Barley Free Maple-Cinnamon Sauce
Warm, glossy, and deeply aromatic, this maple-cinnamon sauce is the kind of thing you'll want to drizzle over everything — pancakes, roasted sweet potatoes, ice cream, you name it. Pure maple syrup and unsalted butter form a rich, naturally sweet base, while Ceylon cinnamon (the softer, more floral variety) gives it a warmth that feels a little more refined than your average syrup. Arrowroot starch steps in as the thickener here, which is a smart move for anyone navigating grain sensitivities — it dissolves cleanly, sets quickly, and keeps the sauce silky without any cereal-based starches in sight. A small splash of apple cider vinegar at the finish balances all that sweetness and keeps the flavor from feeling one-note. The technique is simple but worth following closely — pull the pan off the heat as soon as the sauce coats a spoon, since arrowroot can lose its grip if it cooks too long. You end up with a beautifully smooth, pourable sauce that tastes like it came from a fancy brunch spot, made entirely from pantry staples you probably already have on hand.
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Learn more →Ingredients
6 servings
- ½ cup pure maple syrup
- 2 tbsp unsalted butter
- ¼ cup water
- ¾ tsp ground ceylon cinnamon
- 1 tsp arrowroot starch
- 1 tbsp cold water
- 1 tsp apple cider vinegar
- 1 pinch fine salt
Instructions
- 1
Combine the maple syrup, butter, and 1/4 cup water in a small saucepan over medium heat, whisking until the butter is fully melted and the mixture is smooth, about 2 minutes.
- 2
Whisk in the ground Ceylon cinnamon and salt, then bring the mixture to a gentle simmer, stirring occasionally, until slightly fragrant and beginning to thicken at the edges, about 3 minutes.
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