How to make cinnamon filling that doesn’t lick out the dough

Ingredients

• 1/2 cup Unsalted Butter (room temperature, cut into cubes)
• 1/2 cup Granulated Sugar (fine white sugar)
• 2 tablespoons Ground Cinnamon (freshly ground if possible)
• 1 teaspoon Vanilla Extract (pure extract)
• 1 pinch Salt (enhances flavor, optional)

Instructions

1. Soften the Butter

   Let the butter sit at room temperature for about 15‑20 minutes until it is soft but not melted. You can cut it into cubes to speed up the process.

   Time: PT5M

2. Combine Dry Ingredients

   In a small bowl, whisk together the granulated sugar, ground cinnamon, and pinch of salt until evenly distributed.

   Time: PT2M

3. Mix Butter and Sugar‑Cinnamon Blend

   Add the softened butter to the mixing bowl. Using a spatula or hand mixer, beat the butter until creamy, then gradually add the sugar‑cinnamon mixture and vanilla extract. Continue mixing until the filling is smooth, glossy, and holds together without leaking.

   Time: PT5M

4. Chill (Optional)

   Cover the bowl with plastic wrap and refrigerate for 10‑15 minutes if you need a firmer consistency before spreading onto dough.

   Time: PT10M

   Temperature: 4°C

5. Store or Use Immediately

   Use the filling right away in your pastry, or store it as described in the storage section.

   Time: PT0M

Nutrition Facts

Calories

120

Protein

0g

Carbohydrates

15g

Fat

7g

Fiber

0g