Imagine this: all the cozy, warm-spiced goodness of a cinnamon roll, reimagined into a creamy, melt-in-your-mouth fudge. Yes, it’s as amazing as it sounds! This cinnamon roll fudge takes everything you love about the classic breakfast treat—the cinnamon sugar swirl, the buttery richness, the sweet glaze—and packs it into bite-sized pieces of confectionary heaven. It’s perfect for the holidays, gifting, or, let’s be real, just a little self-indulgence with your coffee.

I stumbled across this idea while brainstorming unique ways to remix classic flavors for a holiday dessert tray. I wanted something portable but decadent, and the idea of cinnamon rolls kept tugging at my mind. After a few experiments (some of which were delicious failures), this cinnamon roll fudge was born. It’s indulgent without being overly heavy and seriously addictive.

Now, let’s dive into this sweet adventure together, because this recipe isn’t just fun to eat—it’s fun to make, too.

A sweet backstory: where fudge meets cinnamon rolls

Fudge, as we know it, originated in the United States in the late 1800s, supposedly as a happy accident during candy-making. Over the years, this smooth, sugary treat has evolved into an art form, with endless variations. On the other hand, cinnamon rolls have been around for centuries, hailing from Scandinavia, where they’re called kanelbullar. Combining the two might seem unconventional, but it works like a dream. The fudge base here mimics the velvety texture of cream cheese frosting, while the cinnamon sugar and maple drizzle bring all the comforting flavors of a classic cinnamon roll. It’s the perfect marriage of two dessert-world icons.

Let’s talk ingredients: sweetness and spice

For the fudge:

Granulated sugar: This is the backbone of the fudge, providing sweetness and structure. If you’re out, you could try superfine sugar, but avoid brown sugar—it’ll change the texture.
Unsalted butter: Adds richness. If all you’ve got is salted butter, just skip the pinch of salt.
Cinnamon sugar mix: This is where the magic happens. Use a pre-made mix or make your own with a ratio of 4 parts sugar to 1 part cinnamon. Pro tip: use freshly ground cinnamon for the best flavor.
Kosher salt: Just a pinch to balance the sweetness and highlight the cinnamon.
Heavy cream: It creates the smooth, luscious texture we love in fudge. No substitutes here—sorry, milk won’t cut it.
White chocolate morsels: These add creaminess and a subtle vanilla note. Be sure to use a good-quality brand for the best results.
Marshmallow cream: The secret to fudge that’s perfectly soft and chewy without being sticky.

For the drizzle:

Powdered sugar: It gives the drizzle that perfect silky finish.
Maple syrup: Adds a warm, woodsy sweetness that complements the cinnamon.
Heavy cream: To thin out the drizzle, creating that satisfying pour.
Cinnamon sugar mix: Just a sprinkle takes the glaze from good to irresistible.

What you’ll need in the kitchen

To make this fudge, you’ll need some basic tools, plus a few that will make the process even easier:

Large saucepan: For melting and combining the fudge base. A heavy-bottomed pan works best to prevent scorching.
Electric mixer: This isn’t a must, but it’s a lifesaver for getting that marshmallow cream and white chocolate perfectly smooth. Whisking by hand is totally doable—just be prepared for an arm workout.
Parchment paper: Trust me, you don’t want to skip this. It makes removing the fudge from the pan a breeze.
13×9 glass baking dish: The perfect size for this recipe.
1 ½-inch circle cookie cutter: Optional, but it makes the fudge look extra fancy. You can also just cut it into squares with a knife.
Ziploc bag: For drizzling the glaze. Snipping a corner makes a great DIY piping bag!

Step-by-step: bringing cinnamon roll fudge to life

Let’s break it down! This recipe is easier than it looks, and I’ll walk you through each step like we’re hanging out in the kitchen together.

Prep your pan
Line a 13×9 baking dish with parchment paper, leaving some overhang for easy removal later. Set it aside—you’ll thank yourself later when it’s time to lift the fudge out.
Make the fudge base
In a large saucepan, combine the granulated sugar, butter, kosher salt, ¼ cup cinnamon sugar, and heavy cream. Heat over medium heat, stirring constantly, until the mixture is fully combined. Once it comes to a rolling boil, keep stirring for 4 minutes. (Don’t walk away! This step is crucial for the fudge to set properly.)
Add the chocolate and marshmallow
Remove the pan from the heat and quickly stir in the white chocolate morsels, marshmallow cream, and 2 tablespoons of cinnamon sugar. Whisk until smooth. This might take a couple of minutes, so don’t panic if it looks lumpy at first—just keep whisking (or use an electric mixer for extra ease).
Set the fudge
Pour the fudge mixture into your prepared pan and spread it out evenly. Pop it into the fridge for about 3 hours, or until it’s firm to the touch.
Cut into shapes
Lift the fudge out of the pan using the parchment paper, then transfer it to a cutting board. Use a circle cookie cutter for a cute cinnamon-roll-inspired look, or simply cut it into squares. (Pro tip: Warming your knife under hot water makes slicing easier!)
Make the drizzle
In a small bowl, whisk together powdered sugar, maple syrup, heavy cream, and 1 teaspoon of cinnamon sugar. Pour the mixture into a Ziploc bag and snip off a tiny corner for drizzling. Go wild with the zigzags, swirls, or however your inner artist leads you!
Chill and enjoy
Sprinkle the fudge with any remaining cinnamon sugar and return it to the fridge for 15 minutes to let the drizzle set. Then, dig in—or share with friends if you’re feeling generous.

Variations to try (because why not?)

Gluten-free: This recipe is naturally gluten-free, so you’re already good to go!
Vegan-friendly: Swap the butter for vegan butter, the heavy cream for full-fat coconut milk, and the white chocolate for a dairy-free alternative.
Pumpkin spice twist: Replace the cinnamon sugar with pumpkin spice mix and add a touch of nutmeg for a fall-inspired version.
Chocolate-cinnamon swirl: Layer half the fudge mixture into the pan, sprinkle with mini chocolate chips, then add the rest of the fudge on top for a swirl effect.
Espresso drizzle: Add a teaspoon of espresso powder to the glaze for a coffeehouse-inspired twist.

How to serve your cinnamon roll fudge

Presentation matters, especially when you’re serving these at a holiday party or gifting them. Arrange the pieces on a platter lined with parchment paper, and garnish with a sprinkle of extra cinnamon sugar for a glittery touch. Pair this fudge with a mug of hot cocoa, coffee, or spiced cider for the ultimate cozy vibe.

What pairs best with cinnamon roll fudge?

Since this fudge is rich and sweet, it pairs beautifully with beverages that balance it out. A few ideas:

Coffee: Try a lightly sweetened latte or an Americano.
Tea: A chai latte or cinnamon-spiced tea would complement the flavors perfectly.
Cocktails: A spiked eggnog or maple old-fashioned would make for a decadent pairing.

Storage and reheating tips

This fudge stores beautifully in an airtight container in the fridge for up to two weeks. For longer storage, freeze it for up to three months—just let it thaw in the fridge overnight before serving. If you’re gifting it, wrap individual pieces in wax paper for a pretty, practical presentation.

Scaling the recipe for any occasion

Need more (or less) fudge? It’s easy to scale this recipe. Just halve or double the ingredient amounts depending on your needs. One thing to keep in mind: larger batches may take slightly longer to boil and set, so keep an eye on the consistency as you go.

Potential pitfalls and how to avoid them

Grainy texture: This usually happens if the sugar isn’t fully dissolved. Stir constantly while heating to avoid this.
Fudge too soft: Make sure you boil the mixture for the full 4 minutes—don’t rush it!
Drizzle too thick: Add a tiny splash of cream to thin it out.

Ready to roll? Let’s make fudge!

I can’t wait for you to try this recipe. It’s the kind of treat that turns ordinary afternoons into something special, and it’s guaranteed to impress anyone who tastes it. Whether you’re a seasoned fudge-maker or a total beginner, this cinnamon roll fudge is a foolproof way to sweeten up your day. Give it a go and let me know how it turns out!

Frequently asked questions

1. Can I use dark chocolate instead of white chocolate?
White chocolate is essential for that creamy cinnamon roll flavor, but you can experiment with dark chocolate for a different twist.

2. Is marshmallow cream the same as marshmallows?
Not quite! Marshmallow cream is spreadable and blends smoothly, while marshmallows won’t melt as evenly in this recipe.

3. Can I make this ahead of time?
Absolutely! It’s even better after a day or two in the fridge.

4. What if I don’t have a cookie cutter?
No problem! Just cut the fudge into squares or rectangles with a sharp knife.

5. How do I make cinnamon sugar at home?
Easy! Mix 4 tablespoons of granulated sugar with 1 tablespoon of ground cinnamon. Store any extra in a jar for future use!

Cinnamon Roll Fudge Recipe