Description
This homemade cinnamon roll fudge delivers silky-smooth texture, warm cinnamon spice, sweet vanilla notes, and cream cheese swirl that captures the essence of bakery-fresh cinnamon rolls. Made without baking, this foolproof candy uses proper temperature control and marshmallow creme to prevent graininess. Perfect for gifting or treating yourself to something special.
Ingredients
FOR THE FUDGE BASE:
3 cups white chocolate chips (18 oz, quality brand recommended)
1 can (14 oz) sweetened condensed milk
4 tablespoons unsalted butter
1 jar (7 oz) marshmallow creme (marshmallow fluff)
2 teaspoons ground cinnamon
2 teaspoons pure vanilla extract
¼ teaspoon salt
FOR THE CREAM CHEESE SWIRL:
4 oz cream cheese, softened to room temperature
¼ cup powdered sugar
1 teaspoon ground cinnamon
½ teaspoon vanilla extract
OPTIONAL TOPPINGS:
Cinnamon sugar for dusting
Cream cheese frosting drizzle
Chopped pecans
White chocolate drizzle
Instructions
1. Line 8×8-inch or 9×9-inch square pan with parchment paper, leaving overhang on two sides. Lightly spray with cooking spray. Bring cream cheese to room temperature.
2. In heavy-bottomed medium saucepan, combine sweetened condensed milk, butter, white chocolate chips, and salt. Place over medium-low heat.
3. Stir constantly with wooden spoon or silicone spatula. Continue stirring as mixture gradually melts and becomes smooth, about 5-7 minutes. Don’t increase heat.
4. Attach candy thermometer to side of pan. Continue stirring constantly until temperature reaches exactly 234°F (soft ball stage). This is crucial for proper texture.
5. Immediately remove from heat once temperature is reached. Stir in marshmallow creme, ground cinnamon, and vanilla extract vigorously for 1-2 minutes until completely smooth.
6. Quickly pour fudge mixture into prepared pan, spreading evenly with offset spatula. Work fast as fudge begins setting immediately.
7. MAKE SWIRL: In small bowl, beat softened cream cheese with powdered sugar, cinnamon, and vanilla until completely smooth with no lumps.
8. Drop spoonfuls of cream cheese mixture across surface of warm fudge, spacing evenly.
9. Using butter knife or toothpick, swirl cream cheese into fudge in figure-8 pattern. Don’t over-swirl—3-4 passes is enough or colors will muddy.
10. Tap pan gently on counter 2-3 times to remove air bubbles and settle mixture.
11. Let sit at room temperature for 30 minutes, then refrigerate minimum 2 hours (4 hours ideal) until completely firm.
12. Once set, lift fudge from pan using parchment overhang. Cut into 1-inch squares using sharp knife dipped in hot water, wiping clean between cuts.
13. Store in airtight container between layers of parchment paper.
Notes
Candy thermometer is highly recommended for foolproof results—guessing temperature leads to texture issues.
Stir constantly while cooking—never walk away or fudge can scorch.
Don’t scrape sides of pan during cooking—sugar crystals can cause graininess.
Marshmallow creme is essential—it prevents crystallization and ensures smooth texture.
Use quality white chocolate chips with cocoa butter for best melting and flavor.
Cream cheese must be at room temperature for smooth swirl without lumps.
Store at room temperature up to 1 week or refrigerate up to 3 weeks.
Freeze tightly wrapped for up to 3 months—texture remains perfect after thawing.
For clean cuts, let fudge sit at room temperature 10 minutes before slicing.
This recipe doubles well—use 9×13-inch pan for double batch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Candy/Dessert
- Method: Stovetop Candy Making
- Cuisine: American
Nutrition
- Serving Size: 1 piece (1-inch square)
- Calories: 95
- Sugar: 13g
- Sodium: 25mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 8mg
Keywords: cinnamon roll fudge, homemade fudge, white chocolate fudge, holiday candy, gift fudge, easy candy recipe