Cinnamon Roll Fudge Recipe

Picture this: the cozy, warm scent of cinnamon rolls drifting through your kitchen… but instead of baking a batch of pastries, you’re whipping up a creamy, dreamy fudge that captures all that cinnamon-sugar goodness in every decadent bite. If you’ve ever wished for a mashup of your favorite gooey breakfast treat and a sweet candy-shop fudge, this cinnamon roll fudge is exactly what you need in your life. It’s rich, buttery, and sprinkled with just enough spice to feel festive any time of year.

this RECIPE

I first made this recipe on a whim one winter afternoon. I was craving cinnamon rolls (as usual) but didn’t feel like waiting for dough to rise or filling my kitchen with flour. Then it hit me: why not turn those flavors into fudge? A quick rummage through my pantry later, and I had the makings of what has become a family favorite. One bite of this fudge, and I promise, you’ll be hooked too.

A sweet twist on a classic: Why cinnamon roll fudge is special

This recipe combines the best of two worlds: the indulgent creaminess of fudge and the nostalgic warmth of cinnamon rolls. It’s a dessert that doesn’t require an oven, which makes it a lifesaver for busy days or hot summer afternoons when you want something sweet but can’t stand the idea of baking. Plus, it’s ridiculously easy to whip up, even for kitchen beginners.

But what really seals the deal is the texture. This fudge isn’t your average chocolate-heavy variety—it’s silky smooth, perfectly spiced, and has that extra pop of cinnamon sugar that will remind you of the crackly topping on a freshly baked cinnamon roll. And let’s not forget the drizzle! That maple-cinnamon glaze adds a finishing touch that’ll have everyone reaching for seconds (or thirds).

A memory wrapped in cinnamon and sugar

Growing up, Sunday mornings always meant cinnamon rolls at my house. My mom would bake them fresh, and the smell alone was enough to pull everyone out of bed (a miracle, considering I was a teenager who loved to sleep in). The best part was that gooey center, the one drenched in cinnamon sugar and buttery icing.

When I first made this fudge, I was instantly transported back to those lazy Sundays, standing in the kitchen with a plate of warm rolls and a mug of coffee. The flavor hit every nostalgic note: the spicy-sweet kick of cinnamon, the creamy richness of butter, and that hint of maple that made everything feel extra cozy. Now, this fudge has become a new tradition—a way to relive those memories without waiting for dough to rise.

A quick peek into cinnamon roll history

Cinnamon rolls themselves are thought to have originated in Sweden, where they’re known as “kanelbullar.” Traditionally, they’re less sweet than the gooey versions we know in the U.S., but they’ve been a staple in Scandinavian bakeries for centuries. Over time, the recipe crossed borders, picked up new twists (like cream cheese frosting in America!), and became the breakfast indulgence we know and love today.

Turning those flavors into fudge is a modern spin, but honestly, it feels like a natural progression. After all, who doesn’t want a treat that packs all the joy of a cinnamon roll into a portable, no-bake candy?

Let’s talk ingredients: What makes this fudge magic

The beauty of this fudge lies in the simplicity of its ingredients. Here’s what you’ll need to make it (and a few tips to get the most out of each one):

• Granulated sugar: The backbone of any good fudge. It gives this recipe its sweetness and smooth texture. If you’re out, superfine sugar could work in a pinch, but avoid brown sugar—it’ll change the flavor completely.
• Unsalted butter: This adds richness and a buttery mouthfeel. I always recommend unsalted butter so you can control the salt level yourself.
• Cinnamon sugar mix: The star of the show! It brings that cinnamon roll flavor to life. If you don’t have premade cinnamon sugar, mix 4 parts sugar to 1 part cinnamon for a quick substitute.
• Heavy cream: This is what makes the fudge ultra-creamy. Don’t skimp here—regular milk just won’t cut it.
• White chocolate morsels: They give the fudge its structure and sweetness. High-quality white chocolate melts more smoothly, so splurge if you can.
• Marshmallow cream: The secret to that melt-in-your-mouth texture. It also helps stabilize the fudge.
• Powdered sugar, maple syrup, and cinnamon sugar (for the drizzle): These combine for a perfectly spiced icing that ties everything together.

The tools you’ll need (and what you can improvise)

For this recipe, a few basic kitchen tools will make your life easier:

• Large saucepan: You’ll need plenty of space to boil the fudge base without it bubbling over. If you’re using a smaller pot, keep a close eye on it.
• Electric mixer: This is optional, but it makes mixing the white chocolate and marshmallow cream much faster (and saves your arms a workout).
• 13×9 glass baking dish: Glass works best for even cooling. If you don’t have one, a metal pan will work too, but avoid plastic.
• Parchment paper: A must for easy cleanup! Trust me, trying to scrape fudge out of a pan without it is not fun.
• Cookie cutter (or knife): For shaping the fudge. Circles are adorable, but squares are just as tasty.

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

Here’s how to whip up this melt-in-your-mouth treat:

1. Prep your pan: Line a 13×9 dish with parchment paper, leaving a bit of overhang so you can lift the fudge out later.
2. Cook the fudge base: In a large saucepan, combine granulated sugar, butter, salt, cinnamon sugar, and heavy cream. Stir constantly over medium heat until everything melts together. Bring it to a rolling boil, and keep stirring for 4 minutes (set a timer!). This step is key—don’t walk away, or you risk scorching the bottom.
3. Add the magic: Remove the saucepan from heat, then quickly stir in the white chocolate morsels, marshmallow cream, and 2 tablespoons of cinnamon sugar. Use an electric mixer if you have one, or whisk vigorously by hand. It’ll look lumpy at first, but keep going until it’s smooth.
4. Chill out: Pour the fudge into your prepared pan and smooth the top with a spatula. Refrigerate for at least 3 hours, or until it’s completely firm.
5. Shape it up: Once set, lift the fudge out of the pan using the parchment overhang. Cut it into small circles with a cookie cutter, or slice it into squares for a no-fuss approach.
6. Make the drizzle: In a small bowl, whisk together powdered sugar, maple syrup, heavy cream, and cinnamon sugar until smooth. Pour the mixture into a small zip-top bag, snip off the corner, and drizzle it over the fudge pieces. Sprinkle with extra cinnamon sugar for good measure.
7. Set the drizzle: Pop the fudge back in the fridge for 15 minutes to let the icing harden. Then, enjoy!

Variations and creative twists

This recipe is a blank canvas for all kinds of fun adaptations. Here are a few ideas:

• Gluten-free: Good news—this fudge is naturally gluten-free as written!
• Vegan: Swap the butter for vegan butter, use coconut cream instead of heavy cream, and check that your white chocolate is dairy-free.
• Seasonal spices: Add a pinch of nutmeg or cloves for a holiday twist, or a dash of pumpkin spice in the fall.
• Add-ins: Stir in chopped pecans, walnuts, or even raisins for extra texture.
• International twist: Replace the cinnamon sugar with cardamom sugar for a Scandinavian-inspired version.

How to serve and store your fudge

To serve, arrange the fudge on a pretty plate or platter, and sprinkle a little extra cinnamon sugar over the top for a polished look. Pair it with coffee or hot cider for the ultimate treat.

Leftovers (if you have any!) can be stored in an airtight container in the fridge for up to two weeks. To keep the pieces from sticking together, layer them with parchment paper. When you’re ready to enjoy, let the fudge sit at room temperature for about 10 minutes for the best texture.

Frequently asked questions

1. Can I use milk instead of heavy cream?
It’s not recommended. Heavy cream gives the fudge its rich, creamy texture. Milk won’t thicken the same way.

2. What’s the best way to melt white chocolate?
Adding it to the hot fudge base should do the trick, but if it’s not melting, pop the mixture in the microwave for 10-second bursts, stirring each time.

3. Can I skip the marshmallow cream?
Nope, it’s essential for the texture. If you’re out, you might try substituting with mini marshmallows (but results may vary).

4. How do I make cinnamon sugar at home?
Mix 1/4 cup granulated sugar with 1 tablespoon cinnamon—it’s that easy!

5. Can I freeze fudge?
Absolutely. Wrap it tightly in plastic wrap, then store it in an airtight container. It’ll keep in the freezer for up to 3 months.

Give this fudge a try!

Whether you’re a cinnamon roll fanatic or just someone with a sweet tooth, this cinnamon roll fudge is bound to become your new favorite treat. It’s easy, indulgent, and guaranteed to bring a little extra joy to your day. So roll up your sleeves, grab your whisk, and get ready to enjoy a sweet twist on a classic. Your taste buds will thank you!

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