Place the sugar, water and corn syrup in a sauce pan. Place over high heat and stir until the sugar begins to dissolve.

Continue to boil without stirring until the mixture reaches a medium amber color and then remove from heat.

Carefully whisk in the cream. The caramel will foam, but continue whisking and then add the salt, cinnamon, vanilla and butter until smooth.

Transfer to a heat proof container to cool to room temperature.