This Cinnamon Roll Fudge is going to be your new favorite treat if you like gooey cinnamon rolls and fudge that melts in your mouth. Like a cinnamon roll, it’s smooth, creamy, and full of warm cinnamon flavor. It also has a swirl of sweet icing on top.
And the best part?You don’t have to wait for the dough to rise or bake it. Just melt, mix, and chill.
Let’s get this done!
Utensils Needed
- A medium-sized pot
- Bowl for mixing little things
- Spatula
- Baking dish that is 8 by 8 inches
- Paper made with parchment
- Knife for cutting and swirling
Ingredients
- ( ) 2 cups of white chocolate chips
- ( ) One can (14 oz) of sweetened condensed milk
- ( ) 2 tablespoons of melted unsalted butter
- ( ) 1 tsp of vanilla extract
- ( ) 1 tsp of cinnamon
- ( ) ½ tsp ground nutmeg (optional, for added warmth!)
- ( ) ¼ teaspoon of salt
- ( ) 2 tablespoons of brown sugar
- ( ) 1 tablespoon of cinnamon
- ( ) 1 tablespoon of melted butter
- ( ) ½ cup of sugar in powder form
- ( ) 1 tablespoon of milk
- ( ) ¼ teaspoon of vanilla extract
Instructions
- To make the cinnamon swirl, Mix the things that make the swirl. Mix together the brown sugar, cinnamon, and melted butter in a small bowl.
- Make the fudge: Get the chocolate to melt. Put white chocolate chips, sweetened condensed milk, and butter in a saucepan over low heat and whisk regularly until the mixture is smooth.
- Add the taste. Take off the heat and stir in the vanilla essence, cinnamon, nutmeg (if using), and salt until everything is well mixed.
- Put together and swirl: Put it in the pan. Put parchment paper on the bottom of an 8×8-inch baking dish and spread the fudge evenly.
- Mix in the cinnamon. Spoon the cinnamon swirl mixture over the fudge, and then use a knife or toothpick to gently swirl it in.
- Set and Chill: Set and chill. Put in the fridge for at least two hours or until it is firm.
- (Optional) Make the icing: Stir the frosting. Mix powdered sugar, milk, and vanilla essence together in a small bowl until smooth.
- Pour over the fudge. When the fudge is ready, pour the icing over the top.
- Cut and Serve: Slice and serve. Lift the fudge out with the parchment paper once it is all firm, cut it into squares, and enjoy!
Tips & Tricks
- Gently swirl the cinnamon! You may make pretty swirls without mixing everything together by using a toothpick or skewer.
- Let it sit for a while. Put it in the fridge for at least two hours before cutting it to get ideal slices.
- Get some good cinnamon. The best toasty, bakery-style flavor comes from fresh cinnamon.
- Make it even better! Add some texture by sprinkling crushed pecans or graham cracker crumbs on top.
- Want your cinnamon rolls to taste stronger? To give the fudge a buttery, fresh-from-the-oven taste, add 1/2 teaspoon of butter extract.
- If you don’t want dairy, use coconut condensed milk and dairy-free white chocolate.
- To make it sweeter, drizzle caramel over the top before putting it in the fridge.
- Add a little cinnamon to the white chocolate fudge base for an extra kick.
- To make it crunchy, stir in smashed cinnamon sugar cookies or chopped pecans before swirling.
- You may keep it in the fridge for up to a week in an airtight container.
- Want to keep it for a longer time? You can freeze the fudge for up to three months. Before serving, let it thaw.
That’s all there is to it! Your Cinnamon Roll Fudge is ready to eat! It tastes just like a fresh cinnamon bun in every mouthful and is creamy and full of cinnamon. Give it a shot, take a picture, and tell me how it went. Have a good time feasting! 🍂✨