I made this recipe with the realistic belief that I would eat it as a condiment. You know, sparingly. Not four servings at a time. Not plain by itself. We can all dream, I guess, but really I suppose I should know myself better than that by now.

I think we all know what chain restaurant inspired this recipe. I won’t even say it, but we know. My version of Cinnamon Honey Butter does have quite a few similarities, but it is certainly not intended to be a copycat recipe. Why, you may ask? Because I know for certain that coconut sugar is not typically used when most people make Cinnamon Honey Butter. And I’m not even sure that our hypothetical chain restaurant here even uses real honey. But we will use both, because we’re better than that and we want to feed ourselves and our families real food that we can feel good about.

Alas, The Hungry Hungry Hiker’s Cinnamon Honey Butter was born. This is a great condiment to whip up around the holidays. It’s great on pancakes, toast, sweet potatoes, popcorn, and more. It only takes about five minutes to make which is helpful if you’ve got family visiting you and you’re strapped for time. It also keeps well in the refrigerator quite nicely. Just make sure to wrap it tightly before storing. When stored properly, it will keep in the refrigerator for a month, if not longer. Not that you’ll actually be able to keep your hands off it for that long…I wish you luck in that endeavor. That’s a losing battle over here in my kitchen.

thehungryhungryhiker

Cinnamon Honey Butter

A sweet butter-based condiment perfect for sweet potatoes, pancakes, toast, and more!
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 16 people
Course: Condiment
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 lb salted butter room temperature, I use Kerrygold
  • 1 tsp cinnamon
  • ½ cup powdered coconut sugar see note
  • 2 tbsp honey local

Method
 

  1. In a medium bowl, beat the butter until creamy with an electric beater on medium/high. Add in the remaining ingredients and beat until just combined. It will not take long!
  2. Store in an airtight container in the refrigerator. Butter will keep for a month or longer when stored properly.

Notes

To make powdered coconut sugar, put one cup of coconut sugar into a food processor. Start the processor on low for about fifteen seconds, then increase to high speed for another fifteen seconds. You will begin to see “dust” rising from the food processor. This is how you know it’s done! You will need 1/2 cup of the powdered sugar for this recipe.