply
    • emily says

      November 16, 2011 at 5:46 pm

      Brianna, thanks for the feedback! I’m so glad it turned out for you. It was the same situation here–we couldn’t get enough!

      Reply
  12. Natalie says

    November 22, 2011 at 5:17 pm

    OH MERCY!!! I’m in trouble. I am SOOOOO making this…like….right NOW. Thanks for the recipe! <3

    Reply

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Emily Dixon from One Lovely Life in a red dress in her kitchen. Hi! I'm Emily. Welcome to One Lovely Life, where you'll find fresh, flexible family recipes + inspiration for living your best life. I'm so glad you're here!

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