This honey-cinnamon cream cheese is a delicious spread for bagels, bread or crackers. It also works well as a dip for apples or other fruit.
Jump to Recipe
Hello, my friends.
Today I’m sharing a quick and easy recipe for a delicious honey-cinnamon cream cheese spread. After making these cinnamon raisin bagels I knew I needed a delicious honey-cinnamon cream cheese spread to go on top. After doing a little experimenting, this was the winning combo that I want to eat on my cinnamon raisin bagels for the rest of my life.
Just 4 ingredients
- cream cheese – it works best if it is softened to room temperature
- honey – I use raw, but I think any honey should work
- ground cinnamon
- vanilla extract – I’m a huge fan of this Mexican vanilla, aff. link
How to make this honey-cinnamon cream cheese
You won’t believe how easy it is to make this cream cheese spread.
Just pop all the ingredients in a food process and give it a good mix, scraping down the sides of the bowl as needed.
You can also mix it by hand–it just requires a little bit of arm muscles. All that exertion should definitely earn you an extra dollop when you’re done.
After mixing, keep it in a sealed container in the refrigerator until ready to serve. It should keep for a couple of weeks at least.
What to serve it with
This spread is delicious on bagels, toast or crackers. It is a delightful dip for apples. I’ve used it as a spread for these skinny pancakes. As I mentioned earlier, an especially delicious combination is with those cinnamon raisin bagels that I posted yesterday.
Does life get any better than a cinnamon raisin bagel smothered in honey-cinnamon cream cheese? I’m not sure how it could.
Honey-Cinnamon Cream Cheese
This honey-cinnamon cream cheese is a delicious spread for bagels, bread or crackers. It also works well as a dip for apples or other fruit.
Ingredients
- 8 ounces cream cheese softened
- 2 tablespoons honey I use raw
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
Instructions
-
Combine cream cheese, honey, cinnamon and vanilla in a food processor and process until smooth, scraping down the sides of the bowl if needed. Alternately you can mix by hand in a medium bowl.
-
Store covered in the refrigerator for up to two weeks. Delicious spread on bagels, toast or crackers. Or use as a dip for apples or other fruit.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
I thinned with a splash of milk and used as a glaze, with Bobby Flay’s Carrot Cake Pancakes 😉
Yum!