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Cinnamon Cream Syrup

Cinnamon Cream Syrup

  • Prep

    2 m
  • Cook

    5 m
  • Ready In

    7 m
Wanda Galloway

Wanda Galloway

Cinnamon cream syrup is excellent with pecan French toast!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 187 kcal
  • 9%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 6g
  • 2%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 64 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. In a small saucepan, melt butter over medium heat. Stir in cream, brown sugar, maple extract and cinnamon. Cook, whisking constantly, until sugar dissolves and mixture thickens slightly, about 3 to 4 minutes. Serve warm.
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Reviews

GINGERLY88
38

GINGERLY88

1/21/2005

This was awesome. I read the review about it not getting thick and mine was not thick in the stated time so I boiled it for a couple minutes. The longer I boiled it the thicker it got. After it set a little it was a nice thick, creamy syrup. We all enjoyed it on french toast and my mom said it was wonderful on ice cream. Just watch it when it boils and constantly whisk it as it would probably burn easily. Yum! Would love to try this on apple dumplings or apple crisp. Thanks Wanda

michknight
33

michknight

12/12/2004

FABULOUS! Similar to the syrup they serve with Sweet Potato Pancakes at the Pancake Pantry in Nashville, TN! Family Favorite!!

KELLIEOCLARK
18

KELLIEOCLARK

10/10/2005

We used this on Pumpkin Pancakes and it was excellent. The perfect fall breakfast. I would recommend this combination of pancakes and syrup with a little powdered sugar on top. yummmmmmy

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