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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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
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Hi Everyone,
I made cinnamon roll filling / cinnamon swirl sauce after reading your blog Paula.
Due to having leftover puff pastry in the freezer from Christmas, I decided to search for an easy cinnamon roll recipe. My recipe was literally changed due to what pantry ingredients I had!
I added a pinch of nutmeg.
I used salted butter so no pinch of salt required,
caster sugar instead of brown (no brown sugar in the pantry cupboard sadly)
and extra cinnamon because I added too much butter initially! My cups must be larger than the standard US cup ie. A UK mug.
So to avoid this, I would suggest adding butter gradually instead of starting with it.
Finally, 4 drops or 1/2 teaspoon vanilla essence.
I had leftover puff pastry in the freezer from Christmas and wanted to attempt cinnamon puff pastry rolls for a late Sunday breakfast! 🤣🤣
As a topping;
I wonder if…
cinnamon,
icing sugar,
evaporated OR condensed milk (I’d prefer the condensed milk and omit majority of the icing sugar AND use coconut cream if lactose intolerant)
Whisk until slightly whipped and drizzled over the top would be very delicious and rival ‘The Cinnamon Rolls’ retail chain?
Paula, Anyone? got another cinnamon filling recipe that doesn’t use butter to be similar to the cinnamon filling ‘The cinnamon roll Co.’
Does anyone know their recipe?
I don’t know The Cinnamon Roll Co’s filling, but you can use coconut oil or another oil instead of the butter.
How to use this in a cupcake recipe? Any suggestions?
Have used this for the past several years for my traditional Christmas morning cinnamon rolls. The taste is amazing and it is much less messy than spreading butter and then sprinkling with cinnamon/sugar. This year my room temperature butter wasn’t soft enough, so I had to warm it a bit-VERY soft butter makes it easier to mix and spread. Has anyone tried using “spreadable” butter?
Thank you so much, Sandy! (I haven’t tried whipped butter but that would be a good idea if you don’t have time to left butter come to room temperature.)
How many cinnamon rolls does this make? My recipe makes 24 rolls.
It covers dough for 12 rolls about 1/4-inch thick.
I made this in the mixer and used it for my cinnamon rolls ! Doesn’t spread easily on the dough but if you use your hand and spread it around it does help and the taste in the cinnamon rolls is amazing.
I’ve always HATED how my filling leaks out the bottom of my cinnamon rolls when they rise. Using this solved my problem! Going to be using this recipe for now until forever. Thank you.
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 use salted butter and omit the other. In fact – i even add additional sugar sometimes. It’s very forgiving!