The best Cinnamon Roll Macaron recipe. Perfect for fall with cinnamon and browned butter, these are always a best seller. Just a few ingredients, but so much flavor from the browned butter and caramelized brown sugar. An incredibly delicious way to use a cream cheese macaron filling for your macarons.
Jump to RecipeHello, it’s been awhile since I shared a new macaron filling recipe, but this is the perfect fall macaron flavor so I wanted to make sure you could try it. I love baking in the fall, especially when it smells like cinnamon, brown sugar, and browned butter.
I have so any macaron fillings I want to share with you and this one is one of my absolute favorites.
These are so good I don’t think you’ll end up sharing. But if you do, you’re going to make some friends. Like real cinnamon rolls, these have a cinnamon sugar mixture on the inside. Then an outer ring of cream cheese frosting. The cream cheese macaron filling mingles with the cinnamon center and perfectly balances out the sweetness.
This macaron recipe works with any basic macaron shell recipe. This is my favorite recipe to use for the macaron shells: https://michellesmacarons.com/french-macaron-recipe/
Cinnamon Roll Macarons: The Recipe
The first step is to brown the butter. It’s really important that you don’t over brown the butter for this recipe. Keep it on low heat and watch it while you prepare the other ingredients. The cream cheese macaron filling is very simple. Just whip the room temperature butter and cream cheese together, then add the vanilla and powdered sugar and whip it up until it’s light and fluffy.
You will then add your brown sugar, cinnamon, and salt to the browned butter. Once this cools, you’ll whip it into a beautiful fluffy filling.
Once you’ve got both macaron fillings made, the rest is pretty easy.
Cream Cheese Macaron Filling
Pipe the cream cheese macaron filling around the edge of a macaron shell then pipe a dollop of the browned butter/cinnamon mixture in the middle.
Once you’ve piped the macaron filling onto the macaron shell, top with another macaron shell and press lightly.
After you’ve filled all the macarons, place them in the refrigerator in an airtight container for at least 8 hours, but preferably 24 hours to mature.
When you’re ready to eat them, let them sit at room temperature for 15-20 minutes, then enjoy!
The combination of the cream cheese macaron filling with the browned butter center makes these the perfect cinnamon roll macarons that aren’t too sweet.
Looking for more macaron filling recipes? Here are some of my favorites:
Dark Chocolate Truffle Macarons
Frosted Animal Cracker Macarons
Now, if you’ve made my Cinnamon Roll Macarons, tag me on Instagram. I love seeing your macaron creations.
Cinnamon Roll Macaron Filling
Ingredients
Cream Cheese Macaron Filling
- 8 oz cream cheese
- 2 oz unsalted butter room temperature
- 1.5 cups powdered sugar
- 1 teaspoon pure vanilla extract
Browned Butter Cinnamon Filling
- 2 oz unsalted butter
- 2 teaspoons cinnamon
- 4 tablespoons light brown sugar packed
- 1/16 teaspoon table salt
Instructions
Making the Macaron Shells
- You can use any plain macaron shells for this recipe. Go here for my favorite shell recipe: https://michellesmacarons.com/french-macaron-recipe/
- Let the macarons cool completely before filling.
Making the Browned Butter Cinnamon Filling
- Place 2 ounces of unsalted butter in a pan over low to medium low heat, keeping an eye on it and stirring occasionally.
- The butter will go through a few stages before it starts to brown.First, the white will start to separate, then it will sink to the bottom. Once it sinks to the bottom, you need to watch it closely. That's when it will start to brown.
- Once the butter is lightly browned, add the brown sugar and salt.
- Cook on medium low heat for about 2 minutes, stirring constantly.
- Turn off the heat and add the cinnamon. Stir until incorporated.
- Set aside to let cool to room temperature.
- Once at room temperature, whip on high with the paddle attachment until it is lighter in color and very fluffy.
Making the Cream Cheese Macaron Filling
- Whip the 2 ounces of room temperature butter and 8 ounces of cream cheese together on high with the paddle attachment (the cream cheese can be straight from the fridge).
- Once fluffy and incorporated, add the powdered sugar and whip on high until very fluffy and somewhat stiff.
- Add the vanilla extract and whip on high until combined.
Assembling the Macarons
- Pipe a circle of the cream cheese filling around the outer edge of a macaron shell, leaving an opening in the center.
- Pipe a dollop of the browned butter cinnamon filling in the middle.
- Sandwich another macaron shell on top.
- Once filled, place the macarons in an airtight container and refrigerate for at least 8 hours, but preferably 24.
- Let the macarons get to room temperature before enjoying.
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