CINNAMON ROLL FILLING
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Butter and cinnamon are combined with brown sugar to make this Cinnamon Roll Filling paste. You can spread cinnamon
CINNAMON ROLL FILLING
Cinnamon Roll Filling is basically a cinnamon-flavored
I know what you’re asking yourself. Why would I ever need just Cinnamon Roll Filling?
Doesn’t that belong in Cinnamon Rolls?
Trust me, I didn’t know I needed it either until I made too much for a batch of easy cinnamon rolls and stored the extra in the fridge instead of throwing it out. I then found that I used it on sweet potatoes, pound cake, toast, crescent rolls, and biscuits. As well, I stirred a teaspoon of it in my hot chocolate. It was fantastic. You can even add cinnamon bun
That’s when I decided, I will always need Cinnamon Roll Filling in my life and in my fridge! 😄
Maybe you do too!
CINNAMON BUN BUTTER
When you are preparing to make this is to use real
Check out some of my cinnamon recipes
Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.
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Cinnamon Roll Filling
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Save To Your Recipe BoxIngredients
- ½ cup butter softened but not melted
- ½ cup brown sugar
- 2 tablespoon ground cinnamon
- 1/8 teaspoon salt
Instructions
- Using a fork or spatula, cream and combine the butter, sugar, cinnamon and salt until well incorporated.
- Refrigerate until ready to use.
Notes
- Use real butter, no substitutions
- Use brown sugar for the deepest, richest flavor.
- You may substitute granulated sugar, if desired.
I will be making this as a filling for sugar cookie cake this weekend. Please tell me is it unsalted butter due to the salt in recipe?
I always use salted butter, but it’s really personal preference. If your tolerance for salt is low I’d recommend non-salted butter
I hope this all turns out as good as y’all say I do mine like one the other reviewers had mentioned butter surface then sprinkle cinnamon sugar mix over top but that does have you with a lot of the common sugar mix falling out the end ms as you start rolling it so hopefully this paste filling works and tastes as good as a lot have mentioned. Soo we will see and be back later if not tomorrow with results.
I actually used this before I saw your recipe…or something close to it…and mixed it into vanilla ice cream. I was an avid addict to Breyer’s Cinnabon Ice Cream (yes, I know, technically it is not ice cream). But Cinnabon pulled the license I think and Breyer’s was forced to abandon the product. So, I figured I should be able to make this.
Anyhow, I just made it up on the fly. Thankfully, you have a more specific recipe. I hope to try it soon. I like to add some sort of “bits” or “nuggets” either cereal or other that hails from the Cinnamon camp. Got any suggestions?
I think an actual cinnamon roll cut into small pieces would be fabulous and give it some texture. Or cinnamon crackers/cookies brokenn up and mixed in.
Absolutely delicious, made my first batch of cinnamon buns, using a bread dough and topped with icing sugar, the cinnamon paste was the star of the show, thank you Paula,
Billy
This is the best way to add filling to cinnamon rolls because it sticks to the dough and when you roll it up it adheres and won’t come spilling out the sides all over your counter as does sprinkling the sugar cinnamon mixture on the buttered surface of the dough does.
How long can you store this in the refrigerator and can it be frozen?
It’ll keep in fridge as long as butter. I make it and keep it for 2-3 weeks at a time. It can be frozen as well.