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 BUN BUTTER
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.
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.
Nutrition
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Lisa Shankle says
So very awesome! They only ingredient adjusted was the cinnamon I used 2 tsp and it was great. Although I’m sure it’s perfect with two tbsp as well. Thanks so much for the recipe.
Colleen Mcgean-koziel says
Absolutely loved this recipe. I used this on cinnamon rolls and it spread so easily. The flavor is awesome. Definitely need to use the butter in this recipe…no substitutes.
Maylyn Govea says
I was just wondering if it’s absolutely necessary to use real butter because all I have is margarine.
Paula says
It will be different, more ‘watery’, and not as good in my opinion
Becky says
Did you mean 2 teaspoons instead of 2 tablespoon for the cinnamon roll filling? I was about to make this and just wanted to double check. I haven’t made anything like this before so I have no basis to assume you’re wrong, I just know cinnamon is pretty strong and I didn’t want to waste the ingredients and kick myself later for not asking. Thanks so much! Looking forward to this. I have browsed a TON of recipes for this “filling” and haven’t found anything quite like yours! I’m super excited to eat this!!! (I guess I have to make it first! Hehehe 😃)
Paula says
I did use 2 tablespoons cinnamon for this. For cinnamon rolls it needs to be really strong or you really lose the cinnamon impact. If that’s too much you can adjust.
Megan - The Emotional Baker says
This is so genius, Paula! I’m sure this would make a delicious toast topping. PS: I love your new design 🙂
Kelly says
Love this idea, Paula! The filling from cinnamon rolls are my favorite so I would eat this by the spoonful! Love your new site design, it’s gorgeous 🙂
Julie | This Gal Cooks says
I could eat that straight from the bowl!