Reviewed: Jan. 21, 2009

You're right,I've licked the pan!.... Very good recipe,thank you

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Ingrid

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2009

I should be called a cinnamon cream syrup - it is allllll kinds of tasty and better than any other cinnamon syrup I've tried!

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MELODY0112

Cooking Level: Expert

Living In: Royal City, Washington, USA

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Reviewed: Dec. 9, 2008

half my family like this the other half didn't care for this, but since I'm reviewing it, I LOVE this syrup, it's sooo yummy, I want more. The half of my family that didn't care for it are not too thrilled with cinnamon in the first place, so if you don't care for cinnamon you may not like this, I also doubled the cinnamon, it's SOOOOOO yummy. definitely try it - also, let the syrup cool for at least 1/2 hour before you use it, if you use it right away you'll get the baking soda taste, I was afraid it would be baking soda-y when I wanted to use it but it wasn't, so definitely let it sit for a little bit on the counter.

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Soifua

Cooking Level: Expert

Home Town: Kahuku, Hawaii, USA

Living In: Santa Clarita, California, USA

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Reviewed: Dec. 7, 2008

Oh my god, this was SO good. I left out the corn syrup, used 1/3 brown sugar and 2/3 white sugar, used powdered buttermilk, tripled the cinnamon, added a teeny bit of chai spice (by McCormick), and used a heaping tablespoon of cornstarch mixed with enough water to make it look like 2% milk. I just made it. I am making pancakes tomorrow (truck-stop buttermilk from this site), and I thought I'd make this the night before based on some reviews. Now I really wish I hadn't because this is truly perfect fresh. It's thick and sort of foamy, but in this really great amazing way. The taste really is exactly like cinnamon rolls. It's a beautiful caramel colour. It is already starting to separate, and I'm hoping it will be okay once reheated/shaken up tomorrow. I'll update after breakfast. UPDATE: So I never updated, but... it was good the next day, but it was different. Not a bad different, just not as amazing as it was when it was fresh. I recommend using it fresh.

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PinkPenguinStar

Cooking Level: Intermediate

Home Town: Glendale, Arizona, USA

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Reviewed: Dec. 6, 2008

WHOA!! This stuff is died-and-gone-to-heaven good! And I even goofed up this recipe. I was out of vanilla, so only had a few drops to add, instead of the 1 Tbsp., and the recipe says to add the baking soda after it simmers and I didn't read that. Oops, I added everything at the beginning, it foamed up to about double in size, came to an almost boil, turned it down to a simmer for 1-2 minutes. But it was still delicious. One slight negative, it was very liquid-y, even after I let it sit and reduce. I don't know if that was me, the way I made it or the recipe. But no matter, I highly recommend this.

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Cindy

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2008

Tastes almost like caramel. A little too sweet for me but that didn't stop me from eating it all up (I made 1/3 the recipe). I am definitely making this again.

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heather

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Reviewed: Nov. 29, 2008

was pretty good! Will definitely stay in my recipe box. It was, however, a little too sweet for me, perhaps a bit too much vanilla. So will be playing with this a bit more. My family loved it!

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BusyMomma92607

Cooking Level: Beginning

Home Town: Yakima, Washington, USA

Living In: Missoula, Montana, USA

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Reviewed: Nov. 24, 2008

This was great...not diet friendly by any means...but YUM! I will be making it again. It was still good after it was no longer foamy (I ate the "leftovers" with a piece of bread....)

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squishy

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: North Pole, Alaska, USA

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Reviewed: Nov. 14, 2008

My son made this the other night. It came out great. My only complaint is that it needs to be thicker. Does anyone have any suggestions? I think flour or cornstarch would ruin the taste. Great Syrup! We will be making again!

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Carrie C.

Cooking Level: Intermediate

Home Town: Mc Keesport, Pennsylvania, USA

Living In: Leroy Township, Ohio, USA

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Reviewed: Nov. 12, 2008

unlike many of the reviewers, I used real buttermilk (fat free though). It was really super delicious, but the buttermilk seems to have curdled. it looks gross and has some chewy chunks, but the overall flavor was delicious.

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djo

Cooking Level: Intermediate

Living In: Tampere, Pirkanmaa, Finland

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Reviewed: Oct. 18, 2008

Wonderful! Made to directions the first time, we loved it, like warm cinnamon ice cream, but it made me think of all kinds of things I could change to make it a little diffrent. We will use it for ice cream, and all kinds of desserts!

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jewell

Cooking Level: Intermediate

Home Town: Morrison, Oklahoma, USA

Living In: Agra, Oklahoma, USA

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Reviewed: Oct. 16, 2008

I liked this recipe, I ran out of vanilla so I decided to try almond. It tasted great. Thanks, I will be experimenting to make it thicker, and I would like to know how long it keeps in the fridge.

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BLUEYEFOX

Cooking Level: Intermediate

Home Town: Idaho Falls, Idaho, USA

Living In: Amesbury, Massachusetts, USA

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Reviewed: Oct. 14, 2008

This was very easy to make. I found it very yummy, but my kids wouldn't eat it because it didn't look like "regular" syrup.

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April M

Cooking Level: Expert

Home Town: Merritt Island, Florida, USA

Living In: Fort Stockton, Texas, USA

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Reviewed: Oct. 10, 2008

This is really yummy...it is runnier than store bought syrup and does seperate some but, overall those 2 things don't break the recipe. I will be making this again and again!

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minimomster

Cooking Level: Intermediate

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Reviewed: Sep. 28, 2008

Very good! I used milk + vinegar for the buttermilk. In my opinion, it's best when very fresh because it's warm and foamy...delish!

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hazelnutty

Cooking Level: Intermediate

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Reviewed: Sep. 19, 2008

This syrup was wonderful.I love anything with buttermilk in it, and this was great. After reading other reviews, I left out the cinnamon because I wanted maple, added 1/2 tsp. maple extract along with the vanilla, and also added 1 tsp. of cornstarch to help speed up the thickening. I didn't have much time to let it cool and set up. And I used brown sugar instead of white. It tasted like a buttermilk praline!!! Maybe next time I'll add some chopped pecans. I didn't use quite as much soda as it called for and couldn't see where it made much difference.

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connie

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Reviewed: Sep. 17, 2008

really really tasty, but mine separated and I couldn't get it to stay mixed, even with vigorous stirring, letting it sit, letting it sit overnight, nada. I'll definitely make it again but I'll probably store it in a jar and then I can shake it up before serving. We had it over homemade buttermilk pancakes and it made an ordinary breakfast pretty special; next time blueberry pancakes! thanks for sharing!

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Amanda K

Cooking Level: Intermediate

Home Town: Washington, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Sep. 1, 2008

Tasted like butterscotch ice cream syrup with a hint of cinnamon...too rich for our taste. Would probably be better for ice cream.

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TeamParzuno

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Reviewed: Aug. 25, 2008

yummy!!!!!!!!!!! taste like cinnamon rolls, but I do recommend that after the sodais added that you let it sit until the bubbles have settled and cool it a bit, this is our new syrup when we have breakfast for dinner. thanks

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shawn

Cooking Level: Expert

Living In: Reardan, Washington, USA

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Reviewed: Aug. 4, 2008

The name of this recipe says it all!!! I didn't have buttermilk on hand so I used the substitute of 1C of milk to 1T of vinegar. I let that sit for 10 minutes and then I took out 1T of mixture since the recipe only calls for 1C of buttermilk. This turned out wonderful!!! It's definetly not your typical syrup but I'm not a fan of maple flavor so this was PERFECT for me. It is runny straight from the pan so if you have time to let it sit that helps! Just delicious! Thanks :-)

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