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Sweet Cinnamon Fudge

Mix sugar, butter and cream till hot. Stir in fluffy cream and chocolate. Let it get cold, cut in squares. Top with sweet cinnamon drizzle.

Featured in Sweet Treats and Baked Goods.

Fatiha
Updated on Sun, 05 Jan 2025 01:25:04 GMT
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A close-up of creamy, square-shaped fudge topped with a decorative swirl of cinnamon. Pin it
A close-up of creamy, square-shaped fudge topped with a decorative swirl of cinnamon. | zestplate.com

Make this sweet treat that tastes just like a cinnamon roll turned into fudge. It's creamy, full of cinnamon, and topped with a sweet drizzle. Even if you've never made fudge before, this recipe is easy to follow. Get ready to make something that smells and tastes amazing.

Why Make This Fudge

If you love cinnamon rolls, you'll love this fudge. It's easier than making real cinnamon rolls but has all that good taste. You don't need fancy tools or a candy thermometer - the marshmallow cream does the hard work. Make it for fall, winter, or anytime you want something sweet and special.

What You Need

  • White Sugar: Makes it sweet
  • Butter: Not salted
  • Cinnamon Sugar: Mix your own or buy it ready
  • Salt: Just a pinch
  • Heavy Cream: Makes it rich
  • White Chocolate Chips: Helps it set
  • Marshmallow Cream: Makes it smooth
  • Powdered Sugar: For the top
  • Maple Syrup: Makes the drizzle taste good
  • Extra Cinnamon Sugar: For sprinkling

How to Make It

Line Your Pan:
Put paper in a 13x9 pan so the fudge won't stick.
Cook the Base:
Mix sugar, butter, salt, cinnamon sugar, and cream in a big pot. Heat until it bubbles. Stir for 4 minutes - don't stop or it might burn.
Add the Good Stuff:
Take pot off heat. Stir in white chocolate, marshmallow cream, and more cinnamon sugar until smooth.
Let it Set:
Pour into your pan. Smooth the top. Put in fridge for 3 hours until firm.
Cut it Up:
Pull the fudge out with the paper. Cut into squares or use cookie cutters for fun shapes.
Make it Pretty:
Mix powdered sugar, maple syrup, and cream for the drizzle. Put in a plastic bag, cut tiny corner, squeeze over fudge.
Final Touch:
Sprinkle with cinnamon sugar. Chill 15 more minutes so the top gets firm.

Why It's So Good

Think of your favorite cinnamon roll, but in fudge form. It's smooth and creamy with warm cinnamon in every bite. The marshmallow cream makes it fool-proof - no candy thermometer needed. Anyone can make this, and everyone will love it.

About the Ingredients

Each part plays a role. The butter makes it rich, cinnamon gives that warm taste, and heavy cream keeps it smooth. White chocolate helps it set just right. The maple drizzle on top makes it taste like real cinnamon roll icing.

Making Perfect Fudge

Take your time mixing everything. Keep stirring when it's on the heat - no walking away. Let it get cold enough in the fridge before cutting. If you rush, it might not set right. Clean your knife between cuts for pretty pieces.

When to Make It

This fudge fits any time. Make it for fall parties, Christmas gifts, or just because. Cut it in hearts for Valentine's Day. Put it in pretty boxes to give away. Bring it to work and watch it disappear fast.

Keeping It Fresh

Store your fudge in a sealed container. It stays good in the fridge for two weeks - if it lasts that long! Let it warm up a bit before eating for the best taste. You can even freeze it for up to three months. Just wrap it well first.

A close-up of cubed marshmallow fudge sprinkled with cinnamon, arranged neatly on a plate. Pin it
A close-up of cubed marshmallow fudge sprinkled with cinnamon, arranged neatly on a plate. | zestplate.com

Quick Tips

Let butter and cream warm up before starting. Use real white chocolate, not candy melts. Line your pan with paper that hangs over the sides - makes it easier to lift out. Don't skip the cooling time. Cut small pieces - it's rich!

Frequently Asked Questions

→ Need better drizzle lines?

Use a cake bag - works best. Cut tiny hole in corner. Practice on paper first. Keep mix warm enough. Move your hand steady and quick.

→ No fancy mixer?

Strong arms work fine. Mix in one direction. Take breaks if tired. Wooden spoon works good. Could get help taking turns.

→ Where to keep it good?

Box with tight lid works. Keeps two weeks easy. Don't need the fridge. Cut paper for between layers. Cool spot's best.

→ Want different shapes?

Hearts look sweet. Stars for holidays. Tiny squares for snacks. Big squares for gifts. Just cut when half firm.

→ Got no fluffy cream?

Beat egg whites with sugar. Mix up some frosting. Melt mini marshmallows. Each makes different kind. Watch it don't get grainy.

→ Fudge too soft?

Cook it longer next time. Let it cool more. Keep it in cool spot. Less butter maybe. Could add more chocolate.

→ Want stronger spice?

More cinnamon in mix. Better kind of spice. Mix kinds of spice. Toast spice first. Add to drizzle too.

→ Taking it places?

Pack in hard box. Keep it cool. Cut small pieces. Stack with paper between. Take extra for sharing.

→ Need it quick set?

Pop in freezer bit. Use cold pan. Make it thinner. Add bit more chocolate. Small batch sets faster.

→ Making big batch?

Double stuff careful. Use bigger pan. Takes longer to set. Make in two batches. Watch heat real close.

→ Getting grainy bits?

Don't scrape pan sides. Mix gentle when hot. Sugar needs to melt good. Keep temp steady. Could strain it warm.

→ Want it fancy?

Swirl the top nice. Sprinkle gold sugar. Make patterns with drizzle. Stack it pretty. Wrap pieces cute.

Conclusion

Love this? Bake some cinnamon bread next. Or try sweet scones. Even make cool cream dessert with same spice.

Cinnamon Roll Fudge

Easy cinnamon sweet bites.

Prep Time
10 Minutes
Cook Time
10 Minutes
Total Time
20 Minutes
By: Fatiha

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 24 pieces

Dietary: Vegetarian

Ingredients

01 2 ¾ cup granulated sugar.
02 ¾ cup unsalted butter.
03 ¼ cup plus 2 Tbsp cinnamon sugar mix.
04 Pinch of kosher salt.
05 1 cup heavy cream.
06 3 cup white chocolate morsels.
07 7 oz jar marshmallow cream.
08 1 cup powdered sugar.
09 2 Tablespoons maple syrup.
10 2 Tablespoons heavy cream.
11 1 teaspoon cinnamon sugar mix.

Instructions

Step 01

Line a 13x9-inch glass baking dish with parchment paper and set it aside.

Step 02

In a large saucepan, combine granulated sugar, unsalted butter, a pinch of salt, 1/4 cup of the cinnamon sugar mix, and heavy cream. Heat until the mixture is combined and then bring to a rolling boil, stirring continuously for 4 minutes.

Step 03

Remove the saucepan from the heat and quickly stir in the white chocolate morsels, marshmallow cream, and 2 tablespoons of the cinnamon sugar. Whisk vigorously, using an electric mixer for the smoothest results, until the mixture is creamy and well combined.

Step 04

Pour the fudge mixture into the prepared baking dish and refrigerate for about 3 hours, or until it is fully set and hardened.

Step 05

Remove the set fudge from the pan and place it on a cutting board. Choose to cut it into circles using a 1 1/2-inch cookie cutter or into small, bite-sized squares.

Step 06

Whisk together the powdered sugar, maple syrup, and heavy cream until smooth. Transfer the mixture to a zip-top bag, snip a small corner off, and drizzle over the cut fudge pieces. Quickly sprinkle over the remaining teaspoon of cinnamon sugar mix and refrigerate for another 15 minutes until the icing hardens.

Notes

  1. Marshmallow cream, also known as marshmallow fluff, can be found in most grocery stores near the jams and jellies or in the baking aisle.
  2. A frosting bag is an alternative to a plastic bag for drizzling icing.
  3. Using a stand mixer is recommended for thoroughly incorporating the white chocolate into the fudge mixture, although mixing by hand is possible with patience.
  4. You can cut the fudge into squares instead of circles for ease.
  5. Store the fudge either chilled or at room temperature in an airtight container for up to 2 weeks, or freeze for up to 3 months.

Tools You'll Need

  • Large saucepan.
  • Electric mixer.
  • 13x9-inch glass baking dish.
  • Parchment paper.
  • Cutting board.
  • 1 1/2-inch cookie cutter (optional).
  • Zip-top bag or frosting bag.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.
  • Nuts (if added in variations).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~