Cinnamon Roll Madeleines

Cinnamon flavoured madeleines rolled in cinnamon sugar and topped with traditional cinnamon roll icing made with cream cheese, butter and icing sugar.

Classic madeleine flavours – reinvented

I recently indulged in the Hardy’s Veranda Restaurant High Tea at Mount Lofty House here in Adelaide which featured a range of both sweet and savoury delights that really took the Afternoon experience to the next level.

One of my favourites was their Earl Grey madeleine with citrus curd and Earl Grey frosting. What an ingenious way to elevate the already beautiful madeleine! I couldn’t wait to return home and get started working up a ‘Afternoon Tea-worthy’ madeleine recipe. I had in mind, you see, something both delicious and pretty to sit on a platter that would complement tea or coffee – just like the Earl Grey version I’d sampled.

Enter my Cinnamon Roll Madeleines!

Drawing on the much-loved cinnamon roll, these madeleines feature a fluffy cinnamon-laced texture. I’ve rolled them in cinnamon sugar then topped them with a pretty piped shell of vanilla infused cream cheese icing. I’ve then finished them off with a few lavender petals (for that extra 5 star Afternoon Tea stand touch).

Now these are not tricky to make, however like a lot of French pâtisserie they do require a little patience. Good things come to those who wait and all that….sigh.

I’ve broken down everything into steps as well as including some ‘good to know’ advice below. Simply read the recipe all the way through, familiarise yourself with the photos and do your prep at the beginning and you will be rewarded with beautiful cinnamon roll madeleines that you’ll want to make over and over again.

Why You’ll Love These Cinnamon Roll Madeleines

• Creamy vanilla-infused icing adds another dimension and elevates these beyond your standard Madeleine
• Very simple to make, full of flavour and the perfect complement to coffee or tea
• Stunning presentation – they look amazing on a tiered stand or pretty platter

Good to know

• Use digital scales for perfect results
• A stand mixer or hand beaters will make your life easier

• Don’t skip chilling the batter – it’s essential for the texture and famous hump.
• A metal pan gives better definition and a golden crust. You will need a standard size with 12 shell cavities. I used this one from Mastercraft.
• Roll the madeleines in cinnamon sugar while they’re still warm

Other Afternoon Tea recipes to make

Chorizo & Tomato Mini Quiche

Raisin Scones with Rum Butter

Turkey, Cranberry & Brie Finger Sandwiches

Carrot Cake Fingers

Preparation

Melt the butter in a small saucepan or a microwave safe jug (30 second bursts on HIGH -stir between each burst) and allow it to cool. Add the almond extract. Stir.

Measure out the flour into a medium bowl, then add the cinnamon, salt and baking powder. Stir to combine.

Make the batter

Add the eggs and sugar to the bowl of a stand mixer fitted with the whisk attachment.

Whisk on medium until pale and creamy in texture (about 3-4 minutes).

Remove the bowl from the stand mixer. Add one third of the flour mixture and gently fold through with a spatula until combined. Repeat one third at a time until you have no flour left and no flour remains on the sides of the bowl.

Add half the melted butter, fold in then add the other half, fold in again.

Cover the mixture with plastic wrap making sure it touches the surface then place it in the fridge for a minimum of two hours.

Good to Know: Chilling the batter helps create the classic madeleine hump!

When you are ready to bake….

Make the cinnamon sugar

Combine the caster sugar and cinnamon in a small bowl. Stir to combine then tip it into a shallow dish, giving it a little shake from side to side so it is evenly dispersed. Place next to the oven on your bench for now. 

Grease and fill the madeleine pan

Preheat your oven to 180°C fan / 350°F fan.

Melt a little butter (about 10g) in a small microwave safe bowl.

Using a pastry brush, coat your madeleine pan thoroughly with butter. Put the pan on a tray (this will make it easier to get in and out of the oven) and set aside.

Remove the batter from the fridge. Take a spatula and carefully fold the mixture over three times to loosen it a little -it will be stiff because of the butter.

Take two spoons and divide the batter evenly between the 12 madeleine cavities.

Bake the Madeleines

Place the tray in the oven and bake for 15 minutes, or until the edges are slightly golden.

Remove from the oven, rest for 1 minute then tip out onto a wire rack.

Roll in cinnamon sugar

Take a madeleine and working quickly, toss it in the cinnamon sugar then place it back on the rack – hump side down.

Repeat with remaining madeleines then leave them to cool completely while you make the cream cheese icing.

Vanilla cream cheese icing

Place the cream cheese, vanilla extract and the softened butter in the bowl of a stand mixer fitted with the paddle attachment (or use hand held beaters if you prefer). Beat on medium speed until light and fluffy.

Lower the speed then add the sifted icing sugar one spoonful at a time until fully incorporated.

Stop the mixer and scrape down the sides of the bowl then restart and beat on medium speed for 30 more seconds.

Fit a medium disposable piping bag with an open star tip such as a 1M and snip off the end. Place it in a tall glass and turn over the top third to make a cuff (same as you did with the madeleine batter). Add the icing then remove from the glass, pull up the cuff then twist until a small amount is visible in the tip.

To pipe a shell of icing

Take a madeleine in one hand – hump side down with the rounded side at the top. Hold the piping bag in the other hand at a 45-degree angle, squeeze to create a little blob of icing, then release the pressure while pulling the tip away to create a tail.

Repeat with remaining madeleines.

Garnish

Add your choice of garnish or leave them plain. I’ve used the flowers from a sprig of lavender as I like the contrast of purple against the white and brown tones.

Store

Store in an airtight container lined with baking paper then place them in the fridge (minus the flower garnish) for up to 24 hours. Allow them to come to room temperature before serving.