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cinnamon vanilla honey butter (gf)

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.


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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.

18 Comments

  1. 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!

  2. 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!!

  3. 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.

    1. 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.

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

  4. 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?

    1. 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.

    1. 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.

  5. 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.

  6. 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.

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