Cinnamon Cream Cheese Spread

ByElien Lewis
Jump to Recipe

A quick and creamy spread that’s sweet, spiced, and perfect for fall breakfasts. This cinnamon cream cheese is deliciously smooth, lightly sweetened, and ready so fast.

A small white ramekin filled with creamy whipped spread, sprinkled with cinnamon, sits on parchment paper. A cinnamon stick and a blurred baked good appear in the background.

About this spread

It’s a simple twist on classic cream cheese, flavored with powdered sugar, vanilla, and cinnamon. It’s perfect on pumpkin bagels, toast and pancakes. I use powdered sugar because it doesn’t leave any graininess. You could also sub in some honey if you want extra flavor.

A small white bowl filled with creamy, light brown peanut butter on a textured beige surface.

A peek at the ingredients and why

  • Cream cheese: The base of the spread. It gives a tangy flavor and creamy texture.
  • Butter: Just a little. It adds richness and makes the spread lighter.
  • Cinnamon and vanilla paste: The star spice, and vanilla rounds it out.
  • Powdered sugar : Sweetens the cream cheese and doesn’t leave any graininess.
  • Salt: Just a pinch to balance all the flavors. I also like to add flaky salt at the end.
  • Optional: honey or maple syrup: For extra sweetness and a glossy texture.

Method

  1. Let the cream cheese and butter sit at room temperature so they blend smoothly.
A glass bowl with creamed butter, sugar, cinnamon, and vanilla, next to a hand mixer with beaters, sits on a speckled beige countertop, ready for baking.
  1. Beat the cream cheese and butter together until light and fluffy.
A glass bowl filled with creamy, light brown batter is being mixed with a hand mixer, resting on a textured, beige countertop.
  1. Add the remaining ingredients and beat until creamy.
Tips and serving
  • You can double the cinnamon if you love a stronger spice flavor.
  • Store in the fridge for up to a week and let it soften slightly before spreading.
  • Spread on bagels
  • Use as a dip for fruit
  • Spread on pumpkin toast, pancakes, or waffles
A small white ramekin filled with creamy light brown dip, topped with a sprinkle of cinnamon, sits on a textured surface with two cinnamon sticks in the background.

More cinnamon recipes

A small white ramekin filled with whipped cinnamon cream cheese, sprinkled with cinnamon and flakes of sea salt on top. The butter has a creamy, swirled texture.

Cinnamon Cream Cheese Spread

Elien Lewis
A quick and creamy spread that’s sweet, spiced, and perfect to serve on bagels, toast, waffles and pancakes. This cinnamon cream cheese is deliciously smooth, lightly sweetened, and ready so fast.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Course Snack
Cuisine American
Servings 10
Calories 64 kcal

Ingredients
 
 

  • 115 g cream cheese softened to room temperature
  • 1 Tablespoon butter softened
  • 2 Tablespoons powdered sugar
  • 3/4 teaspoon ground cinnamon
  • ½ teaspoon vanilla paste or extract
  • Pinch of salt

Instructions
 

  • In a bowl, use a hand mixer to beat the cream cheese and butter together until completely smooth, about 1-2 minutes. Scrape down the sides to make sure no lumps remain. 115 g cream cheese, 1 Tablespoon butter
  • Add the powdered sugar, cinnamon, vanilla, and salt. Beat again on medium speed for another 1-2 minutes until silky and light. 2 Tablespoons powdered sugar, 3/4 teaspoon ground cinnamon, ½ teaspoon vanilla paste, Pinch of salt
  • Chill for 20 minutes before serving. The texture firms slightly but stays smooth and creamy.

Notes

Optional: Swap 1 tablespoon of powdered sugar for 1 tablespoon of honey, for a warm, natural sweetness. It will make the spread glossier too. 
Both metric and US customary measurements are included. Use the toggle to switch between the two.

Nutrition

Calories: 64kcalCarbohydrates: 4gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.05gCholesterol: 15mgSodium: 46mgPotassium: 16mgFiber: 0.1gSugar: 4gVitamin A: 192IUVitamin C: 0.01mgCalcium: 13mgIron: 0.03mg
Keyword cinnamon, cream cheese
Tried this recipe?Let us know how it was!

I’m Elien Lewis, a published author, self-taught baker, recipe developer, and food photographer behind Baking With Butter. I was born in Belgium and grew up in New Zealand, with a long standing love of butter-heavy, from scratch baking. Every recipe here is developed and tested in my own kitchen to work reliably for home bakers. Thanks for being here!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Rating