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Sweet & Creamy Homemade Cinnamon Cream Cheese Butter

Elevate your breakfast or brunch with this incredibly easy and delicious homemade cinnamon cream cheese butter. Made with just four simple ingredients in minutes, this sweet, creamy, and spiced spread is perfect for toast, scones, pancakes, and more.
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course: Breakfast, Brunch, Spread
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter (1 stick), softened
  • 3 tbsp cream cheese softened (full-fat or reduced-fat)
  • 3 tbsp packed brown sugar
  • 1 heaping tsp ground cinnamon

Equipment

  • Electric Mixer (handheld or stand)
  • medium bowl
  • Spatula

Method
 

  1. Step 1: Cream the fats: In a medium bowl, combine the softened butter and softened cream cheese using an electric mixer. Beat on medium speed until super smooth, light, and fluffy, scraping down the sides as needed. This should take 1-2 minutes.
  2. Step 2: Add the sweetness and spice: Add the packed brown sugar and heaping teaspoon of cinnamon to the bowl. Beat again, starting on low speed to prevent dust, then increasing to medium speed. Mix until everything is fully combined and there are no streaks of brown sugar or cinnamon. Mix until just combined, do not overmix.
  3. Step 3: Serve it up! Your Cinnamon Cream Cheese Butter is ready. Scoop into a dish or spread immediately on your favorite warm items.

Notes

For best results, ensure butter and cream cheese are at room temperature before mixing. Scrape down the bowl frequently during mixing for even incorporation. Don't overmix after adding the sugar and cinnamon. You can customize by adding a pinch of nutmeg or ginger, 1/4 tsp vanilla extract, a pinch of salt (1/8 tsp), or chopped toasted nuts. Store in an airtight container in the refrigerator for 1-2 weeks. It will firm up when chilled; let it sit at room temperature for 10-15 minutes before serving for easier spreading. It can also be frozen for 2-3 months; thaw in the refrigerator.