Cinnamon Roll Macarons

Cinnamon Roll Macarons | The Blonde Buckeye

Another mac recipe… and these might be my favorite so far. They are like little baby cinnamon rolls, but in macaron form. The shells have a little cinnamon added to the batter & then dusted on the tops. Then the filling is a cream cheese-cinnamon frosting. And I’ll be honest, I overfill mine. That’s just the kind of girl I am. They have just the right amount of cinnamon & sweetness. If you like cinnamon & sugar, trust me you do not want to miss these. (In case you’re new to these parts, you can see more extensive macaron tips & directions from my Chocolate-Peanut Butter Macarons).

Cinnamon Roll Macarons | The Blonde BuckeyeCinnamon Roll Macarons | The Blonde Buckeye

I did a little experiment with these too. I ate one everyday for 4 days. It was really tough work you guys. But I wanted to see what the deal is with people saying they are better after sitting for a few days (I usually cant wait that long). Don’t get me wrong, the first day they were excellent. But they did get better a day later. I think the perfect day was the second or third, I think. I have a hard time letting them just sit there for days, but I promise it’s worth it. The outside keeps it’s eggshell-like texture, then the inside just becomes even lighter & chewier. I even froze a few since Mr. BB was out of town. So about 10 days later, he had one and said they were still fantastic (he even ate one straight out of the freezer… he doesn’t like to wait it out).

Cinnamon Roll Macarons | The Blonde BuckeyeCinnamon Roll Macarons | The Blonde BuckeyeCinnamon Roll Macarons | The Blonde Buckeye

Cinnamon Roll Macarons
Makes about 30 macarons
  • 110 grams Blanched Slivered Almonds (or almond meal)
  • 200 grams Powdered Sugar
  • ½ teaspoon Cinnamon (plus more for dusting)
  • 90 grams Egg Whites (at room temperature)
  • 30 grams Granulated Sugar
  • 4 ounces Cream Cheese, softened
  • 4 ounces Unsalted Butter, softened
  • 2 cups Powdered Sugar (plus more if needed)
  • ½ teaspoon Vanilla Bean Paste
  • ½ teaspoon Cinnamon
  • ¼ teaspoon Salt
  2. Line 2 baking sheets with parchment paper or silicone baking mats (double up sheets if needed).
  3. Process almonds, powdered sugar and cinnamon in a food processor until blended into a fine powder. Sift mixture into a large mixing bowl & set aside.
  4. Combine egg whites & granulated sugar into the bowl of an electric mixer, fitted with the whisk attachment. Whip egg whites & sugar until stiff peaks (My perfect time is 2 minutes on speed 4, then 2 minutes on speed 6, & then another 2 minutes on speed 8 - they should stay put if you hold the bowl upside-down).
  5. Add the dry mixture into the egg whites
  6. Using a spatula, smash dry ingredient into the egg white, flattening mixture (use about 5-10 quick strokes to release the air). Then fold mixture onto itself until it becomes shiny again (another 30-40 strokes). When you lift up the spatula, there should be solid, thick ribbons that run off (this whole macaronage process should take no more than about 50 strokes).
  7. Transfer the batter to a large piping bag (I like to use a #12 round icing tip, but it's optional).
  8. Using circle guides or freehand, pipe 1¼" circles onto the prepared baking sheets (they will spread to about 1½"), keeping them at least 1-2" apart to allow for spreading. Do this same method for the second baking sheet.
  9. Holding each end of the baking sheet, give it a good slam on the counter. Rotate the pan & give it another few slams to release any air bubbles that remain. Sprinkle the tops lightly with some cinnamon. Let the macs sit out for 30 minutes before baking to form a dry shell on the tops to prevent cracking.
  10. Preheat the oven to 315 degrees F.
  11. Bake each sheet, one at a time, for about 15 minutes (depending on size), rotating the pan once halfway through. Once they're ready, carefully test one by attempting to lift it off the baking sheet. If the top half starts to come off from the feet, it could use a few more minutes.
  12. Remove the sheet from the oven & place it on a cooling rack, allowing the cookies to cool before removing them. Once they are cooled, match up macarons in pairs that are about the same size, one face down & one up.
  14. Beat the cream cheese & butter on medium speed for 2 minutes with an electric mixer, fitted with the paddle attachment. Add the powdered sugar, Β½ cup at a time until combined (carefully incorporate).
  15. Add vanilla, cinnamon & salt, continue to beat on medium for another 1-2 minutes (Add up to a ½ cup more sugar if too thin).
  16. Spread or pipe a layer of filling on the cookie side that's facing up. Sandwich the halves together, pushing the filling to the edges.
* If using parchment paper (as opposed to a silicone mat) using small magnets help keep the paper flat, just be sure to remove before baking
* Do not attempt to use low fat or reduced fat cream cheese for this filling, it will be too runny
* Vanilla extract can be substituted for the Vanilla Bean Paste
* Store in an airtight container in the refrigerator for up to 5 days (or freeze them for up to one month), allow them to come to room temperature before eating
* Macarons are best eaten 24-48 hours after assembly



  1. Good to know that they keep well frozen.

  2. These are adorable! I’ve been meaning to bake maracons again for a while, so these could be a project for the weekend.
    Your blog is beautiful by the way!

  3. Macarons are such a great treat! Love this twist on them. Good to know that they can be frozen too – I love freezing treats!

    • Emily Emily says:

      It’s the best when you find them in the freezer, after you forgot all about them.. at least I always do that πŸ™‚

  4. Your cinnamon roll macarons turned out beautiful and perfect. It’s been awhile since I’ve made a batch of macarons…you’ve inspired me to start thinking about it again.

    Lovely blog! πŸ™‚

  5. Taylor says:

    Can i add 1 and 1/2 teaspoons of vanilla for more flavor? Or will it ruin the whole thing?!

    • Emily Emily says:

      Hi Taylor, you can add another 1/2 tsp or so, it’ll just add more vanilla flavor. I don’t know about a whole teaspoon since I’ve never done it, but I don’t think it will ‘ruin’ them. You just have to be careful adding any liquid to the macaron shells. Any added moisture can mess up the consistency leaving you with hollow shells, or other various problems πŸ™‚ Hope this helps!

      • Taylor says:

        Do you have a vanilla macaron recipe?

        • Emily Emily says:

          Hi Taylor, I don’t, but you could just use this recipe and omit the cinnamon from the shells, and then use a basic vanilla buttercream as the filling.

  6. BRookie says:

    I want to add vanilla beans in the batter. How much would you add? 1/2 a bean or 1?

    • Emily Emily says:

      hi! I’d probably add 1/2 to start with – they have a lot of flavor so that should do the trick!

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  8. Joanna says:

    I’m a sucker for cinnamon, gotta add these to my “Bake List”

  9. Laura says:

    Hi I don’t have vanilla bean paste, so how much of the vanilla extract would I add?

  10. Whittney says:

    Hello, is there any other flour that can be used? For someone who has an almond allergy

    • Emily Emily says:

      I know there are nut-free recipes out there, but I’ve never tried one. I’ve added other ingredients in addition to the almond flour, but never removed it completely. I’m sure there’s a way though! Good luck!

  11. wayliing says:

    just made it and they turned out great! mine was out of shape but who cares! πŸ˜€ Thanks for the awesome recipe!

    nope, this is not an april fool’s joke.. πŸ˜‰


  1. […] Source:Β concept and filling adapted from The Blonde Buckeye […]

  2. […] you’ll be able to experiment on your own terms to get it right. My favourite basic recipe is this one. I have been using it ever since I started making macarons, and although they don’t yet look […]

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