Save Pin
If you adore gooey cinnamon rolls, this Cinnabon-inspired cinnamon fudge totally nails that cozy taste in a soft, dreamy square. Rich white chocolate keeps things melt-in-your-mouth, plus the cinnamon sugar swirl and sweet vanilla finish will remind you of treats fresh from the bakery. No tricky tools here, just a simple, laid-back process.
Last winter, my sister and I whipped this up to go with our cookies, and it disappeared off the trays first every time. So now it’s a go-to for family birthdays and when friends show up during the holidays.
Irresistible Ingredients
- Maple syrup: real maple makes the topping really pop. Don’t grab pancake syrup if you want the full flavor.
- Powdered sugar: this is for making the sweet icing on top. Sift it first so your drizzle goes on smooth.
- Marshmallow cream: keeps the fudge extra silky and prevents it from getting gritty. You usually find it by the jams or baking stuff.
- Heavy cream: brings that super creamy bite. Always pick the thickest, real stuff you can find.
- Kosher salt: flakes of salt make the spices and sweetness pop even more.
- Cinnamon sugar mix: the key for cinnamon roll flavor—try mixing your own so you can bump up the cinnamon.
- Granulated sugar: brings the classic sweet fudge taste and helps it set up right. Go with fine sugar for a smooth finish.
- Unsalted butter: use the freshest blocks you can. It makes the fudge super rich.
- White chocolate morsels: this is the base that gives fudge its creamy texture. Look for ones with real cocoa butter.
- Real cinnamon and fresh dairy totally make a difference, so grab the good stuff if you can.
Step-by-Step Directions
- Finish with a Sprinkle:
- Throw the last bit of cinnamon sugar on while the icing’s still sticky. Pop the whole thing back in the fridge for another fifteen minutes to set the top.
- Make the Drizzle:
- Mix together a bit of cream, real maple syrup, and powdered sugar in a tiny bowl. Whisk until it turns glossy and thick, but still runny enough to pour. Dump it into a bag, snip the tip, and zigzag over the fudge pieces.
- Cut and Shape:
- Once it’s chilled and firm, grab the parchment and lift your fudge onto a cutting board. Peel it off and either use a sharp knife to slice into small squares or press a round cookie cutter for classic circles.
- Set and Chill:
- Pour the fudge into your lined dish. Smooth out the top. Chill in the fridge without covering for about three hours until it firms up.
- Melt in the Mix-ins:
- Take the pan off the heat right away. Dump in the white chocolate, marshmallow cream, and the rest of the cinnamon sugar. Stir hard (an electric mixer helps!) until it’s super silky with no streaks left. This takes a couple of tough minutes.
- Cook the Fudge Base:
- In a big saucepan, toss in sugar, butter, salt, a quarter cup cinnamon sugar, and cream. Keep stirring while you bring up the heat to a bubbly boil. Let it go four minutes, constantly scraping down the sides and bottom so nothing sticks.
- Prep the Pan:
- Grab your glass pan (13 by 9) and press in parchment so it hangs over. This way you can pull your fudge out super easily to cut it up later.
Save Pin
Honestly, I could eat the cinnamon sugar drizzle with a spoon. It takes me back to bakery trips with my mom, where she’d always ask for extra icing on mine. Now I get to recreate that little moment every time I make this.
Keeping It Fresh
Store fudge in a tight container in your fridge—it’ll be happy in there up to two weeks. Cold keeps it extra rich, but you’ll still be able to bite in right away. Wrapped up and sealed in a box, it freezes fine for three months. Just let it chill in the fridge to thaw, otherwise condensation makes the top soggy.
Switching It Up
No marshmallow cream? Try melting the same amount of mini marshmallows with a splash of cream. Texture gets a bit firmer, but it works. Want a different topping? Use honey for the drizzle instead of maple if you’re after a strong finish. If you only have milk chocolate, it’ll work too, you’ll just get a sweeter, less cinnamony bar.
Save Pin
How To Serve
Pile up squares on a tray and offer them with strong coffee or cocoa for a mid-afternoon treat. They’re a total winner for birthday parties, baby showers, or holiday sweets tables. You can go full cinnamon roll style and set out bowls of toasted walnuts or raisins so everyone can dress up their own fudge bites.
Backstory and Traditions
This fudge gives a fun spin on flavors loved in both North American and Scandinavian breads. Folks bake up cinnamon rolls for brunches and cozy family get-togethers—so this treat borrows that nostalgia in a playful, shareable square that’s great for special gatherings.
Common Questions
- → Why does this fudge turn out so soft and smooth?
White chocolate chips, heavy cream, and marshmallow cream all work together to give you a super creamy treat that pretty much melts as soon as you bite in.
- → Do I really need a candy thermometer for this treat?
Nope! Just get the mix boiling for four minutes, keep stirring, and you’ll be set. You don’t need anything fancy to pull this off.
- → Instead of cutting circles, can I just slice squares?
Definitely! Squares save time and taste the same. Circles are just there if you wanna be a little extra with how they look.
- → How should I store this fudge and how long does it last?
Keep your fudge in a closed-up container on the counter or pop it in the fridge for up to two weeks—or stash some in the freezer for three months if you want.
- → What if I don’t have a stand mixer handy?
All you need is some elbow grease and a good spoon or whisk. Just mix things up by hand until your chocolate disappears into the batch.
- → What should I swap in for maple syrup if I run out?
You could use milk or honey, but maple syrup really brings out that classic flavor combo with the cinnamon and sugar.