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All the cozy flavors of your favorite cinnamon roll—think swirls of sweet vanilla icing, warm cinnamon sugar, and buttery white chocolate—come together in this easy fudge. Every square just melts the moment it hits your tongue. Forget about using a thermometer, you just mix a few simple things and chill.
Last year my sister and I made a batch for our Christmas cookie plates—everyone grabbed these first! Now we make them for every birthday and whenever we’re hanging out with family on chilly nights.
Dreamy Ingredients
- Maple syrup: brings that bakery flavor in the glaze. Pick the real stuff—not pancake syrup.
- Powdered sugar: you’ll need this for the icing drizzle on top. Give it a quick sift so you don’t get lumpy glaze.
- Marshmallow cream: keeps the finished fudge super soft and fluffy. Look near the jellies or baking section at most stores.
- White chocolate chips: melt into creamy fudge and make it silky. Real white chocolate (with cocoa butter) is best for flavor.
- Heavy cream: for that soft set and richness. Full-fat cream makes it ultra smooth.
- Kosher salt: helps bring out every sweet and spicy flavor note. Big flakes work great here.
- Cinnamon sugar mix: totally makes this taste like a real cinnamon roll. Blend ground cinnamon and plain sugar together yourself for the freshest flavor.
- Unsalted butter: for richness and depth. If you can, grab the kind that comes in blocks.
- Granulated sugar: gives fudge its classic sweetness and turns creamy once melted.
- Use good quality cinnamon and the freshest dairy you can get for the best taste and texture.
Step-by-Step Instructions
- Finish It Off:
- When the glaze is still sticky, dust the top with your last bit of cinnamon sugar. Pop the pan back in the fridge for another fifteen minutes so the icing sets up right.
- Add the Drizzle:
- Mix powdered sugar, heavy cream, and maple syrup in a little bowl until it’s smooth and thick but still drizzly. Put it in a zip bag or a piping bag, snip off a small corner, and zigzag icing over every piece.
- Shape and Slice:
- Once chilled and set, grab the parchment and lift everything onto a board. Peel off the paper. Use a cookie cutter for circles or a knife for squares—whatever you like!
- Let It Chill:
- Spoon the warm fudge into your lined pan and even it out. Put it in the fridge, uncovered, for three hours or until it’s good and firm.
- Mix in Everything:
- Take the pan off the heat fast. Toss in the white chocolate, marshmallow cream, and those last two spoons of cinnamon sugar. Mix hard with a whisk (or a mixer) until it’s super glossy and there are no lumps left—it’ll come together if you keep at it!
- Make the Base:
- Grab a big pot and combine granulated sugar, butter, a pinch of salt, a quarter cup cinnamon sugar, and heavy cream. Heat and keep stirring while it comes to a bubbly boil. Once it’s rolling, set your timer for four minutes and stir non-stop, scraping the sides and bottom so nothing burns.
- Line Your Dish:
- Lay parchment paper in a glass 13x9 pan, leaving extra on the sides so you can lift the fudge out later. Makes cutting way easier!
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I’m totally hooked on that gooey cinnamon sugar icing. It reminds me of trips to the bakery with my mom—she always asked for extra glaze. Now I get to relive that at my own kitchen counter every time I make a batch.
Storage Advice
Pop your fudge in a tightly sealed container in the fridge and it’ll stay tasty for two weeks—actually, it’s extra creamy cold, but still easy to bite. Want to save some for later Wrap it up well, put it in a sealed container, and freeze up to three months. Let it defrost in the fridge so you don’t get water drops on top.
Swaps If You Need Them
No marshmallow cream in the cupboard Melting mini marshmallows with a little cream will work, though the texture turns a bit less soft. Want a stronger glaze, try honey instead of maple syrup. If all you have is milk chocolate, go for it—it’ll make things extra sweet and a little less like a cinnamon roll.
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Fun Ways To Serve
Pile fudge pieces on a big tray and serve with mugs of cocoa or coffee—perfect for a sweet pick-me-up. It’s also awesome on dessert tables at birthdays, showers, or holiday get-togethers. For a twist, put out bowls of raisins or toasted nuts so people can add their own toppings.
History and Traditions
People have been loving cinnamon rolls in Scandinavia and North America forever, especially on weekends or at family brunch. Turning those familiar flavors into fudge makes a fun, giftable treat for all kinds of celebrations.
Common Questions
- → How do you get this fudge so smooth?
Mixing heavy cream, marshmallow cream, and white chocolate chips gives the fudge a rich, super soft feel that melts easily in your mouth.
- → Do I have to use a candy thermometer?
You don’t need one. Just let your mixture bubble for about four minutes and keep stirring—super simple and totally doable for anyone.
- → Is it okay to just cut this fudge into squares?
Yes, go for it! Squares are easy, faster, and every bit as tasty as circles. The shape’s totally your call—it’s just for looks.
- → What’s the best way to store it?
Pop pieces in a tight container and keep on the counter or chill in the fridge for two weeks. They’ll stay good in your freezer up to three months.
- → Stuck without a stand mixer, now what?
Grab a thick spoon or a hand whisk and get mixing. It’ll take a little effort but just stir until all the chocolate is blended in.
- → Can I swap out maple syrup for the glaze?
Honey or even a splash of milk can work. That said, maple syrup brings a flavor punch that really sets off the cinnamon sugar mix.