Cinnamon Sugar Recipe With Brown Butter & Maple Infusion

I never realized how much better a simple topping could be until I tried browning the butter first. This isn’t just basic cinnamon sugar; this rich, clumpy, brown butter version is a total game changer. It takes classic comfort food—like toast, muffins, or baked goods—and elevates the flavor profile with deep, nutty, and complex notes that cling beautifully to every surface. In just five minutes, you’ll transform basic ingredients into a crave-worthy cinnamon sugar recipe that feels indulgent and cozy. This recipe focuses on a specific technique to create a moist, textured cinnamon sugar that clings perfectly to warm foods. Get ready for a simple upgrade that will make your family ask for seconds.

Ingredients

Granulated Sugar (200g or 1 cup)
Use standard white granulated sugar as the base for this recipe. This sugar provides the necessary structure and sweetness to hold the added moisture from the butter and maple syrup. Avoid powdered sugar, as it will dissolve too quickly and change the desired clumpy texture.
Ground Cinnamon (10g or 2 tablespoons)
A generous amount of ground cinnamon ensures a prominent and warm spice flavor throughout the mixture. For best results, use fresh cinnamon, as older spices lose their potency over time. Ensure the cinnamon is finely ground to blend smoothly with the sugar and create an even, appealing color.
Unsalted Butter (40g or 3 tablespoons)
Unsalted butter is essential for creating the rich, nutty brown butter base. Browning the butter adds depth and a toasted flavor that regular melted butter cannot replicate. If using salted butter, reduce the added fine sea salt in the next ingredient.
Pure Maple Syrup (15ml or 1 tablespoon)
Use pure maple syrup for its unique flavor and viscosity; it acts as a binder. The maple syrup adds a hint of natural sweetness and helps create the desired clumpy, cohesive texture. Avoid artificial pancake syrups, as they often contain corn syrup, which can be overly sticky and change the flavor profile significantly.
Fine Sea Salt (0.6g or 1/4 teaspoon)
A small amount of fine sea salt balances the sweetness and enhances the overall flavor profile. The salt helps cut through the richness of the brown butter and cinnamon, making the sugar taste more complex. Use fine sea salt rather than coarse kosher salt, as it dissolves more easily into the sugar mixture.
Alcohol-Free Vanilla Extract (2.5ml or 1/2 teaspoon)
Adding vanilla extract provides depth and a familiar comfort aroma. Use a high-quality extract for the best flavor, or opt for alcohol-free if you prefer a different taste profile. This ingredient enhances the overall richness, creating a more sophisticated flavor than traditional cinnamon sugar.
Finely Grated Orange Zest (1g or 1/2 teaspoon) – Optional Garnish
A small amount of fresh orange zest adds a bright, zesty contrast to the rich, warm flavors of the cinnamon and brown butter. This garnish provides a visually appealing touch and a fresh scent when served. Be careful to grate only the colored part of the skin, avoiding the bitter white pith underneath.

Instructions

Brown the butter.
Place the unsalted butter in a small, light-colored saucepan over medium heat. Allow the butter to melt completely, then continue cooking until the foam subsides and the milk solids at the bottom turn a deep golden brown. You’ll know it’s ready when you smell a rich, nutty aroma; immediately remove it from the heat to prevent burning, which should take 3-5 minutes.
Combine the dry ingredients.
In a medium mixing bowl, add the granulated sugar, ground cinnamon, and fine sea salt. Whisk the ingredients together thoroughly until they are uniformly combined and evenly distributed. Ensure the cinnamon and salt are fully integrated into the sugar before proceeding to avoid flavor pockets in your finished cinnamon sugar recipe.
Mix in the warm brown butter and wet ingredients.
Pour the warm brown butter (solids included), maple syrup, and vanilla extract directly into the sugar mixture in the bowl. The heat from the brown butter will start to melt the sugar slightly, creating the desired clumpy texture.
Stir until clumpy.
Using a fork or small whisk, thoroughly mix the wet ingredients into the dry ingredients. Continue stirring until all the sugar is coated and takes on a darker color and slightly moist, clumpy texture. Use the back of the fork to break up any larger clumps, ensuring the texture remains consistent. If the mixture appears too dry after mixing, add 1 teaspoon more melted butter or maple syrup to help create the clumps.
Cool the mixture.
Allow the cinnamon sugar mixture to sit and cool for 10-15 minutes at room temperature before using. This cooling process helps the mixture set slightly and enhances its cohesive, textured appearance. The final result will be a richer, deeper color compared to standard cinnamon sugar.
Serve and garnish.
Serve generously sprinkled over warm, crisp brioche toast, freshly baked muffins, or slices of apple. My family loves to roll soft, warm pretzel bites in this mixture, as the clumpy texture clings perfectly to the surface. Present the final product on a simple white or natural wood plate to highlight the deep golden-brown hue and prominent clumpy texture. Finish with a delicate scattering of fresh orange zest over the top for a bright, aromatic contrast.

The Best Ways to Use Brown Butter Cinnamon Sugar

This unique cinnamon sugar recipe, with its clumpy texture and rich, nutty flavor, enhances far more than basic toast. The brown butter version makes it perfect for topping baked goods before they go into the oven. Sprinkle generously over muffins, scones, or cinnamon rolls; the clumps create a crisp, caramelized crust.

Use this enhanced cinnamon sugar to elevate basic desserts like apple crisp or bread pudding. For a quick, easy dinner idea, try rolling warm, buttered popcorn or soft pretzel bites in the sugar mixture immediately after cooking. This sweet and crunchy coating is a new family favorite.

Storage and Common Questions About Clumps

Because this cinnamon sugar recipe includes brown butter and maple syrup, its texture is different from standard dry sugar. The moisture causes the granules to clump together, which is intentional for creating a rich, textured result. If the mixture hardens slightly over time, simply give it a quick stir to break up the clumps, or warm it gently to soften.

Store any leftover mixture in an airtight container at room temperature. The brown butter helps to preserve the freshness for up to two weeks, making it great for easy meal prep.

FAQs

Q: Can I make this with regular melted butter instead of brown butter?

A: Yes, but the flavor won’t be as deep or nutty. The browning process adds a layer of complexity that is key to this cinnamon sugar recipe’s profile. Regular melted butter provides moisture but lacks the toasted note.

Q: How long will this last?

A: When stored in an airtight container at room temperature, it keeps well for 1-2 weeks. The flavor is best when used fresh, but it’s great for quick, high-protein snacks during the week.

Q: Can I use different spices?

A: Absolutely. You can experiment by adding small amounts of nutmeg, cardamom, or even a pinch of cayenne pepper for a spicier kick. This cinnamon sugar recipe base is very versatile.

Q: Can I make a larger batch?

A: Yes, this recipe scales very well. Maintain the same ratios of ingredients, especially the sugar to butter and maple syrup proportion. This is ideal for family dinners or large baking projects.

Q: Why did my mixture turn hard?

A: The mixture will harden slightly as it cools and sets due to the brown butter and maple syrup. If it becomes too hard to use, I sometimes place it in the microwave for just 10 seconds to make it scoopable again.

Q: What kind of butter should I use for browning?

A: Always start with unsalted butter for browning, as salted butter can become overly salty when reduced. I prefer using organic ingredients here for a clean flavor, especially since this brown butter cinnamon sugar recipe is so simple.

Q: Can this cinnamon sugar recipe be made low-carb?

A: To make this low-carb, substitute the granulated sugar with monk fruit sweetener in the same proportion. It will yield a similar clumpy texture, though the flavor profile will be slightly different.

Conclusion

This simple technique takes a pantry staple and transforms it into something truly special and memorable for your family. The clumpy, rich texture and nutty flavor of this brown butter cinnamon sugar recipe make everyday treats feel like a special occasion. Pin this recipe now and try it this week on your favorite baked goods for an easy and delicious upgrade.