Honey Cinnamon Syrup

by brenda on January 22, 2013

This syrup is very tasty and is perfect on these Coconut Flour Pumpkin Pancakes.

Honey Cinnamon Syrup

Rating: 51

Honey Cinnamon Syrup



  1. Pour the honey, milk and cinnamon into a small saucepan and cook on medium until it is bubbling quite a bit.
  2. Remove from the heat.
  3. Whisk in the butter, 1/2 Tablespoon at a time, getting each little piece to melt before you add any more.
  4. Let stand for a couple of minutes & it will thicken a bit. YUM!

{ 6 comments… read them below or add one }

Betty January 23, 2013 at 12:01 pm

Hi Brenda…I just found your website and it looks amazing. The honey cinnamon syrup sounds delicious. I’m planning to make it along with the pumpkin pancakes. I have a question about heating honey. I’ve heard thet heating raw honey will kill the enzymes…do you know if that is true? If so, I wonder if I could add the honey after the mixture has cooled down a little.
Thank you,


Debtukua February 2, 2013 at 1:43 pm

Brenda, Your concerns are valid. Heating honey above 160 degrees destroys its vital enzymes. (Our family keeps bees and harvests raw honey. http://journeytonatliv.com)


Brenda February 2, 2013 at 9:02 pm

Thanks for the comment! I know that keeping honey “raw” is best. It’s nice to meet a fellow bee-keeper! 🙂 My hubby takes care of our bees. I’ll check out your site! 🙂


Brenda February 2, 2013 at 9:01 pm

Hi Betty! You can heat the other ingredients and add the honey later. It might not thicken up as much, but it will still taste good! 🙂


Michellewaite1 February 3, 2013 at 9:41 am

I just bought a gallon of honey and more cinnamon. I will have to make this.


Nicole November 29, 2013 at 5:50 am

Thanks for the recipe. I tried it for the first time this morning and must have done something wrong. My consistency turned out quite thick and gelatinous before it even cooled. Do you have any suggestions?


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