Cinnamon Roll Fudge

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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!

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!

Pieces of fudge drizzled with vanilla icing on parchment paper.
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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

Ingredients needed to make cinnamon roll fudge.
  • 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. 

Step by step photos showing how to make cinnamon fudge mixture.

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.

Two photos showing how to cut fudge in circles or squares.

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.
Icing being drizzled on cinnamon roll fudge.

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.

Aimee’s Pro Tip

Add 1/2 cup of chopped walnuts or pecans to fudge mixture to create a delicious texture!

Pieces of cinnamon fudge stacked on parchment paper.

More Homemade Fudge Recipes

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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
Cook Time: 10 minutes
Additional Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 24 pieces

Ingredients 

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!
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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on April 22, 2024

Comments & Reviews

  1. When I make a marshmallow fudge, I use a 7 oz jar of Marshmallow cream for an 8 or 9 ” square pan. Is this going to be enough for a 9X13 pan or is it because you are using white chocolate chips and that will work with less marshmallow cream

  2. Do you mix your own cinnamon sugar, or do you buy it already mixed? I would think, looking at the cinnamon sugar mixture that you mixed your own. If so, what ratio did you use?

  3. Hi; a quick question – how important is the quality of chocolate chips used? Is it worth going the extra mile and getting really nice stuff or could I save the wallet and just get regular baking chips. Thanks in advance!

    1. I find them at Meijer in the breakfast aisle…but some grocery stores carry them near the cinnamon. You can just substitute a cinnamon/sugar blend if you can’t find them 🙂

  4. Your recipe has been featured here > https://sweetmeetsbakeshop.com/2016/04/23/two-faced-cake-batter-fudge-fudge-history-and-chemistry/
    Happy Saturday and keep on desserting!

  5. Hy there ,  🙂
    love your fudge recipe but if i don’t find marshmallow cream?
    any substitute?
    Thank you dear 🙂

  6. Trying to find the sprinkles in Salt Lake City Utah so I can make these delicious treats – HELP! If anyone in the Wasatch Front knows where to get them locally, please advise.

    1. If you can’t find them no worries. Just make up your own by mixing granulated sugar with cinnamon. About 1 cup sugar to 2 tsp cinnamon.

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