Spray an 8x8 baking dish with nonstick cooking spray. Line the baking dish with parchment paper and generously sprinkle it with 1 tablespoon of arrowroot powder to prevent sticking.

Pour ½ cup of filtered water into the bowl of your stand mixer. Sprinkle the gelatin over the water and let it sit to bloom while you prepare the maple mixture.

In a medium saucepan with high sides, combine the other ½ cup of filtered water, maple syrup, vanilla extract, ground cinnamon, and sea salt. Bring the mixture to a boil, then reduce to low heat. Set a timer for 8 minutes or cook until the sugar mixture reaches 240 degrees f if you’re using a candy thermometer. Stir frequently to prevent the syrup from scorching.

After 8 minutes, remove the saucepan from the heat. Using the whisk attachment mix on low speed and carefully pour the hot syrup mixture into the gelatin mixture in a slow, steady stream.

Once all the liquid is added, increase the stand mixer to high speed and whisk for 5–7 minutes, or until the mixture triples in volume and becomes thick, glossy, and fluffy. Be careful not to overmix!

Immediately pour the marshmallow mixture into the prepared pan. Use an offset spatula to spread it evenly. Sprinkle the top with 1 tablespoon of arrowroot powder. You can also sprinkle a teaspoon of cinnamon on top if you like.

Leave the pan uncovered and allow the marshmallows to set at room temperature for 24 hours. Once they are set, remove them from the pan and place them on a cutting board. Use a sharp knife or pizza cutter to cut marshmallows into pieces.