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
• Keep heat low to prevent white chocolate from scorching.
• 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.
• 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.