Cinnamon Roll Popcorn starts with caramel-coated popcorn drizzled in white chocolate and coated with cinnamon sugar.
author’s note
I Brought This Popcorn And Left With An Empty Bag!
If you’ve been around here for a while, you probably know I have a bit of an obsession with popcorn. I’ve shared everything from holiday versions like Halloween and Christmas Popcorn to favorites like Oreo Popcorn and Popcorn Puppy Chow. When I’m not sure what to make, I almost always start by popping a bag of popcorn and turning it into something fun.
That’s exactly how this Cinnamon Roll Popcorn came to be. I needed something quick for a family get-together and just started layering flavors I knew would work. A simple caramel base, cinnamon sugar, and a white chocolate drizzle to give it that “frosting” feel.
I didn’t think too much about it… but it ended up being the thing everyone couldn’t stop eating. People kept going back for more and asking for the recipe, so I went home, recreated it exactly, and made sure to write it down.
Now it’s one I keep coming back to anytime I want something easy that still feels a little special.
Cinnamon Roll Popcorn Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Popcorn | Use plain popcorn only (just oil & salt). Store-bought saves time, or pop your own and let it cool. Remove any unpopped kernels before using. |
| Brown sugar | Pack it firmly for accurate measuring. Dark brown sugar gives a deeper flavor. |
| Corn syrup | Keeps the caramel smooth and prevents it from getting grainy. Don’t skip. |
| Baking soda | Stir in off heat. It will foam up and lighten the caramel so it coats better. |
| White chocolate | Use good-quality chips for best melt. |
| Cinnamon | Adjust to taste if you want it stronger. |
How To Make This Cinnamon Roll Popcorn
- Prep: Line a pan and pre measure ingredients, this recipe moves fast.
- Caramel: Melt butter, sugar, and corn syrup. Let it boil; stir in baking soda and vanilla.
- Coat popcorn: Pour caramel over popcorn and toss quickly to coat evenly.
- Bake: Spread on a sheet pan and bake, stirring every 20 minutes for even coating.
- Toppings: Drizzle melted white chocolate, then immediately sprinkle cinnamon sugar.
- Let it set: Let everything harden, then break into clusters and serve.
chelsea’s recipe tip
My Top Tips For Success
- Use large equipment: A big pot, bowl, and sheet pan (or use 2 regular sized ones) are key. The caramel bubbles up, you need room to toss, and the popcorn needs space to bake evenly.
- Line your pan well: Parchment or a silicone liner keeps the sticky caramel from sticking.
- Melt chocolate slowly: Microwave in short bursts, stirring often.
- Keep chocolate dry: Even a little water can make it seize.
- Work quickly at the end: Add the cinnamon sugar right after the drizzle so it sticks to the cinnamon roll popcorn before the chocolate sets.
Storage
Store Cinnamon Roll Popcorn in an airtight container in a cool, dry place for up to a week. Best enjoyed fresh.
More Fun Snack Ideas:
Snacks
Popcorn Snack Mix
Desserts
Oreo Truffles
Breakfast
Oatmeal Bars Recipe
Desserts
Muddy Buddies Recipe
Cinnamon Roll Popcorn
This Cinnamon Roll Popcorn starts with caramel-coated popcorn that gets drizzled in white chocolate and coated in cinnamon sugar. It’s an explosion of cinnamon roll flavor with a totally addictive, crunchy texture!
Equipment
- Large sheet pan (15″ x 21″) (15 x 21-inch), or 2 sheet pans
- Parchment paper or silicone baking mat(s)
Ingredients
- 6 cups plain popped popcorn or salted, see note 1
- 4 tablespoons unsalted butter 1/4 cup
- 2 tablespoons light corn syrup
- 1/2 cup light brown sugar firmly packed
- 1/8 teaspoon fine sea salt see note 2
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/8 teaspoon cream of tartar optional
- 1 teaspoon vanilla extract
- 1-1/4 cups white chocolate chips
- 1 teaspoon vegetable oil
Cinnamon-Sugar Topping
- 3 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Assemble all the ingredients. Line an extra-large (15×21-inch) or 2 large sheet pan(s) with parchment paper or a silicone liner and set aside. Remove any unpopped kernels. Pour the popcorn in a very large bowl (large enough to toss with other ingredients without spilling—I use the largest bowl I have!). Preheat oven to 200°F.
- In a large pot over medium heat, add the butter, corn syrup, brown sugar, salt, and cream of tartar (optional but helps to keep popcorn from crystallizing). Stir constantly until butter is melted, then bring to a boil. Boil for 5 minutes (still over medium heat) without stirring. Remove from heat and stir in the baking soda and vanilla extract. Watch out—the vanilla may sputter a bit and the mixture will foam up a bit! Immediately pour this mixture over the prepared popcorn, avoiding the edges of the bowl where the caramel will harden upon contact. Working as quickly as possible, toss popcorn with a wooden spoon to combine and cover the popcorn in the caramel syrup mixture.
- Spread the coated popcorn on the prepared sheet pan(s) in an even layer. Bake for 1 hour, stirring every 20 minutes with a spatula and spacing the popcorn again in an even layer. Remove and allow to completely cool.
- Combine the granulated sugar and cinnamon in a small bowl. Stir and set aside.
- Melt white chocolate chips and vegetable oil in a microwave-safe bowl in bursts of 30 seconds, stirring between each burst for 15 seconds until the chocolate is melted and smooth. Transfer to a plastic bag and seal the bag without air. Cut off the tip and pipe this melted white chocolate over the popcorn. (It may seem like too much, but we want the popcorn well coated!) As soon as the popcorn is covered, sprinkle the cinnamon-sugar mixture evenly over everything.
- Let the popcorn harden at room temperature, about an hour, then break up slightly and put in a large bowl. Enjoy!
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Purchasing already popped popcorn makes this recipe come together quicker and easier, but is a bit pricier. If you’d rather pop your own, here’s what I use. Be sure to use plain popcorn (only ingredients are oil and salt). Purchasing a flavored or buttered popcorn will make this popcorn taste funny. Pick out any unpopped kernels before measuring.
Note 2: Not all salts are the same. If using table salt, you’ll want a lot less (pinch or less). If the popcorn is already salted, you may want to slightly reduce the salt addition.
Storage: Store this Cinnamon Roll Popcorn in an airtight container in a cool dry place for up to a week. It is best enjoyed fresh. This popcorn isn’t a great candidate for freezing.
Nutrition
Serving: 1serving | Calories: 1500kcal | Carbohydrates: 164g | Protein: 21g | Fat: 85g | Saturated Fat: 44g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 1853mg | Potassium: 1079mg | Fiber: 24g | Sugar: 36g | Vitamin A: 657IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m Chelsea’s sister and I first tried this cinnamon roll popcorn over at her house and my kids beg for it now. We make it all the time and can never get enough of it.