Vanilla Cinnamon Almond Butter

Vanilla cinnamon almond butter

I decided it was time to see what all the fuss was about homemade nut butters.  I figured they’d be good but nothing earth shattering, you know?  Of course I should have known that I’d eat my words.  I’ve made four batches over the last few weeks.  And that’s not even counting all the “test” batches to figure out my go-to recipe.  Obsessed much?  Nooooo, not me.

As much as I love peanut butter, I’ve been on an almond butter kick for the last few months and decided to go that route.  So, can I entice you with some homemade almond butter slathered on top of a homemade english muffin?  Bet you’ll be just as smitten as I am with that deadly combination.  My husband makes fun of me every morning since I top mine with way more almond butter (and some strawberry jam) than he does.

Vanilla cinnamon almond butter

Anywho… let’s get back on track. This version has become my very favorite almond butter for everyday use.  You get just a little hint of the cinnamon and vanilla but nothing too strong or overly sweet – making it perfect for use on toast in the morning.  Or, let’s be honest, just eating it by the spoonful.  No shame.

Yield: about 1 cup

Vanilla Cinnamon Almond Butter

Recipe for vanilla cinnamon almond butter. An easy homemade version with vanilla and cinnamon – no need to buy at the store! Perfect for everyday use.

Did you make this recipe?


  • 2 cups raw whole almonds
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 1 vanilla bean, split lengthwise and seeds scraped
  • ½ teaspoon cinnamon
  • 1 teaspoon packed light brown sugar


  1. Preheat the oven to 350 degrees. Spread the almonds in an even layer on a baking sheet. Bake for about 10 to 12 minutes, stirring halfway through, until fragrant. Remove from the oven and let cool for 10 minutes.
  2. Add the roasted almonds to the bowl of a food processor. Process until the almonds break down into a smooth creamy butter at your desired consistency, about 6 to 8 minutes. The nuts will go through several stages during this process. During the first few minutes, you’ll need to stop and scrape down the sides of the bowl fairly frequently. The almonds will break down into a fine almond meal, then will start to clump together, next will start to form a ball and then will break down into a smooth butter.*
  3. Add the salt, vanilla extract, vanilla bean seeds, cinnamon and brown sugar to the bowl and process for a few seconds until incorporated.

*I found these step-by-step photos of the process helpful the first few times I made this.