Question: do you like cinnamon buns? And I don’t mean bland, stale, is-there-even-cinnamon-in-these-things kind of cinnamon buns. Uhuh, that’s not what I mean at all! I mean: do you like the best kind of cinnamon buns? You know: delicious, generously glazed, cinnamony, ooey gooey, still-warm-from-the-oven cinnamon buns?
I know, stupid question. Who doesn’t, right? Which is exactly why I’m sharing today’s recipe with you. Which is hardly a recipe, to be honest… You just throw some things together and you’re done!
Just start with some brown butter. It’s delicious and gorgeous and the best thing ever. Duh! If you look up yummy in the dictionary, you will find ‘brown butter’. Right next to ‘chocolate’, ‘peanut butter’ and ‘cake batter’. Secondly, there’s cinnamon! And cinnamon makes my heart flutter! In the best way possible, of course… Anyway, mix brown butter with cinnamon and the result is delicious. But add powdered sugar and a fat pinch of salt and you’ll end up with a delicious spread that tastes just like the most delicious cinnamon buns ever!
Seriously guys, this stuff is sooo good! I couldn’t leave it alone and I even considered calling it Cinnamon Bun Spread!
Remember that deeeelicious Double Brown Butter Cake I posted about a few days (weeks? What’s it been??) ago? Well, in order to make the cake really taste like brown butter, I gave the brown butter I used in the cake a little boost. Aka: I browned twice the amount of butter needed for the cake, poured it into a bowl to cool, allowed the caramelized milk solids (or brown butter essence, as I like to call it) to sink to the bottom of the bowl and added all of the milk solids and half the butter to my cake. In other words, I had some leftover ‘clarified’ brown butter.
I you make the Double Brown Butter Cake, use the leftover brown butter to make this spread. You won’t regret it, I promise! But if you don’t have ‘clarified’ brown butter, just use regular brown butter. Aaaages ago, when I first started the blog, I made Brown Butter Spread with unclarified brown butter, and it was beautiful and perfect and yummy, so don’t go out of your way to clarify the brown butter you want to use for this spread…
Oh, and if you’ve never browned butter before, don’t worry! It’s really easy! If you’re unsure about the technique, just check out my post on how it’s done. It’s got a lot of pictures to guide you through the process!
But seriously, don’t worry about it… And this Cinnamon Brown Butter Spread – or rather: Cinnamon Bun Spread – is soooo worth it!
- 85g (or ⅓ cup + 2 teaspoons) unsalted brown butter, softened at room temperature
- 2 to 3 tablespoons of powdered sugar
- ¾ teaspoon cinnamon powder
- big pinch of salt
- In a small bowl, mix together the ingredients until fluffy and smooth.
- Keeps in the fridge, covered with plastic wrap, for about a week.