Best 5 Honey Cinnamon Syrup Recipes

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Indulge in a culinary journey with our versatile honey cinnamon syrup, a symphony of flavors that will elevate your culinary creations. This golden elixir is a delightful blend of natural sweetness and warm, aromatic cinnamon, offering a taste experience that will tantalize your taste buds. Whether you're a seasoned mixologist crafting exquisite cocktails, a passionate baker seeking unique flavor combinations, or simply a lover of delicious syrups, our honey cinnamon syrup is a must-have addition to your pantry. With its versatility and ease of use, this syrup opens up a world of possibilities in the kitchen. Unlock your inner chef and embark on a culinary adventure with our honey cinnamon syrup, transforming ordinary dishes into extraordinary experiences. Discover the hidden flavors waiting to be awakened in your everyday meals and beverages, as you explore the diverse recipes presented in this article. Allow your taste buds to embark on a delectable voyage, from classic cocktails to enticing baked goods and beyond, all infused with the irresistible charm of honey and cinnamon.

Let's cook with our recipes!

BLUE CORN PANCAKES WITH ORANGE HONEY BUTTER AND CINNAMON MAPLE SYRUP



Blue Corn Pancakes with Orange Honey Butter and Cinnamon Maple Syrup image

Provided by Bobby Flay

Time 30m

Yield 12 pancakes (4 servings)

Number Of Ingredients 19

1 1/2 cups all-purpose flour
1/2 cup blue cornmeal
Pinch salt
1 tablespoon sugar
1 tablespoon baking powder
2 large eggs
1 1/2 to 2 cups milk
2 tablespoons unsalted butter, melted
1 cup fresh blueberries, plus more for garnish
2 to 3 bananas, peeled and sliced
Orange-Honey Butter, recipe follows
Cinnamon Maple Syrup, recipe follows
Confectioners' sugar, for garnish
3 cups fresh squeezed orange juice
2 sticks butter, slightly softened
2 tablespoons honey
Pinch salt
2 cups pure maple syrup
2 to 3 cinnamon sticks

Steps:

  • Preheat a nonstick griddle. Preheat the oven to 200 degrees F.
  • Mix together the dry ingredients in a medium bowl. Beat the eggs and 1 1/2 cups of the milk in a medium bowl until combined, then stir in the melted butter. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the blueberries. If the batter seems too thick, add some of the remaining milk.
  • Ladle approximately 1/4 cup of the batter onto the griddle for each pancake. Cook until the bottom is light golden brown, flip, and continue cooking for about 30 seconds. Remove to an ovenproof plate and keep warm in the oven until ready to serve. Serve 3 pancakes per person with a dollop of orange-honey butter, cinnamon maple syrup, and bananas. Garnish with blueberries dust with confectioners' sugar.
  • Place orange juice in a small non-reactive saucepan over high heat and reduce to 3 tablespoons. Place butter in a bowl and add the orange syrup, honey, and salt; mix until combined. Scoop into a large ramekin, cover with plastic wrap, and refrigerate until firm, about 2 hours.
  • Heat syrup and cinnamon sticks over low heat for 10 minutes. Remove and let steep for 1 hour. Remove sticks and pour into a small pitcher.

MAPLE CINNAMON PECAN HONEY SYRUP



Maple Cinnamon Pecan Honey Syrup image

This is a good syrup with a little different flavour. It does not need to be canned for finishing, just keep syrup in jar with a lid in the refrigerator. Processed in boiling water bath, it will keep for a year, if you don't process the syrup in canning jars it will keep in the refrigerator for a month or so. This is great on pancakes or on My Favourite French Toast, recipe #107988, and is also delish as a dessert sauce.

Provided by bikerchick

Categories     Fruit

Time 20m

Yield 3 half pint jars

Number Of Ingredients 5

2 cups maple syrup
1/2 cup mild-flavored honey
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla
3/4 cup coarsely chopped pecans

Steps:

  • Combine syrup, honey, and cinnamon in a saucepan.
  • Bring to a boil.
  • Reduce heat, stir in vanilla and pecans, simmer 5 minutes.
  • Ladle hot syrup into hot sterilized jars, leave 1/4 inch headspace.
  • Adjust 2 piece lids, process in boiling water bath (BWB) for 10 minutes.

POACHED PEARS IN HONEY, GINGER AND CINNAMON SYRUP



POACHED PEARS IN HONEY, GINGER AND CINNAMON SYRUP image

Categories     Dessert     Poach     Pear     Vegan

Yield 2 3/4 cups for 6 people

Number Of Ingredients 4

In a saucepan large enough to hold all the pears, combine the wine, simple syrup, cinnamon stick halves, honey, and ginger. Scrape in the seeds from the vanilla bean and add the bean and seeds to the saucepan. Bring the mixture to a simmer, stirring occasionally, until the honey has melted. Add the pears and simmer for 15 to 20 minutes, turning occasionally, until the pears are tender. Remove the pears from the liquid and allow to cool.
Continue to simmer the liquid until it thickens and is reduced by half, about 15 to 20 minutes. Cool to room temperature. Remove the cinnamon stick halves and the vanilla bean and discard.
Place each pear on a small serving plate with a scoop of vanilla ice cream. Drizzle with the honey, ginger and cinnamon syrup. Serve immediately.
In a small saucepan, combine the sugar and water over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool.

Steps:

  • 1 (750-ml) bottle Moscato wine or other sweet dessert wine 2 cups simple syrup, recipe follows 1 cinnamon stick, broken in 1/2 2 tablespoons honey 1 (3/4-inch) piece fresh ginger, peeled, and finely chopped 1 vanilla bean, split lengthwise 6 small, firm, ripe Anjou pears, peeled Serving suggestion: vanilla ice cream or gelato Simple Syrup 2 cups sugar 2 cups water

CARDAMOM YOGURT PUDDING WITH ORANGE AND CINNAMON HONEY SYRUP



Cardamom Yogurt Pudding with Orange and Cinnamon Honey Syrup image

Categories     Dessert     Kid-Friendly     Quick & Easy     Yogurt     Orange     Chill     Healthy     Honey     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 1 serving

Number Of Ingredients 11

1/2 cup plain whole-milk yogurt
1 1/2 tablespoons sugar
1/4 teaspoon vanilla
2 teaspoons water
1/2 teaspoon unflavored gelatin (from 1 envelope)
Pinch ground cardamom
1 navel orange
1 tablespoon mild honey (preferably orange blossom)
Small pinch cinnamon
Special Equipment
a 1-cup ramekin (4 inches across and about 2 inches deep)

Steps:

  • Whisk together yogurt, sugar, and vanilla in a small bowl until sugar is dissolved. Put water in a very small saucepan and tilt pan so that water is on one side, then sprinkle gelatin and cardamom evenly over water. Let stand 1 minute to soften. Heat mixture over low heat, stirring, until gelatin is dissolved, about 30 seconds. Whisk hot gelatin into yogurt until combined well. Pour yogurt into ramekin and chill, covered, until set, about 1 1/2 hours.
  • While yogurt is chilling, cut peel and white pith from orange with a sharp knife. Working over a small bowl, cut segments free from membranes from half of orange, letting segments fall into bowl, then squeeze 1 tablespoon juice from remaining half of orange and, if necessary, from membranes.
  • Bring orange juice, honey, and cinnamon to a simmer in cleaned very small saucepan, stirring, then simmer until reduced to about 1 tablespoon, about 1 minute. Add orange segments to syrup, gently stirring to coat. Cool to room temperature, about 10 minutes.
  • Run a thin knife around edge of ramekin to loosen pudding, then dip ramekin into a bowl of hot water 30 seconds and invert pudding onto a plate. Spoon syrup over pudding and arrange orange around side.

HONEY-CINNAMON SYRUP



HONEY-CINNAMON SYRUP image

Categories     Herb

Yield 4 cup

Number Of Ingredients 3

3/4c honey
1/2c butter
1/2t cinnamon

Steps:

  • Heat all ingredients, stirring occasionally until hot. Also, can be refrigerated and reheated for more usage.

Tips:

  • For a thicker syrup, simmer for a longer period of time, allowing more water to evaporate.
  • Use a variety of honey flavors to create different flavor profiles. For example, buckwheat honey has a strong, molasses-like flavor, while clover honey is mild and delicate.
  • Add a pinch of salt to balance the sweetness of the syrup.
  • Store the syrup in a clean, airtight container in the refrigerator for up to 2 weeks.
  • Use honey cinnamon syrup to sweeten tea, coffee, or cocktails. It can also be used as a topping for pancakes, waffles, or French toast.

Conclusion:

Honey cinnamon syrup is a versatile and delicious sweetener that can be used in a variety of ways. It is easy to make and can be stored in the refrigerator for up to 2 weeks. With its sweet and spicy flavor, honey cinnamon syrup is a great addition to any recipe.

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