Cinnamon Cream Syrup Recipe -
Cinnamon Cream Syrup Recipe
  • READY IN 7 mins

Cinnamon Cream Syrup

Recipe by  

"Cinnamon cream syrup is excellent with pecan French toast!"

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  • PREP

    2 mins
  • COOK

    5 mins

    7 mins


  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 More Reviews

Most Helpful Positive Review
Jan 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

Most Helpful Critical Review
Aug 29, 2002

This was NOT good at all. I made it this morning and it turned out salty, although I can't imagine why, and never thickened. It had the consistency of a biscuit gravy, and tasted bad. I won't make this again.

Dec 12, 2004

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

Oct 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

Apr 22, 2005

This was pretty good. I think it should be called a sauce instead of syrup, but that didn't stop me from totally enjoying it on Veronica's Apple Pancakes. It kind of reminded me of the sauce you sometimes see on bread pudding. You really can't go wrong with butter and cream! :) I too boiled it a few minutes and let it thicken while it cooled off. It wasn't too runny at all.

Aug 29, 2002

Best ever, great with french toast!

Aug 28, 2006

I made this to go with the Almond French toast also from this site and it was awesome. Very rich and delicious. It took me about ten minutes for the syrup to thicken, but other than that followed the recipe excatly as stated. I actually made it the night before, and after being in the refrigerator it became VERY thick (like butter or margarine!). It would have made a delicious spread, but I microwaved it until it softened and thinned out. Absolutely yummy!

Jan 14, 2006

Absolutely delicious! I used it as suggested with Veronica's Apple Pancakes. I did not have the maple flavoring (thought I had it, but couldn't find it) so I used pure vanilla extract - delicious. I will use this recipe for banana crepes and french toast too. Thank you for sharing this recipe - a real keeper.


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  • Calories
  • 187 kcal
  • 9%
  • Carbohydrates
  • 6 g
  • 2%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 18.2 g
  • 28%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.7 g
  • 1%
  • Sodium
  • 64 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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