Cinnabon Fudge

Take care of a cinnamon roll craving and a fudge craving all in one bite! This easy Cinnamon Fudge combines the best of both treats for a creamy indulgence you can make in your own kitchen.

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!

Cinnabon Fudge: delicious, creamy cinnamon sugar fudge!


Why You’ll Love This Cinnamon Fudge Recipe

Is it even possible to walk past Cinnabon at the mall without your mouth watering? Whether your favorite part is the fluffy icing or the swirls of cinnamon sugar, Cinnabon cinnamon rolls are impossible to resist.

This cinnamon 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!

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!

Important Ingredient Notes

  • 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.
  • Maple syrup – This adds another layer of cozy flavor to the Cinnabon fudge.
Cinnabon Fudge: delicious, creamy cinnamon sugar fudge!

How to Make Cinnamon 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.

Tips and Tricks

  • Marshmallow cream is sometimes called marshmallow fluff. You can find it in jars in most grocery stores, near the jams and jellies, or in the baking aisle.
  • A piping bag can be used in place of the zip-top 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.
  • If desired, skip the cookie cutter and just cut the cinnamon fudge into square bites and then drizzle on the icing.
Cinnabon Fudge: delicious, creamy cinnamon sugar fudge!

Recipe FAQs

Can I make this cinnamon fudge recipe with regular chocolate chips?

Yes, you can swap the white chocolate morsels for semisweet and make a cinnamon-flavored chocolate fudge.

How should I store this cinnamon fudge?

Store the cinnamon fudge in an airtight container with parchment paper between the layers. Although it’s fine at room temperature for a few hours, I think storing in the refrigerator is best; it will last for up to two weeks.

Can I add nuts to this fudge recipe?

Absolutely! Chopped toasted walnuts or pecans would be delicious here. You can either mix them into the fudge or press them into the top before chilling.

More Homemade Fudge Recipes

Cinnabon Fudge

5 from 1 vote
By: Aimee
Cinnabon Fudge: delicious, creamy cinnamon sugar fudge!
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

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. Enjoy cold! Keep fudge stored in airtight container in refrigerator. ENJOY!

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. 

Nutrition

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.

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Posted on July 22, 2012

Comments & Reviews

  1. 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 🙂

  2. 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!

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

  4. 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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