Cinnamon Roll Fudge
Cinnamon Roll Fudge was born out of my love for warm cinnamon rolls and my not-so-secret obsession with easy fudge recipes. I wanted that cozy swirl of cinnamon sugar and creamy glaze flavor without turning on the oven. After a few tweaks—mostly learning not to overdo the cinnamon—I finally landed on a version that tastes just like the center of a soft cinnamon roll, only richer and more indulgent.
Ingredients
Fudge Base
- 3 cups white chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
Cinnamon Swirl
- ⅓ cup light brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, melted
Creamy Glaze Layer
- ½ cup white chocolate chips
- 2 tablespoons heavy cream
- ¼ teaspoon vanilla extract
Optional Toppings
- Extra cinnamon sugar
- White chocolate drizzle
Instructions
Step 1: Prepare the Pan
Line an 8×8-inch square pan with parchment paper, leaving overhang on all sides so the fudge can be lifted out easily once set.
Step 2: Melt the Fudge Base
In a medium saucepan over low heat, combine:
- White chocolate chips
- Sweetened condensed milk
- Butter
Stir constantly until fully melted and smooth. Remove from heat and stir in vanilla extract and salt.
Step 3: Make the Cinnamon Swirl
In a small bowl, mix:
- Brown sugar
- Ground cinnamon
- Melted butter
Stir until it forms a thick, spoonable paste.
Step 4: Layer and Swirl
Pour about two-thirds of the fudge base into the prepared pan and smooth the top. Spoon the cinnamon mixture over the surface in small dollops. Gently swirl using a knife or skewer.
Top with the remaining fudge base and lightly swirl again—don’t overmix or you’ll lose the marbled effect.
Step 5: Prepare the Glaze
In a microwave-safe bowl, heat white chocolate chips and heavy cream in 15-second intervals, stirring between each, until smooth. Stir in vanilla extract.
Drizzle the glaze over the top of the fudge.
Step 6: Chill and Set
Refrigerate for 2–3 hours, or until completely firm.
Step 7: Slice and Serve
Lift the fudge out using parchment paper and cut into small squares with a sharp knife.
Preparation & Setting Time
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Chill Time: 2–3 hours
- Total Time: About 2 hours 20 minutes
- Servings: 25–36 squares
Tips for Perfect Cinnamon Roll Fudge
- Use low heat only to avoid scorching white chocolate.
- Don’t overswirl or the cinnamon layer will blend completely into the fudge.
- Taste the cinnamon mixture before adding—it should be sweet, not spicy.
- Chill fully before slicing for clean edges and defined swirls.
- Cut into small pieces since this fudge is rich.
Serving Suggestions
Serve Cinnamon Roll Fudge:
- As part of a brunch dessert spread
- With coffee or cappuccino
- On holiday dessert trays
- As a cozy homemade gift
It pairs especially well with hot coffee, chai, or a simple glass of milk.
Storage
- Refrigerator: Store in an airtight container for up to 1 week.
- Freezer: Freeze for up to 2 months. Thaw in the refrigerator before serving.
- Room Temperature: Fine for short periods, but best served chilled.
Variations to Try
Cream Cheese Cinnamon Roll Fudge
Blend 4 oz softened cream cheese into the base for a tangy, bakery-style flavor.
Maple Cinnamon Fudge
Add ½ teaspoon maple extract to the fudge base for extra warmth.
Nutty Cinnamon Fudge
Sprinkle chopped pecans or walnuts between layers.
Extra Glaze Version
Double the glaze and spread it fully over the top for a thicker “icing” layer.
FAQs
Can I use dark chocolate instead of white?
White chocolate works best for the cinnamon roll flavor, but milk chocolate can be used for a richer twist.
Why did my cinnamon sink?
If the base is too warm or thin, the swirl can sink. Let the fudge cool slightly before swirling.
Can I make this ahead of time?
Yes, it’s perfect for making a day or two in advance and actually slices better once chilled overnight.
Do I need a candy thermometer?
No. This is a no-boil, beginner-friendly fudge recipe.
Can I double the recipe?
Yes, double all ingredients and use a 9×13-inch pan.
A Cozy Treat Worth Making Again
Cinnamon Roll Fudge delivers all the comfort of a warm bakery favorite in an easy, no-bake form. Creamy, swirled with cinnamon sugar, and finished with a smooth glaze, it’s the kind of treat that feels indulgent without being complicated. Every square tastes like the best part of a cinnamon roll—and that’s exactly why I keep coming back to this recipe.
Cinnamon Roll Fudge
Ingredients
- Fudge Base
- 3 cups white chocolate chips
- 1 can 14 oz sweetened condensed milk
- 3 tbsp unsalted butter
- 1 tsp vanilla extract
- Pinch of salt
- Cinnamon Swirl
- ⅓ cup light brown sugar
- 2 tsp ground cinnamon
- 2 tbsp unsalted butter melted
- Creamy Glaze
- ½ cup white chocolate chips
- 2 tbsp heavy cream
- ¼ tsp vanilla extract
- Optional Toppings
- Extra cinnamon sugar
- White chocolate drizzle
Instructions
- Line an 8×8-inch pan with parchment paper, leaving overhang for easy removal.
- Melt white chocolate chips, condensed milk, and butter over low heat, stirring constantly until smooth.
- Remove from heat and stir in vanilla extract and salt.
- Mix brown sugar, cinnamon, and melted butter until a thick paste forms.
- Spread two-thirds of the fudge base into the pan.
- Spoon cinnamon mixture over the surface and gently swirl with a knife.
- Top with remaining fudge and lightly swirl again without overmixing.
- Heat white chocolate chips and heavy cream in short intervals until smooth, then stir in vanilla.
- Drizzle glaze over the fudge.
- Refrigerate for 2–3 hours until fully set.
- Lift out and slice into squares with a sharp knife.
Notes
• Do not overswirl or the cinnamon layer will disappear.
• Let the fudge cool slightly before swirling to prevent sinking.
• Chill completely before slicing for clean edges.
• Cut into small squares—this fudge is rich.
