Step 1

Add the cream, sugar (if you're using honey, they don't add it at this point), and cinnamon to a large jar or a stand mixer and start mixing. The cream will whip up into whipped cream and then stiffen and begin to become butter. At this time, the fat solids will separate from the buttermilk liquids – this is completely normal.

Step 2

Once it seems like all the cream has separated into the butter and buttermilk, drain the buttermilk from the container. Then gather the butter in your hands to further squeeze it to get out as much of the buttermilk as possible.This cinnamon buttermilk can be stored in the fridge for around a week and used within various recipes like buttermilk pancakes.

Step 3

Then, 'wash' the butter to remove all remaining buttermilk (which can cause the butter to spoil sooner and impact the flavor of the cinnamon sugar butter). To do this, add the butter to a large ice bath and squeeze it well. The water will become cloudy; this is normal.

Step 4

Once you've thoroughly squeezed the butter, then rinse it with clean water to remove any remaining buttermilk residue. Then, if you're using honey (not sugar), add it to the prepared butter now and mix it by hand or with the whisk/stand mixer.Alternatively, you can beat the cream into butter, drain the buttermilk, and then add the butter and cinnamon to whip into the butter (this way, you won't lose any flavor into the buttermilk or when washing the butter).

Step 5

To make cinnamon honey butter or brown sugar cinnamon butter using pre-made butter takes just a minute or two.First, soften the butter slightly, so it's easier to whip. You can do this by leaving it out at room temperature for a while before starting the process. Alternatively, you could microwave a bowl or measuring cup filled with water for around two minutes. Remove it from the microwave, drain the water, and then add the butter to it (the remaining heat will soften the butter in 5-10 minutes).

Step 6

Then, you can either use a hand-held mixer or a stand mixer (or even a fork!) and add the cinnamon and sugar or honey and mix until the ingredients are thoroughly combined.

Step 7

Once the cinnamon sugar butter is ready, you can either transfer it to a butter container or shape it into a log and wrap it up with some parchment paper like a Christmas cracker.Store the cinnamon butter at room temperature for 1-2 days or in the refrigerator for between 1-2 weeks. Alternatively, the butter can be frozen for up to six months.