Preheat the oven to 350 degrees Fahrenheit.
Add the almonds to a baking sheet and roast for 10 minutes. This will help the oils release and will help it blend more easily.
Once done, transfer to a food processor and blend on high. Scrape down the sides as needed, I had to a few times throughout the process. It will go through a few phases, from powdery, to clumpy, then it will form a ball and it will seem like it will never become nut butter, but just be patient! Mine took abut 15-20 minutes of blending.
Once it starts to get creamy, continue to let it blend to get really smooth and creamy. The longer it blends, the creamier it gets.
Finally, add the vanilla, salt and cinnamon and blend again. Taste and adjust flavors as desired. Transfer to an air tight container or jar for storage in the fridge.