Cinnamon Brown Butter Glaze Recipe

Creamy brown butter cinnamon glaze in a mixing bowl.

5 from 1 review

Cinnamon Brown Butter Glaze Recipe

With only 5 easy ingredients and a few simple steps, this cinnamon brown butter glaze transforms nutty brown butter into a thick, cinnamon-spiced icing. Perfect to drizzle over cakes, pies, and breakfast pastries.

Prep Time10

Cook Time8

Total Time18

Course: Breakfast, Dessert

Cuisine: American

Diet: GF

Servings: Servings

Calories: 24kcal

Author: Erin Cernich

Equipment

Small Skillet or Small Saucepan

Ingredients

1 tablepsoon unsalted butter
¼ teaspoon ground cinnamon
¼ cup powdered sugar
⅛ teaspoon salt
2 tablespoons milk, any kind

Instructions

Add the butter to a small skillet set over medium heat. Stir the butter around the pan with a spatula as it melts and heats. Once the butter has melted, keep stirring as it gets foamy and brown, and brown butter flecks develop in the butter. The butter will have a rich, nutty aroma. This will take anywhere from 3 to 8 minutes. Note - Once the butter begins to brown, it browns quickly. Do not walk away from it, or it may burn!
1 tablepsoon unsalted butter
Remove the skillet from the heat and add the cinnamon. It will foam up as it blooms in the hot butter. Stir with a spatula or whisk to combine.
1/4 teaspoon ground cinnamon
Pour the brown butter into a small mixing bowl. Then, add the milk to the skillet you just used to warm the milk. Tip - Warming the milk will bring it to the same temperature as the butter, so the butter doesn't seize up. Which will make the glaze easier to mix.
2 tablespoons milk, any kind
Add the powdered sugar and salt to the brown butter in the bowl. Whisk until thoroughly combined - it will be thick. Add about 1 tablespoon of the warm milk and whisk to loosen the glaze. Add more milk until you reach your desired consistency. Allow the glaze to sit for about 10 minutes to cool and thicken. Note - Using the full 2 tablespoons of milk will yield a looser glaze, however, the glaze does thicken as it cools.
1/4 cup powdered sugar, 1/8 teaspoon salt
The glaze is ready to use immediately. Or completely cool glaze can be covered and stored in the refrigerator for up to 1 week or longer. The glaze will thicken and harden when refrigerated. To loosen, microwave for 5 to 10 seconds.

Notes

Serving Size - This is a small batch glaze recipe that is easily doubled.
Butter - Higher quality butter will yield a richer flavor. This is because of a higher fat to water ratio in good butter.
Skillet - I recommend a stainless skillet vs. non-stick to make brown butter. This way you can see how brown the butter is getting, and prevent it from burning. You can also use a small stainless saucepan.
Storing - Cover and store leftover glaze in the refrigerator for 1 week, maybe longer.
Re-Heating The Glaze - The glaze will thicken and harden in the refrigerator. Microwave it for 5 to 10 seconds to loosen.

Nutrition