This sunflower seed butter calls for what might seem like a lot of cinnamon (and vanilla bean paste, for that matter). Have faith, it all works out nicely. I've made this a few times now, and will work in a few extra notes and suggestions in the recipe.
Finding raw sunflower seeds can sometimes be tricky or inconvenient. I've had success using bags of roasted/salted seeds, and roasted/unsalted seeds as well. If your seeds are already salted, leave out the salt called for in the recipe - instead, salt to taste. If your seeds are already roasted, skip that step. I also like to pulse in a bit of lemon zest toward the end here for a bit of edge, so I've added that as an option as well.
2 cups / 225 g raw sunflower seeds
1/4 cup / 60 ml sunflower oil, divided
1/2 teaspoon fine grain sea salt, plus more as needed
2 tablespoons vanilla bean paste (or seeds scraped from 2 plump vanilla beans)
3 teaspoons ground cinnamon
zest of 1/2 a lemon, or to taste