Cinnamon Butter

This easy Cinnamon Butter recipe goes on everything. Buns, muffins, banana bread, your morning toast, and more.

½ cup unsalted butter, at room temperature
¼ cup pure honey (not creamed)
¼ cup confectioners' sugar
1 tsp. ground cinnamon
1 pinch sea salt

In a medium bowl, beat butter, honey, sugar and cinnamon until smooth.

Add salt and beat until smooth. Taste and adjust salt, honey, and cinnamon to your preferences.

Serve with bread and other baked goods.

Butter Log:
Many professional chefs will roll a compound butter into cylinders and chill or freeze them until it's time to serve a dish. It's an easy way to store the butter as well as cut off a small slice at a time.

Spread a piece of plastic wrap on the counter (about 12" long). Spoon the butter in the middle of the plastic wrap so that it is approximately the same length as a stick of butter.

Fold the plastic wrap around the butter, carefully rolling into a log, and then tuck the ends underneath the butter.

Refrigerate for at least 3 hours before using so that the butter is completely chilled and the flavours can meld. Slice into ¼" thick rounds for serving.

Chill for up to 1 week or freeze until needed.

Cook's Notes:

• 1 stick of butter = ¼ lb
• 1 stick of butter = ½ cup
• 1 stick of butter = 8 Tbsp.
• 1 stick of butter = 4 oz
• 1 stick of butter = 113 g