Xanthan Gum Free Maple-Cinnamon Sauce
Warm, glossy, and deeply aromatic, this maple-cinnamon sauce is the kind of drizzle that makes pancakes, waffles, or roasted fruit feel genuinely special. Pure maple syrup and unsalted butter form a rich, naturally sweet base, while Ceylon cinnamon — softer and more floral than the common cassia variety — gives it a warmth that doesn't overpower. The thickening here comes from arrowroot starch rather than any gum-based additive, which is great news for anyone who needs to avoid those stabilizers entirely. A quick slurry whisked into the simmering sauce creates a silky, spoonable consistency without any gumminess or strange aftertaste. A small splash of apple cider vinegar at the end brightens everything up and keeps the sweetness from feeling one-note. The whole process happens in a single saucepan and comes together in just minutes, making it an easy addition to weekend brunch or a weeknight dessert upgrade.
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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!