Warmed by street carts and airport layovers, this fudge is a passport stamped with sugar and spice. Think cinnamon rolls on a midnight train through Istanbul, but in plush, creamy squares. Compact, loud, and dangerously moreish.
Why make this recipe
Because sometimes you want cinnamon roll swagger without the kneading drama. This Cinnamon Roll Fudge Recipe collapses that warm, gooey nostalgia into bite-sized, show-stopping pieces — perfect for gifting, late-night cravings, or stealing from the fridge while pretending you’re on a culinary pilgrimage.
How to make Cinnamon Roll Fudge Recipe
This is theater in a saucepan: melt, boil, whisk, and transform. The process is fast and a little theatrical — keep an eye on the boil and whisk like you mean it. Chill until it’s set, cut into rounds or cubes, and drizzle like a street artist finishing a mural.
Ingredients:
- 2 3/4 cup granulated sugar
- 3/4 cup unsalted butter
- 1/4 cup plus 2 Tablespoons cinnamon sugar mix
- pinch of kosher salt
- 1 cup heavy cream
- 3 cup white chocolate morsels
- 7 oz jar marshmallow cream
- 1 cup powdered sugar
- 2 Tablespoons maple syrup
- 2 Tablespoons heavy cream
- 1 teaspoon cinnamon sugar mix
Directions:
- Line a 13×9 glass baking dish with parchment paper.
- 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 Tablespoons cinnamon sugar.
- Whisk vigorously until smooth.
- 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 teaspoon of cinnamon sugar sprinkles.
- Place fudge back in refrigerator until icing hardens, about 15 minutes.
How to serve Cinnamon Roll Fudge Recipe
Serve chilled or just shy of fridge-cold on a colorful platter — imagine a night market stall lined with treasures. Pair with strong coffee, chai, or a bold black tea. For parties, arrange on parchment-lined trays and label with a playful sticker like “Midnight Cinnamon Cart.”
How to store Cinnamon Roll Fudge Recipe
Keep the fudge in an airtight container in the refrigerator for up to 2 weeks. For longer life, tightly wrap pieces in plastic wrap and freeze up to 3 months; thaw in the fridge before serving.
Tips to make Cinnamon Roll Fudge Recipe
- Use a heavy-bottomed saucepan to prevent scorching during the boil.
- Stir continuously during that 4-minute rolling boil — don’t wander off; this is the alchemy moment.
- Whisk the chocolate and marshmallow in quickly so residual heat melts them smoothly; patience pays off for glossy fudge.
- If your drizzle is too thick, add a few drops more of the 2 Tablespoons heavy cream until it flows.
- Cut with a warmed cookie cutter for cleaner rounds (dip in hot water and dry between cuts).
Variations (if any)
- Nutty Street: Fold in chopped toasted pecans or almonds for crunch.
- Dark Alley Cocoa: Swap half the white chocolate morsels for white-and-dark blend for a deeper finish.
- Maple Cardamom Twist: Add 1/4 teaspoon ground cardamom to the drizzle for an exotic nod.
- Vegan-ish: Try coconut cream and dairy-free white chocolate morsels; results vary but the vibe stays.
FAQs
Q: Can I make this without a candy thermometer?
A: Yes — the recipe uses time and observation instead of a thermometer. Bring to a rolling boil and stir continuously for a full 4 minutes to achieve the right set. A thermometer is helpful but not required.
Q: Can I freeze the fudge?
A: Absolutely. Wrap pieces individually or layer them with parchment in an airtight container. Freeze up to 3 months; thaw in the refrigerator before serving.
Q: Can I use milk or dark chocolate instead of white chocolate morsels?
A: You can, but it changes the flavor profile significantly. White chocolate keeps the cinnamon-roll sweetness classic. If you use dark, expect a richer, less saccharine result — still delicious, just different.
Q: Is there a gluten issue with this recipe?
A: The core ingredients are naturally gluten-free, but check labels (especially on marshmallow cream and cinnamon sugar mixes) to ensure there’s no cross-contamination if you’re serving someone with celiac disease.
Q: My drizzle is runny — what went wrong?
A: The powdered sugar might be under-measured or the maple syrup too liquid. Add a bit more powdered sugar, chill slightly, or thinly reheat the glaze if it hardened too much.
Conclusion
If you want a quick, indulgent detour from ordinary sweets, this Cinnamon Roll Fudge Recipe is your flavorful layover. For another take on the same cinnamon-sweet idea, see this Easy Cinnamon Roll Fudge Recipe – Shugary Sweets, and for a snug home-kitchen version with step-by-step photos check out Cinnamon Roll Fudge – Simply Gloria.
Cinnamon Roll Fudge
Ingredients
Method
- Line a 13x9 glass baking dish with parchment paper.
- 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 tablespoons cinnamon sugar.
- Whisk vigorously until smooth.
- Pour fudge into prepared pan and refrigerate for 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.
- 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 teaspoon of cinnamon sugar sprinkles.
- Place fudge back in the refrigerator until icing hardens, about 15 minutes.