Cinnamon Roll Fudge Recipe
Introduction
This Cinnamon Roll Fudge is a delightful treat that combines the warm flavors of cinnamon and sweetness of white chocolate. Perfect for sharing or enjoying as a special indulgence, it offers a rich, creamy texture with a cinnamon sugar drizzle that takes it to the next level.
Ingredients
- 2 3/4 cups granulated sugar
- 3/4 cup unsalted butter
- 1/4 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
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 2 tablespoons heavy cream
- 1 teaspoon cinnamon sugar mix (for sprinkling)
Instructions
- Step 1: Line a 13×9-inch glass baking dish with parchment paper and set aside.
- Step 2: In a large saucepan, combine granulated sugar, butter, salt, 1/4 cup cinnamon sugar mix, and 1 cup heavy cream. Heat over medium heat until combined and bring to a rolling boil, stirring continuously for 4 minutes.
- Step 3: Remove the saucepan from heat. Quickly stir in white chocolate morsels, marshmallow cream, and 2 tablespoons cinnamon sugar. Whisk vigorously until smooth, using an electric mixer if possible, as this may take a couple of minutes.
- Step 4: Pour the fudge mixture into the prepared pan and refrigerate for 3 hours, or until fully hardened.
- Step 5: Once set, remove the fudge from the pan by lifting the parchment paper. Place on a cutting board and cut into circles using a 1 1/2-inch round cookie cutter or cut into small, bite-sized pieces.
- Step 6: To prepare the drizzle, whisk together powdered sugar, maple syrup, and 2 tablespoons heavy cream until smooth. Transfer to a zip-top bag, snip a tiny corner, and drizzle over the cut fudge pieces. Immediately sprinkle with the remaining 1 teaspoon cinnamon sugar mix.
- Step 7: Return the fudge to the refrigerator until the drizzle hardens, about 15 minutes, before serving.
Tips & Variations
- Use an electric mixer for whisking the fudge mixture to ensure smooth, creamy consistency.
- For extra flavor, try adding a teaspoon of vanilla extract to the fudge mixture before pouring into the pan.
- Substitute the white chocolate morsels with milk or dark chocolate for a different twist.
- If cinnamon sugar mix isn’t available, combine 1 tablespoon granulated sugar with 1 teaspoon ground cinnamon.
Storage
Store the Cinnamon Roll Fudge in an airtight container in the refrigerator for up to 2 weeks. For best texture and flavor, let it sit at room temperature for 5 to 10 minutes before serving. It can also be frozen for up to 2 months; thaw overnight in the refrigerator before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular sugar instead of cinnamon sugar mix?
Yes, you can use regular sugar, but the cinnamon sugar mix adds a key warm flavor that enhances the fudge’s cinnamon roll taste. You can make your own by combining sugar with ground cinnamon.
Is marshmallow cream necessary for this fudge?
Marshmallow cream contributes to the fudge’s smooth and creamy texture. While you might try omitting it, the texture may be less soft and rich.
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Cinnamon Roll Fudge Recipe
- Total Time: 3 hours 25 minutes
- Yield: Approximately 36 pieces of fudge 1x
Description
Decadent Cinnamon Roll Fudge combines the rich flavors of cinnamon, creamy white chocolate, and marshmallow cream to create a luscious treat inspired by the beloved breakfast pastry. This fudge features a smooth, buttery base infused with cinnamon sugar, topped with a sweet maple glaze for an irresistible dessert perfect for gifting or indulging.
Ingredients
Fudge Base
- 2 3/4 cups granulated sugar
- 3/4 cup unsalted butter
- 1/4 cup plus 2 tablespoons cinnamon sugar mix (ground cinnamon mixed with granulated sugar)
- Pinch of kosher salt
- 1 cup heavy cream
- 3 cups white chocolate morsels
- 7 oz jar marshmallow cream
Drizzle Icing
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 2 tablespoons heavy cream
- 1 teaspoon cinnamon sugar mix
Instructions
- Prepare Baking Dish: Line a 13×9 inch glass baking dish thoroughly with parchment paper. This will ensure the fudge can be easily lifted out once it has set. Set aside while preparing the fudge mixture.
- Cook Sugar Mixture: In a large saucepan, combine granulated sugar, unsalted butter, a pinch of kosher salt, 1/4 cup of the cinnamon sugar mix, and 1 cup of heavy cream. Heat over medium heat, stirring continuously until all ingredients are combined. Bring this mixture to a rolling boil and maintain it while stirring for 4 minutes to achieve the right consistency and temperature for fudge.
- Add White Chocolate and Marshmallow: Remove the saucepan from heat. Quickly add the white chocolate morsels, marshmallow cream, and 2 tablespoons of cinnamon sugar mix to the hot mixture. Whisk vigorously, preferably using an electric mixer, until the mixture is completely smooth and well combined. This process may take a few minutes, so patience is important to achieve a creamy fudge texture.
- Set the Fudge: Immediately pour the smooth fudge mixture into the prepared parchment-lined baking dish. Spread evenly and refrigerate for at least 3 hours or until the fudge is fully hardened and firm to the touch.
- Cut Fudge Pieces: Once set, remove the fudge from the refrigerator. Lift the fudge out of the pan using the parchment paper. Place on a cutting board and cut into circles using a 1 1/2 inch circle cookie cutter or into small bite-sized pieces for easy serving.
- Make and Apply Drizzle: In a small bowl, whisk together the powdered sugar, maple syrup, and heavy cream until the icing is smooth and pourable. Transfer to a zip-top plastic bag and snip a tiny corner off to create a piping bag. Drizzle the icing evenly over the cut fudge pieces. Immediately sprinkle the remaining 1 teaspoon of cinnamon sugar mix atop the icing for added texture and flavor.
- Set the Drizzle: Place the decorated fudge pieces back into the refrigerator for about 15 minutes to allow the drizzle icing to harden before serving.
Notes
- For best results, use an electric mixer to whisk the fudge mixture after removing from heat to ensure smooth texture.
- Line the baking dish with parchment paper extending over the edges for easy removal.
- The cinnamon sugar mix can be made by combining equal parts ground cinnamon and granulated sugar.
- Cut fudge into desired shapes: circles provide an elegant look, but squares or bite-sized pieces work perfectly for casual settings.
- Store leftover fudge in an airtight container in the refrigerator for up to two weeks.
- Allow fudge to come to room temperature slightly before eating to enhance flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: cinnamon roll fudge, white chocolate fudge, cinnamon sugar fudge, marshmallow fudge, homemade fudge recipe, cinnamon dessert
