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Cinnamon Roll Fudge Recipe

This easy Cinnabon Cinnamon Roll Fudge recipe combines the best of both treats for a creamy indulgence you can make in your own kitchen. No candy thermometer needed!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
3 hrs
Total Time
3 hrs 20 mins
Servings: 24 pieces
Calories: 129 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Fudge:
  • 2 ¾ cup granulated sugar
  • ¾ cup unsalted butter
  • ¼ cup plus 2 Tbsp cinnamon sugar mix
  • pinch of kosher salt
  • 1 cup heavy cream
  • 3 cup white chocolate morsels
  • 7 oz jar marshmallow cream
For the Drizzle:
  • 1 cup powdered sugar
  • 2 Tablespoons maple syrup
  • 2 Tablespoons heavy cream
  • 1 teaspoon cinnamon sugar mix

Instructions

    Cup of Yum
  1. Line a 13x9 glass baking dish with parchment paper. Set aside.
  2. In a large saucepan, heat granulated sugar, butter, salt, 1/4 cup Cinnamon sugar and heavy cream until combined. Bring to a rolling boil and stir continuously for 4 minutes.
  3. Remove from heat. Quickly stir in white chocolate morsels, marshmallow cream and 2 Tbsp cinnamon sugar. Whisk vigorously until smooth. Be patient, this may take a couple minutes. Works best with an electric mixer.
  4. Pour fudge into prepared pan and refrigerate 3 hours, until hardened.
  5. Remove from pan, remove parchment paper and lay fudge on a cutting board. Cut into circles using a 1 1/2 inch circle cookie cutter, or cut into small bite sized pieces.
  6. To make drizzle, whisk together the powdered sugar, maple syrup and heavy cream until smooth. Pour into a ziploc bag, and snip a tiny piece off the corner. Drizzle over cut pieces of fudge. Sprinkle immediately with remaining 1 tsp of cinnamon sugar sprinkles. Place fudge back in refrigerator until icing hardens, about 15 minutes.

Notes

  • Marshmallow cream is sometimes called “marshmallow fluff.” You can find it in jars in most grocery stores, near the james and jellies or in the baking aisle.
  • A frosting bag could also be used in place of the ziplog bag for drizzling the icing over the fudge pieces.
  • A stand mixer is the most effective and fast way to ensure all the white chocolate gets fully incorporated into the other fudge ingredients. If you do not have one, you can mix by hand with a heavy spoon or whisk. It will take much longer, so be patient. Keep mixing until you see no big chunks or flakes of chocolate.
  • Skip the cookie cutter and just cut each piece of fudge in square bites. Drizzle with topping and enjoy. 
  • Store fudge in refrigerator or room temperature in airtight container for up to 2 weeks. I love this fudge served chilled. Or freeze fudge for up to 3 months.

Nutrition Information

Serving 1piece Calories 129kcal (6%) Carbohydrates 18g (6%) Protein 1g (2%) Fat 6g (9%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Cholesterol 12mg (4%) Sodium 13mg (1%) Sugar 18g (36%)

Nutrition Facts

Serving: 24pieces

Amount Per Serving

Calories 129

% Daily Value*

Serving 1piece
Calories 129kcal 6%
Carbohydrates 18g 6%
Protein 1g 2%
Fat 6g 9%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g 12%
Cholesterol 12mg 4%
Sodium 13mg 1%
Sugar 18g 36%

* Percent Daily Values are based on a 2,000 calorie diet.