Cinnamon Roll Fudge Recipe

Have you ever had one of those dessert epiphanies? You know, when you take a bite of something and suddenly all other sweets seem to pale in comparison? That’s exactly how I felt the first time I tried cinnamon roll fudge. It’s a magical little treat that combines the gooey, comforting flavors of a cinnamon roll with the creamy, melt-in-your-mouth texture of fudge. Seriously, it’s like biting into a sugary cloud, with just enough spice to keep things interesting.

This recipe is perfect for the holidays, family gatherings, or just because you’re craving something extraordinary. The best part? You don’t need to be a professional baker to pull this off. If you can stir a pot and drizzle icing, you’re golden.

My sweet spot: How this recipe became a favorite

One chilly winter evening, I was hosting a game night with friends. I’d already baked cookies and a pie, but I wanted something unique for the dessert table—a little bite of indulgence that everyone could grab and munch on while rolling dice or flipping cards. That’s when I decided to try my hand at cinnamon roll fudge.

The moment I set the platter down, it was like moths to a flame. My friends loved the creamy texture, the cinnamon sugar swirls, and the drizzle that reminded everyone of fresh maple cinnamon rolls. There were “ooohs” and “ahhhs” and a lot of “Can I get this recipe?” (Spoiler: you’re getting it right now.) By the end of the night, the plate was empty, and I had a new go-to dessert for special occasions.

A quick look at the cinnamon roll connection

Cinnamon rolls, in one form or another, have been around for centuries. Their origin can be traced back to Sweden, where they’re known as “kanelbullar,” but they’ve made their way into countless bakeries and kitchens worldwide. The cinnamon sugar swirl, buttery layers, and creamy frosting have universal appeal.

This fudge takes all of those iconic flavors and transforms them into a no-bake treat that’s a lot quicker to make than traditional cinnamon rolls. Instead of kneading dough and waiting for it to rise, we’re working with white chocolate, marshmallow cream, and a bit of kitchen magic to capture that same cozy flavor profile.

Let’s talk ingredients: What makes this fudge irresistible

• Granulated Sugar: The backbone of any good fudge. It creates the sweetness and helps achieve that smooth, creamy texture.
• Unsalted Butter: Adds richness and that signature buttery flavor. If you’re out of unsalted butter, salted works too—just omit the pinch of salt later.
• Cinnamon Sugar Mix: The heart and soul of this recipe! You can make your own by mixing ground cinnamon with granulated sugar (I use a 1:4 ratio). Want a bolder cinnamon kick? Add an extra pinch to the drizzle.
• Heavy Cream: Keeps the fudge smooth and luscious. Don’t swap this for milk—trust me, it won’t set up as well.
• White Chocolate Morsels: These melt down to form the base of the fudge. Look for high-quality white chocolate for the best flavor and texture.
• Marshmallow Cream: The secret weapon for that light, fluffy consistency.
• Powdered Sugar: Essential for the drizzle, giving it that classic frosting-like finish.
• Maple Syrup: A hint of maple pairs beautifully with the cinnamon. Honey works as a substitute, but the flavor won’t be quite the same.

Kitchen gear: What you’ll need (and what you can improvise)

• Large Saucepan: You’ll need this to boil the sugar mixture. Pick one with high sides to avoid splatter.
• Electric Mixer: This isn’t mandatory, but it makes mixing in the white chocolate and marshmallow cream much easier. (If you’re mixing by hand, expect an arm workout!)
• Parchment Paper: Lining the pan makes it super easy to lift the fudge out once it’s set. Wax paper works in a pinch, but parchment is better.
• Cookie Cutter: For those cute circular fudge bites! No cookie cutter? Just cut squares or rectangles with a knife—it’s equally delicious.
• Ziploc Bag: Perfect for drizzling the icing without a piping bag. (A spoon works too, but the bag makes it neater.)

Step-by-step: How to make cinnamon roll fudge

1. Prepare your pan: Line a 13×9-inch glass baking dish with parchment paper, leaving some overhang on the sides for easy removal later. Set it aside.
2. Boil the base: In a large saucepan, combine the granulated sugar, butter, salt, 1/4 cup of the cinnamon sugar mix, and heavy cream. Heat over medium, stirring occasionally, until everything is combined. Bring it to a rolling boil, then stir continuously for 4 minutes. (Set a timer—it’s important not to overcook.)
3. Mix in the magic: Remove the saucepan from heat and quickly stir in the white chocolate morsels, marshmallow cream, and the remaining 2 tablespoons of cinnamon sugar. Whisk until smooth and creamy. This step can be tricky—don’t rush it! If it looks lumpy, keep mixing.
4. Chill out: Pour the fudge mixture into your prepared pan, spreading it evenly with a spatula. Pop it in the fridge for at least 3 hours, or until it’s completely hardened.
5. Cut it up: Once the fudge is set, lift it out of the pan using the parchment paper overhang. Place it on a cutting board and cut into shapes—circles, squares, whatever makes you happy.
6. Make the drizzle: In a small bowl, whisk together the powdered sugar, maple syrup, heavy cream, and cinnamon sugar mix until smooth. Transfer the mixture to a Ziploc bag, snip off a tiny corner, and drizzle over the fudge pieces. Sprinkle immediately with more cinnamon sugar.
7. Final chill: Return the fudge to the refrigerator for about 15 minutes, just until the drizzle sets.

Variations to try

• Gluten-free version: This recipe is naturally gluten-free, as long as you check your white chocolate and marshmallow cream labels for hidden gluten.
• Vegan adaptation: Use dairy-free butter, coconut cream instead of heavy cream, and vegan white chocolate. It takes a bit of searching, but the results are just as dreamy.
• Nutty twist: Add chopped pecans or walnuts to the fudge mixture for extra texture.
• Chocolate cinnamon fudge: Swirl in melted dark chocolate for a mocha-inspired twist.
• Seasonal swaps: Add pumpkin spice in place of cinnamon sugar for a fall-inspired treat or crushed peppermint candies for a wintery vibe.

How to serve your cinnamon roll fudge

These little fudge bites are perfect for any occasion. Arrange them on a pretty platter and sprinkle extra cinnamon sugar around the edges for a festive touch. They pair beautifully with a cup of coffee or a scoop of vanilla ice cream if you’re feeling indulgent. For parties, I like to wrap individual pieces in wax paper or place them in mini cupcake liners—so cute and mess-free!

What to drink with it

A sweet treat like this deserves an equally delightful drink. Here are a few pairings I adore:

• Coffee or latte: A cinnamon dolce latte is a match made in dessert heaven.
• Hot chocolate: Especially if it’s spiked with a splash of cinnamon schnapps.
• Spiced tea: Think chai or cinnamon apple tea for a warm, cozy combo.

Storing and reheating tips

Store your fudge in an airtight container in the fridge for up to two weeks (if it lasts that long!). You can also freeze it for up to three months—just let it thaw in the fridge before serving. Avoid leaving it at room temperature for extended periods, especially in warm weather, as it might get sticky.

Adjusting for different serving sizes

This recipe makes a big batch, but it’s easy to scale up or down. For a smaller batch, halve all the ingredients and use an 8×8-inch pan. For a crowd, double the ingredients and use two pans. Just keep in mind that boiling times may vary slightly with larger quantities.

FAQs

1. Can I skip the marshmallow cream?
It’s key for the texture, so I wouldn’t recommend it. But if you must, try substituting it with an equal amount of sweetened condensed milk.

2. Can I make this without white chocolate?
White chocolate is the base, so it’s tough to replace. But you could try using milk or dark chocolate for a completely different (but still tasty) fudge.

3. Why isn’t my fudge setting?
This usually happens if the sugar mixture wasn’t boiled long enough. Make sure you hit that full 4-minute mark at a rolling boil!

4. How do I fix lumpy fudge?
Keep whisking! An electric mixer works wonders here, breaking down lumps as the mixture cools slightly.

5. Can I use pre-made icing for the drizzle?
Absolutely! Heat it slightly to make it easier to drizzle, then add a sprinkle of cinnamon sugar for that homemade touch.

Print