There is something absolutely magical about biting into a sweet treat that captures the comforting essence of a beloved pastry in a delicate, elegant form. This Cinnamon Roll Macarons Recipe does just that, blending the soft, airy texture of classic French macarons with the warm, spicy sweetness of cinnamon rolls. Every bite brings together the crisp shells with a luscious cinnamon-infused filling, making it a perfect dessert to impress guests or to enjoy as a personal indulgence. If you’re a fan of both macarons and cinnamon rolls, this recipe is a delightful fusion you simply have to try!
Ingredients You’ll Need
Gathering the right ingredients is key to making these cinnamon roll macarons come to life, and you’ll be happy to find that all of them are simple, pantry-friendly staples. Each one plays an essential role, whether it’s creating the perfect shell or adding that signature cinnamon sweetness to the filling.
- 1 cup almond flour: Provides the base for the macaron shells with a fine, nutty texture.
- 1 3/4 cups powdered sugar: Adds sweetness and helps achieve the smooth texture of the shells.
- 1/4 cup granulated sugar: Stabilizes the egg whites and balances the sweetness.
- 3 egg whites: The magic ingredient that creates the macaron’s airy, delicate structure.
- 1/4 teaspoon cream of tartar: Helps stabilize the egg whites for perfect peaks.
- 1 tablespoon cinnamon: Injects that warm, comforting spice character essential for cinnamon rolls.
- 1 teaspoon vanilla extract: Enhances the overall flavor with subtle sweetness and depth.
- 1/2 cup unsalted butter, softened: The creamy base of the frosting that balances the spices elegantly.
- 2 cups powdered sugar (for frosting): Sweetens and thickens the frosting to the perfect consistency.
- 2 tablespoons milk: Adds moisture to the frosting, making it silky smooth for easy spreading.
How to Make Cinnamon Roll Macarons Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 300°F (150°C). While the oven heats, line a baking sheet with parchment paper to prevent sticking and ensure even baking. Lining properly will help your macarons release easily once baked, preserving their delicate texture.
Step 2: Mix Dry Ingredients
In a large bowl, sift together the almond flour and powdered sugar. Sifting here is essential as it breaks up any lumps and helps create the perfectly smooth shell that macarons are famous for. This step lays the groundwork for a flawless shell texture.
Step 3: Whip the Egg Whites
Grab a clean, dry bowl and beat the egg whites with cream of tartar until soft peaks form. This means when you lift the whisk, the peaks should gently curl over. Once soft peaks are reached, gradually add the granulated sugar and continue beating until stiff peaks form—crisp and shiny peaks that hold their shape well.
Step 4: Fold Dry Ingredients Into Egg Whites
Carefully fold the almond flour mixture into the whipped egg whites. Folding, not stirring vigorously, is crucial to maintain the airiness while combining the ingredients evenly. Keep folding until the mixture runs like thick lava—smooth and glossy, yet still able to hold its shape briefly.
Step 5: Pipe and Rest the Macarons
Transfer the batter to a piping bag fitted with a round tip. Pipe small rounds onto the prepared baking sheet, about 1.5 inches each. Tap the tray a few times to release any air bubbles. Then, let the piped macarons rest at room temperature for about 30 minutes, or until a slight skin forms on the surface. This skin helps develop the macarons’ iconic feet during baking.
Step 6: Bake the Macarons
Pop the tray into the oven and bake for 15 to 20 minutes. Keep an eye on them—the feet should develop and the tops should look firm but not browned. Perfect baking will yield crisp outer shells with chewy, tender interiors.
Step 7: Prepare the Cinnamon Buttercream Filling
While the macarons cool, whip together the softened butter, powdered sugar for frosting, milk, vanilla extract, and cinnamon until the mixture is light, fluffy, and perfectly spiced. This cinnamon buttercream is what transforms these macarons into a celebration of cinnamon roll flavor!
Step 8: Assemble the Macarons
Once the macarons have completely cooled, spread or pipe the cinnamon buttercream onto the flat side of one shell, then sandwich it with another. The result is a beautiful, indulgent treat with every bite bursting with sweet cinnamon goodness.
How to Serve Cinnamon Roll Macarons Recipe
Garnishes
For an extra touch of elegance and flavor, dust a little cinnamon powder or powdered sugar on top of the macarons just before serving. You can also sprinkle finely chopped nuts like toasted pecans for added crunch and a hint of rustic charm that complements the cinnamon perfectly.
Side Dishes
These cinnamon roll macarons pair wonderfully with a warm beverage like chai tea, coffee, or a creamy latte. Their delicate sweetness balances out richer drinks, making them ideal for an afternoon pick-me-up or a dessert served alongside brunch.
Creative Ways to Present
For special occasions, arrange the macarons in a pretty tiered stand or box for gifting. You can also serve them on a cozy platter accompanied by cinnamon sticks and small jars of honey or cream cheese frosting for dipping, creating a playful spin on the traditional macaron experience.
Make Ahead and Storage
Storing Leftovers
You can store leftover cinnamon roll macarons in an airtight container in the refrigerator for up to three days. This will keep the shells crisp and the filling fresh, though it’s best to bring them to room temperature before enjoying so the flavors and texture shine.
Freezing
If you want to keep these treats for longer, freeze the assembled macarons in a single layer with parchment paper between layers inside an airtight container. When properly frozen, they stay delicious for up to a month. Thaw in the fridge overnight and then bring to room temp before serving.
Reheating
Since macarons are best enjoyed fresh or slightly warmed, gently warm them for 5 to 10 minutes at low heat in a preheated 250°F oven if you want that just-baked experience. Avoid microwaving as it can ruin the delicate structure.
FAQs
Can I substitute almond flour with another type of flour?
Almond flour is crucial in macarons as it provides the unique texture and flavor, so it’s best not to substitute it. Using other flours will alter the texture and might not yield the classic macaron shell.
Why do my macarons crack or not develop feet?
Common issues like cracking or missing feet usually result from insufficient resting time before baking or oven temperature inconsistencies. Make sure to rest the piped shells until a skin forms and use an oven thermometer to ensure the right temperature.
Can I make the cinnamon buttercream in advance?
Absolutely! The cinnamon buttercream can be made ahead and stored in the fridge for up to one week. Just bring it to room temperature and whip lightly before assembling the macarons.
How do I achieve the perfect macaron texture?
Perfect texture comes from proper folding technique, the right baking temperature, and patience during the drying/resting phase before baking. Each step ensures the shells develop that smooth, crisp exterior and chewy center.
Is this Cinnamon Roll Macarons Recipe gluten-free?
Yes! Since it uses almond flour instead of wheat flour, this recipe is naturally gluten-free, making it a great choice for those with gluten sensitivities or anyone looking for a lighter, nutty dessert option.
Final Thoughts
If you’ve ever wished you could turn the comforting, spiced goodness of a cinnamon roll into a bite-sized, elegant treat, this Cinnamon Roll Macarons Recipe is your answer. It’s a charming blend of French baking finesse and beloved cinnamon roll flavors that will wow your friends and family alike. Give it a try—you might just find a new favorite go-to dessert that brings smiles all around!
Print
Cinnamon Roll Macarons Recipe
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Gluten Free
Description
Delightful Cinnamon Roll Macarons combining the delicate texture of classic French macarons with the warm, comforting flavors of cinnamon roll frosting. These light almond flour cookies are filled with a creamy cinnamon-spiced buttercream, perfect for a sophisticated treat or special occasion dessert.
Ingredients
Macarons
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 1/4 cup granulated sugar
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1 tablespoon cinnamon
- 1 teaspoon vanilla extract
Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons milk
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper to prevent sticking.
- Sift Dry Ingredients: In a large bowl, sift together almond flour and powdered sugar, ensuring there are no lumps for a smooth macaron texture.
- Beat Egg Whites: In a separate clean bowl, beat the egg whites with cream of tartar until soft peaks form, providing the base for meringue.
- Add Sugar to Egg Whites: Gradually add granulated sugar to the egg whites while continuing to beat until stiff peaks form, indicating a stable meringue.
- Fold Dry Ingredients: Gently fold the almond flour mixture into the meringue until well combined, taking care not to deflate the mixture.
- Pipe Macarons: Pipe the macaron batter onto the prepared baking sheet into small, evenly sized rounds. Tap the baking sheet to release air bubbles and let the macarons rest for 30 minutes, allowing a skin to form.
- Bake: Bake the macarons for 15-20 minutes or until the characteristic ‘feet’ have formed at the base of each cookie.
- Cool: Allow the macarons to cool completely on the baking sheet before removing them.
- Prepare Frosting: Beat the softened butter with powdered sugar, milk, cinnamon, and vanilla extract until creamy and smooth to create the cinnamon roll style frosting.
- Assemble Macarons: Spread the cinnamon buttercream on the flat side of one macaron shell and top with another shell to sandwich them together.
Notes
- Make sure the egg whites are at room temperature before whipping to achieve maximum volume.
- Resting the piped macarons is crucial to develop the skin which helps form the feet during baking.
- Use a piping bag with a round tip for evenly sized macarons.
- For best results, store assembled macarons in an airtight container in the refrigerator for 24 hours to allow flavors to meld.
- Bring macarons to room temperature before serving for optimal texture and flavor.
- Almond flour and powdered sugar should be finely ground and sifted to prevent gritty texture.
