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Cinnamon Roll Fudge

An indulgent fudge that captures the warm nostalgia of cinnamon rolls in creamy, bite-sized pieces, perfect for gifting or late-night cravings.
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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 3 hours
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Fudge Base
  • 2 3/4 cups granulated sugar
  • 3/4 cup unsalted butter
  • 1/4 cup cinnamon sugar mix
  • 2 tablespoons cinnamon sugar mix
  • 1 pinch kosher salt
  • 1 cup heavy cream
  • 3 cups white chocolate morsels
  • 7 oz jar marshmallow cream
Drizzle
  • 1 cup powdered sugar
  • 2 tablespoons maple syrup
  • 2 tablespoons heavy cream
  • 1 teaspoon cinnamon sugar mix

Method
 

Preparation
  1. Line a 13x9 glass baking dish with parchment paper.
  2. In a large saucepan, heat granulated sugar, butter, salt, 1/4 cup cinnamon sugar, and heavy cream until combined.
  3. Bring to a rolling boil and stir continuously for 4 minutes.
  4. Remove from heat.
  5. Quickly stir in white chocolate morsels, marshmallow cream, and 2 tablespoons cinnamon sugar.
  6. Whisk vigorously until smooth.
  7. Pour fudge into prepared pan and refrigerate for 3 hours until hardened.
  8. Remove from pan, remove parchment paper, and lay fudge on a cutting board.
  9. Cut into circles using a 1 1/2 inch circle cookie cutter, or cut into small bite-sized pieces.
Drizzle Preparation
  1. Whisk together the powdered sugar, maple syrup, and heavy cream until smooth.
  2. Pour into a Ziploc bag, and snip a tiny piece off the corner. Drizzle over cut pieces of fudge.
  3. Sprinkle immediately with remaining 1 teaspoon of cinnamon sugar sprinkles.
  4. Place fudge back in the refrigerator until icing hardens, about 15 minutes.

Notes

Serve chilled or just shy of fridge-cold on a colorful platter. 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.