Cinnamon Honey Butter

Could it be? Two back to back posts with butter in the title? Yes…and…you’re welcome.

For those who don’t recall – we talked a little bit about butter in my post from Monday. Although today’s subject matter is somewhat similar, there are some distinct differences that I feel the need to outline.

Obviously, I’m just trying to justify dedicating yet another post to butter. Bear with me here.

1. My previous post featured brown butter. Today, we’re talkin’ cinnamon honey butter. It’s important to note that although the speckles in cinnamon honey butter are indeed brownish, cinnamon honey butter is not the same thing as brown butter. Two separate entities.
2. Brown butter may be easy to make, but this recipe is even easier. Scout’s honor. The tricky part about brown butter is that there is potential for it to go from browned…to burned…in the blink of an eye. This cinnamon honey butter recipe is literally a no cooker. All you do is let the butter sit on the counter so it can come up to room temp and mix in a few pantry staples.
3. Brown butter was just one of many ingredients in Monday’s cookie recipe. Today, butter is the belle of the ball.

Okay, on with the not really a recipe. Like I already said, you’ll just need a few things to get yourself some cinnamon honey butter. There are only four ingredients, to be exact – and I bet you can guess the first three.

Cinnamon…check.

Honey…mmm hmm.

Butter…? You bet your bottom dollar.

Powdered sugar…and that’s it! Besides the butter, it might actually be the most important ingredient. It brings a bit of sweetness, sure – but what it really does is make this spread unbelievably light and fluffy. I hereby declare powdered sugar the unsung hero of cinnamon honey butter. After all, it is the only ingredient not listed in the recipe name.

Once you gather your ingredients, you’re going to need a bowl and a mixer so you can beat everything together. Unless, of course, you’d prefer to combine all of this directly in your mouth instead. After tasting this myself…many a time…I wouldn’t blame you if that were the case.

Your kitchen…your butter…your business.

Cue the 70’s porno music. It’s time to look at pure, unadulterated pictures of cinnamon honey butter. Bow-chick a-bow-wow, baby.

Is it just me or was that worthy of a Meg Ryan in When Harry Met Sally moment? Just me? Oh, all right.

Yield: 1 cup
Hands On Time: 2 minutes

Ingredients:
1/2 cup (aka 1 stick) butter, softened
1/4 cup powdered sugar
1/4 cup honey
1 teaspoon cinnamon

Directions:
Combine softened butter, cinnamon, honey and powdered sugar in a medium bowl. Beat with a hand or stand mixer until light and fluffy. Transfer to one (or more) air tight container(s) and store in the fridge or freezer, depending on how soon you intend to eat it.

Note: I like my cinnamon honey butter a little soft so it spreads easily. If you have the same personal preference, simply take your container out of the fridge a little bit before you’re looking to serve it.

This is butter at its best. I recommend doubling, tripling – or, heck – quadrupling this recipe. It’s easy enough and awful convenient since sticks of butter are sold four to a pack 🙂

Little mason jars full of cinnamon honey butter would make the perfect hostess gift for the holidays. Or if you’re looking to get real greedy with it, you can hoard a whole bunch in your freezer where it will keep for months…assuming you can keep your hands off it for that long.

I’m telling you…toast has never been so tantalizing. A simple slice of bread? Never so sinful.

Tagged: breakfast, cinnamon, cravings, easy, freezer friendly, quick, recipes