Cinnamon Roll Fudge Recipe – Easy Homemade Winter Dessert Treat

Posted on August 25, 2025

Introduction

The first time I made cinnamon roll fudge, the entire kitchen filled with this sweet, spicy aroma that made me forget it was freezing outside. You know that cozy feeling you get from freshly baked cinnamon rolls? Now imagine that in a creamy, melt-in-your-mouth fudge—no yeast, no waiting for dough to rise, just pure cinnamon bliss in every bite.

I stumbled upon the idea for cinnamon roll fudge during a snowstorm, desperately craving something sweet but not willing to fuss with traditional baking. Honestly, fudge is my winter survival treat. It’s the kind of dessert that brings everyone in my house running, whether it’s for a quick afternoon pick-me-up or a late-night snack. The best part? You don’t need to be a pastry chef (or even have an oven!) to pull this off.

This recipe is my answer to the classic cinnamon roll—only way easier and just as decadent. The cinnamon swirl and creamy vanilla base echo everything you love about the bakery favorite, but in a bite-sized, shareable treat. If you’ve got busy kids, surprise guests, or just need a little comfort food, this fudge nails it every time. I’ve tweaked and tested this cinnamon roll fudge recipe so many times, and I can say with total confidence: It’s foolproof. Whether you’re a fudge newbie or a seasoned candy maker, you’ll love how simple and delicious this winter dessert treat turns out.

Why You’ll Love This Recipe

Let’s face it—everyone wants a dessert that’s easy and tastes like it belongs in a fancy bakery. Here’s why this cinnamon roll fudge recipe is a must-try:

Quick & Simple: Ready in under 30 minutes, perfect for busy days or last-minute holiday gatherings.
Minimal Ingredients: No obscure pantry items—just basics you probably already have.
Cozy Winter Vibes: The cinnamon and vanilla combo is basically a warm hug in fudge form.
Crowd-Pleaser: Kids, adults, picky eaters—everyone devours these little squares.
Easy to Customize: Change up the spice level, add nuts, or swirl in caramel for something different.
Bakery-Quality Flavor: The secret is a cinnamon-sugar swirl (trust me, don’t skip it!).
No Special Skills Needed: If you can melt and stir, you can make this fudge.

What really sets this cinnamon roll fudge apart is how the cinnamon swirl melds into the creamy base—almost like the gooey center of a cinnamon bun! I use a touch more cinnamon than most recipes because, let’s be honest, that’s the best part. The fudge is smooth, rich, and not too sweet, so you can enjoy more than one piece without feeling overwhelmed.

After making this several times for family get-togethers and winter potlucks, I can confidently say: It never lasts long. People always ask for the recipe, and it’s become a staple in my holiday dessert lineup. If you want a winter treat that’s both nostalgic and new, this is the one. Try it once and you’ll see why it’s my favorite easy homemade dessert.

Ingredients Needed

This cinnamon roll fudge recipe is all about simple, reliable ingredients that create big flavor. Here’s what you’ll need:

For the Fudge Base:
- 2 cups (340g) white chocolate chips (I like Ghirardelli for super smooth results)
- 1 can (14oz / 396g) sweetened condensed milk (Eagle Brand never lets me down)
- 1/2 cup (115g) unsalted butter, cut into pieces (adds richness)
- 2 tsp vanilla extract (use pure vanilla for best flavor)
- 1/4 tsp salt (balances the sweetness)
For the Cinnamon Swirl:
- 2 tbsp ground cinnamon (Saigon cinnamon is extra-bold—use what you love)
- 1/4 cup (50g) brown sugar, packed (light or dark both work)
- 2 tbsp unsalted butter, melted
Optional Toppings:
- 1/4 cup chopped pecans or walnuts (for crunch)
- Extra cinnamon-sugar for dusting

Ingredient Tips:

If you’re dairy-free, swap condensed milk for coconut condensed milk and use vegan butter.
No white chocolate chips? Use chopped white chocolate bars—just check for smooth melting.
Love extra spice? Add a pinch of nutmeg or cardamom to the cinnamon swirl.
For gluten-free fudge, double-check your chocolate chips and condensed milk labels.
Want it less sweet? Use bittersweet chocolate chips for half the base (makes a fun twist!).

These ingredients are easy to find and most are already in my pantry by December (okay, year-round if I’m honest). The cinnamon and brown sugar swirl is what truly makes this recipe taste like a cinnamon roll. Don’t be afraid to tweak the amounts to your taste—sometimes I add a little extra cinnamon if I’m feeling bold. If you want a nutty bite, the optional pecans or walnuts add a lovely crunch.

Equipment Needed

Good news: You don’t need fancy gear for this cinnamon roll fudge recipe. Here’s what I use every time:

8×8-inch (20x20cm) square baking pan (lined with parchment for easy removal)
Medium saucepan (heavy-bottomed works best for even heating)
Heatproof spatula or wooden spoon
Mixing bowl (for the cinnamon swirl)
Small whisk or fork (to blend the swirl)
Knife (for slicing the fudge)
Measuring cups and spoons

If you don’t have an 8×8 pan, a similar-size loaf pan works—just cut smaller pieces. I’ve used glass and metal pans; both are fine, but parchment paper makes cleanup way easier (trust me, scraping fudge from bare metal is a pain). For budget-friendly options, I’ve picked up basic saucepans and spatulas at local stores, and they do the trick. Just make sure your saucepan isn’t too thin or you risk scorching the chocolate.

Pro tip: If you use a silicone spatula, it won’t hold on to the sticky fudge as much as a wooden spoon—less mess, more fudge for you. After each batch, I wipe everything down with warm water and a little baking soda for stubborn sugar spots. No need for any gadgets—simplicity wins here!

Preparation Method

This cinnamon roll fudge recipe comes together quickly. Here’s how I make it step-by-step:

Prepare the Pan: Line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving some overhang for easy lifting. Lightly grease the paper if you want super-smooth edges.
Make the Cinnamon Swirl: In a small bowl, combine 2 tbsp ground cinnamon, 1/4 cup brown sugar, and 2 tbsp melted butter. Mix until you get a thick, grainy paste. Set aside.
Melt the Fudge Base: In a medium saucepan, add 2 cups white chocolate chips, 1 can sweetened condensed milk, and 1/2 cup unsalted butter. Heat over low, stirring constantly, until everything is melted and smooth—about 5-7 minutes. Don’t walk away; chocolate can scorch fast!
Add Vanilla & Salt: Remove from the heat. Stir in 2 tsp vanilla extract and 1/4 tsp salt. The mixture should be glossy and thick (if it looks grainy, keep stirring until smooth).
Layer the Fudge: Pour half the fudge mixture into the prepared pan. Smooth with a spatula.
Swirl in Cinnamon: Spoon half the cinnamon swirl over the fudge layer. Use a knife or toothpick to gently swirl it into the fudge, creating ribbons. Don’t overmix—swirls look pretty!
Add Second Layer: Pour the remaining fudge on top, then repeat with the rest of the cinnamon swirl. Swirl again for a marbled effect.
Add Toppings: If using nuts, sprinkle them over the top. For extra cinnamon-sugar, dust lightly before chilling.
Chill: Cover and refrigerate for 2-3 hours, or until set. If you’re impatient like me, pop it in the freezer for 45 minutes (just don’t forget it—fudge can get too hard!).
Slice & Serve: Lift the fudge out using the parchment. Slice into 16 squares (or smaller bites if you want little nibbles). Each piece should show off those gorgeous cinnamon swirls.

Troubleshooting Tips:

If the fudge doesn’t firm up, chill longer or check your chocolate type—chips melt smoother than bars.

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If your swirl sinks, let the first fudge layer cool for 1-2 minutes before swirling.

The hardest part? Waiting for it to chill! I always sneak a corner piece—nobody ever notices. The swirl technique is simple once you try it; just don’t rush. You’ll know the fudge is ready when it’s firm to the touch and slices cleanly. If you want perfect squares, heat your knife under hot water, wipe dry, and slice—works every time!

Cooking Tips & Techniques

I’ve learned a few tricks making cinnamon roll fudge over the years—some the hard way, honestly!

Low & Slow: Always melt chocolate on low heat. Rushing this step leads to burnt chocolate (been there, regretted it).
Constant Stirring: Don’t leave the pan unattended. Stir often so the mixture stays smooth and doesn’t seize up.
Parchment Power: Use parchment paper for an easy lift and cleanup. Aluminum foil works in a pinch, but fudge can stick if you skip this step.
Swirl Gently: When swirling the cinnamon layer, less is more. Over-swirl and you’ll lose the pretty marbled look.
Chill Time: The fudge sets best in the fridge. The freezer works for speed, but check after 30 minutes so it doesn’t get rock-hard.
Slice Smart: For clean edges, use a sharp knife and wipe it between cuts. If your fudge is too sticky, chill it a bit longer.

I’ve messed up fudge before by heating too quickly—learn from my mistakes! Also, if you’re multitasking (which, let’s be honest, is always), set a timer for each step. The cinnamon swirl is what makes this fudge unique, so don’t skip or skimp on it. If you want extra crunch, add nuts after swirling so they stay on top. Consistency comes from not rushing and letting the fudge fully chill—it’s worth the wait!

Variations & Adaptations

One of my favorite things about this cinnamon roll fudge recipe is how easy it is to switch things up. Here are a few ideas:

Dairy-Free: Substitute coconut condensed milk and vegan butter for a creamy, plant-based treat. Use dairy-free white chocolate chips (Enjoy Life is a good brand).
Nutty Cinnamon Roll Fudge: Add 1/2 cup chopped pecans or walnuts into the fudge base before layering. It gives a classic cinnamon roll crunch!
Maple Swirl: Swap half the brown sugar in the swirl for maple syrup. It adds a subtle, breakfast-y sweetness.
Holiday Spice: Mix a pinch of ground ginger or cloves into the cinnamon swirl for a festive twist.
Microwave Method: Skip the stovetop by melting chocolate, condensed milk, and butter in the microwave (stir every 30 seconds until smooth).
Gluten-Free: Most ingredients are naturally gluten-free, but always double-check labels for cross-contamination.
Extra Sweet: Swirl in a tablespoon of caramel sauce right before chilling for a gooey surprise.

My personal favorite adaptation was swapping the cinnamon swirl for pumpkin pie spice during autumn—total game changer! You can play with flavors based on the season or what’s in your cupboard. If you’ve got allergies in the family, use sunflower seed butter instead of nuts for a safe crunch. The base recipe is so forgiving, so don’t be afraid to experiment.

Serving & Storage Suggestions

Cinnamon roll fudge is best served cold or at room temperature. Cut into squares or bite-sized cubes and pile them on a pretty plate—perfect for sharing at holiday parties or cozy nights in.

Serving Ideas:
- Pair with hot cocoa or chai tea for a wintery treat.
- Add to a dessert platter alongside fruit or cookies.
- Wrap pieces in wax paper for homemade gifts or party favors.
Storage:
- Store in an airtight container in the fridge for up to 2 weeks.
- Freeze individual pieces for up to 2 months (thaw at room temp before eating).
- Layer with parchment between pieces to prevent sticking.
Reheating:
- If fudge is too firm from the fridge, let it sit out for 10-15 minutes before serving.
- A quick zap in the microwave (5 seconds max) softens it up, but don’t overdo it—fudge melts fast.

The cinnamon flavor deepens over time, so it’s even better the next day. I always stash a few pieces in the freezer for emergency sweet cravings. For parties, I slice the fudge small and stack them high—people love grabbing a piece as they pass by. Easy, pretty, and always a hit!

Nutritional Information & Benefits

Here’s a quick look at the nutrition in each serving of cinnamon roll fudge (based on one square, 16 pieces per batch):

Calories: ~185
Fat: 10g
Carbohydrates: 22g
Protein: 2g
Sugar: 21g

While this isn’t health food, it’s a treat that brings comfort and a smile—sometimes that’s just what you need. The cinnamon in this recipe is a natural anti-inflammatory and can help balance blood sugar (a nice little bonus!). If you use nuts, you’ll get a little extra protein and healthy fats. For those watching allergens, this recipe can be made gluten-free and dairy-free with easy swaps. I love having a treat like this on hand because it makes portion control simple—one square is all you need for a sweet fix.

Conclusion

There’s something magical about cinnamon roll fudge—maybe it’s the cozy flavor, maybe it’s the easy prep, or maybe it’s just how happy people get when they bite into it. If you’re looking for a winter dessert treat that feels special but doesn’t take all day, this recipe is the one.

Don’t be afraid to tweak it to suit your own taste or dietary needs. Whether it’s spicier, nuttier, or dairy-free, cinnamon roll fudge is super forgiving. I keep coming back to this recipe because it’s quick, delicious, and always makes winter a little brighter. Give it a try, share your own twists, and let me know how it goes—leave a comment, pass it on, or tag your creations!

Wishing you sweet moments and warm kitchens this winter. Go on, treat yourself to a batch—you won’t regret it!

Frequently Asked Questions

Can I make cinnamon roll fudge without white chocolate chips?

Yes, you can use chopped white chocolate bars instead. Just melt them slowly to avoid scorching.

How long does cinnamon roll fudge last?

Stored in the fridge, it stays fresh for up to 2 weeks. In the freezer, you can keep it for up to 2 months.

Is this recipe gluten-free?

Yes! Just double-check your chocolate chips and condensed milk to be sure.

Can I use dark chocolate instead of white?

You can, but the flavor will be different—less like a cinnamon roll, more like a spicy chocolate treat.

What’s the best way to get clean slices?

Use a sharp knife dipped in hot water, wipe it dry between cuts, and slice slowly for neat edges.

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