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Cinnamon Roll Fudge Recipe

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4.3 from 51 reviews

Delight in these luscious Cinnamon Roll Fudge squares, featuring a rich blend of white chocolate, cinnamon sugar, and creamy marshmallow fluff. This no-bake fudge is enhanced with a smooth cinnamon-maple drizzle, perfect for satisfying sweetness cravings with a cozy, cinnamon-spiced twist.

Ingredients

For the Fudge:

  • 2 ¾ cups granulated sugar
  • ¾ cup unsalted butter
  • ¼ cup plus 2 tablespoons cinnamon sugar mix
  • Pinch of kosher salt
  • 1 cup heavy cream
  • 3 cups 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

  1. Prepare Baking Dish: Line a 13×9 inch glass baking dish with parchment paper and set it aside. This will ensure easy removal of the fudge once set.
  2. Cook Sugar Mixture: In a large saucepan, combine granulated sugar, unsalted butter, kosher salt, ¼ cup cinnamon sugar mix, and heavy cream. Heat over medium, stirring continuously until the ingredients melt and are well combined. Bring the mixture to a rolling boil and maintain stirring for 4 minutes to prevent scorching.
  3. Incorporate White Chocolate and Marshmallow: Remove the saucepan from heat. Quickly stir in the white chocolate morsels, marshmallow cream, and remaining 2 tablespoons cinnamon sugar mix. Whisk vigorously—ideally using an electric mixer—to create a smooth, homogenous mixture. This step may take a few minutes to avoid chocolate chunks.
  4. Chill Fudge: Pour the prepared fudge mixture into the lined baking dish. Refrigerate for at least 3 hours, or until the fudge has fully hardened.
  5. Cut Fudge Pieces: Once set, remove the fudge from the pan by lifting the parchment paper. Lay it on a cutting board and cut into circles using a 1½ inch cookie cutter or into small bite-sized squares if preferred.
  6. Prepare Drizzle: In a small bowl, whisk together powdered sugar, maple syrup, heavy cream, and 1 teaspoon cinnamon sugar mix until the drizzle is smooth and pourable.
  7. Apply Drizzle and Sprinkle: Transfer the drizzle into a ziplock bag or piping bag, snip a small corner, and drizzle over the fudge pieces evenly. Immediately sprinkle the fudge with the remaining cinnamon sugar. Refrigerate the fudge again for about 15 minutes to allow the icing to harden.

Notes

  • Marshmallow cream, also known as marshmallow fluff, is typically found near jams or in the baking aisle at most grocery stores.
  • A piping bag can substitute the ziplock bag for a more precise drizzle application.
  • Using a stand mixer accelerates mixing and ensures smooth integration of white chocolate; if unavailable, mixing by hand will require patience to avoid chocolate chunks.
  • If desired, skip using a cookie cutter and simply cut the fudge into square bites before drizzling with icing.
  • Store the fudge in an airtight container, either chilled or at room temperature, for up to 2 weeks. It can also be frozen for up to 3 months.

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