Cinnamon Roll Fudge Recipe: A Sweet, Creamy Delight
If you’ve ever found yourself craving a cinnamon roll but didn’t want to go through the effort of rolling dough and waiting for the perfect rise, then this Cinnamon Roll Fudge recipe is your dream come true. Imagine the luscious creaminess of fudge combined with the rich, sweet, and spiced flavors of a freshly baked cinnamon roll. This fudge recipe brings together the best of both worlds—a creamy, melt-in-your-mouth treat that tastes just like a cinnamon roll, without the time and effort of baking. Perfect for those who want to indulge in a sweet dessert without the complicated steps, this recipe is easy to make, requires no candy thermometer, and is sure to please everyone who takes a bite. This recipe is beginner-friendly, offering a simple yet indulgent dessert that you can prepare in less than an hour, with a few hours of waiting time for it to set. So, whether you’re planning a gathering, celebrating a special occasion, or just treating yourself to a sweet snack, this Cinnamon Roll Fudge will elevate your dessert game.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 20 minutes (including chilling time)
- Yield: 24 pieces 1x
- Category: Dessert
- Method: Refrigeration, Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Fudge:
- 2 ¾ cups granulated sugar
- ¾ cup unsalted butter
- ¼ cup plus 2 tablespoons cinnamon sugar mix
- Pinch of kosher salt
- 1 cup heavy cream
- 3 cups 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
- Prepare the Pan:
Start by lining a 13×9-inch glass baking dish with parchment paper. This step makes it much easier to remove the fudge once it sets. The parchment paper will prevent the fudge from sticking to the pan, giving you clean edges when you cut the fudge into pieces. - Cook the Fudge Base:
In a large saucepan, combine the granulated sugar, unsalted butter, kosher salt, ¼ cup cinnamon sugar mix, and heavy cream. Stir the mixture over medium heat until everything has melted and is fully combined. It’s important to stir constantly during this process to prevent the sugar from burning or sticking to the bottom of the pan. - Bring to a Boil:
Allow the mixture to come to a rolling boil, and once it reaches that point, continue stirring for about 4 minutes. This step helps the fudge achieve its creamy texture and ensures the sugar fully dissolves. - Add the White Chocolate and Marshmallow Cream:
Once the mixture has boiled for 4 minutes, remove the saucepan from the heat. Stir in the white chocolate morsels and marshmallow cream. This is where the magic happens. As you stir, the white chocolate will melt, and the marshmallow cream will create a smooth and creamy texture. The cinnamon sugar mix also goes in at this point—adding 2 tablespoons will give the fudge its signature cinnamon roll flavor. If you’re using an electric mixer, this process will go a bit faster, but be patient as it may take a couple of minutes for the mixture to become fully smooth and well combined. - Set the Fudge:
Pour the fudge mixture into your prepared 13×9-inch baking dish. Use a spatula to spread the fudge evenly, making sure it fills the corners of the dish. Then, place the dish in the refrigerator and let it chill for about 3 hours or until fully set. This will allow the fudge to firm up and become solid, making it easy to cut into pieces. - Cut the Fudge:
After the fudge has set in the refrigerator, remove it from the pan and peel off the parchment paper. Transfer the fudge to a cutting board and cut it into bite-sized pieces or use a 1 ½-inch circle cookie cutter for fun, round shapes. If you find that the fudge is sticking to the knife or cookie cutter, try dipping it in warm water to help with the cutting process. - Make the Drizzle:
In a small bowl, whisk together the powdered sugar, maple syrup, heavy cream, and 1 teaspoon of cinnamon sugar mix until smooth. This drizzle will add a glossy finish to the fudge and enhance the cinnamon roll flavor. Once the mixture is smooth, transfer it to a zip-top bag and snip off a tiny piece of the corner. This will create a makeshift piping bag that allows you to drizzle the icing over the cut fudge pieces. - Drizzle and Finish:
Drizzle the maple syrup icing over the pieces of fudge and immediately sprinkle the remaining cinnamon sugar on top. This final touch adds a delightful sweetness and a little crunch to each piece of fudge. Once the drizzle is applied, return the fudge to the refrigerator for another 15 minutes to allow the icing to harden.
Notes
- Mixing: Stirring the fudge mixture is crucial for a smooth, creamy texture. Use an electric mixer for a smoother result if you find whisking by hand too tiring.
- Cutting the Fudge: To make cutting easier, dip the knife or cookie cutter in warm water. This will prevent the fudge from sticking and ensure clean cuts.
- Storage Tips: Once the fudge has fully set, store it in an airtight container in the refrigerator. It will last for up to a week, or you can freeze it for up to three months. If you freeze the fudge, allow it to thaw in the refrigerator for a few hours before serving.
- Troubleshooting: If your fudge isn’t setting properly, it may be because the mixture wasn’t boiled long enough. Make sure to boil the fudge for the full 4 minutes to help it firm up as it cools. Also, if the fudge mixture appears too thick before you add the chocolate and marshmallow cream, you can add a small splash of milk to loosen it up.