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This Cinnabon cinnamon roll fudge recipe transforms everything you love about bakery cinnamon rolls into a creamy homemade candy. The swirls of cinnamon sugar and sweet vanilla icing meet buttery white chocolate for the ultimate melt-in-your-mouth treat. No fancy thermometer needed just a handful of easy steps.
My sister and I made this for our holiday cookie trays last year and everyone reached for the fudge before anything else. It is now a must-make for all family birthdays and cozy winter gatherings.
Ingredients
- Granulated sugar: gives the fudge its classic sweetness and smooth texture. Choose fine quality sugar for clean melting.
- Unsalted butter: adds creamy richness. Go for fresh blocks over sticks for better flavor.
- Cinnamon sugar mix: brings warm bakery notes. Make your own blending ground cinnamon with white sugar for control over flavor.
- Kosher salt: highlights all the sweet and spicy notes. Look for flaky salt for best balance.
- Heavy cream: delivers the fudge’s signature creamy bite. Choose full fat for luscious results.
- White chocolate morsels: create the base and satiny finish. Opt for real white chocolate with cocoa butter for great taste.
- Marshmallow cream: helps keep the texture extra smooth and soft. Find it near jams or baking items.
- Powdered sugar: in the drizzle brings the signature icing finish. Sift before mixing to avoid lumps.
- Maple syrup: adds a bakery-inspired note to the drizzle. Go for real maple rather than pancake syrup.
- Pick high-quality fresh dairy for the richest fudge and real cinnamon for boldest flavor.
Step-by-Step Instructions
- Prep the Pan:
- Line a thirteen by nine inch glass baking dish with parchment paper with some overhang for easy removal. This ensures your fudge lifts out perfectly clean for cutting.
- Cook the Fudge Base:
- In a large saucepan over medium heat combine granulated sugar butter salt one quarter cup cinnamon sugar and heavy cream. Stir constantly as you bring the mixture to a rolling boil. Once boiling set a timer and stir continuously for four full minutes. Scrape the sides and keep bottom from scorching.
- Melt in the Mix-ins:
- Quickly remove pan from the heat. Add in white chocolate morsels marshmallow cream and remaining two tablespoons cinnamon sugar. Using a sturdy whisk or even an electric mixer stir vigorously until the mixture is completely smooth with no streaks or lumps. This can take several minutes so keep beating until glossy and unified.
- Set and Chill:
- Pour the warm fudge batter into your prepared dish. Spread the top evenly. Refrigerate uncovered for three hours or until firm to touch.
- Cut and Shape:
- Once firm use parchment to lift fudge onto a cutting board. Remove paper. For classic rounds press a one and a half inch round cookie cutter into the slab. Or simply use a sharp knife to slice into bite-sized squares.
- Make the Drizzle:
- In a small bowl combine powdered sugar maple syrup and heavy cream. Whisk until thick yet smooth and pourable. Transfer into a zip-top bag or piping bag. Snip a tiny corner and drizzle freely over each fudge piece.
- Finish with a Sprinkle:
- While icing is still tacky sprinkle with the last teaspoon of cinnamon sugar. Chill again for fifteen minutes to set the icing fully.
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I cannot get enough of the cinnamon sugar drizzle it reminds me of early morning trips to the bakery with my mom where she would always order me extra icing on my cinnamon roll. Now I recreate that comfort at home with every batch.
Storage Tips
Keep fudge in an airtight container in the refrigerator for up to two weeks. It tastes extra creamy served cold but is still soft enough to bite straight from the fridge. If you want to freeze an extra batch wrap well in plastic wrap and freeze in a lidded container for up to three months. Let it thaw in the fridge before serving to avoid condensation on the top.
Ingredient Substitutions
No marshmallow cream in your pantry Try using equal parts mini marshmallows melted gently with a splash of cream though the texture may be slightly less soft. For a bolder drizzle you can use honey in place of maple syrup. Only have milk chocolate Swap it in but know it will be sweeter and less cinnamon roll inspired.
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Serving Suggestions
Stack pieces high on a platter and serve with coffee or hot chocolate for a sweet afternoon treat. It also makes a dreamy addition to dessert tables for holidays baby showers or birthday parties. For a full cinnamon roll party set out bowls of toasted nuts and raisins for guests to sprinkle on top.
Cultural and Historical Context
Cinnamon rolls have deep roots in Scandinavian and North American baking traditions treasured for weekend brunches and family gatherings. This fudge borrows those beloved flavors and gives them a playful twist perfect for gifting or sharing at celebrations.
Frequently Asked Questions
- → What makes this fudge extra creamy?
The combination of heavy cream, marshmallow cream, and white chocolate morsels ensures a smooth, melt-in-your-mouth texture.
- → Is a candy thermometer needed for this fudge?
No, you simply boil the mixture for four minutes while stirring, making this process easy and accessible for anyone.
- → Can I use a square pan instead of cutting out circles?
Absolutely. Cutting fudge into squares is quicker and just as delicious. Circles are purely for presentation.
- → How long does the fudge keep?
Store in an airtight container at room temperature or in the refrigerator for up to two weeks, or freeze for three months.
- → What can I use if I don’t have a stand mixer?
A heavy spoon or whisk works with a bit of patience—just keep mixing until the chocolate is fully incorporated.
- → Can I substitute the maple syrup in the drizzle?
Honey or milk can be used, but maple syrup adds unique flavor that complements the cinnamon and sugar base.