Cinnamon Roll Almond Butter
Yields: about 1 cup + 2 tablespoons
Coupled with the sweet and cozy flavor of cinnamon rolls, this creamy homemade almond butter is incredibly satisfying! It will keep for at least 2 months if stored in an airtight container in the refrigerator.
  • 2 cups (286g) roasted unsalted almonds*
  • 1 ¼ tsp ground cinnamon
  • ¼ - ½ tsp salt, or to taste
  • ¼ tsp (24 drops) vanilla crème stevia (I used SweetLeaf)
  1. Add the almonds to a high-powered food processor or blender. Blend on medium-low until creamy, about 8-10 minutes, pausing to scrape down the sides as necessary. (See photos in blog post above for visuals.)
  2. Add the cinnamon, ¼ teaspoon of salt, and stevia. Blend until thoroughly incorporated. Taste, and adjust as necessary. Transfer the almond butter to a jar or plastic container with a tight-fitting lid. Cover and refrigerate for at least 4 hours for the thickest consistency.
Notes: It can be hard to find roasted unsalted almonds. To make your own, buy raw unsalted almonds. Line a baking sheet with foil, and bake the almonds at 350°F for 7-10 minutes or until fragrant, tossing partway through. Let them cool completely before using in this recipe.

Roasted lightly salted almonds may be used in a pinch, but omit the salt to begin with when adding the cinnamon and stevia.

Any sweetener may be used in place of the vanilla crème stevia. Liquid sweeteners tend to do better because they incorporate more evenly.

You’ll need a high-powered blender or food processor to make this almond butter. Vitamix, BlendTec, and Ninja brands will all work, and the last on that list is the most affordable. This is the model that I own.

{vegan, gluten-free, clean eating, sugar-free}
Recipe by Amy's Healthy Baking at