Cinnamon Roll Fudge: Easy No-Bake Holiday Candy Recipe.

The first time I made this cinnamon roll fudge, I was looking for a holiday treat that captured the warm, comforting flavor of cinnamon rolls without the hours of proofing dough and waiting for things to rise. What emerged was something that surprised me—a creamy, sweet fudge with distinct cinnamon swirls that genuinely tastes like biting into a frosted cinnamon roll, minus the yeast and the patience.

This recipe belongs to that category of impressive-looking treats that are secretly simple to make. There’s no candy thermometer involved, no precise temperature monitoring, and no worrying about whether you’ve reached the soft-ball stage. It’s a straightforward microwave or stovetop fudge that comes together in about 20 minutes of active work, then just needs time to set in the refrigerator.

What makes this cinnamon roll fudge work so well is the layering technique that creates those signature swirls. A vanilla-based white chocolate fudge serves as the “dough,” while a cinnamon-sugar mixture swirled through mimics the filling. The cream cheese frosting drizzled on top completes the illusion and adds that tangy sweetness that makes cinnamon rolls irresistible.

This fudge has become my go-to for holiday cookie exchanges and gift-giving because it travels well, looks bakery-quality, and appeals to people who might not even consider themselves fudge fans. It’s rich enough that a small square satisfies, but not so heavy that you feel weighed down after one piece.

Ingredients

For the Base Fudge:

3 cups white chocolate chips (about 18 ounces)
1 can (14 ounces) sweetened condensed milk
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon salt

For the Cinnamon Swirl:

3 tablespoons unsalted butter, melted
1/3 cup light brown sugar, packed
2 tablespoons ground cinnamon
1/4 teaspoon ground nutmeg (optional)

For the Cream Cheese Frosting Drizzle:

2 ounces cream cheese, softened
1 cup powdered sugar
2-3 tablespoons milk or heavy cream
1/2 teaspoon vanilla extract

Instructions

Begin by preparing your pan, which is crucial for easy removal later. Line an 8×8-inch square baking pan with parchment paper, leaving some overhang on two opposite sides. This creates handles that let you lift the finished fudge out cleanly. You can also use aluminum foil, but parchment paper works best and doesn’t react with the ingredients.

Make the cinnamon swirl mixture first so it’s ready when you need it. In a small bowl, stir together the melted butter, brown sugar, cinnamon, and nutmeg until it forms a thick paste. The mixture will be grainy and fairly stiff—this is exactly what you want. Set it aside while you make the fudge base.

For the fudge base, combine the white chocolate chips, sweetened condensed milk, and butter in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is completely melted and the mixture is smooth. This usually takes 2-3 intervals total. Be careful not to overheat, as white chocolate can seize up if it gets too hot.

If you prefer the stovetop method, combine the same ingredients in a medium saucepan over low heat. Stir constantly until everything melts together into a smooth mixture. This takes about 5-7 minutes and requires your full attention to prevent scorching.

Once your fudge base is smooth and fully melted, remove it from heat and stir in the vanilla extract and salt. The salt might seem like an odd addition to such a sweet recipe, but it balances the sweetness and enhances all the other flavors.

Pour about two-thirds of the white fudge mixture into your prepared pan, spreading it into an even layer with a spatula. Work quickly but don’t stress—you have a few minutes before things start to set.

Drop spoonfuls of the cinnamon-sugar mixture over the white fudge layer. You won’t use all of it in this first layer—reserve about a third. Use a butter knife or skewer to swirl the cinnamon mixture through the white fudge, creating marbled patterns. Don’t over-swirl or the layers will blend together completely. You want distinct ribbons of cinnamon throughout.

Pour the remaining white fudge mixture over the top, spreading it gently to cover the cinnamon layer. Add dollops of the remaining cinnamon mixture on top and swirl again with your knife or skewer, creating those signature cinnamon roll spirals on the surface.

Tap the pan gently on the counter a few times to release any air bubbles and help everything settle into an even layer. Refrigerate for at least 3 hours, or until the fudge is completely firm. This waiting is the hardest part, but it’s essential for clean cuts.

While the fudge sets, make the cream cheese frosting drizzle. Beat the softened cream cheese in a small bowl until smooth and creamy. Gradually add the powdered sugar, beating until combined. Add the milk one tablespoon at a time until you reach a drizzling consistency—it should flow off a spoon in a ribbon but not be so thin that it runs everywhere.

Once the fudge is completely set, use the parchment paper handles to lift it out of the pan onto a cutting board. Use a sharp knife, wiping it clean between cuts, to slice the fudge into small squares. Fudge is rich, so 1-inch squares are a good size.

Arrange the squares on a serving platter and drizzle with the cream cheese frosting. You can use a spoon to drizzle randomly, or transfer the frosting to a small zip-top bag, snip off a corner, and pipe neat lines across the tops.

Flavor & Texture Notes

This cinnamon roll fudge delivers a surprisingly authentic cinnamon roll experience in candy form. The base has that ultra-smooth, creamy texture that good fudge should have—it melts on your tongue rather than feeling grainy or crystallized. The white chocolate provides sweetness without being cloying, and the vanilla adds depth.

The cinnamon swirls throughout bring warm spice and a slightly grainier texture that contrasts beautifully with the smooth fudge base. Each bite offers different ratios of cinnamon to vanilla depending on where you bite, making every piece slightly different. The brown sugar in the cinnamon mixture adds a subtle molasses note that enhances the cinnamon roll illusion.

The cream cheese frosting on top provides a tangy counterpoint to all that sweetness. It’s rich and slightly tart, cutting through the sugar in a way that makes you want another piece. The frosting also adds a visual element that makes these look professional and intentional rather than like you just threw ingredients together.

The texture is firm enough to pick up and eat without it melting all over your fingers, but soft enough that it doesn’t hurt your teeth. It’s that perfect fudge consistency—smooth, dense, and rich.

Tips & Variations

Chocolate Chips Matter: Use good quality white chocolate chips for the best results. Some brands are waxy or have an artificial taste that becomes very apparent in fudge. Ghirardelli, Guittard, or Nessan Toll House work well. Avoid white chocolate chips labeled “vanilla flavored chips”—they often don’t melt properly.

Prevent Graininess: The key to smooth fudge is not overheating. If your fudge turns grainy, it’s usually because the chocolate got too hot. Use low heat on the stovetop or short microwave intervals. If it does happen, try stirring vigorously while it’s still warm—sometimes you can smooth it back out.

Swirl Techniques: For more dramatic swirls, use a chopstick or the tip of a sharp knife and make figure-eight patterns through the fudge. For a more marbled look, swirl in random circular motions. Don’t swirl more than 8-10 strokes or the colors will muddy together.

Make It Richer: Add 2 ounces of cream cheese to the base fudge mixture for an even creamier texture that tastes more like cheesecake. This makes the fudge slightly softer, so you might need extra chilling time.

Nut Additions: Fold in 1/2 cup of chopped pecans or walnuts after melting the base for added crunch and flavor. The nuts add texture contrast and cut some of the sweetness.

Flavor Variations: Try adding 1/4 teaspoon of cardamom to the cinnamon mixture for a chai-spiced version. A tiny pinch of ground cloves works beautifully too. For a maple twist, substitute 2 tablespoons of maple syrup for some of the butter in the cinnamon mixture.

Storage & Make-Ahead

This cinnamon roll fudge stores exceptionally well, making it perfect for holiday preparation or gift-giving. Store the cut fudge in an airtight container with layers separated by parchment paper. It will keep at room temperature for up to one week, in the refrigerator for up to three weeks, or frozen for up to three months.

For gifting, place individual pieces in small paper candy cups and arrange in decorative tins or boxes. The fudge travels well and doesn’t require refrigeration for a few days, though it’s best kept cool if possible.

If freezing, wrap the whole uncut slab tightly in plastic wrap, then in aluminum foil. Thaw in the refrigerator overnight before cutting and drizzling with frosting. You can also freeze pre-cut pieces—just separate layers with parchment paper.

The frosting should be added just before serving if possible. If you need to make everything ahead, the frosting will keep in the refrigerator for up to a week. Let it come to room temperature and stir before drizzling, adding a bit more milk if needed to restore the consistency.

Serving Suggestions

This fudge is rich, so small servings go a long way. Arrange pieces on a decorative platter with other holiday treats for a dessert table, or package them individually for party favors or gifts. They look especially nice in clear cellophane bags tied with ribbon.

For a more elaborate dessert presentation, serve squares of fudge alongside vanilla ice cream or whipped cream. The cold, creamy elements balance the dense sweetness of the fudge. A cup of strong coffee or espresso also pairs beautifully—the bitterness cuts through the sweetness perfectly.

Include this fudge as part of a cookie exchange or holiday baking gift basket. It provides variety since most people bring actual cookies, and it’s less common than traditional chocolate fudge. Package it with a card noting that it should be stored in a cool place.

For casual gatherings, cut the fudge into larger pieces and serve it on a simple plate. The dramatic swirls look impressive even without fancy presentation. Keep any extra pieces in the refrigerator and bring them out as needed—they firm up nicely when cold.

FAQ

Why is my fudge not setting properly? This usually happens if the mixture wasn’t cooked enough or if the ratios were off. Make sure you’re using actual sweetened condensed milk, not evaporated milk—they’re different products. If your fudge is still soft after 4-5 hours in the refrigerator, you can try putting it in the freezer for an hour to firm it up. Sometimes white chocolate batches vary slightly in how they set.

Can I use milk chocolate or dark chocolate instead of white chocolate? You can, but you’ll lose the cinnamon roll appearance and flavor profile. The white chocolate mimics the cream cheese frosting and dough of a cinnamon roll. If you use regular chocolate, you’ll have more of a chocolate-cinnamon fudge, which is tasty but different. The swirls won’t show as dramatically either.

My white chocolate seized up and became grainy. Can I fix it? White chocolate is temperamental and can seize if it gets too hot or if any liquid gets into it. If this happens, try stirring in a tablespoon of vegetable oil or coconut oil while it’s still warm. Sometimes this can smooth it out. If that doesn’t work, unfortunately, you’ll need to start over. This is why low, slow heating is crucial.

Do I really need the cream cheese frosting, or can I skip it? The frosting is optional but highly recommended. It adds that authentic cinnamon roll taste and appearance, plus it balances the sweetness of the fudge. If you skip it, the fudge will still be good but might be a bit too sweet for some people. You could substitute with a simple powdered sugar glaze if you prefer.

Can I make this dairy-free? It’s challenging because traditional fudge relies on dairy products. You could try using dairy-free white chocolate chips and full-fat coconut milk instead of sweetened condensed milk, though the texture will be different. For the frosting, use dairy-free cream cheese and plant-based milk. Results may vary since these substitutions affect how the fudge sets.

Making homemade fudge might seem intimidating, but this cinnamon roll version proves it’s well within reach for home cooks of any skill level. The combination of familiar cinnamon roll flavors in easy fudge form creates something that looks and tastes like you spent hours in the kitchen, when really you spent about twenty minutes and let the refrigerator do the rest. Whether you’re making it for the holidays, bringing it to a potluck, or just treating yourself to something sweet, this fudge delivers comfort and nostalgia in every bite. Give it a try, and don’t be surprised when people ask for the recipe.