Cinnamon Roll Fudge

There’s just something about fall flavors that makes you want to slow down and get cozy. Cinnamon, brown sugar, vanilla, and warm spices seem to belong together, whether they’re tucked into a fresh-from-the-oven cinnamon roll or turned into something sweet enough to share with friends. And while I love a good cinnamon roll, this month I decided to take those classic comfort-food flavors in a slightly different direction!

Our monthly fudge series has been giving me an excuse to turn all kinds of favorite flavors into little squares of sweetness, and I couldn’t let fall pass without adding cinnamon roll fudge to the lineup. This recipe combines the familiar flavors of a gooey cinnamon roll with the rich, creamy texture of homemade fudge. It’s the kind of treat that feels right at home with a cup of coffee or cider on a crisp fall afternoon and, thankfully, you don’t have to wait for the weekend to make it!

Before you start, mix 1 cup of sugar and 3 tablespoons of cinnamon to make a mix you can use for multiple steps of this recipe. And if you have extra, you'll find lots of different uses for it in other recipes!

Ingredients:

2 3/4 cup granulated sugar

3/4 cup unsalted butter

1/4 cup cinnamon sugar mix 

Pinch of salt

1 cup (minus 2 Tbsp) heavy cream

3 cup white chocolate morsels

1 7-oz jar marshmallow cream

For the drizzle:

1 cup powdered sugar

2 Tablespoons maple syrup

2 Tablespoons heavy cream

1 teaspoon cinnamon sugar mix

1. Line a 13x9-inch baking dish with parchment paper.

2. In a large pan, heat sugar, butter, salt, cinnamon sugar mix, and heavy cream. Stir to combine until it comes to a rolling boil, then stir continuously for 4 minutes.

3. Reduce the heat to medium-low and stir in white chocolate morsels, marshmallow cream and 2 Tbsp cinnamon sugar. Stir vigorously until mostly melted. Remove from heat and finish mixing with an electric mixer until completely smooth.

4. Pour fudge into baking dish. Refrigerate at least 3 hours, until firm all the way through. Remove from the parchment paper and cut into squares before returning it to the dish.

5. To make the drizzle, whisk powdered sugar, maple syrup and heavy cream until smooth. Drizzle over cut pieces of fudge with spoon or piping bag. Sprinkle with cinnamon sugar, then place fudge back in refrigerator until icing hardens.