Maple Cinnamon Butter

This maple cinnamon butter is a compound butter you can stir together in about 10 minutes with no cooking at all. Softened unsalted butter gets mixed with real maple syrup, a hint of cinnamon, a couple drops of vanilla, and a pinch of salt.

The maple syrup needs to be the real stuff here, not pancake syrup. Genuine maple syrup has a complexity that artificial versions can’t replicate, and since this recipe uses so few ingredients, each one has to pull its weight.

Packed into a crock or small dish and chilled, this butter firms up beautifully and keeps in the fridge for whenever you need it. Set it out about 15 minutes before serving so it’s spreadable.

Pro Tips

• Let the butter soften at room temperature until it dents easily when pressed but isn’t melting. Too-cold butter won’t absorb the maple syrup evenly.
• Mix thoroughly. The maple syrup can separate from the butter if it isn’t fully incorporated.
• A pinch of salt is key. It sharpens the maple and cinnamon flavors and keeps the butter from tasting flat.
• Garnish the serving dish with a whole cinnamon stick for a nice presentation at the table.

Variations

• Add a tablespoon of finely chopped pecans for crunch.
• Stir in a pinch of nutmeg or cardamom alongside the cinnamon for a warmer spice profile.
• Use this as a finishing butter on roasted sweet potatoes or baked squash for a savory application.