Cinnamon Cream Syrup

Cinnamon Cream Syrup

36 Reviews 5 Pics
  • Prep

    2 m
  • Cook

    5 m
  • Ready In

    7 m
Wanda Galloway
Recipe by  Wanda Galloway

“Cinnamon cream syrup is excellent with pecan French toast!”

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Adjust Servings

Original recipe yields 1 cup



  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 (36)

Rate This Recipe


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



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



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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Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



previous recipe:

Cinnamon Ice Cream


next recipe:

Easy Clotted Cream