Cinnamon Roll Coffee Creamer is a quick and easy, made from scratch recipe for making your own yummy coffee creamer (with the flavor of a great cinnamon roll)!
Have you ever made homemade coffee creamer? I make creamers occasionally (mostly when I want to try a new flavor). I recently made a delicious Cinnamon Roll Coffee Creamer. Yum! It was the perfect addition to make my beloved coffee NOT taste like coffee!
I found this particular recipe on Pinterest and decided to give it a try as I am a HUGE fan of cinnamon rolls. And coffee. Seriously… how could you go wrong mixing the two tastes together… in an easy to prepare coffee creamer?
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
How To Make Cinnamon Roll Coffee Creamer
Combine milk and half and half in a saucepan. Whisk in the brown sugar. Heat this up a little bit on LOW heat, but DO NOT BOIL. Remove from heat.
Add the cinnamon and vanilla extract to the slightly heated milk mixture. Whisk to combine. The cinnamon will incorporate itself better into the creamer when the milk is warm.
Once mixture has cooled slightly, you can add this cinnamon roll coffee creamer to your cup of coffee or store in refrigerator until ready to use.
How Much Creamer Does This Recipe Make?
This recipe makes approximately 2 cups of creamer, which fills a standard size creamer bottle up about half way. If you want to make more, simply double the recipe… easy!
How Do I Store Cinnamon Roll Coffee Creamer?
To store, simply pour the mixture into a covered container. I like using empty, clean creamer bottles when I make homemade coffee creamer. Using a funnel really helps get it into the container! If you peel off the old labels from used creamer bottles, you can see your beautiful homemade cinnamon roll coffee creamer inside!
Cinnamon roll coffee creamer can be stored in refrigerator for 5-6 days once prepared. Be sure to give the bottle a good shake to re-mix ingredients before each use.
Why I Use Half and Half For This Recipe
The original recipe called for heavy cream, and I tried it that way the first time I made this. The next time I ended up replacing the heavy cream with half and half. I did that because the whipping cream thickened over time from shaking the bottle each time before adding it to my coffee. It simply got way too thick over the course of a few days.
Guess what? This cinnamon roll coffee creamer tastes great when made with half and half! Problem solved! That’s how I’ve made it ever since!
Hope you’ll give it a try! Pour yourself a cup of coffee and enjoy this cinnamon roll coffee creamer that you made all by yourself! If you enjoy this creamer, be sure to check out my recipes for Peppermint Mocha Coffee Creamer and Creme Brulee Coffee Creamer. You can find ALL of my recipes in the Recipe Index, located at the top of the page.
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Recipe Adapted From: http://www.crunchycreamysweet.com/homemade-cinnamon-rolls-coffee-creamer-recipe-card/
- 1 cup milk
- 1 cup Half and Half
- 2 ½ teaspoons ground cinnamon
- 2 teaspoons vanilla extract (use pure vanilla extract for the best taste!)
- 4 Tablespoons packed brown sugar (light or dark-I used dark)
- Pour the milk and half and half into a medium sized pan; add the brown sugar. Whisk to combine ingredients. Warm up the milk mixture on low, but do NOT let it come to a boil. When milk mixture is heated through, but NOT boiling, remove pan from heat.
- Add cinnamon and vanilla extract; whisk these into the milk mixture until fully integrated. Let creamer cool to room temperature, then pour into a large bottle or jar (I used an old, clean and empty "store bought" creamer container). Make sure the container you select has a lid.
- Cover the bottle and store in the refrigerator for up to 5 days.
- Before using, give the bottle a little shake each time to redistribute the ingredients. Enjoy!
*You MAY substitute heavy whipped cream for the Half and Half for a "creamier" creamer. I also tried it that way first, but found I didn't like the way the cream eventually "firmed or clumped up" after being shaken each time before using.
Here’s one more to pin on your Pinterest boards!
Lol. Shaking whipping cream makes an awesome cinnamon roll butter.
But anywho, I used your recipe and altered it a bit.
I used dry milk, coffee creamer, vanilla powder to make it portable and longer lasting.
My goodness we have every yummy recipe
I did add it to my hot chocolate and wowsers
Thank you for sharing.
super easy and yummy thank you!
do you use swerve brown sugar? If not is it still considered KETO
Can you use 2% milk
I have not used it for this creamer, but am positive you could use it. The end result won’t be as creamy, but it will sure taste good! Have a wonderful day, Lisa!
Could you substitute almond milk for milk??
Good morning, Abby! I have never made this creamer with almond milk, but I don’t see any reason you could not substitute it. The creamer will probably have a slightly different taste, but if you like it that way, then I truly hope you enjoy it! If you try it made that way, I hope you will re-comment on how it was, because a lot of viewers may appreciate knowing your results! Have a great day!
I love this idea and really can see why you did the half & half totally makes perfect sense! Pinning this so I can do it tomorrow! Thank you.
Good morning, Jennifer! Thanks for writing, and I hope you are happy with the results for this coffee creamer! Have a wonderful day!