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Cinnamon Roll Fudge Recipe

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★★★★★

5 from 88 reviews

This Cinnamon Roll Fudge is a decadent treat combining the rich creaminess of white chocolate and butter with the warm, aromatic flavors of cinnamon sugar. The fudge is luxuriously smooth, enhanced with marshmallow cream, and topped with a sweet cinnamon drizzle, perfect for those craving a sweet, cinnamon-infused dessert that tastes just like a cinnamon roll in fudge form.

Ingredients

Scale

Fudge Base

  • 2 3/4 cups granulated sugar
  • 3/4 cup unsalted butter
  • 1/4 cup plus 2 tablespoons cinnamon sugar mix (cinnamon mixed with granulated sugar)
  • Pinch of kosher salt
  • 1 cup heavy cream
  • 3 cups white chocolate morsels
  • 7 ounces marshmallow cream (approximately one standard jar)

Drizzle

  • 1 cup powdered sugar
  • 2 tablespoons maple syrup
  • 2 tablespoons heavy cream
  • 1 teaspoon cinnamon sugar mix

Instructions

  1. Prepare the Pan: Line a 13×9-inch glass baking dish with parchment paper, ensuring the edges hang over the sides for easy removal later. Set aside.
  2. Cook the Fudge Base: In a large saucepan over medium heat, combine the granulated sugar, unsalted butter, pinch of kosher salt, 1/4 cup cinnamon sugar mix, and 1 cup heavy cream. Stir continuously as the mixture heats, bringing it to a rolling boil. Maintain the boil while stirring for 4 minutes to cook the sugar properly, creating the right fudge texture.
  3. Add the Chocolate and Marshmallow: Remove the saucepan from heat. Quickly stir in the white chocolate morsels, marshmallow cream, and the additional 2 tablespoons of cinnamon sugar mix. Whisk vigorously—preferably with an electric mixer—until the mixture is completely smooth and well combined. This step may take a couple of minutes, so patience is key.
  4. Set the Fudge: Pour the smooth fudge mixture into the prepared baking dish. Spread evenly and refrigerate for at least 3 hours or until the fudge is fully set and firm.
  5. Cut the Fudge: Once hardened, lift the fudge out of the pan using the parchment paper edges. Place it on a cutting board and cut into rounds using a 1 1/2-inch circle cookie cutter or slice into small bite-sized pieces as desired.
  6. Make and Apply the Drizzle: In a small bowl, whisk together powdered sugar, maple syrup, and heavy cream until smooth. Transfer the mixture into a zip-top plastic bag and snip a tiny corner for controlled drizzling. Drizzle the icing over the cut fudge pieces evenly. Immediately sprinkle with the remaining 1 teaspoon cinnamon sugar mix for extra flavor and decoration.
  7. Final Chill: Place the drizzled fudge back into the refrigerator for about 15 minutes to allow the icing to harden before serving.

Notes

  • Use a thermometer to ensure the sugar syrup reaches the right stage if unsure, aiming for around 234°F (112°C) for proper fudge consistency.
  • If you don’t have a cinnamon sugar mix on hand, combine finely ground cinnamon with granulated sugar to make your own.
  • The marshmallow cream adds smoothness and helps create a creamy texture—don’t substitute with marshmallows unless melted thoroughly.
  • Use white chocolate morsels rather than chips, as they melt better for smoother fudge.
  • Cut fudge into small pieces as it is quite rich and sweet.
  • Store fudge in an airtight container in the refrigerator for up to two weeks.

Keywords: Cinnamon Roll Fudge, White Chocolate Fudge, Cinnamon Sugar Fudge, Homemade Fudge, Holiday Treats, Sweet Dessert

Find it online: https://lieblingsmahlzeit.com/cinnamon-roll-fudge-recipe/