Cinnamon flavored Butter Milk was developed by addition of Cinnamon powder in Butter milk and investigating the proximate quality, textural characteristics, keeping quality and sensory attributes of the developed product. In our study carried out the variation in moisture, protein, fat and ash content, PH , Acidity and Specific Gravity. When compared to normal butter milk (without cinnamon) significant changes were observed in Cinnamon flavored Butter Milk. The organoleptic studies appearance, color, flavor, taste, mouth feel and overall acceptability were studied and overall acceptability was good for Cinnamon Flavored Butter milk. Furthermore we studied microbial studies such as total plate count (TPC), yeast and mould count, coliform and E.coli to evaluate the safety and keeping quality of the products. Antioxidant and iron chelating activity of the Cinnamon Flavored Butter milk was also determined. The Shelf life of Cinnamon Flavored Butter Milk was better compared to normal buttermilk and recommended for market exploration.