Cinnamon Roll Filling (Easy Cinnamon Butter Spread)
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This Cinnamon Roll Filling is a sweet cinnamon
While this filling is traditionally used inside cinnamon rolls, it also works as a simple cinnamon
👉 Use this filling in your Cinnamon Rolls from Scratch recipe, OLD FASHIONED CINNAMON ROLLS, or spread it on warm biscuits, crescent rolls, or pancakes for extra flavor.
Cinnamon Roll Filling (Easy Cinnamon Butter Spread)
⭐ What Is Cinnamon Roll Filling?
Cinnamon roll filling is a soft cinnamon sugar
This version works as both:
- a classic cinnamon roll filling paste
- and a cinnamon
butter spread for breads and breakfast treats
The combination of softened
Alternate cinnamon recipes that we enjoy include Snickers Bars Cinnamon Rolls, Cinnamon Roll Pie, and Cinnamon Biscuits.
🔥 Why This Filling Works So Well
The key to a good cinnamon roll filling is balance.
- Butter keeps the mixture smooth and spreadable
- Brown sugar adds moisture and a deeper flavor
- Cinnamon provides warmth and spice
- Salt balances the sweetness
Using softened
🧈 Tips for the Best Cinnamon Roll Filling
Use softened butter , not melted
Softened
Use brown sugar for a richer flavor
Brown sugar adds moisture and helps create that classic gooey texture. Try this 2-Ingredient Fix if you don’t have brown sugar.
Add a pinch of salt
Salt sharpens the cinnamon flavor and balances the sweetness.
Don’t overfill the dough (if used in cinnamon rolls)
Too much filling can leak during baking, causing the rolls to spread.
🍞 Ways to Use Cinnamon Butter Filling
This filling isn’t just for cinnamon rolls.
Try it on:
- Toast
- Biscuits
- Pancakes
- Waffles
- Sweet potatoes
- Crescent rolls
- Muffins
- Pound cake
You can even stir a spoonful into coffee or hot chocolate for extra cinnamon flavor.
👉 Looking for more sweet breakfast recipes? Try your Cinnamon Roll Recipe Roundup for more easy ideas. A few reader favorite recipes are CINNAMON ROLL BREAKFAST BREAD, Cinnamon Roll French Bread Toast, and Cinnamon Cheesecake Dip {low carb}.
🧊 How to Store
Store the filling in an airtight container in the refrigerator.
Before using:
- Let it soften slightly at room temperature
- Stir if needed for a smoother texture
Because it contains
❓ Frequently Asked Questions
Yes. Store it in an airtight container and thaw in the refrigerator before using.
You can, but brown sugar gives a richer flavor and softer texture.
Too much melted butter or overfilling the dough can cause leaking during baking.
They are very similar. Cinnamon roll filling is usually slightly thicker and sweeter.
Final Thoughts
This easy Cinnamon Roll Filling is one of those simple recipes that ends up being useful in more ways than expected. Whether you use it inside homemade cinnamon rolls or spread it on warm toast, it adds rich cinnamon flavor with very little effort.
Once you keep a batch in your fridge, you’ll probably find yourself reaching for it often.
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.
I like to add minced pecans or minced walnuts to my cinnamon paste before I put it on the roll yum yum yummy
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.)
Peach jello home made cake
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!