Homemade Cinnamon Sugar Butter

For the cinnamon sugar mix: This can vary depending on how much you like cinnamon. My usual ratio of granulated sugar to cinnamon is 3 parts sugar to 1 part cinnamon, because I really like cinnamon. You may want to use more or less sugar to suit your tastes. Alternately, you could use a store-bought cinnamon sugar mix for this recipe if you prefer. In a one quart mason jar, combine all ingredients. Stir gently to incorporate the cinnamon sugar mix into the cream a bit - the cinnamon will look a little clumpy but that's ok - it will break down later. Place a lid and rim on the jar. Now start shaking! Depending on how vigorously you shake the jar, it will take approximately 15 minutes. First your mixture is going to get very thick like whipped cream - just keep shaking! Your arms will probably get very tired, that's why this is a good recipe to make with a friend, your partner, or your kids - everyone can take turns shaking the mason jar. If you are alone when making it though and your arms get tired, give them a little break for a minute if necessary but try not to leave it too long. Eventually you will notice that the mixture will start to sound a little watery as you shake. That's what you've been waiting for! That sound means that the buttermilk has separated from the solids, and you now have homemade butter! At this point, pour the contents of the mason jar into a fine mesh strainer over a large bowl to let the liquid drain away from the butter. Just let it sit for a few minutes so gravity can do it's job. There will still be some buttermilk in the butter, do gently knead and squeeze the butter into a ball with your hand to help remove any excess buttermilk still hanging around. Put your freshly made butter into a small container with a lid and store it in the fridge for up to two weeks. Or use it right away while it's fresh and soft. Up to you! This recipe yields approximately 1/4 cup (or 4 tablespoons) of butter = 12 one teaspoon servings.