Brown Sugar Cinnamon Vanilla Coffee Creamer (Cinnabon-Style)
This homemade brown sugar cinnamon vanilla coffee creamer makes my morning coffee taste a little like a cinnamon roll! It’s rich, creamy, and has just the right mix of brown sugar, warm cinnamon, and vanilla.
A friend showed me how to make a Cinnabon-inspired coffee creamer a few years ago, and I’ve been making it ever since. Between packing lunches and getting everyone ready in the morning, I don’t always have time for fancy coffee. But having a jar of this in the fridge makes even my quickest cup feel like a treat.
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This creamer was practically made for coffee and a slice of my cocoa-and-cinnamon swirled Bundt cake. The small 6-cup cake is perfect when you want a weekend treat without baking a full-size Bundt.
A Quick Look At The Recipe
- ☕ What it is: A rich, homemade cinnamon vanilla coffee creamer sweetened with brown sugar.
- ⏱️ Ready in: 10 minutes, plus time to cool.
- 🍥 Flavor: Sweet cinnamon and vanilla, with a little caramel flavor from the brown sugar.
- 🥛 Best for: Hot coffee, iced coffee, or a splash in chai tea.
- 🥄 Serving tip: Start with 2 tablespoons per cup of coffee and adjust to taste.
- ❄️ Good to know: Ground cinnamon may settle in the jar, so give it a shake before pouring.
Why You’ll Love This Recipe
Tip: Pair with these amazing cinnamon churro cookies!
Ingredients You’ll Need
- Heavy cream: This is what makes the creamer rich and smooth.
- Whole milk: Helps balance the heavy cream so the creamer isn’t too thick. You can use half-and-half for a richer version.
- Brown sugar: Gives it that lovely caramel-like sweetness that works so well with cinnamon.
- Ground cinnamon: Adds the warm flavor that reminds me of a cinnamon roll.
- Vanilla extract: Rounds out the flavor and works with both the cinnamon and brown sugar.
- Butter extract (optional): Just a little gives the creamer more of that buttery Cinnabon-inspired taste.
- Salt: A small pinch helps balance the sweetness.
You’ll find the exact amounts in the recipe card below.
How to Make Homemade Cinnamon Vanilla Creamer
Heat the Base
In a small saucepan over medium-low heat, whisk heavy cream, milk, brown sugar, and cinnamon together. Stir constantly until warm (about 3–5 minutes). Don’t let it boil!
Add the Flavor
Remove from heat. Stir in vanilla extract, butter extract (if using), and a pinch of salt. This is your cinnamon vanilla creamer magic moment.
Cool & Store
Let the creamer cool slightly, then pour it into a clean jar or bottle with a lid. Refrigerate promptly and shake well before using, as the ground cinnamon may settle at the bottom.
How to Use This Homemade Creamer
- I usually add a couple of tablespoons to my morning coffee, but you can use more or less depending on how sweet and creamy you like it.
- It’s also lovely in iced coffee or chai tea. And if you’re making hot chocolate for the kids, a little splash adds a nice cinnamon flavor.
- For another homemade coffee treat, try my Dalgona Latte or Iced Cinnamon Dolce Latte.
Tips & Variations
- For more cinnamon flavor: Add a cinnamon stick while warming the milk and cream, then remove it before storing.
- Try another sweetener: You can use honey or maple syrup instead of brown sugar, but start with less and adjust to taste. The flavor won’t be quite the same.
- Make it dairy-free: Replace both the heavy cream and whole milk with suitable dairy-free alternatives. Full-fat coconut milk will make it richer, but it will also add some coconut flavor.
- Don’t let it boil: Warm the mixture gently, just until the sugar dissolves. There’s no need to bring it to a boil.
FAQs
How long does homemade creamer last?
I recommend making small batches and keeping the creamer refrigerated in a clean, airtight jar. For best quality, use it within 3–4 days. Always check that your milk and cream are fresh, and discard the creamer if it smells or looks unusual.
Can I use half-and-half instead of heavy cream and milk?
Yes! You can replace both with 2 cups of half-and-half. It makes the recipe a little simpler, although the richness may vary depending on the half-and-half you use.
Why does the cinnamon settle at the bottom?
Ground cinnamon doesn’t completely dissolve in milk or cream. That’s normal! Give the jar a good shake before adding the creamer to your coffee.
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Brown Sugar Cinnamon Vanilla Coffee Creamer
Equipment
Ingredients
- 1 cup heavy cream
- 1 cup whole milk or half-and-half for extra creaminess
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon butter extract optional
- Pinch of salt
Instructions
Heat the Base
- In a small saucepan over medium-low heat, whisk together heavy cream, milk, brown sugar, and cinnamon. Stir constantly until warm (3–5 minutes). Don’t let it boil!
Add Flavor
- Remove from heat. Stir in vanilla extract, butter extract (if using), and a pinch of salt.
Cool & Store
- Let the creamer cool slightly, then pour it into a clean jar or bottle with a lid. Refrigerate promptly and shake well before using, as the ground cinnamon may settle at the bottom.
Recipe Notes
- Sweetness: Taste after the brown sugar has dissolved. You can adjust the sweetness to your preference.
- Butter extract: Optional, but it adds a buttery cinnamon roll flavor. A little goes a long way.
- Cinnamon: Ground cinnamon may settle during storage. Shake the jar before each use.
- Storage: Refrigerate promptly in a clean, airtight container. For best quality, use within 3–4 days.
Nutrition
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