There is something utterly magical about merging two beloved treats into one delightful bite, and this Cinnamon Roll Macarons Recipe does exactly that. Imagine the delicate, crisp texture of a French macaron shell combined with the warm, cozy flavors of a cinnamon roll, from fragrant cinnamon swirls to luscious cream cheese icing. This recipe is a true celebration of soft sweetness and buttery warmth, perfectly balanced in dainty, elegant cookies that will wow anyone lucky enough to try them. I can guarantee that once you master this Cinnamon Roll Macarons Recipe, it will become a cherished favorite for special occasions or indulgent afternoons with tea.
Ingredients You’ll Need
These ingredients might seem straightforward, but each one plays a star role in delivering the authentic flavor and that unmistakable macaron texture. From the nuttiness of almond flour to the richness of butter and cream cheese, every element combines effortlessly to create this charming treat.
- Powdered sugar: Provides sweetness and helps create a smooth, glossy macaron shell.
- Almond flour: Gives the macarons their signature nuttiness and tender bite.
- Egg whites: Whipped to perfection, they create the light, airy meringue base.
- Granulated sugar: Stabilizes the egg whites and adds volume to the meringue.
- Unsalted butter: Used in the filling for a creamy, rich texture without overpowering sweetness.
- Cream cheese: Adds that classic cinnamon roll tanginess to the drizzle topping.
- Ground cinnamon: The warm, spicy heart of the flavor profile.
- Vanilla extract: Enhances the overall flavor with a sweet, aromatic note.
How to Make Cinnamon Roll Macarons Recipe
Step 1: Prepare Your Workspace and Oven
First things first, preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper. This step ensures your macarons bake evenly and can be lifted gently from the sheet without sticking or breaking, which is key for those perfect shells.
Step 2: Mix and Sift Dry Ingredients
In your food processor, blend the almond flour, powdered sugar, and ground cinnamon until super fine. The cinnamon here infuses subtle warmth directly into the shells, making every bite reminiscent of a cinnamon roll. After blending, sift the mixture to remove any lumps, which helps give your macarons that smooth, delicate surface.
Step 3: Whip the Egg Whites and Sugar
Whip the egg whites until they become foamy, then slowly add the granulated sugar bit by bit while continuing to whip. The goal is stiff peaks—the meringue should be glossy and hold its shape sharply. Finally, mix in the vanilla extract right at the end to avoid deflating the airy texture.
Step 4: Fold the Dry Mix Into the Meringue
Now comes the “macaronage” technique: gently fold the almond flour and sugar mix into the meringue. The consistency you want is often described as flowing lava—not too runny, but loose enough to pipe smoothly. This step requires patience and a delicate hand to maintain airiness while integrating ingredients fully.
Step 5: Pipe and Rest Your Macarons
Pipe small, even rounds onto your parchment-lined trays. After piping, let them rest at room temperature for 30 to 45 minutes. This drying phase is crucial; it allows the macarons to develop a thin skin that prevents cracking and results in the beloved “feet” during baking.
Step 6: Bake to Perfection
Bake your macarons for 15 to 18 minutes until you can easily lift the shells from the parchment paper. The timing might vary slightly depending on your oven, so keep an eye on them. When done, the tops should be firm, and the feet should be prominent and well-risen.
Step 7: Make the Cinnamon Buttercream Filling
Beat softened unsalted butter with powdered sugar, ground cinnamon, and vanilla extract until the texture is silky smooth and fluffy. For creaminess and spreadability, gradually add a little heavy cream until you reach your desired consistency. This filling perfectly mimics the luscious swirl inside a cinnamon roll.
Step 8: Assemble and Drizzle
Pair your macaron shells by size, then sandwich the cinnamon buttercream between them. For that final touch, drizzle with a cream cheese mixture to truly imbue the essence of a cinnamon roll’s iconic cream cheese icing—it’s the finishing flourish that takes this Cinnamon Roll Macarons Recipe to another level.
How to Serve Cinnamon Roll Macarons Recipe
Garnishes
To make your Cinnamon Roll Macarons Recipe look even more irresistible, sprinkle a pinch of cinnamon on top or dust very lightly with powdered sugar just before serving. You can also add miniature edible gold flakes for an elegant touch if you’re feeling fancy.
Side Dishes
These macarons pair beautifully with a hot cup of chai tea, coffee, or even a creamy latte. The spice in the drink enhances the cinnamon notes, creating a comforting and balanced taste experience. For a more decadent pairing, serve alongside vanilla bean ice cream or fresh berries to add contrast.
Creative Ways to Present
Present your macarons in a tiered dessert stand for a charming tea party vibe or arrange them in a pretty box as a heartfelt gift. Another fun idea is to serve them alongside mini cinnamon rolls or cinnamon-spiced popcorn for a playful twist on the theme. Presentation matters with such dainty treats, so have fun with it!
Make Ahead and Storage
Storing Leftovers
If you happen to have extras—and it’s hard not to—you can store leftover macarons in an airtight container in the refrigerator. They’ll keep their texture and flavor nicely for up to 3 days. Just make sure they’re not stored in a humid environment to avoid sogginess.
Freezing
For longer storage, freeze your assembled Cinnamon Roll Macarons Recipe by wrapping them gently in plastic wrap and placing them in a sealed container or freezer bag. They freeze well for up to a month. Thaw them in the fridge overnight before enjoying.
Reheating
Since macarons are best eaten cool or at room temperature, avoid reheating. If you want to warm them slightly, a brief 10-15 second blast in the microwave can soften the filling, but be cautious not to melt the shells. Generally, they are perfect just as they are!
FAQs
Can I make the shells ahead of time?
Absolutely! You can bake the macaron shells up to a day in advance and store them in an airtight container. Fill and assemble just before serving to keep them fresh and crisp.
What if my macarons crack while baking?
Cracking usually happens if the shells didn’t dry enough before baking or if the oven temperature is too high. Be sure to let your piped shells rest until they have a smooth, dry surface and use an oven thermometer to check accuracy.
Can I substitute almond flour with another nut flour?
Almond flour is key for traditional macarons, but you can try hazelnut or pistachio flour for a nutty twist. Just know it may slightly change the texture and flavor.
How do I get the perfect macaron feet?
Patience during the resting phase is essential. Let your piped shells sit until they form a skin that doesn’t stick to your finger. Also, be sure your meringue is at the right consistency before folding in the dry ingredients.
Is it possible to make this recipe vegan?
Traditional macarons rely on egg whites, so making them vegan requires alternative binding agents like aquafaba. However, the filling can be swapped with vegan butter and cream cheese substitutes to maintain flavor while adjusting texture.
Final Thoughts
If you’re a fan of cinnamon rolls and macarons, this Cinnamon Roll Macarons Recipe combines the best of both worlds in a stunning, delicious treat to share with loved ones. The balance of light, crisp shells with rich cinnamon buttercream and cream cheese drizzle feels like a warm hug in every bite. Don’t be intimidated by the process—once you try it, you’ll see how rewarding and fun it is to create such beautiful, flavorful confections at home. So, tie on your apron and dive into this wonderful recipe—you’re in for a true taste adventure!
Print
Cinnamon Roll Macarons Recipe
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Total Time: 48 minutes
- Yield: Approximately 24 macarons
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Gluten Free
Description
Delight in the sweet fusion of classic French macarons with the warm flavors of cinnamon rolls. These Cinnamon Roll Macarons feature crisp almond meringue shells dusted with cinnamon and are filled with a luscious cinnamon buttercream and cream cheese drizzle, making for a perfect elegant dessert that’s both visually appealing and irresistibly tasty.
Ingredients
Dry Ingredients
- 1 ¾ cups powdered sugar
- 1 cup almond flour
- Ground cinnamon, to taste (approximately 1 teaspoon)
Meringue
- 3 large egg whites
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Filling and Drizzle
- ½ cup unsalted butter, softened
- Powdered sugar, approximately ½ cup for buttercream
- Ground cinnamon, about 1 teaspoon for buttercream
- 1 teaspoon vanilla extract for buttercream
- 2 ounces cream cheese, softened
- 1–2 tablespoons heavy cream (optional, for desired buttercream consistency)
Instructions
- Preheat the Oven: Set your oven to 300°F (150°C) and prepare your baking sheets by lining them with parchment paper to ensure the macarons don’t stick.
- Blend Dry Ingredients: In a food processor, combine almond flour, powdered sugar, and ground cinnamon. Blend until very fine, then sift the mixture to remove any lumps, ensuring a smooth macaron batter.
- Whip Egg Whites: Beat the egg whites until they become foamy. Gradually add the granulated sugar while continuing to whip until stiff peaks form, then mix in the vanilla extract to flavor the meringue.
- Fold Dry Ingredients into Meringue: Carefully fold the almond flour mixture into the whipped egg whites. The batter should become glossy and flow like lava when lifted with a spatula, indicating the perfect consistency.
- Pipe and Rest: Using a piping bag, pipe small rounds onto the prepared baking sheets. Allow the shells to rest at room temperature for 30 to 45 minutes until a skin forms on the surface to prevent cracking during baking.
- Bake the Shells: Place the baking sheets into the oven and bake for 15 to 18 minutes. The macarons are done when they easily lift from the parchment paper without sticking.
- Prepare Buttercream Filling: Beat softened butter with powdered sugar, ground cinnamon, and vanilla extract until smooth and creamy. Optionally, add heavy cream a tablespoon at a time to achieve your preferred consistency.
- Assemble Macarons: Match macaron shells by size and sandwich them with a generous amount of cinnamon buttercream. Drizzle or pipe the softened cream cheese over or around the assembled macarons for an added rich creaminess and authentic cinnamon roll flavor.
Notes
- Resting the piped shells before baking is crucial for forming the characteristic macaron skin and preventing cracks.
- Use room temperature ingredients, especially the butter and cream cheese, for easier mixing and better texture.
- Feel free to adjust the amount of cinnamon in both the shells and filling to suit your taste preference.
- If you don’t have a food processor, you can manually sift and mix the dry ingredients but ensure they’re thoroughly combined and lump-free.
- Store assembled macarons in an airtight container in the refrigerator for up to 3 days to maintain freshness.
