Cinnamon Roll Fudge Recipe

What’s better than the soft, gooey warmth of a freshly baked cinnamon roll? How about a creamy, melt-in-your-mouth fudge that packs all the cozy cinnamon-spice sweetness of a cinnamon roll into bite-sized perfection? This cinnamon roll fudge recipe is my new favorite for the holidays—or, let’s be honest, for whenever I’m craving something indulgent and unique. Trust me, this dessert is as much a treat for your taste buds as it is for your eyes with its swirls of drizzle and cinnamon sparkle.

I first tried this fudge recipe last winter while snow was piling up outside. A friend brought over a batch, and from the very first bite, I was hooked. The creamy, rich fudge paired with the sweetness of cinnamon sugar was almost too good to share (though I begrudgingly offered some to my family). After that day, I knew I had to make it myself—and I’ve been tweaking and perfecting it ever since. Now, every time I whip up a batch, it feels like I’m wrapping myself in a warm cinnamon-scented hug.

So, if you’re ready to create your own shareable (or not-so-shareable) treat, let’s dive into the recipe!

this RECIPE

The origin story: How cinnamon roll fudge came to life

While traditional fudge often brings to mind classic flavors like chocolate and vanilla, modern twists on fudge have taken the dessert world by storm. Cinnamon roll fudge is one of those genius creations that combines the nostalgic comfort of a baked breakfast pastry with the silky smoothness of fudge. Think of it as dessert-meets-breakfast (but, let’s be honest, there are no rules against having fudge for breakfast).

Cinnamon itself has an ancient history as a spice prized for its flavor and aroma. Pairing cinnamon with sugar became popular in European baking, which led to the rise of beloved desserts like cinnamon rolls. This fudge borrows from that sweet tradition while skipping the dough and focusing on the best part—the irresistible cinnamon sugar filling and creamy frosting.

Let’s talk ingredients: The magic behind the fudge

Creating the perfect cinnamon roll fudge starts with just a few key ingredients:

• Granulated sugar: This is the backbone of the fudge, lending sweetness and structure. Pro tip: Make sure your sugar is fresh and lump-free for a smooth result.
• Unsalted butter: Adds richness and that creamy texture. If salted butter is all you have, just skip the pinch of kosher salt.
• Cinnamon sugar mix: The star of the show! You can make your own by combining ground cinnamon and granulated sugar in a 1:4 ratio or use a store-bought blend.
• Heavy cream: Provides the luscious, melt-in-your-mouth texture that makes fudge irresistible.
• White chocolate morsels: These melt down beautifully, giving the fudge its smooth base. If you can’t find white chocolate, you could experiment with vanilla-flavored candy melts.
• Marshmallow cream: This stabilizes the fudge and makes it soft and creamy. It’s non-negotiable here, but you can swap for homemade marshmallow fluff if you’re feeling ambitious.

For the drizzle:

• Powdered sugar: Forms the base of the icing.
• Maple syrup: Adds a subtle depth of flavor that complements the cinnamon.
• Cinnamon sugar mix: A little sprinkle of this takes the drizzle over the top!

Kitchen gear: What you’ll need to whip this up

Don’t worry, you won’t need any fancy gadgets to pull off this recipe. Here’s what works best:

• Large saucepan: For melting and combining your fudge ingredients. Choose one with a heavy bottom to prevent burning.
• Parchment paper: Absolutely essential for lining your baking dish. It makes cleanup a breeze and ensures the fudge doesn’t stick.
• Electric mixer: While you can mix by hand, an electric mixer makes whisking the fudge until smooth so much easier (and saves your arm from a serious workout).
• 13×9-inch baking dish: The perfect size for this recipe, but you could use a square pan for thicker pieces.
• Cookie cutter: A round cutter gives the fudge that cinnamon roll “look,” but you can stick to squares if you prefer.
• Zip-top bag: Your makeshift piping bag for the drizzle!

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

Ready to transform your kitchen into a cinnamon-scented wonderland? Here’s how to make this dreamy fudge:

1. Prep your pan: Line your baking dish with parchment paper, making sure the edges hang over for easy removal later.
2. Cook the fudge base: In a large saucepan, combine the granulated sugar, butter, heavy cream, salt, and 1/4 cup of the cinnamon sugar mix. Stir continuously over medium heat until everything melts together. Once it starts to boil, keep stirring for 4 minutes. (Be patient—this step is key for achieving the perfect consistency.)
3. Add the chocolate and marshmallow: Remove the saucepan from heat and immediately stir in the white chocolate morsels and marshmallow cream. Add the remaining 2 tablespoons of cinnamon sugar mix and whisk (or mix with your electric mixer) until smooth. This step may take a couple of minutes, but the creamy result is worth the effort.
4. Pour and chill: Pour the fudge mixture into your prepared pan, smoothing the top with a spatula. Pop it in the fridge for at least 3 hours to set.
5. Cut into shapes: Once the fudge is firm, lift it out of the pan using the parchment paper. Use a cookie cutter to create circles or simply cut into squares or rectangles.
6. Drizzle time: In a small bowl, whisk together the powdered sugar, maple syrup, heavy cream, and cinnamon sugar mix until smooth. Pour into a zip-top bag, snip off a corner, and drizzle over the fudge pieces. Sprinkle with extra cinnamon sugar if you’re feeling fancy!
7. Final chill: Return the fudge to the fridge for 15 minutes so the drizzle can harden. Then, it’s ready to enjoy!

Variations and fun twists to try

This fudge is already amazing, but why not put your own spin on it? Here are some ideas I’ve tested (and loved):

• Gluten-free: Good news—this recipe is naturally gluten-free as is! Just double-check your ingredients (like marshmallow cream) to ensure there’s no hidden gluten.
• Vegan-friendly: Substitute plant-based butter, coconut cream for the heavy cream, and use vegan white chocolate chips. Swap the marshmallow cream for a vegan version.
• Seasonal flavors: Add a pinch of nutmeg or cardamom for a holiday vibe. You could also swap the cinnamon sugar for pumpkin spice mix in the fall.
• Extra crunch: Fold in some chopped pecans or walnuts before pouring the fudge into the pan for added texture.
• International flair: Drizzle with dulce de leche instead of the powdered sugar glaze for a caramel-cinnamon combo.

Serving and presentation ideas

When serving this fudge, presentation is half the fun. Arrange the pieces on a decorative plate or tiered stand, and sprinkle a bit of extra cinnamon sugar on top for sparkle. For a cozy dessert platter, pair the fudge with fresh fruit (like apple slices) and a small bowl of whipped cream for dipping. These little bites also make perfect edible gifts—just wrap a few pieces in parchment paper and tuck them into a gift box with a ribbon!

What to drink with your cinnamon roll fudge

Pairing this fudge with the right drink makes it even more indulgent. A cup of strong black coffee or an espresso cuts through the sweetness beautifully. For tea lovers, a chai latte with its warm spices is a perfect match. If you’re serving this as a dessert after dinner, a glass of spiced rum or Bailey’s over ice complements the flavors wonderfully.

Storage and reheating tips

Store your cinnamon roll fudge in an airtight container in the refrigerator for up to two weeks—if it lasts that long! For longer storage, you can freeze the fudge. Just layer the pieces with parchment paper and seal them in a freezer-safe container. Thaw in the fridge overnight before serving. Reheating isn’t necessary, but if you like your fudge a little softer, let it sit at room temperature for about 10 minutes.

Scaling the recipe for a crowd

Need more fudge? You can easily double or even triple this recipe. Just make sure your saucepan is large enough to hold the increased volume of ingredients, and pour the mixture into multiple pans if needed. When scaling up, the cooking time during the boiling stage may need an extra minute or two—watch closely to prevent burning!

Troubleshooting tips for perfect fudge

• Grainy texture: This usually means the sugar didn’t dissolve properly. Stir constantly and make sure your sugar is fully melted before the boil.
• Fudge didn’t set: It likely wasn’t cooked long enough. Next time, let it boil for the full 4 minutes—or even a minute longer if needed.
• Drizzle too runny: Add a little more powdered sugar to thicken it up.

Give this cinnamon roll fudge a try!

Whether you’re baking for a holiday party, making gifts for friends, or simply treating yourself to something sweet, this cinnamon roll fudge is a guaranteed hit. It’s rich, creamy, and perfectly spiced—the kind of dessert that gets everyone asking for the recipe. Give it a shot and let me know how it turns out. And remember, the beauty of homemade fudge is that it’s yours to tweak and perfect!

FAQs

**1. Can I use milk instead of heavy cream?

Heavy cream is best for the rich texture, but you could use evaporated milk as a substitute. Regular milk may make the fudge less creamy.

2. Can I skip the marshmallow cream?
The marshmallow cream stabilizes the fudge, so I wouldn’t recommend skipping it. If you don’t have any, try using 1 cup of mini marshmallows melted into the mix.

3. Why didn’t my fudge harden?
Make sure you boiled the sugar mixture for at least 4 minutes. Underboiling can prevent it from setting properly.

4. Can I make this without white chocolate?
White chocolate gives the fudge its creamy flavor, but you could experiment with vanilla-flavored chips or even caramel chips for a different twist.

5. How do I store leftover drizzle?
Leftover drizzle can be stored in the fridge in an airtight container for up to a week. Re-whisk it before using.

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