This post may contain affiliate links that won’t change your price but will share some commission.

Butter and cinnamon are combined with brown sugar to make this Cinnamon Roll Filling paste. You can spread cinnamon butter on a plethora of bread, rolls, muffins, etc.

Cinnamon Roll Filling


Cinnamon Roll Filling is basically a cinnamon-flavored butter. It’s sweetened with sugar and makes a perfect spread for bread, rolls, biscuits, pancakes, and more!

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 butter to your morning cup of coffee.

That’s when I decided, I will always need Cinnamon Roll Filling in my life and in my fridge! 😄

Maybe you do too!


Cinnamon Roll Filling


When you are preparing to make this is to use real butter, no substitutions, no margarine. As well, you need the butter to be at room temperature. The butter needs to be soft and spreadable so the sugar and cinnamon mix evenly throughout.

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.

Have you tried this recipe? Please consider leaving a 5 rating and comment. Your 5-star rating helps others find our recipe when they do a Google search.

Cinnamon Roll Filling

Cinnamon Roll Filling

 Butter and cinnamon are combined with brown sugar to make this Cinnamon Roll Filling paste.
Author: Paula
4.95 from 51 votes
Print Rate
Save To Your Recipe Box
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 34 cup



  • Using a fork or spatula, cream and combine the butter, sugar, cinnamon and salt until well incorporated.
  • Refrigerate until ready to use.


  • Use real butter, no substitutions
  • Use brown sugar for the deepest, richest flavor.
  • You may substitute granulated sugar, if desired.


Calories: 37kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 33mg | Potassium: 6mg | Fiber: 1g | Sugar: 3g | Vitamin A: 83IU | Calcium: 8mg | Iron: 1mg
Want to save your favorite recipes?Create an account or login & ‘Save Recipe’ to your Recipe Box. You can access your saved recipes on any device & generate a shopping list for recipes in your collections.
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
Do you have questions about saving recipes to your Recipe Box?Visit Recipe Box FAQ!


  1. 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?

    1. I always use salted butter, but it’s really personal preference. If your tolerance for salt is low I’d recommend non-salted butter

  2. 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.

4.95 from 51 votes (46 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!