Cinnamon Roll Fudge Cinnabon (Print Version)
Creamy cinnamon fudge layered with sweet maple icing, capturing classic Cinnabon flavors in every bite.
# Ingredients:
→ Fudge
01 -
2 ¾ cups granulated sugar
02 -
¾ cup unsalted butter
03 -
¼ cup plus 2 tablespoons cinnamon sugar mix
04 -
Pinch of kosher salt
05 -
1 cup heavy cream
06 -
3 cups white chocolate morsels
07 -
7 ounces marshmallow cream
→ Drizzle
08 -
1 cup powdered sugar
09 -
2 tablespoons maple syrup
10 -
2 tablespoons heavy cream
11 -
1 teaspoon cinnamon sugar mix
# Steps:
01 -
Line a 13x9 glass baking dish with parchment paper. Set aside.
02 -
In a large saucepan, heat granulated sugar, butter, salt, ¼ cup cinnamon sugar, and heavy cream until combined. Bring to a rolling boil and stir continuously for 4 minutes.
03 -
Remove from heat. Quickly stir in white chocolate morsels, marshmallow cream, and 2 tablespoons cinnamon sugar. Whisk vigorously until smooth. Be patient, this may take a couple of minutes and works best with an electric mixer.
04 -
Pour fudge into the prepared pan and refrigerate for 3 hours until hardened.
05 -
Remove from pan, remove parchment paper, and place fudge on a cutting board. Cut into circles using a 1 ½-inch circle cookie cutter or into small bite-sized pieces.
06 -
Whisk together powdered sugar, maple syrup, and heavy cream until smooth. Pour into a ziploc bag, snip a tiny piece off the corner, and drizzle over fudge. Sprinkle immediately with 1 teaspoon cinnamon sugar. Place fudge back in refrigerator until icing hardens, about 15 minutes.