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Cinnamon Roll Macaron Filling

Servings 45 whole macarons

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.