Cinnamon-Scented Maple Butter ❆ Butter Meets Wow

If you’re looking to add a luxurious touch to quick breads, pancakes or even toast, this Cinnamon-Scented Maple Butter is just the ticket. And, it’s almost unbelievably quick and easy to make.

A white dish of Cinnamon-Scented Maple Butter against dark linen napkins

Compound Goodness with Compound Butter

Not to be confused with the maple butter or maple cream that’s really whipped maple syrup, this is a compound butter.

Compound butters are simply butter with other ingredients mixed in. Just soften some butter, blend in your flavourings, reshape and chill. The possibilities are endless, from savoury to sweet.

Cinnamon-Scented Maple Butter

When I made banana bread earlier this week, I wanted to jazz it up somehow for the photographs. Simply buttering it seemed too pedestrian. Then I hit on the idea of adding maple syrup and cinnamon to the butter. Think rich, think maple sweetness, think the aromatic warmth of cinnamon. What can I say? I knew I was in trouble when I was licking it off the spoon.

This cinnamon-scented maple butter took that banana bread from a humble snack to a company-worthy dessert. And with a roll of it in the freezer, I can easily enjoy this extra touch of luxury any time, company or not.

Cinnamon-Scented Maple Butter
Prep Time
10 mins

If you’re looking to add a luxurious touch to quick breads, pancakes or even toast, this Cinnamon-Scented Maple Butter is just the ticket. And it’s so quick and easy to make! 

Keyword: maple butter, spreads
Author: © Marlene Cornelis/Urban Cottage Life 2015
  • 1/2 cup unsalted butter
  • 2 tbsp maple syrup
  • 1/4 tsp ground cinnamon
How To Make This Recipe
  1. Soften the butter at room temperature to spreadable consistency. Place in a bowl, and stir in the maple syrup and cinnamon until completely blended. At this point you should taste it to ensure the maple syrup and cinnamon are balanced to your liking. Warning: proceed with caution; you may not be able to stop at just one taste!
  2. Place the flavoured butter on parchment paper, and roll, shaping it as you go into a log that’s 1 to 1.5 inches in diameter. (Note: if the butter is very soft, you could put it in the fridge for a short period of time to stiffen it up a bit before rolling it.) Wrap it as tightly as you can and use butcher’s twine to tie off the ends. (Plastic wrap is an alternative to the parchment paper.)

  3. If using within a couple of days you can store this compound butter in the fridge; otherwise, put it in the freezer where it can be kept for a couple of months or so. Slice off patties as you need them. You may find yourself needing them very often.

Looking for More Tasty Spreads?

Just like English, culinary terms don’t always seem based on common sense. “Butters” might have butter in them, but they might not! Here are a few more spreads to illustrate that point: Chocolate Almond Spread, Orange Maple Butter and Rhubarb Orange Butter.

First published 2015 03 05
Updated & republished 2019 03 19


    • Thanks Barb – it’s so delicious. I usually eat my bread and toast dry, but I was eating this butter by the spoon. Um, dangerous. Not only that, it’s crazy easy to make!

  1. Butter, cinnamon and maple syrup! That’s a lethal combination that looks so delicious…I think I need this with a cup of tea, liberally spread on toast for a mid-morning snack. Fabulous recipe and I can imagine the mixing bowl won’t need washing afterwards 😉

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