Cinnamon Roll Macarons

Brunch season is upon us, and these new Cinnamon roll macarons are the perfect treat for the season. Complete with iced shells and cinnamon roll flavored ganache, this new macaron is a delicious, and elevated play on cinnamon rolls, with macaron shells piped into swirls to mimic the look of the sweet pastry. Although much smaller than cinnamon rolls, the macarons are packed full cinnamon flavor, for handheld servings. No forks necessary to indulge and as an added bonus, they are gluten free.

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Cinnamon Roll Macarons

Cinnamon roll flavored French macarons with cinnamon roll ganache, that are lightly iced. Perfect for your next breakfast or brunch themed gathering. Gluten free

Cinnamon Roll Flavor

If you love cinnamon rolls and macarons, you’ll be thrilled to try this new cinnamon roll macaron recipe. I’ve enhanced the cinnamon roll flavor in the macaron by adding cinnamon roll extract to the ganache, which pairs wonderfully with the icing topped macaron shells, for a not too sweet and cinnamon forward bite, for breakfast and brunch.

 LorAnn brand extract is what I used in the ganache. Find it linked in my amazon shop.

Cinnamon roll macaron components

There are 3 components that make up these Cinnamon Roll Macarons.

1. Italian Macaron shells (swirls)
2. Cinnamon Roll Ganache
3. Icing

Below is a list of ingredients you’ll need to make a batch at homee.

Cinnamon Roll Macaron Supplies/Ingredients

Macaron Shells

Egg whites, cream of tartar, quality fine ground almond flour, powdered sugar, granulated sugar, water, brown gel food coloring, silicone mat or parchment, a piping bag fitted with size 12 round tip, baking sheets. Mix of brown sugar and cinnamon to top the shells.

Cinnamon Roll Ganache

• Cinnamon roll ganache made with, chopped white chocolate, cinnamon, milk & cinnamon roll extract.

Icing

Powdered sugar, milk of choice.

How to make the Cinnamon Roll Macarons

These macarons are moderate on the baking level. The most complicated part is in making/piping the macaron shells.

1. To make the macaron shells, follow the recipe provided. You can also check out my step by step Italian macaron baking tips here.
2. Once the batter has formed pipe the macarons into 2″ swirls on the silpat mat. 

1. Let the piped batter rest 15-20 minutes before baking.
2. Once rested, bake the macarons for 13-15 minutes or until they no longer wiggle on the mat.

1. Prepare the ganache while the macaron shells are baking, by placing chopped white chocolate in a dish. Then heat the milk in a saucepan to simmer, and pour over the white chocolate, whisking until smooth. Then add cinnamon and cinnamon roll extract whisking until combined. Seal with saran and set aside to cool to room temp.
2. Transfer to a piping bag fitted with round tip.

Assembling the macarons

Assembling the macarons is simple! First, match up the macaron shells, then place one shell on its back with the feet side up. Pipe the ganache into the center of the bottom macaron, placing the second shell on top. Repeat steps for all macarons then transfer to the fridge to mature.

Note* I highly recommend letting the macarons mature before the shells are iced. This will allow the filling and shells to set so the iced shell don’t get too crisp.

Icing the macarons

Icing the top shells so they look and taste more like a cinnamon roll can be done in just a few steps! 

1. Mix powdered sugar and milk together to form a thin icing.
2. Spoon and spread the icing over the tops of the matured macarons, just to the edge of the shells.
3. Transfer to the fridge to set for about 10-15 minutes.
4. Serve and enjoy!

Recipe Substitutions

This can easily be adapted or substituted to your liking. 

Filling: If you don’t have white chocolate on hand, you can make cinnamon roll macarons with cinnamon roll frosting instead. Simply use your preferred frosting  in place of the ganache. SMBC or even cream cheese frosting would likely be just as delicious with the cinnamon extract.

Cinnamon Roll Macarons

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• Author: Posh Little Designs
• Prep Time: 45
• Cook Time: 30
• Total Time: 1 hour 15 minutes
• Yield: 2 dozen+ 1x
• Category: Baking
• Method: Cinnamon Roll Macarons
• Cuisine: Dessert

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Description

Cinnamon roll flavored French macarons with cinnamon roll ganache, that are lightly iced. Perfect for your next breakfast or brunch themed gathering. Gluten free

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Ingredients

Units USM Scale 1x2x3x

Cinnamon Roll Macarons

• 106 grams of almond flour
• 106 grams powdered sugar
• 41 grams of egg whites
• 45 grams of egg whites
• 115 grams of granulated sugar
• 79 grams of water
• Dash of cream of tartar or lemon juice for stabilizing
• Brown gel food coloring
• Piping bag fitted with Round tip 12
• Mix of cinnamon & brown sugar to top the shells.

Cinnamon Roll Ganache:

• 6 oz quality white chocolate chopped
• 1/4 cup milk of choice (heavy whipping cream or full fat coconut milk)
• 1 tsp cinnamon
• 1/2 tsp cinnamon roll extract (LoRann)
• 1 tbsp butter
• Piping bag fitted with round tip

Icing:

• 3 tbsp powdered sugar
• 1/2 tbsp milk of choice

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Instructions

Instructions

1. Wipe down the mixing bowl and whisk attachment with vinegar to remove any built up residue. This will ensure that the egg whites whisk up properly.
2. Prep and measure all of the ingredients using a kitchen scale.
3. Prep a piping bag with a round tip. Wilton tip 12.
4. Line 2 baking sheets with silpat (or parchment).
5. Combine measured almond flour and powdered sugar together in a bowl. Sift one time to remove any lumps, discarding of them, then mix together to break up clumps.
6. Make a well in the center of the dry mix and pour the 41 grams of measured egg whites and gel coloring into the center of the dry mixture. Fold together until blended. The finished mix will be paste-like. Set aside.
7. For the sugar syrup:
8. To make the sugar syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. **Be careful to make sure the thermometer is not touching the bottom of the pot**.
9. Once the thermometer’s temperature reaches approximately 200 degrees F, place the 45 grams of measured egg whites in the stand mixer and whisk on medium speed, to soft peaks.
10. Add a drop of lemon juice or dash of cream of tartar to stabilize, then continue whisking.
11. If the egg whites are at soft peaks before the syrup reaches 248 F, turn the mixer down to low speed to keep the egg whites moving.
12. Watch the sugar syrup closely.
13. As soon as the sugar syrup reaches 248 degrees F, remove from heat.
14. Quickly increase mixer speed to medium and begin slowly pouring the sugar syrup down the side of your mixing bowl into the meringue until thoroughly combined.
15. THEN increase the mixing speed to high and whisk sugar and meringue together until glossy and stiff peaks form and the meringue has cooled. (The meringue should keep its form.)
16. Gently transfer finished meringue into the almond/powdered sugar mixture in thirds, making sure that it’s fully incorporated before adding the additional 3rd of meringue.
17. Start the macaronage process by folding the batter in a circular motion, going around the edges of the bowl, then once through the center.
18. In order for the macaron swirls to hold their shape, under-mix the batter slightly.
19. The batter should still move off the spatula but at a thicker and slower pace. 
20. Transfer batter to the prepped piping bag.
21. Pipe the batter in a swirled circular motion to mimic the look of the cinnamon rolls, starting from the inside of each circle and piping outwards.
22. Fill the entire silpat mat with the piped macarons.
23. Be sure to hold the piping bag about 1/2 inch directly above the baking sheet when piping.
24. *Tap the macarons on the counter three times to release air bubbles.
25. *Pop any air bubbles that might’ve come to the surface, using a scribe or even a toothpick.
26. Let the macarons rest for 10-15 minutes before placing in the oven.
27. Test by touching the piped rounds to make sure they’re dry to touch and that no batter comes off on fingers.
28. Once the batter has rested, sprinkle with cinnamon and brown sugar mixture before placing in the oven.
29. Preheat oven to 315 degrees F.
30. Once dry to touch, place the macarons in the middle rack of the oven.
31. Feet will form halfway through the baking process.
32. Bake for 12-14 minutes.
33. Remove from oven and let cool for 15-20 minutes and keep the macarons on the silat and baking sheet for speckling.
34. Repeat the same steps to bake the remaining macaron batter.

Cinnamon Roll gGanache:

1. Pour chopped white chocolate into a bowl.
2. Heat the  milk in a saucepan to simmer.
3. Remove milk from heat and pour over the white chocolate, whisking constantly until the chocolate is melted and combined with the milk.
4. Then whisk in the cinnamon roll extract and cinnamon.
5. The chocolate will thicken slightly, but can then be smoothed out by adding a tablespoon of butter.
6. Continue whisking until the butter melts into the ganache.
7. Use an emulsion blender to smooth.
8. Cover with saran.
9. Let cool at room temp, then transfer to piping bag.

Assembly:

1. First, match up the shells into pairs, then place the bottom shell on its back, feet side up.
2. Pipe a dollop of the cinnamon roll ganache into the center of each macaron shell.
3. Then top with the second shell feet side down to create a sandwich.
4. Repeat steps for all macarons.
5. Transfer to the fridge immediately, for at least 2 hours to mature or up to 24.

Icing:

1. Once the assembled cinnamon roll macarons have matured, top them with the icing.
2. Mix powdered sugar and milk together to form a thin glazed.
3. Simply spoon over the tops of the macarons, spreading it evenly onto the tops of the shells.
4. Let set for 10-15 minutes in the fridge and they are ready to enjoy!

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The lovely cinnamon roll flavor makes these macarons a fantastic option for the season and all your upcoming gatherings!

Enjoy with a cup of coffee or tea.

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