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!
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.
Aimee’s Pro Tip
Add 1/2 cup of chopped walnuts or pecans to fudge mixture to create a delicious texture!
More Homemade Fudge Recipes
- Cherry Fudge
- Pistachio Fudge
- Chocolate Peanut Butter Fudge
- Eggnog Fudge
- Strawberry Shortcake Fudge
- Butterscotch Fudge
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Cinnamon Roll Fudge Recipe
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!
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
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
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
This looks incredible! We don’t have a Cinnabon on the west coast of Canada, but I’ll have to find a way to make this recipe work. Can’t wait to try this!
Using a combo of cinnamon/ sugar will work. And any syrup can be used too! ENJOY.
What store do you get this Cunnabon stuff at?! I’ve looked at Walmart and food lion and didn’t see it
I was wondering,for those especially that live in the UK,if you can’t find the Cinnabon syrup but have a Starbucks.Not sure if Starbucks is in the UK? Anyways I think that the cinnamon Dolce’ syrup Starbucks has would make a great substitution? For the sugar,it’s pretty easy to find a sugar / cinnamon sprinkle mix in the coffee or baking section of the store or just mix some up:/)
I prefer chocolate fudge to white fudge. I wonder if you made regular chocolate fudge, then swirled in some of the Cinnabon sauce through it at the end? I bet that would taste great, too.
cant wait to try this fudge, although it doesnt do us a whole lot of good, if WE dont have the cinnabom goodies. Would also like to have the recipe for your root beer fudge, if I may? Thank you, Crystalyn
Haha, so true! You can buy the Cinnabon products in many grocery stores now!!! My root beer fudge recipe is here: https://www.shugarysweets.com/root-beer-float-fudge
Hi there,
I am so eager to make this recipe but have no idea where to find the products. I happened into a Cinnabon store today and they were clueless even after I showed them a picture
Thanks so much
Kathy Arena
my e-mail address is skikat02@aol.com
I pinned this recipe as soon as I saw the picture from Frugal Girls. Anything cinnabun + fudge….has to be sinfully delicious right? So excited for you and crossing my fingers that you win!! The recipe looks amazingly yummy! 🙂
Oh my goodness, this looks soooo delicious! I need to find some of those Cinnabon products so I can make my own. 😀
oooohhhh, this sounds delicious and dangerous! Definitely want to try this recipe out, thank you!
I’ve always wanted to make fudge, and this sounds like the perfect one to start with! I can smell it now!! Nom nom nom!!! Congratulations to you! 🙂
I will be trying this as soon as i can, yummy
Congrats on the win!
Definitely need to try this, it sounds amazing!!!
You had me at cinnabon. 🙂 My mom and sister are huge fudge fans, so I’m going to have pin this to try it out just for them. Megan
I’ve been making fudge for year all different kinds but this sounds like it takes the cake with fudge can’t wait to try thanks you again
OMG what a great use of ingredients I say A+ for creativity! I wish they’d send me some of these goodies to bake with. Maybe I’ll get lucky & get a review later on. I love to create new recipes so this is right up my alley. Kudos to you for the recipe!
Thanks so much Barb!
This looks sinfully amazing yet dangerous!! Love it!!! I’d love to invite you to share this recipe at Mom’s Test Meal Monday’s!
Have a great day!
Just stopping by to thank you for sharing this at my Throwback Thursday link party and I hope to see you again this week!
I featured your insanely yummy looking fudge this week! And I hope to try your recipe myself soon 🙂
http://www.hubbymademe.com/throwback-thursday-no-4/
Thanks for the feature Britni!
Aimee, you have so many delicious treats on your blog. I don’t know which one I should try first.
Wow…that sounds amazing but very dangerous for my waist line! Would you consider linking this up at my Pinworthy Projects Party? I hope to see you there!