If you’re looking for a deliciously creamy spread that goes with just about anything, this Cinnamon Cream Cheese Butter is the answer. It’s velvety smooth with all the cinnamon goodness.
We originally made this recipe to spread on our Pumpkin Fry Bread which is quite the heavenly treat!
Why Our Recipe
- An ultra-creamy cinnamon spread that’s perfect for everything from toast to pancakes.
- So good you could frost a cookie with it!
- Keeping our fluff in the butter, not in the post.
Spread it on toast. Let some melt on top of your warm pancakes and waffles. Use it to frost a sugar cookie. You’ll want to use it on everything and there are so many possibilities! No matter how you end up using this cinnamon cream cheese butter, you won’t be disappointed. It’s only 5 ingredients to pure deliciousness.
Ingredient Notes
- Cream Cheese: Make sure the cream cheese is fully softened before mixing for the smoothest result.
- Salted Butter: Always use softened butter or you’ll get a good workout. If you’re using unsalted butter, just add a pinch of salt.
- Powdered Sugar: Be sure to use powdered sugar and not granulated sugar for the best texture.
- Vanilla Extract: You could also use vanilla bean paste for an extra touch of luxury.
- Ground Cinnamon: You can adjust the amount based on your taste preferences, or swap it out for Pumpkin Pie Spice for fall flavors.
Soften Cream Cheese and Butter Fast
If you need to soften cream cheese or butter quickly, there are a few reliable methods. The fastest way is by using the microwave. For cream cheese, remove it from its foil packaging and place it on a microwave-safe plate. Microwave on high for about 15 seconds, then check its softness by pressing the back of a spoon into the surface. If it is softened, it should give way easily. If it doesn’t, continue to microwave on high for 8 seconds at a time until the cream cheese is softened. For butter, microwave in 10-second increments and rotate the butter between each.
Alternatively, you can place the butter or cream cheese on the counter, cut it into smaller pieces, and let it sit for about 10-15 minutes. This allows the ingredients to soften more quickly at room temperature.
Storage Instructions
Store at room temperature in an airtight container like a mason jar for up to 3 days.
Refrigerate in an airtight container for up to 1 month.
Freeze the butter wrapped tightly in plastic wrap and an additional layer of aluminum foil for up to 6 months.
Cinnamon butter goes great on…
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