Cinnamon Roll Fudge Cinnabon

This creamy cinnamon roll fudge is like biting into two desserts at once and it always disappears quickly at holiday parties or potlucks I love that you do not need a candy thermometer so it is perfect for new candy makers This sweet treat brings the cozy flavors of a Cinnabon cinnamon roll to your home kitchen in the easiest way

Ingredients

• Granulated sugar: Gives the fudge its structure and sweetness Use a fresh bag so it blends smoothly
• Unsalted butter: Adds richness and a velvety texture Choose good quality real butter
• Cinnamon sugar mix: Brings warm spice and a hint of crunch Make your own with fresh ground cinnamon and fine white sugar
• Kosher salt: Elevates the sweetness and rounds out the flavors Go for flaky kosher salt for best results
• Heavy cream: The fudge gets its creamy texture from this Ingredient Make sure it is cold and fresh
• White chocolate morsels: Melt into the base and provide a smooth vanilla undertone Good quality chips are worth it here
• Marshmallow cream: Makes the fudge extra soft and creamy Opt for a fresh jar without lumps
• Powdered sugar: Used for the drizzle and adds a pretty glaze Sift if it is clumpy
• Maple syrup: Rounds out the glaze with a subtle caramel note Pure maple is best if you have it
• Circle cookie cutter: For a classic look or simply cut into squares

Step by Step Instructions

Line the Pan:

Line a glass baking dish with parchment paper Press it into the corners to ensure an even base and easy removal later

Cook the Fudge Base:

In a large saucepan combine granulated sugar butter salt cinnamon sugar and heavy cream Mix gently over medium heat until everything is melted together then bring to a full rolling boil and keep stirring constantly for four minutes This ensures the sugar dissolves fully so your fudge will be silky and not grainy

Mix in Chocolate and Marshmallow:

Take the pan off the heat and quickly stir in the white chocolate morsels marshmallow cream and extra cinnamon sugar Mixing vigorously until everything is smooth and well blended is key for a creamy result If the mixture seems stubborn give it a whirl with an electric mixer to get rid of lumps

Chill the Fudge:

Pour the fudge mixture into your prepared pan and spread it evenly Pop it in the fridge for about three hours so it hardens completely This creates the perfect texture for slicing and serving

Cut and Shape:

Once set lift the fudge onto a board and peel away the parchment For that classic cinnamon roll look use a circle cookie cutter or just slice into bite size squares

Make the Drizzle:

Combine powdered sugar maple syrup and heavy cream whisking to make a smooth icing Transfer the icing to a small bag cut the corner and drizzle it over the top of your fudge Finish with another sprinkle of cinnamon sugar and return to the fridge to let the glaze firm up

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Storage Tips

Store your cinnamon roll fudge in a tightly covered container in the refrigerator for the best texture You can layer pieces with wax paper to prevent sticking If you need to keep some for later it also freezes beautifully just thaw overnight in the fridge before serving

Ingredient Substitutions

If you are out of white chocolate morsels use chopped white chocolate bars in equal measure For a dairy free version swap in a vegan butter and dairy free cream and try a coconut based marshmallow spread Instead of maple syrup in the glaze honey works fine too though it will change the flavor a little

Serving Suggestions

This fudge looks gorgeous stacked on a holiday dessert tray or boxed as a homemade gift I sometimes serve it as part of a brunch spread alongside coffee for a sweet morning treat You can even cut mini rounds and top cupcakes for a showstopping bake sale treat

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Cultural Context

While cinnamon roll inspired treats are all over American bakeries now the idea of turning a classic pastry into fudge is uniquely homegrown This fun recipe brings together two beloved traditions melt in your mouth fudge from midwestern potlucks with the cozy aroma of fresh cinnamon rolls found in malls and bakeries everywhere

Recipe FAQs

→ How do I get the signature cinnamon roll flavor?

The cinnamon sugar mix layered throughout and sprinkled on top creates that warm, bakery-inspired aroma and taste.

→ Can I make it without a candy thermometer?

Yes, the mixture only needs a rolling boil and a few minutes of stirring—no thermometer needed.

→ What type of chocolate should I use?

White chocolate morsels melt smoothly and blend with the cinnamon to complement the flavors perfectly.

→ Is marshmallow cream necessary?

Marshmallow cream gives the fudge its silky, light texture and helps with setting.

→ How do I make the maple drizzle?

Whisk powdered sugar with maple syrup and cream until smooth, then drizzle over chilled pieces for a sweet finish.

→ Can I cut the fudge into shapes?

Yes, use a cookie cutter for rounds or slice into small squares to suit your serving style.