September 19, 2013

Brown Butter Cinnamon Syrup

Brown butter cinnamon syrup I’ve noticed that lately in the foodie world, people are going crazy about anything with the words “brown” and “butter” in them. If you’re on Pinterest (by the way, hit me up if you are!), you’ve probably noticed that there are funny little trends that just seem to explode in popularity all of a sudden, then in a short amount of time, are replaced by the next “big thing.” I love watching these trends. It’s fascinating. It reminds me of that Portlandia episode where all of the people cluster together wherever the sun reaches through the clouds. Then the sun moves to a different spot, and everyone stampedes to the next “sun spot.” This is repeated several ridiculous times, and it’s dang funny.

Anyways, you know what I’m talking about with the trend thing? Pinterest made the big deal about cake balls for a while, and then anything red velvet, then the lacy-trimmed jeans, and then, the MOTHER OF ALL TRENDS: anything mint colored. Ohhh my goodness how we love our mint. Anyways, where was I? Oh yes, brown butter. So, brown butter has been super popular lately, but this is one trend that I hope never ends. I hope it will stay around forever and ever and let me drink it up all the live-long day for the rest of my life. It’s that good, I tell you.

I made this brown butter cinnamon syrup this weekend to go with some ebelskivers I made (you should most definitely try those too…). Not exactly what you’d call a breakfast of champions, but hey, it brought me much happiness. Much. You can use this syrup for like, everything really. Pancakes, waffles, French toast, probably bread pudding, probably pull-apart rolls (yeah, I’m just making this up as I go along, but in my head it tastes amazing)… So really, just try the syrup. If you’re a brown-butter virgin, please put an end to that nonsense right away. Because this syrup is just so knock-your-socks-off good.

Now, let the browning of the butters begin. Place your butter in a medium saucepan on medium heat, then let it heat for several minutes while whisking. Show us the meaning of vigor here.


As the butter heats, it will bubble a lot, and slowly, slowly, you’ll start to notice the yellow turning to a dark yellow.

Dark yellow

And then to a light-ish brown. Notice how it smells. Can you smell that nutty, almost caramel-like aroma? When it turns to this light brown color, it can quickly burn, so we need to take drastic action here.

Brown Butter

Quickly add the water and corn syrup to the brown butter, then the brown sugar and cinnamon.

CinnamonStir it all up and continue to simmer over medium-low heat until all of the sugar dissolves and the syrup thickens up a bit. Serve it hot over whatever you’d like (see my ideas above), or if you have no shame, just drink it straight out of the pan (believe me, you’ll be tempted to).

Syrup in a jar

Note: Store any leftover syrup in a jar in the refrigerator. To use again, simply reheat and give it a good whirl with the spoon.


This recipe is slightly adapted from Bakeaholic.

Brown Butter Cinnamon Syrup
Cook time
Total time
This brown butter cinnamon syrup is incredible on pancakes, waffles, French toast, or anything else where syrup is needed.
Recipe type: Breakfast
Serves: 15
  • ½ cup butter, browned
  • ½ cup water
  • ⅓ cup corn syrup
  • 1 ½ cups brown sugar
  • ½ tsp cinnamon
  1. In a medium sauce pan, heat ½ cup butter over medium heat, stirring constantly.
  2. Once the butter turns a light brown and gives off a nutty aroma, immediately add remaining ingredients and combine.
  3. Heat over medium-low until sugar dissolves and syrup thickens.
  4. Serve over pancakes, waffles, French toast, pull-apart bread, or whatever your heart desires.


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