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. I’m sitting here thinking I need to make cinnamon rolls just so I can dip them into this syrup and then watch my head explode. 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!
Be sure to check out the video where I walk you through every step in this recipe.
LIQUID CINNAMON ROLL SYRUP
Liquid Cinnamon Roll Syrup
Ingredients
- 1/2 cup butter
- 1 cup sugar
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
Instructions
- 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.
Nutrition
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Lisa McAleer says
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 to anyone who have a bowl and a cupboard with staples! THANK YOU AND KKEEP ‘ EM coming! Now excuse me, I have a date with waffles and cinnamon roll syrup!
Deanna says
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.
Jane Walkinshaw says
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.
Janet P. says
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.
Rachel Farnsworth says
The syrup lasts a few weeks in the fridge. We do not recommend freezing it.
Tia says
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.
Rachel Farnsworth says
The recipe is correct as written.
Summer Lyn says
What role does the baking soda play in this recipe? Have you ever made it without adding the baking soda?
Rachel Farnsworth says
Baking soda is added to syrups to keep the syrup smooth.
Makayla says
Can you replace the buttermilk with regular milk??
Rachel Farnsworth says
https://thestayathomechef.com/buttermilk-substitute/
Deanna says
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.