Warm, glossy, and deeply aromatic, this maple-cinnamon sauce is the kind of thing you'll want to drizzle over everything — pancakes, roasted fruit, oatmeal, ice cream, you name it. Pure maple syrup and real Ceylon cinnamon do the heavy lifting here, delivering a flavor that's both rich and gently spiced without any of the harsh bite you get from the more common cassia variety. Arrowroot starch steps in as the thickener, which keeps the whole recipe completely grain-free and makes it a smart swap for anyone navigating sensitivities to wheat-adjacent grains. A splash of apple cider vinegar at the finish might sound unexpected, but it brightens everything up and keeps the sweetness from feeling one-dimensional. The technique is simple — just watch your heat once the arrowroot goes in, since pulling it off the burner at the right moment is the secret to that perfect, spoon-coating consistency. This comes together in under ten minutes with pantry staples, making it an easy upgrade to any meal that calls for a little something sweet.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
