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 butter on a plethora of bread, rolls, muffins, etc.

Cinnamon Roll Filling

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

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.

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

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
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Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 34 cup

Ingredients

  • 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

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
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27 Comments

  1. 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.

  2. 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?

  3. 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

  4. 5 stars
    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.

    1. 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.

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