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.
Liquid Cinnamon Roll Syrup
- 1/2 cup butter
- 1 cup sugar
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- Melt the butter in a large saucepan over medium-high heat. Use a much larger saucepan than you think you need because this mixture gets crazy when you add the baking soda. Whisk in the sugar, buttermilk, vanilla, and cinnamon into the melted butter and bring to a boil.
- Once it reaches a boil, simmer for 2 minutes, whisking constantly.
- Whisk in baking soda, and cook for 30 seconds before removing from heat. It’ll foam up like crazy which is fun for kids to watch. The foam will go away after a few minutes.
- Let it cool, or serve it warm. It will thicken as it cools. Store it in a jar in the fridge.
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 »
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]
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.
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.
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.
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.
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.
I am doing Keto… can I replace the sugar with Erithytol?
Worth a try!
This was so easy to make and tastes just like cinnamon rolls! Will definitely be a staple in my breakfast routine. The only change I would make is to slightly reduce the butter, as it did have a little more butter flavor than I prefer. So yummy, though!
I made this last night along with the french toast and big hit. My 2 year old Granddaughters couldn’t get enough. They were licking the syrup off the bacon. We told them it was secret sauce🤣🤣
I just made this syrup and will never buy syrup at the store again. It is so delicious and easy to make!!!
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
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.
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.