Make the best cinnamon toast ever!

Hi Bakers,

 Don’t make this Cinnamon Roll Syrup unless you want to put it on everything! It’s so good on French toast, toast, waffles, and pancakes. It makes everything better. I made gluten-free cinnamon raisin toast this time, and it was soo good! I also tried it with cream cheese, but I didn't like that as much. Let me know where you use it so I can try it too. Enjoy! ~Carolyn

Cinnamon Roll Syrup 

Ingredients:
½ cup butter

½ cup light brown sugar

½ cup + 1 tablespoon maple syrup

4 teaspoons ground cinnamon

Instructions:
Add the butter, brown sugar, and maple syrup to a small saucepan over medium heat, stirring as the butter melts and everything combines. Bring the mixture to a gentle boil, then stir in the ground cinnamon. Reduce the heat to low and continue stirring until the sugar is fully dissolved and the syrup thickens slightly, about 2–3 minutes. Remove from heat and use immediately while warm.

Tips:
The syrup will thicken as it cools and may become very thick or even solid in the refrigerator. Just reheat gently to make it pourable again or use it as a solid to spread on toast. If needed, stir in a little extra maple syrup to thin it out.