Cinnamon Roll Fudge

This easy Cinnabon Cinnamon Roll Fudge recipe combines the best of both treats for a creamy indulgence you can make in your own kitchen. No candy thermometer needed!

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If the warm flavor of cinnamon is your weakness, you’ll also love this Easy Cinnamon Cake, which is perfect for an afternoon pick-me-up. These Cinnamon Roll Cookies are also amazing!

Easy Cinnamon Roll Fudge Recipe

I cannot walk past Cinnabon at the mall without my mouth watering. You?

Whether your favorite part is the fluffy icing or the swirls of cinnamon sugar, Cinnabon cinnamon rolls are impossible to resist.

This cinnabon fudge recipe has those same Cinnabon vibes in chewy, melt-in-your-mouth fudge form. I guarantee you won’t be able to eat just one piece!

Unlike my cinnamon fudge, which has a bold flavor from the cinnamon morsels that are melted, today is more subtle.

Here’s why this recipe is one of my favorites:

• It’s a little bit different from your typical fudge recipe. Not only is it not chocolate, but it also has a maple cinnamon drizzle on top that takes it to the next level.
• Like Fantasy Fudge, this Cinnabon fudge is made with marshmallow cream, which means it’s a fuss-free recipe. No candy thermometer needed!
• The cinnamon flavor makes this fudge super versatile—I could see it working for fall, Christmas, and even Valentine’s Day. But really, you’ll want to enjoy it all year long!

Quick Look at Ingredients

• Unsalted butter – Use unsalted butter so you have more control over the flavor of the finished product. 
• Cinnamon sugar mix – You can use homemade cinnamon sugar or store-bought.
• Heavy cream – Don’t try to go light here! You need heavy cream to nail that perfect fudgy texture; half-and-half just won’t do.
• White chocolate morsels – Using white chocolate lets the cinnamon flavor of this fudge take center stage.
• Marshmallow cream – A secret ingredient that makes homemade fudge a whole lot easier. Use my homemade marshmallow fluff for delicious flavor.
• Maple syrup – This adds another layer of cozy flavor to the Cinnabon fudge.

How to Make Cinnamon Roll Fudge

Prepare: Line a 13×9 glass baking dish with parchment paper. 

Make the Fudge Mixture:

• In a large saucepan, stir together the granulated sugar, butter, salt, 1/4 cup cinnamon sugar, and heavy cream. Bring to a rolling boil and stir continuously for 4 minutes.
• Remove from heat. Quickly stir in the white chocolate morsels, marshmallow cream and 2 tablespoons of cinnamon sugar. 
• Whisk vigorously until smooth, or use an electric mixer. Be patient, this may take a couple minutes.

Chill: Pour the fudge into the prepared pan and refrigerate 3 hours, or until solid.

Cut:

• Remove the cinnamon fudge from the pan and peel off the parchment paper.
• Set the fudge on a cutting board and cut it into circles using a 1 1/2 inch circle cookie cutter, or cut it into bite-sized squares.

Finish:

• Whisk together the powdered sugar, maple syrup, and heavy cream until smooth. 
• Pour the drizzle mixture into a ziploc bag and snip a tiny piece off the corner. 
• Drizzle the maple cinnamon mixture over the cut pieces of fudge. Sprinkle immediately with the remaining cinnamon sugar. 
• Place the fudge back in refrigerator until icing hardens, about 15 minutes, before serving.

More Homemade Fudge Recipes

• Make some fruity filled Cherry Fudge and Strawberry Shortcake Fudge for your next springtime or summertime party!
• This nutty Pistachio Fudge is a great and flavorful creamy treat the whole family will enjoy!
• Try out this extra creamy and extra dreamy Chocolate Peanut Butter Fudge for your next party or occasion!
• This easy to make Eggnog Fudge and Butterscotch Fudge are always a fan favorite at my family functions!

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Cinnamon Roll Fudge Recipe

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By: Aimee

This easy Cinnabon Cinnamon Roll Fudge recipe combines the best of both treats for a creamy indulgence you can make in your own kitchen. No candy thermometer needed!

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Additional Time: 3 hours hours

Total Time: 3 hours hours 20 minutes minutes

Servings: 24 pieces

Ingredients 

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For the Fudge:

• ▢ 2 ¾ cup granulated sugar
• ▢ ¾ cup unsalted butter
• ▢ ¼ cup plus 2 Tbsp cinnamon sugar mix
• ▢ pinch of kosher salt
• ▢ 1 cup heavy cream
• ▢ 3 cup white chocolate morsels
• ▢ 7 oz jar marshmallow cream

For the Drizzle:

• ▢ 1 cup powdered sugar
• ▢ 2 Tablespoons maple syrup
• ▢ 2 Tablespoons heavy cream
• ▢ 1 teaspoon cinnamon sugar mix

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Instructions 

• Line a 13×9 glass baking dish with parchment paper. Set aside.
• In a large saucepan, heat granulated sugar, butter, salt, 1/4 cup Cinnamon sugar and heavy cream until combined. Bring to a rolling boil and stir continuously for 4 minutes.
• Remove from heat. Quickly stir in white chocolate morsels, marshmallow cream and 2 Tbsp cinnamon sugar. Whisk vigorously until smooth. Be patient, this may take a couple minutes. Works best with an electric mixer.
• Pour fudge into prepared pan and refrigerate 3 hours, until hardened.
• Remove from pan, remove parchment paper and lay fudge on a cutting board. Cut into circles using a 1 1/2 inch circle cookie cutter, or cut into small bite sized pieces.
• To make drizzle, whisk together the powdered sugar, maple syrup and heavy cream until smooth. Pour into a ziploc bag, and snip a tiny piece off the corner. Drizzle over cut pieces of fudge. Sprinkle immediately with remaining 1 tsp of cinnamon sugar sprinkles. Place fudge back in refrigerator until icing hardens, about 15 minutes.

Notes

• Marshmallow cream is sometimes called “marshmallow fluff.” You can find it in jars in most grocery stores, near the james and jellies or in the baking aisle.
• A frosting bag could also be used in place of the ziplog bag for drizzling the icing over the fudge pieces.
• A stand mixer is the most effective and fast way to ensure all the white chocolate gets fully incorporated into the other fudge ingredients. If you do not have one, you can mix by hand with a heavy spoon or whisk. It will take much longer, so be patient. Keep mixing until you see no big chunks or flakes of chocolate.
• Skip the cookie cutter and just cut each piece of fudge in square bites. Drizzle with topping and enjoy. 
• Store fudge in refrigerator or room temperature in airtight container for up to 2 weeks. I love this fudge served chilled. Or freeze fudge for up to 3 months.

Nutrition

Serving: 1piece, Calories: 129kcal, Carbohydrates: 18g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Cholesterol: 12mg, Sodium: 13mg, Sugar: 18g

Course: Candy

Cuisine: American

Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!