If you love cinnamon rolls and you love fudge, this recipe is gonna blow your mind. It’s soft, sweet, creamy, and has that warm cinnamon swirl that tastes just like the inside of a gooey cinnamon roll. And the best part? No baking. It comes together on the stove and sets in the fridge. Super easy.
Why I Love This Recipe
I first made this one winter when I was craving cinnamon rolls but didn’t want to wait hours for dough to rise. This fudge gave me everything I wanted—sweet, soft, cinnamony, and quick. It instantly became a go-to treat.
- Tastes like cinnamon rolls in candy form
- No baking needed
- Easy enough to make in one pot
- Perfect for sharing or gifting
- The texture is soft and creamy—not overly chewy
Servings: Makes 16 small squares
Total Time: About 2 hours (15 min prep, 1 hour 45 min chill)
What You’ll Need
- 3 cups white chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- 2 tbsp brown sugar (plus 1 tbsp for crust)
- ½ tsp salt
- 1 tbsp unsalted butter (for cinnamon swirl)
- 3 tbsp unsalted butter (melted, for crust)
- 1 cup crushed graham crackers
- ½ cup powdered sugar (for glaze)
- 1 tbsp milk (for glaze)
Tools You’ll Need
- Medium nonstick saucepan
- Rubber spatula
- 8×8 square pan
- Parchment paper
- Small bowl for glaze
- Spoon for drizzling
Pro Tips
- Use good quality white chocolate chips so your fudge melts smooth
- Don’t skip the parchment paper—it makes removal way easier
- Stir constantly so nothing burns
- Let it chill completely before cutting, or it won’t slice clean
- Add glaze just before serving if you want it to look extra pretty
Substitutions and Variations
- Swap white chocolate chips with vanilla baking chips
- Add a pinch of nutmeg for more spice
- Drizzle caramel instead of glaze for a twist
- Use maple extract instead of vanilla for a deeper flavor
Make Ahead Tips
You can make this fudge up to 5 days ahead. Just keep it chilled in an airtight container. Wait to drizzle the glaze until just before serving.
Instructions
Step 1: Line the Pan
Line an 8×8 square pan with parchment paper, making sure it covers the bottom and sides.
Step 2: Mix the Crust
In a small bowl, combine 1 cup crushed graham crackers, 3 tablespoons melted unsalted butter, and 1 tablespoon brown sugar. Stir everything together until the texture looks like wet sand and all the crumbs are evenly coated with butter.
Step 3: Press the Crust Into the Pan
Line an 8×8 square pan with parchment paper. Pour the graham cracker crust mixture into the pan and press it down evenly using the bottom of a glass or a flat measuring cup. Make sure the surface is smooth and packed down tightly. Place the pan in the fridge to chill for 10 minutes while you make the fudge.
Step 4: Melt the White Chocolate
In a medium nonstick saucepan over low heat, add 3 cups white chocolate chips and 1 can (14 oz) sweetened condensed milk. Stir constantly until smooth and fully melted.
Step 5: Add Vanilla and Salt
Turn off the heat and stir in 1 tsp vanilla extract and ½ tsp salt. Mix well.
Step 6 Make Cinnamon Swirl
In a small bowl, mix 2 tsp ground cinnamon, 2 tbsp brown sugar, and 1 tbsp melted butter until it looks like wet sand.
Step 7: Layer the Fudge and Swirl
Pour half the white chocolate fudge into the lined pan and spread evenly. Drop spoonfuls of the cinnamon mix on top and gently swirl with a knife. Pour in the rest of the fudge, then swirl more cinnamon mixture on top.
Step 8: Chill the Fudge
Place the pan in the fridge and chill for 1.5 to 2 hours, or until firm.
Step 9: Make the Glaze
In a small bowl, whisk together ½ cup powdered sugar and 1 tbsp milk until smooth.
Step 10: Slice and Drizzle
Once chilled, lift the fudge out, cut into 16 squares, and drizzle glaze on top.
Leftovers and Storage
Store fudge in an airtight container in the fridge for up to 1 week. You can also freeze it for up to 3 months. Let thaw in the fridge overnigh
Macros Information (Per Square)
- Calories: 165
- Fat: 8g
- Carbs: 24g
- Sugar: 22g
- Protein: 2g
Why This Recipe Works (Quick Science)
White chocolate chips and sweetened condensed milk melt together to create a smooth, creamy base that sets firm but soft in the fridge. The fat in the butter keeps the cinnamon swirl from drying out, and the sugar binds it all together without needing any baking.
Common Mistakes
- Overheating the chocolate: It’ll seize up and turn grainy—keep it on low
- Skipping parchment paper: Makes it really hard to get the fudge out clean
- Swirling too much: You want clear swirls, not mixed-in streaks
- Not letting it chill fully: The fudge won’t hold shape if it’s still soft
What to Serve With
- A warm chai latte or vanilla steamer
- Crushed pecans or walnuts sprinkled on top
- A hot mug of apple cider
- On a dessert platter with cookies or brownies
FAQ
Can I use almond milk instead of regular milk in the glaze?
Yes! It might be a little thinner, so reduce the amount just a bit.
Can I use a different size pan?
You can use a 9×9 but the fudge will be thinner and might set faster.
Do I have to use a glaze?
Nope! It tastes amazing without it, but the glaze makes it look extra special.
Can I make this dairy-free?
Try using dairy-free white chocolate and coconut condensed milk, but texture might be softer.
Final Thoughts
Cinnamon Roll Fudge is one of those recipes that makes people stop and say “wait—what is this?!” It’s different, cozy, and just plain delicious. I hope you give it a try and let me know how it turned out in the comments. Ask any questions too—I’ve got your back!
