Sesame 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 fruit, oatmeal, 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 the whole thing a gentle warmth that feels a little more refined than your average syrup. Arrowroot starch does the thickening work here, creating a silky, spoonable consistency without any of the cloudiness cornstarch can leave behind. A splash of apple cider vinegar at the finish is the quiet hero — it cuts through the sweetness just enough to keep the sauce balanced and interesting. For anyone navigating sesame-free cooking, this recipe is refreshingly straightforward: every ingredient is clean and easy to source without label-scanning anxiety. The whole thing comes together in one small saucepan, and the result tastes like something that took far more effort than it actually did.
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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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