Cinnamon Roll Fudge Recipe

Introduction

Indulge in the rich, sweet flavors of this Cinnamon Roll Fudge, a perfect blend of creamy white chocolate and warm cinnamon sugar. This fudge combines the cozy taste of cinnamon rolls with a smooth, melt-in-your-mouth texture, making it a delightful treat for any occasion.

Ingredients

• 2 3/4 cups granulated sugar
• 3/4 cup unsalted butter
• 1/4 cup plus 2 tablespoons cinnamon sugar mix
• Pinch of kosher salt
• 1 cup heavy cream
• 3 cups white chocolate morsels
• 7 oz jar marshmallow cream
• 1 cup powdered sugar
• 2 tablespoons maple syrup
• 2 tablespoons heavy cream
• 1 teaspoon cinnamon sugar mix (for garnish)

Instructions

1. Step 1: Line a 13×9 inch glass baking dish with parchment paper and set aside.
2. Step 2: In a large saucepan, combine the granulated sugar, butter, kosher salt, 1/4 cup cinnamon sugar mix, and 1 cup heavy cream. Heat over medium heat until the mixture begins to melt and then bring to a rolling boil. Stir continuously for 4 minutes to ensure it thickens.
3. Step 3: Remove the pan from heat. Immediately add the white chocolate morsels, marshmallow cream, and 2 tablespoons cinnamon sugar mix. Whisk vigorously—an electric mixer works best—until the mixture is smooth and creamy. This may take a couple of minutes, so be patient.
4. Step 4: Pour the fudge mixture into the prepared baking dish and refrigerate for at least 3 hours, or until fully hardened.
5. Step 5: Once set, remove the fudge from the pan using the parchment paper. Lay it on a cutting board and cut into circles with a 1 1/2 inch cookie cutter, or slice into small bite-sized pieces.
6. Step 6: To make the drizzle, whisk together the powdered sugar, maple syrup, and 2 tablespoons heavy cream until smooth. Transfer the icing to a zip-top bag and snip a small corner to drizzle over the fudge pieces. Immediately sprinkle with the remaining 1 teaspoon cinnamon sugar mix. Refrigerate again for about 15 minutes until the drizzle hardens.

Tips & Variations

• Use an electric mixer to whisk the fudge after removing from heat for a smoother, creamier texture.
• For a nutty twist, add chopped pecans or walnuts into the fudge before chilling.
• If you don’t have cinnamon sugar mix, combine 1 tablespoon ground cinnamon with 1/4 cup granulated sugar.

Storage

Store the fudge in an airtight container in the refrigerator for up to two weeks. To serve, allow it to sit at room temperature for a few minutes to soften slightly. The drizzle topping should hold well when chilled, but avoid leaving the fudge at room temperature for extended periods.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of cinnamon sugar mix?

Yes, you can substitute cinnamon sugar by mixing ground cinnamon with granulated sugar, typically 1 tablespoon cinnamon per 1/4 cup sugar.

Can this fudge be frozen?

Yes, you can freeze the fudge for up to 3 months. Wrap it tightly in plastic wrap and place it in a freezer-safe container. Thaw in the refrigerator before serving.

Cinnamon Roll Fudge Recipe

Print Recipe

★★★★★

4.8 from 94 reviews

This Cinnamon Roll Fudge recipe is a delightful twist on classic fudge, combining the rich, creamy sweetness of white chocolate and marshmallow cream with the warm, spicy notes of cinnamon sugar. Perfectly set with a smooth cinnamon drizzle, these bite-sized treats capture the essence of cinnamon rolls in a rich, fudgy confection.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 3 hours 25 minutes
• Yield: Approximately 36 pieces 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Fudge Base

• 2 3/4 cups granulated sugar
• 3/4 cup unsalted butter
• Pinch of kosher salt
• 1 cup heavy cream
• 1/4 cup plus 2 tablespoons cinnamon sugar mix (for fudge)
• 3 cups white chocolate morsels
• 7 oz jar marshmallow cream

Cinnamon Drizzle

• 1 cup powdered sugar
• 2 tablespoons maple syrup
• 2 tablespoons heavy cream
• 1 teaspoon cinnamon sugar mix (for topping)

Instructions

1. Prepare the pan: Line a 13×9 glass baking dish with parchment paper to ensure easy removal of the fudge once set. Set aside while you prepare the fudge mixture.
2. Heat the base ingredients: In a large saucepan, combine granulated sugar, unsalted butter, pinch of kosher salt, 1/4 cup of cinnamon sugar mix, and 1 cup of heavy cream. Heat over medium, stirring continuously until the mixture is combined and smooth. Bring to a rolling boil and continue to stir for 4 minutes to properly cook the sugar.
3. Add white chocolate and marshmallow cream: Remove the saucepan from heat. Quickly stir in the white chocolate morsels, marshmallow cream, and 2 tablespoons of cinnamon sugar mix. Whisk vigorously, preferably with an electric mixer, until the mixture becomes smooth and creamy. This may take a couple of minutes to fully incorporate.
4. Set the fudge: Pour the fudge mixture into the prepared baking dish and smooth the top. Refrigerate for 3 hours or until the fudge has fully hardened.
5. Cut the fudge: Once set, remove the fudge from the pan by lifting out the parchment paper. Place on a cutting board and cut into 1 1/2 inch circles using a cookie cutter, or simply cut into bite-sized squares according to preference.
6. Prepare the drizzle: Whisk together powdered sugar, maple syrup, 2 tablespoons of heavy cream, and 1 teaspoon of cinnamon sugar mix until smooth. Transfer the mixture to a zip-top bag and snip a tiny corner for easy drizzle application.
7. Decorate and finalize: Drizzle the cinnamon icing over the cut fudge pieces. Immediately sprinkle with the remaining cinnamon sugar mix for an extra touch of flavor and texture. Return the fudge to the refrigerator for about 15 minutes to allow the drizzle to harden before serving.

Notes

• For best results, use an electric mixer to achieve a smooth fudge texture after adding the white chocolate and marshmallow cream.
• You can prepare the cinnamon sugar mix by combining ground cinnamon with granulated sugar if not store-bought.
• Store leftover fudge in an airtight container in the refrigerator for up to 1 week.
• Use a glass or parchment-lined metal dish to prevent sticking and facilitate easier fudge removal.
• Cutting the fudge into circles is optional; squares or bite-sized pieces work equally well.

Keywords: Cinnamon Roll Fudge, white chocolate fudge, cinnamon sugar fudge, holiday fudge, sweet treats, marshmallow cream fudge