Homemade Cinnamon Roll Cashew Butter Recipe

Introduction

This homemade cinnamon roll cashew butter is a rich and creamy spread bursting with warm cinnamon flavor. It’s a delightful twist on traditional nut butters, perfect for toast, baking, or simply enjoying by the spoonful.

Ingredients

• 3 cups unsalted raw cashews
• 1 tbsp coconut oil
• 3 tbsp coconut sugar
• 2 tbsp maple syrup
• 1 1/2 tbsp cinnamon
• 2 tsp butter extract or 1 tbsp melted grassfed butter
• 2 tsp vanilla extract
• 1 tsp salt

Instructions

1. Step 1: Spread the cashews evenly on a baking sheet and roast in a preheated oven at 350°F for 8–10 minutes, stirring halfway through to ensure even roasting.
2. Step 2: Allow the roasted cashews to cool for 10 minutes before processing.
3. Step 3: Place the cooled cashews in a food processor and blend until smooth, stopping occasionally to scrape down the sides. This will take about 10–12 minutes; the texture will go from crumbly to creamy as the oils release.
4. Step 4: In a microwave-safe bowl, combine the coconut oil and maple syrup. Heat until the coconut oil is fully melted, then stir to combine.
5. Step 5: With the food processor running, gradually pour in the melted coconut oil and maple syrup mixture. Blend until fully incorporated and the cashew butter is smooth and creamy.
6. Step 6: Add the coconut sugar, cinnamon, butter extract (or melted butter), vanilla extract, and salt. Blend again until all ingredients are well combined and the butter is fluffy.

Tips & Variations

• Use raw or lightly roasted cashews for a sweeter, creamier butter. Over-roasting can cause bitterness.
• For a vegan option, substitute butter extract for the melted butter or omit it entirely.
• Add a pinch of nutmeg or cardamom for an extra warm spice note.
• If your food processor struggles, pause occasionally to avoid overheating the motor.

Storage

Store your cinnamon roll cashew butter in an airtight container in the refrigerator for up to 2 weeks. Stir before use as natural separation may occur. Let it come to room temperature or warm slightly for a spreadable texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted cashews instead of raw?

Yes, roasted cashews can be used, but they may impact the flavor slightly. Lightly roasting raw cashews just before making the butter offers the freshest taste and best texture.

Is it necessary to use a food processor?

Yes, a food processor is essential for achieving the smooth, creamy texture of cashew butter. Blenders typically don’t handle nuts as effectively.

Homemade Cinnamon Roll Cashew Butter Recipe

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★★★★★

4.9 from 136 reviews

This Homemade Cinnamon Roll Cashew Butter is a rich, creamy, and flavorful nut butter blend inspired by the classic cinnamon roll taste. Made with roasted cashews, coconut oil, coconut sugar, maple syrup, cinnamon, and subtle hints of vanilla and butter, this spread is perfect for breakfast, snacks, or adding a delicious twist to desserts.

• Author: Grace
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 27 minutes
• Yield: Approximately 2 cups 1x
• Category: Nut Butter
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cashew Base

• 3 cups unsalted raw cashews

Sweeteners & Flavorings

• 1 tbsp coconut oil
• 3 tbsp coconut sugar
• 2 tbsp maple syrup
• 1 1/2 tbsp cinnamon
• 2 tsp butter extract or 1 tbsp melted grass-fed butter
• 2 tsp vanilla extract
• 1 tsp salt

Instructions

1. Roast Cashews: Spread the raw cashews evenly on a baking sheet and roast in a preheated oven at 350°F (177°C) for 8-10 minutes. Stir halfway through roasting to ensure even browning. Once done, remove and let them cool completely for about 10 minutes.
2. Blend Cashews: Transfer the cooled cashews to a food processor. Blend continuously, stopping occasionally to scrape down the sides of the bowl. Expect the mixture to first become crumbly like almond flour, then gradually stick together, and finally turn into a smooth, creamy butter. This process will take approximately 10-12 minutes, so patience is key.
3. Melt Coconut Oil & Maple Syrup: In a microwave-safe bowl, combine the coconut oil and maple syrup. Microwave just until the coconut oil is melted and then stir to combine.
4. Add Sweeteners and Flavorings: While the food processor is running on low speed with the cashew butter base smooth, slowly pour in the melted coconut oil and maple syrup mixture. Continue blending well to fully incorporate the liquid ingredients. Then add the coconut sugar, cinnamon, butter extract (or melted grass-fed butter), vanilla extract, and salt. Blend once more until all ingredients are perfectly combined and the cashew butter is creamy and aromatic.

Notes

• Use raw, unsalted cashews for the best flavor and texture.
• Patience during blending is crucial to achieve a smooth, creamy consistency.
• If you prefer a dairy-free version, use butter extract instead of melted grass-fed butter.
• Store the cashew butter in an airtight container in the refrigerator for up to 2 weeks.
• Stir well before each use as natural separation may occur.

Keywords: homemade cashew butter, cinnamon roll cashew butter, nut butter recipe, cinnamon nut butter, healthy spread