Brown Sugar Cinnamon Butter is an easy compound butter to whip up. Use it on biscuits, pancakes, toast or sweet potatoes.

Compound butters are versatile and easy to make. There’s just as many savory varieties as sweet. Simply choose your favorite flavor profile and mix it into softened butter. Despite its simplicity, compound butters are not only impressive, but bring an extraordinary boost of flavor to the party.

When mixing the ingredients into butter, I like to leave small specks of the butter visible as a clue that butter is an ingredient. This is accomplished by starting with room temperature butter, not butter that’s gotten too soft. Also, stop mixing before the ingredients are creamed. We’re not making a pound cake, we’re making compound butter.

For an international flair, and an eye-popping gorgeous purple color, check out Ube Butter Recipe made using a Filipino purple yam.

I only buy salted butter. Can I use that in Brown Sugar Cinnamon Butter?

Absolutely. Simply omit an additional butter.

I’m allergic to cinnamon. What can I substitute?

You can omit cinnamon, and any spice, altogether. Or, try other warm spices like nutmeg, cardamom, allspice, or any combination. You might be surprised how lovely a touch of cayenne pepper is against the backdrop of brown sugar.

Can I substitute powdered sugar for brown sugar?

You certainly can. However, just as the flavor of powdered sugar is vastly different from that of brown sugar, so will the taste of this compound butter. Brown sugar has a more robust flavor and adds complexity. Powdered sugar doesn’t have much flavor. It primarily adds sweetness.

Directions for Brown Sugar Cinnamon Butter

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Add all ingredients to a mixing bowl.
Use an electric mixer until well blended.
Transfer to a storage container and store covered in the refrigerator. Alternatively, shape butter into a log and roll in wax paper.

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