Cinnamon Roll Fudge
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Cinnamon roll fudge is vegan, dairy-free, and loaded with cinnamon bun flavor! This white chocolate fudge is made with sweetened condensed coconut milk, and it contains swirls of cinnamon sugar throughout. It’s an easy freezer fudge recipe, which means there’s no oven required. Cinnamon roll lovers will adore this no-bake dessert!
There is something so special about the combination of sugar and warm cinnamon spice, isn’t there? As a lover of all things cinnamon sugar, I always have fun making cinnamon roll flavored desserts! You may have already tried my Cinnamon Roll Coffee Cake, Cinnamon Roll Energy Balls, and Vegan Cinnamon Roll Blondies.
This Cinnamon Roll Fudge is yet another to add to that list. It contains the classic cinnamon bun flavor we all know and love. It’s rich, fudgy, creamy, and perfectly spicy-sweet. The easy recipe is made with just a handful of ingredients, including white chocolate chips and sweetened condensed coconut milk.
This cinnamon roll fudge is:
- Vegan, dairy-free, and gluten-free
- Fudgy and sweet with a hint of warm spice
- Made with only 6 ingredients
- Great for white chocolate lovers
- Packed with cinnamon roll flavor!
What is cinnamon bun fudge made of?
- Sweetened condensed coconut milk: This is a dairy-free alternative to sweetened condensed milk. It’s made with coconut milk and sugar, and it produces an incredibly fudgy texture.
- White chocolate chips: Use dairy-free white chocolate chips if you’d like to make it vegan friendly. Alternatively, you can use regular white chocolate chips.
- Coconut sugar: The cinnamon sugar swirl is sweetened with coconut sugar. This type of sugar has a sweet, caramel-like flavor.
- Cinnamon: This warm spice is added to both the white chocolate fudge and the swirl of cinnamon sugar.
- Vanilla extract: Vanilla creates a sweeter, richer flavor.
- Salt: Add a pinch of salt to enhance the other ingredients.
How to make cinnamon roll fudge
For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.
#1 First, line an 8×8-inch square baking dish with parchment paper, leaving some paper hanging over the edges. This will prevent the fudge from sticking to the pan.
#8 Chill fudge in the refrigerator for 1 hour or until firm. Lift parchment paper out of the pan to easily remove the fudge. Slice into 16 bars. Enjoy!
Frequently asked questions (FAQ)
Yes! If you do not need to make the fudge dairy-free, you can use regular sweetened condensed milk instead.
Of course. Regular white chocolate chips will work for this recipe if you don’t need it to be dairy-free.
If you don’t have coconut sugar, you can use 1/3 cup granulated sugar instead.
I recommend using the King David White Chocolate Chips, Lieber’s Real White Chocolate Chips, or Pascha Organic Vegan White Chocolate Chips.
How to store cinnamon roll fudge
Store this dairy-free white chocolate fudge inside a tightly sealed container. Keep it in the refrigerator for up to 3 days or inside the freezer for up to 3 months. If it’s frozen, allow it to thaw for a few minutes before consuming.
More healthy fudge recipes
If you try this Cinnamon Roll Fudge, please let me know your thoughts by leaving a rating and comment below!
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Cinnamon Roll Fudge
- Prep Time: 1 hour
- Total Time: 1 hour
- Yield: 16 squares 1x
- Category: Dessert
- Method: Mix, No-Bake
- Cuisine: American
- Diet: Vegan
Description
This cinnamon roll fudge recipe is vegan, dairy-free, and an easy no-bake dessert! It starts with a sweet white chocolate fudge, then cinnamon sugar is swirled throughout it. It’s made with 6 ingredients, including sweetened condensed coconut milk and white chocolate chips. This is an easy freezer fudge recipe, which means there’s no oven needed. It’s great for cinnamon roll lovers!
Ingredients
Cinnamon Fudge
- 2 cans (14 oz total) sweetened condensed coconut milk
- 3 and 3/4 cups white chocolate chips (use dairy-free if needed)
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/4 tsp salt
Cinnamon Sugar
- 1/2 cup coconut sugar
- 1 tbsp ground cinnamon
Instructions
- Line an 8×8-inch square baking dish with parchment paper, leaving some paper hanging over the edges. This will prevent the fudge from sticking to the pan.
- Cinnamon Swirl: In a small bowl, combine the coconut sugar and ground cinnamon. Set aside.
- Cinnamon Fudge: In a large bowl, add the white chocolate chips. Shake the cans of sweetened condensed coconut milk. Pour coconut milk over the white chocolate chips. Microwave it for 90 seconds. Immediately add cinnamon, vanilla extract, and salt. Whisk together to evenly combine the ingredients.
- Pour the fudge into the baking dish. Spread evenly across the bottom of the dish. Sprinkle the cinnamon sugar over the fudge. Using a spoon, lift and fold spoonfuls of fudge to swirl the cinnamon sugar mixture around.
- Chill fudge in the refrigerator for 1 hour or until firm. Lift parchment paper out of the pan to easily remove the fudge. Slice into 16 bars. Enjoy!
Notes
- How to store fudge: Store this fudge inside a tightly sealed container. Keep it in the refrigerator for up to 3 days or inside the freezer for up to 3 months. If frozen, allow it to thaw for a few minutes before enjoying.
- Square baking dish: I recommend using a 7×7, 8×8, or 9×9 inch baking dish. The larger the dish, the thinner the fudge squares will be.
- Sweetened condensed coconut milk: Use two 7 ounce cans or 14 ounces total.
Nutrition
- Serving Size: 1 square
- Calories: 322
- Sugar: 35g
- Fat: 18g
- Carbohydrates: 40g
- Protein: 1.5g
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