Cinnamon Honey Compound Butter

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Cinnamon Honey Compound Butter is a simple yet special fall spread that instantly elevates any fall recipe from ordinary to extraordinary.

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Cinnamon Honey Compound Butter is a fast and easy fall recipe.

With just three ingredients, salted butter, honey, and cinnamon, you create a warm, sweet, perfectly whipped spread that tastes incredible on Festive Einkorn Sourdough Pumpkin Dinner Rolls, The Perfect Dinner Roll, biscuits, cornbread, pancakes, sourdough, toast, or baked sweet potatoes.

It comes together in minutes, but feels like something you would have at a cozy bed-and-breakfast. Cinnamon Honey Compound Butter is creamy and lightly spiced. It is just sweet enough without overpowering whatever you’re serving it with.

This is the same butter I pipe into the center of my Festive Einkorn Sourdough Pumpkin Dinner Rolls to make the little “pumpkin stems,” and it adds the perfect hint of fall flavor. Directions on how to make the “pumpkin stems” are below.

Why will you love this cinnamon, honey compound butter?

• It’s ready and under five minutes
• Only three ingredients
• Sweet creamy and lightly spiced with warm cinnamon
• Tastes incredible on toast, rolls, pancakes, muffins
• Fun addition to a butter board or appetizer tray
• Looks beautiful in the fridge when stored in a Kilner clip-top jar, Honey

How to make Cinnamon Honey Compound Butter

ingredients:

• 1/2 cup of salted butter, softened (one stick)
• 3 TBSP of honey (Add more if a sweeter spread is desired)
• 1/2 tsp of ground cinnamon

Step-by-step instructions:

1. Gather ingredients and make sure the butter is softened.
2. Add the softened butter to a mixing bowl.
3. Add 3 TBSP of honey.
4. Add a 1/2 tsp of cinnamon.
5. Combine all ingredients with a hand mixer or a whisk. Mix until fully combined, and the compound butter is smooth and creamy.
6. Taste to see if you want to add more, honey or cinnamon.
7. Serve immediately or refrigerate until use.

Shaping Cinnamon Honey Compound Butter into stems for Festive Einkorn Sourdough Pumpkin Dinner Rolls:

1. First, gather equipment: a piping bag with a star tip, a baking tray covered in parchment.

1. Next, fill your piping bag with the Cinnamon Honey Compound Butter. I like to put my pastry bag into a water glass or glass jar, and fold the pastry bag over the sides to fill the pastry bag. This method is the easiest, with little to no mess and no excess waste.

1. If the butter is too soft, put the piping bag in the fridge for 10-15 mins.
2. Pipe 1″ to 1.5″ stems onto the parchment-covered tray.

1. Freeze the Cinnamon Honey Compound Butter stems for 30 minutes to an hour before adding them to the tops of the Festive Einkorn Sourdough Pumpkin Dinner Rolls.

How to store Cinnamon Honey Compound Butter:

• Can be stored in the refrigerator, covered, for up to 2 weeks.
• Freeze for up to 3 months
• Roll in parchment paper to create a“butter log” for slicing

Try my recipes for Perfect Dinner Rolls, Easy Harvest Soup, Easy Chicken and Red Wine Stew, and Perfect Mashed Potatoes Every Time.

Items I used: KitchenAid 5 Ultra Power Speed Hand Mixer, Honey, Pyrex Essentials (3-Piece) Glass Mixing Bowls Set, Pastry/Piping Bag, Star Piping Tips, Spatula

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