Last weekend we went out to eat with my hubby's family. At the restaurant they had the most delicious rolls and Cinnamon Honey Butter.
I LOVE honey butter, but when I saw Cinnamon Honey butter I knew I had to give it a try.
And of course, it was delicious! I'm sorry you can't go wrong when adding honey and cinnamon to butter, right? It just makes it so much more delicious.
I have to confess...I think I want to spread cinnamon honey butter on everything I eat. :)
OK not really, but that's how good I thought it was. Give it a try and see what you think.
Oh, and the rolls that are in the picture are French Bread Rolls (recipe below).
Cinnamon Honey Butter
1/2 C. Butter, softened
1/2 C. Confectioners' Sugar
1/3 C. Honey
1/2 tsp. Vanilla
1 tsp. Cinnamon
In a medium bowl, combine all ingredient and beat until light and fluffy. Serve at room temperature.
Here are some other instructions that I found from Alton Brown that I may try and see if it makes a fluffier butter (the butter in his recipe isn't softened):
Cut the butter into chunks. Place butter into the mixer work bowl and beat at low speed, using the whisk attachment to loosen the butter. Increase the speed to medium and add the honey, cinnamon, and vanilla extract and beat until well combined, about 5 to 7 minutes. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log and refrigerate for 2 hours.
French Bread Rolls
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups bread flour
In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake for 18 to 20 minutes in the preheated oven, or until golden brown.