There are some recipes that are wonderful on their own… and then there are recipes that are created for each other.

This Roasted Maple Cinnamon Almond Butter falls into the second category. I developed this recipe specifically to pair with my Light Rye Sourdough Bread — a loaf that toasts beautifully, has just enough structure, and lets a flavorful spread truly shine.

Warm cinnamon, real maple syrup, and deeply roasted almonds come together in a creamy, nourishing butter that melts into toasted rye and turns a simple slice of bread into something special.

Why I Created This Almond Butter

This almond butter was created with intention. I wanted a spread that felt indulgent but still wholesome — naturally sweet, warmly spiced, and rich without being heavy.

By roasting the almonds first, their natural oils deepen and their flavor becomes more complex. Increasing the maple syrup and cinnamon just enough brings warmth and balance, while still allowing the almonds to be the star.

Most importantly, this butter was designed to complement rye — not compete with it. When spread onto warm toast, it seeps into the crumb, enhancing the bread’s subtle earthiness instead of overpowering it.

These two recipes were always meant to live side by side.

Get my Light, Medium & Dark Rye Sourdough Bread Recipe HERE.

Roasted Maple Cinnamon Almond Butter Recipe

Ingredients

  • 2½ cups (about 350 g) raw almonds
  • 3 tablespoons pure maple syrup
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 2 to 3 teaspoons coconut oil, melted, as needed
  • ¼ teaspoon fine sea salt

Optional for texture:

  • 2 tablespoons finely chopped roasted almonds (for a lightly crunchy finish)

Instructions

Roast the almonds
Preheat your oven to 300°F (150°C). Spread the almonds in an even layer on a parchment-lined baking sheet. Roast for 20–25 minutes, stirring once halfway through, until fragrant and lightly golden. Allow to cool for 5–10 minutes.

Begin the butter
Transfer the warm (not hot) almonds to a food processor. Blend for 5–7 minutes, stopping occasionally to scrape down the sides, until the almonds break down and begin releasing their natural oils.

Build the flavor
Add the maple syrup, cinnamon, vanilla, and sea salt. Continue processing until the mixture becomes smooth and glossy, about 3–5 minutes more.

Adjust the texture
Add the melted coconut oil ½ teaspoon at a time, blending between additions, until the almond butter reaches a silky, spreadable consistency.

Optional crunch
For a lightly crunchy version, pulse in the reserved chopped almonds just until incorporated.

Store
Spoon the almond butter into a clean glass jar. Store at room temperature for up to 1 week, or refrigerate for up to 2 months. Stir before using.

Serve Them Together

This almond butter truly shines when paired with my Light Rye Sourdough Bread.

Toast a thick slice of rye until golden, then spread the almond butter on while the bread is still warm. The butter melts into the crumb, creating a perfectly balanced bite — nutty, lightly sweet, warmly spiced, and deeply satisfying.

Perfect for:

  • A cozy, nourishing breakfast
  • A simple but filling lunch
  • A high-protein snack that actually keeps you full

This pairing was designed intentionally, and once you try them together, you’ll understand why.

A Simple, Nourishing Staple

This Roasted Maple Cinnamon Almond Butter is the kind of recipe that quickly becomes part of your rhythm — easy to make, versatile, and endlessly comforting.

Paired with light rye sourdough, it transforms everyday toast into something that feels just a little bit magical.

DOWNLOAD the Recipe HERE

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Want More Sourdough Magic?

If you haven’t yet, make sure to check out these other fall favorites on the blog:

The Ultimate Sourdough Chocolate Chip Cookie

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Gruyere Apricot Sourdough Bread

Grandma's Classic White Bread Reimagined As Sourdough

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