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Cinnamon Sugar Butter

Michele Pesula Kuegler

Is there a better way to top a piece of toast?

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Prep Time 5

Total Time 5

Ingredients

4 tablespoons unsalted butter room temperature*
4 teaspoons sugar
1/2 teaspoon cinnamon

Instructions

Combine butter, sugar, and cinnamon in a small bowl.
Mix thoroughly so that the ingredients are thoroughly integrated.
For easy spreading, remove butter from refrigerator 30 minutes before serving.

Notes

*Although I typically prefer to use salted butter, unsalted butter produces a sweeter, tastier butter.

Keyword compound butter, condiment

If a recipe only has three ingredients and can be made in five minutes, does it really qualify as a recipe? I honestly am on the fence for this debate, but I’m going to proceed as if it is a recipe. The main reason is that this recipe will bring much happiness to you, your family and friends, and all of your tummies. So, debate its recipe status, if you will, but enjoy the product nonetheless. It’s especially good on these Cranberry Walnut Scones!

To learn more about this recipe, originally published in May 2014, keep reading.

One of the most comforting foods from my childhood is quite simple- toast with cinnamon and sugar. I can remember my mom making this for me as a breakfast or snack. The warm crunchy bread topped with melted butter and spicy sweetness was so delightful to eat. However, there was one issue with this toast. If you didn’t get the ratio of butter to cinnamon and sugar correct, you ended up with cinnamon sugar all over your plate or lap and not in your mouth. Can you say, “Sad 5 year old”?

Cinnamon sugar toast is something that I have made for my children, and they love it also. Although I knew the dangers of sprinkling sugar and cinnamon on the toast, I continued to make it in the same fashion. As they got older and made their own toast, I always kept a container of sugar and cinnamon in the spice cupboard. For years, they have experienced the joys of cinnamon sugar toast and the sadness of the topping that is lost.

Recently, I had an epiphany. Why not make a compound butter? As I sit here and type this, I wonder why this epiphany occurred only recently. I have been making flavored butters and cream cheeses for years, why not this type of butter? The answer is that I don’t know, but I am sure this epiphany is going to make many members of my family quite happy!