For Christmas, I made my sister a jar of cinnamon honey butter. I had a bit left over that wouldn’t fit into her jar, and I knew my mom would love it, so I put it into a little tupperware bowl and stuck it in the fridge for her. She must not have listened to me when I told her it was there, because she ended up throwing it away, not knowing what was in the bowl.
My sister kept forgetting to take her jar home from my parents’ house, so finally, one night they had crescent rolls for dinner and my mom pulled it out to use (and then Jenny finally remember to take it home). My mom went on and on about how delicious it was and how I needed to make her some. I reminded her that I had stuck the extra in the fridge for her, and she was so upset when she realized she threw it away. Of course, this meant I needed to make some of her own, and I can now share it with all of you!
I’m home for my spring break, so I made this first thing after having breakfast and finding a jar to put it in. This lovely spiced sweet butter is perfect on toast, freshly made rolls, biscuits, etc. It really reminds me of a frosting, although not nearly as sweet.
Cinnamon Honey Butter
scaled down from Tidy Mom
makes about 1 pint
3/4 cup butter (1 1/2 sticks), softened
3/4 cup honey
3/4 cup powdered sugar
1 1/2 t cinnamon
In the bowl of a stand mixer, combine all of the ingredients. Mix using the paddle attachment, until light and fluffy. Using a spatula, scoop into a jar (or any airtight container). Keep refrigerated.