Sweet Corn Arepas with Cinnamon Butter Glaze

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Soft sweet corn arepas glazed with a warm cinnamon butter sauce, offering a delightful Latin American twist on a comforting breakfast treat. This Latin American recipe (vegetarian, gluten free), ready in about 25 minutes, pairs pre-cooked white corn flour (masarepa), warm water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups pre-cooked white corn flour (masarepa)
• 1 1/4 cups warm water
• 1/2 tsp salt
• 2 tbsp granulated sugar
• 4 tbsp, divided unsalted butter
• 1 tsp ground cinnamon
• 2 tbsp honey

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 2 cups pre-cooked white corn flour, 1/2 tsp salt, and 2 tbsp granulated sugar; gradually pour in 1 1/4 cups warm water, mixing with your hands until a smooth dough forms; let rest for 5 minutes.
2. Step 2: Divide the dough into 6 equal portions and form each into a 4-inch diameter, 1/2-inch thick patty.
3. Step 3: Heat 2 tbsp unsalted butter in a non-stick skillet over medium heat; add arepas and cook for 5-6 minutes per side until golden and cooked through.
4. Step 4: In a small saucepan, melt remaining 2 tbsp butter over low heat, then stir in 1 tsp ground cinnamon and 2 tbsp honey; cook for 1-2 minutes until fragrant and blended.
5. Step 5: Remove arepas from skillet and brush generously with the warm cinnamon butter glaze before serving warm.