Cinnamon Roll Fudge – Ever had one of those moments where your taste buds demand two things at once? Like, should I whip up some gooey cinnamon rolls or maybe indulge in creamy fudge? That’s exactly where this recipe came from.
It all started one rainy Saturday morning. The kind where you just want to bake something, sip coffee, and watch the raindrops race down the window. I had a craving for cinnamon rolls, but the thought of waiting for dough to rise? Nope. So, I thought, “What if I could get all that cinnamon-spiced goodness into something faster?” Enter fudge.
I remember the first batch—sticky fingers, a sugar-coated counter, and a toddler sneaking spoonfuls of marshmallow cream when he thought I wasn’t looking. By the time it set, the house smelled like a bakery, and my husband declared it “dangerously addictive.” Now, it’s my go-to treat when I need a dessert that looks fancy but doesn’t require hours in the kitchen. Sound like something you’d love too?
Why You’ll Love This Cinnamon Roll Fudge Recipe?
- No candy thermometer. (I mean, who has time for that?)
- It’s creamy, sweet, and full of warm cinnamon spice. Like a cinnamon roll, but without the drama of rolling dough.
- That maple drizzle on top? It’s the little extra that makes everyone go, “Wow, you made this?”
- Perfect for gifting… or hoarding. Your call.
Ingredient Notes:
Before we dive into the recipe, let’s talk about the stars of the show. Each ingredient plays its part, and knowing why helps everything come together.
- Granulated sugar: The backbone of the fudge. Regular white sugar is perfect—don’t overthink it.
- Unsalted butter: Creamy and rich, it gives the fudge that melt-in-your-mouth texture. Got salted butter? Use it and just skip the extra pinch of salt.
- Cinnamon sugar mix: The MVP. It’s what makes this fudge taste like a cinnamon roll’s spicy, sweet center. You can use store-bought or mix your own.
- Heavy cream: No substitutes here—it’s the secret to ultra-smooth, creamy fudge.
- White chocolate morsels: These melt beautifully, creating the base of the fudge. Splurge on good-quality chocolate; cheap ones can be clumpy.
- Marshmallow cream: This adds that fluffy, airy texture. Skip it, and you’ll miss out on the magic.
- Drizzle ingredients (powdered sugar, maple syrup, cinnamon sugar): The drizzle is what takes this fudge from “delicious” to “I need the recipe right now.”
Pro Tip: Always taste your cinnamon sugar mix before you start. Some blends are sweeter, some spicier—adjust it to match your vibe.
How To Make Cinnamon Roll Fudge?
Making this fudge is easier than it sounds. Trust me, if I can do it while managing a toddler, so can you.
- Prep your pan.
Line a 13×9 glass dish with parchment paper. This step saves you from scraping hardened fudge off the pan later. (Been there, done that. Never again.) - Cook the fudge base.
Grab a big saucepan and toss in your sugar, butter, salt, cinnamon sugar, and heavy cream. Stir it over medium heat until everything melts together. Then, bring it to a rolling boil and keep stirring for four minutes straight. Yes, your arm might complain, but this step is where the magic happens. - Mix in the goodies.
Remove the pan from the heat and immediately stir in the white chocolate, marshmallow cream, and a little more cinnamon sugar. Don’t panic if it looks like a lumpy mess at first—just keep whisking until it’s smooth. An electric mixer can be your best friend here. - Pour and chill.
Pour the mixture into your lined pan and smooth it out. Then pop it in the fridge for at least three hours. The hardest part? Not sneaking bites while it sets. - Cut and drizzle.
Once the fudge is firm, lift it out of the pan and cut it into squares—or use a cookie cutter for fun shapes. For the drizzle, whisk powdered sugar, maple syrup, heavy cream, and cinnamon sugar. Pour it into a Ziploc bag, snip the corner, and drizzle away like a pro. - Set the drizzle.
Pop the fudge back in the fridge for about 15 minutes to let the drizzle harden. Then? Dive in.
Storage Options:
Here’s the scoop on keeping your fudge fresh:
Want To Save This Recipe?
- In the fridge: Store it in an airtight container, and it’ll stay good for up to two weeks. Perfect for prepping ahead!
- In the freezer: Wrap individual pieces in parchment paper and place them in a freezer-safe bag. They’ll keep for up to three months. Just thaw overnight in the fridge when you’re ready to indulge.
Variations and Substitutions:
Want to shake things up? Here are some ideas:
- Chocolate swap: Use dark or milk chocolate instead of white for a totally different (but still amazing) vibe.
- Add-ins: Stir in chopped pecans or walnuts for a bit of crunch.
- Fall twist: Replace the cinnamon sugar with pumpkin pie spice for a cozy, autumnal flavor.
What to Serve with Cinnamon Roll Fudge?
This fudge is pretty perfect on its own, but if you’re feeling extra fancy, try these pairings:
- Hot coffee: The bitterness balances the sweet richness.
- Vanilla ice cream: Fudge + ice cream = dessert nirvana.
- Salty snacks: Pretzels or popcorn make the perfect sweet-and-salty combo.
Frequently Asked Questions:
Can I skip the marshmallow cream?
Not really. It’s what gives the fudge that light, fluffy texture. Without it, you’ll end up with something dense and less magical.
Why does my fudge look grainy?
Grainy fudge usually means the sugar didn’t dissolve properly. Make sure to stir constantly during the boiling step—it’s worth the effort!
How far in advance can I make this?
You can make it up to two weeks ahead and keep it in the fridge. Perfect for holiday parties or when you need a last-minute treat.
So, what do you think? Ready to give this Cinnamon Roll Fudge a try? I’d love to hear how it turns out—or if your toddler ends up covered in marshmallow cream like mine did!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cinnamon Roll Fudge
Ingredients
For the Fudge
- 2 ¾ cups granulated sugar
- ¾ cup unsalted butter
- ¼ cup plus 2 tablespoons cinnamon sugar mix
- A pinch of kosher salt
- 1 cup heavy cream
- 3 cups white chocolate morsels
- 7 ounces marshmallow cream
For the Drizzle
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 2 tablespoons heavy cream
- 1 teaspoon cinnamon sugar mix
Instructions
Prepare the Pan:
- Line a 13×9-inch glass baking dish with parchment paper, ensuring the edges extend over the sides for easy removal. Set aside.
Cook the Fudge Base:
- In a large saucepan, combine the granulated sugar, unsalted butter, salt, ¼ cup cinnamon sugar, and heavy cream. Cook over medium heat, stirring continuously, until the mixture reaches a rolling boil. Once boiling, continue stirring for an additional 4 minutes to ensure all ingredients are fully combined and the sugar is dissolved.
Incorporate Chocolate and Marshmallow Cream:
- Remove the saucepan from the heat and immediately stir in the white chocolate morsels, marshmallow cream, and remaining 2 tablespoons of cinnamon sugar. Whisk or stir vigorously until the mixture is smooth and uniform. Using an electric mixer can expedite this process.
Set the Fudge:
- Pour the prepared fudge mixture into the lined baking dish, spreading it evenly. Refrigerate for at least 3 hours or until completely firm.
Cut the Fudge:
- Once set, remove the fudge from the dish by lifting the parchment paper. Place it on a cutting board and cut into desired shapes, such as small squares or circles using a cookie cutter.
Prepare the Drizzle:
- In a small bowl, whisk together the powdered sugar, maple syrup, heavy cream, and cinnamon sugar until smooth. Transfer the drizzle mixture into a small Ziploc bag, snipping off a tiny corner to create a piping bag.
Decorate the Fudge:
- Drizzle the icing over the cut fudge pieces. Sprinkle lightly with additional cinnamon sugar for a decorative touch. Refrigerate for approximately 15 minutes or until the icing has hardened.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
