A homemade buttermilk syrup that tastes just like a cinnamon roll! Take french toast, pancakes, and waffles to a whole new level of yummy!
A homemade buttermilk syrup that tastes just like a cinnamon roll! Take french toast, pancakes, and waffles to a whole new level of yummy!
I am about to share one of my very favorite recipes. We call it “liquid cinnamon roll.” We use it on pancakes, waffles, french toast, and sometimes even as an ice cream topping.
It tastes exactly like a decadent cinnamon roll fresh from the oven, lathered with a cream cheese frosting. It’s easy to make and you can just store it in the fridge. But be careful, because you will never be able to look at that plain old maple syrup from the store the same way ever again. If you have ever wanted to try and make your own syrup, now is the time my friends. This stuff is ridiculously good!
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Wow! Where do you come up with these ideas! I watched this video on mute, very early and I knew without sound that it is a winner! I loooove to bake and I am old enough to be your mom, but you have so many better recipes than “ established” sites! And, it is a pleasure to watch you! You are so friendly and genuinely look like you ENJOY baking and cooking! I will continue to search out your beautiful smile and fabulous recipes! I hope you inspire a new generation to “ make it yourself”! You are an inspiration… Read more »
What role does the baking soda play in this recipe? Have you ever made it without adding the baking soda?
Baking soda is added to syrups to keep the syrup smooth.
I am doing Keto… can I replace the sugar with Erithytol?
Worth a try!
Yes! This smelled and tasted just like cinnamon rolls! It was a great addition to your greek yogurt waffles!
I stored it in the fridge and couldn’t wait to re-use it today. Sadly, it was solid & unpourable. I will have to amend my recipe to note that if I want it again I need to leave it out at room temp for about an hour or more. I wish I had known.
[it was stored on the fridge door]
Cut the recipe in half and used 6 pieces of Pepperidge Farm sourdough bread. The liquid cinnamon roll syrup is a must! Love making French toast and this recipe rocks!
Easy and wonderful
My husband and I love this syrup. Don’t make it ve ry often, I will find ways to eat it other than pancakes and my waistline doesn’t need it.
One thing I did try and love is putting a spoon full in my coffee. It is wonderful, I like it anyway.
Thanks so much for these great recipes they are fantastic and I can’t wait to make some of them especially this french toast and maple syrup. I look forward to following you and making your yummy food for my family.
How long will the syrup last in the refrigerator? Can it be frozen in an airtight container without sacrificing the flavor? Thank you for all of your amazing recipes.
The syrup lasts a few weeks in the fridge. We do not recommend freezing it.
Just wanted to know if the measurement for the vanilla is 1 tablespoon or 1 teaspoon,seems like alot for the ingredients listed .Just want to make sure.Thanks so much and I love All your recipes,so many hard to choose which ones to Make next.
The recipe is correct as written.
Can you replace the buttermilk with regular milk??
https://thestayathomechef.com/buttermilk-substitute/
Made this for breakfas with waffles this morning. Loved it!!
I admit I used half light brown suger as that is what I think of with cinnamon rolls. It was amazing my husband loved it.
Definitely a recipe I will use again.
Thank you for posting it.
I’m wondering if using whipping or heavy cream would work in place of the buttermilk. Has anyone tried this?
It doesn’t turn out well. Heavy cream is very different from buttermilk.
IMade this last weekend for breakfast! Delicious! IToniggt I chopped a banana heated it in a little bit of syrup and served it over vanilla bean ice cream . Heaven!!!
Made this today and it is DELISH! Only prob is that it is rather thin. What can I do to make it thicker? Would cornstarch work? Or?
You can cook it longer and let the sugar caramelize. Be careful with that though, it thickens as it cools and if the syrup is caramelized too much, you won’t be able to pour your syrup without heating it back up again.