Cinnamon Roll Macarons: A Sweet Spin on the Bakery Classic

If you’ve ever dreamed of combining the cozy flavor of a cinnamon roll with the elegance of a macaron, this recipe is your dessert fantasy come true. These Cinnamon Roll Macarons feature delicate almond meringue shells infused with cinnamon spice and filled with a luscious cream cheese frosting that tastes just like cinnamon roll icing. Every bite melts in your mouth with that signature crisp-then-chewy macaron texture, wrapped in the warmth of cinnamon and vanilla.

I still remember the first time I made these — the kitchen smelled like a bakery at sunrise, sweet and buttery with that unmistakable cinnamon swirl aroma. They look refined enough for a Parisian pâtisserie but have all the comforting flavor of a fresh cinnamon roll. Whether you’re hosting brunch, baking holiday treats, or just craving something extra special with your coffee, these macarons are guaranteed to impress.

Don’t be intimidated by macarons! Once you get the hang of folding the batter (that classic macaronage technique), the process becomes second nature. And this cinnamon roll version is wonderfully forgiving — the added cinnamon gives the shells warmth and depth while pairing beautifully with the tangy cream cheese filling.

For even more macaron inspiration, visit Sally’s Baking Addiction for macaron basics, or check out flavor pairing ideas at Serious Eats. Now, let’s whip up a batch of pure cinnamon-swirled bliss.

Cinnamon Roll Macarons Recipe Card

Cinnamon Roll Macarons

These Cinnamon Roll Macarons combine crisp, chewy almond meringue shells with warm cinnamon spice and a rich cream cheese filling. A fusion of French elegance and homey comfort, they taste just like mini cinnamon rolls in macaron form.

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Prep Time 45 minutes mins

Cook Time 18 minutes mins

Resting Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 24

Course: Dessert

Cuisine: French

Calories: 120

Ingredients Method Notes

Ingredients

  

For the Macaron Shells:

• 4 large egg whites room temperature
• 1 1/2 cups almond flour
• 1 1/4 cups confectioners’ sugar
• 1/2 tsp ground cinnamon
• 3/4 cup granulated sugar

For the Cream Cheese Filling:

• 4 oz cream cheese softened
• 3 Tbsp butter softened
• 1 tsp vanilla extract
• 1 1/2 cups confectioners’ sugar
• Additional ground cinnamon for dusting

Method

 

1. Prep Work:
2. Line two baking sheets with parchment paper or silicone mats. Fit a piping bag with a round tip. Wipe down mixing bowls and beaters with vinegar to remove any grease (this ensures perfect meringue).
3. Sift Dry Ingredients:
4. Sift together almond flour, confectioners’ sugar, and ground cinnamon twice. Discard any coarse bits.
5. Make the Meringue:
6. Beat egg whites on medium speed until foamy. Gradually add granulated sugar, a tablespoon at a time, while continuing to beat. Increase to high speed and whip until stiff, glossy peaks form (about 4–5 minutes).
7. Fold the Batter (Macaronage):
8. Gently fold the almond flour mixture into the meringue in three additions. Use a spatula to press and fold until the batter flows like lava and ribbons off the spatula in thick, slow drips.
9. Pipe the Shells:
10. Transfer the batter to the piping bag. Pipe 1 1/2-inch rounds onto prepared sheets, spacing them about 1 inch apart.
11. Tap and Rest:
12. Tap sheets firmly on the counter to release air bubbles. Use a toothpick to pop any remaining bubbles. Let shells rest at room temperature for 30–40 minutes, until tops are dry to the touch and not sticky.
13. Bake:
14. Preheat oven to 300°F (150°C). Bake one sheet at a time for 16–18 minutes, rotating halfway through. The shells should lift cleanly from the parchment when done.
15. Cool Completely:
16. Let shells cool fully on the baking sheet before removing.
17. Prepare the Filling:
18. Beat cream cheese and butter until smooth. Add vanilla extract and gradually mix in confectioners’ sugar until creamy and spreadable.
19. Assemble:
20. Pipe a small amount of filling onto the flat side of one shell, then sandwich with another. Lightly dust tops with ground cinnamon for that cinnamon roll finish.
21. Mature the Macarons:
22. Store filled macarons in an airtight container in the fridge for 24 hours to allow flavors to meld — this step is key for that chewy, bakery-quality texture.

Notes

Room temperature egg whites are crucial for stable meringue. Aged whites (left uncovered in the fridge overnight) whip up beautifully.

Baking Secrets for the Perfect Cinnamon Roll Macarons

How to Nail the Perfect Macaronage

Folding is where the magic happens. Stop folding once the batter slowly flows like thick honey and can form a figure-eight without breaking. Overmixing makes flat shells; undermixing gives lumpy tops — aim for that glossy ribbon texture for macaron perfection.

Creating That Cinnamon Roll Aroma

Use freshly ground cinnamon for the shells — the difference is huge. You can also add a pinch of nutmeg to mimic that signature cinnamon roll depth. I like to dust a bit more cinnamon on the piped shells before baking for a swirl effect.

Mastering the Cream Cheese Frosting

Softened cream cheese and butter are key for a smooth filling. Beat until completely lump-free before adding sugar. If it’s too thick, a teaspoon of milk will loosen it perfectly. Chill before piping to keep it neat and firm.

Achieving That Iconic “Macaron Foot”

Resting the shells is crucial. The thin skin that forms on top allows steam to escape from underneath, creating that signature ruffled “foot.” If your kitchen is humid, place them near a fan or open window to help dry.

Bringing the Cinnamon Roll Look to Life

After assembling, lightly dust the tops with cinnamon or drizzle with a thin cream cheese glaze. It makes them look exactly like mini cinnamon rolls and adds an extra hit of sweetness.

How to Store, Age, and Enjoy Cinnamon Roll Macarons

Letting the Flavors Mature

Macarons taste best after aging 24 hours in the fridge. This allows moisture from the filling to soften the shells, melding the flavors and perfecting the texture.

Storing for Freshness

Keep macarons in an airtight container in the refrigerator for up to 5 days. For the best flavor, bring them to room temperature before serving — about 15 minutes.

Freezing Macarons for Later

You can freeze assembled macarons for up to 2 months. Store them in single layers with parchment between each. Thaw in the fridge overnight, not at room temperature, to prevent condensation.

Reviving Day-Old Shells

If shells lose crispness, bake them at 275°F (135°C) for 3 minutes. Let them cool before refilling — they’ll regain that delicate crunch.

Serving Like a Pro

Serve these on a tiered dessert stand or as part of a brunch spread alongside coffee. Their cinnamon aroma and creamy filling pair perfectly with espresso or chai.

Diet-Friendly and Creative Variations

Making Dairy-Free Cinnamon Roll Macarons

Use vegan cream cheese and plant-based butter for the filling. The taste stays rich and creamy, with the same luscious tang you love.

Low-Sugar Version That Still Satisfies

Swap confectioners’ sugar with monk fruit powdered sweetener and reduce granulated sugar in the shells slightly. The natural sweetness of cinnamon makes up for the lower sugar content.

Gluten-Free Guarantee

Macarons are naturally gluten-free! Just double-check that your almond flour and vanilla extract are certified gluten-free to avoid cross-contamination.

Turning Them Into Mini Cinnamon Roll Sandwiches

Add a drizzle of caramel or a sprinkle of crushed cinnamon cereal between layers for a creative twist. It adds a satisfying crunch to the soft chew.

Spiking the Filling for Adults

For a grown-up version, add a splash of bourbon or rum to the cream cheese filling. It adds warmth and pairs beautifully with the cinnamon.

Your Cinnamon Roll Macaron Questions, Answered

Why Did My Macarons Crack on Top?

Usually from overbeating the meringue or skipping the resting step. Make sure your shells have formed a dry surface before baking — they should feel smooth, not tacky.

How Do I Know When They’re Done Baking?

Gently touch the top — it should be firm, not wobbly. The cookies should lift cleanly from the parchment without sticking.

Can I Skip Aging the Egg Whites?

You can, but aged whites whip more consistently. Leaving them uncovered in the fridge for 24 hours helps remove excess moisture for a sturdier meringue.

Why Are My Shells Hollow?

Overmixing or underbaking can cause hollows. Try lowering your oven temperature slightly and extending the bake by 2 minutes next time.

Can I Add a Cinnamon Swirl Design?

Yes! Before baking, lightly swirl a cinnamon-sugar paste onto each piped shell using a toothpick. It gives a gorgeous cinnamon roll look and adds a caramelized note.

A Sweet Send-Off: Why Cinnamon Roll Macarons Are Worth Every Whisk

There’s something magical about these Cinnamon Roll Macarons. They bring together the best of two dessert worlds — the cozy, nostalgic sweetness of cinnamon rolls and the elegant charm of French macarons. Each bite gives you that subtle crunch, soft chew, and creamy, tangy center that’s simply irresistible.

These macarons aren’t just cookies; they’re little celebrations. Perfect for holidays, baby showers, or quiet Sunday mornings, they feel indulgent yet comforting. Once you taste the combination of spiced almond shells and cream cheese filling, you’ll wonder why you ever settled for plain macarons.

Whether you’re a macaron pro or trying them for the first time, this recipe is approachable, fun, and rewarding. So grab your whisk, warm up some cinnamon, and fill your kitchen with the scent of pure joy. Because honestly — nothing says love (or “I deserve a treat”) quite like a plate of Cinnamon Roll Macarons.