- ¾ cup (1½ sticks) salted butter, softened (see notes if using unsalted butter**)
- ½ cup (60 grams) confectioner’s sugar
- ½ cup (168 grams) honey
- 1½ teaspoons ground cinnamon
- ¼ teaspoon kosher salt
Beat the room temperature butter with a handheld beater or the whisk attachment of a stand mixer for 30 seconds.
Add the powdered sugar, honey, cinnamon, and salt, and beat (starting slowly so the powdered sugar doesn’t form a dust cloud) until completely combined and smooth, scraping down the sides of the bowl as needed. You don’t want any lumps or swirls. Once smooth, turn up the speed and whip for a minute or two or until very light and fluffy.
Using a spatula, transfer the butter to container(s) for storage. I recommend using glass as opposed to plastic to best preserve the flavor. Serve the butter at room temperature.
Storage: When kept in the refrigerator, the butter will last for 5 to 6 months. If it will be used within several days, the butter may be stored at room temperature. If using for breakfast, I often place the jar on the counter in the evening so it’s easy to spread in the morning, returning to the fridge after using.
*If you fill 4-ounce jars to the very top as I did in the photo, you may be short on your fourth jar. Also, it is better to slightly underfill to avoid a messy lid. Alternatively, you could use two 8-ounce jars or one 16-ounce jar.
**For a less sweet cinnamon butter, you may increase the butter to 1 cup (or 2 full sticks).
**Salt makes the flavor pop, so if using unsalted butter, add ½ teaspoon kosher salt to approximate the same flavor. (I use Morton’s kosher; start with half that amount if using table salt and roughly double with Diamond Crystal kosher.)
For an added salty-sweet note, sprinkle the finished butter with a pinch or two of flaky sea salt.