Soy Free Maple-Cinnamon Sauce
Warm, glossy, and fragrant with real Ceylon cinnamon, this pourable sauce is the kind of thing you'll want to drizzle over pancakes, waffles, roasted fruit, or a bowl of oatmeal without a second thought. Pure maple syrup and unsalted butter form the rich, caramel-like base, while a quick arrowroot slurry thickens everything to that perfect spoon-coating consistency — no cornstarch, no fuss. A small splash of apple cider vinegar at the finish brightens the whole thing and keeps the sweetness from feeling one-note. Many store-bought syrups and flavored sauces sneak in soy-derived additives or emulsifiers, so making this from scratch with a short, clean ingredient list is genuinely worth the five minutes it takes. Ceylon cinnamon is worth seeking out here — it's noticeably softer and more floral than the standard cassia variety, and it really shines in a sauce this simple. Just keep an eye on the heat once the arrowroot goes in, because pulling it off the burner at the right moment is the secret to keeping that silky texture.
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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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