You know those delicious gooey sugary buttery puddles when you get a fresh cinnamon roll from a bakery, well, imagine that deliciousness as a coating for popcorn. This recipe for Cinnamon Roll Popcorn is exactly that, a cinnamon brown sugar and butter coating with cinnamon white chocolate chunks and drizzle. Now, it is reserved not only as a Chef’s perk but also as a morish snack for your next movie night.
I used dark brown sugar for a rich treacly flavour that I enjoy with my cinnamon buns, but you can use light soft brown sugar if you would prefer a softer flavour. The cinnamon has a gentle warmth to it, and again you can increase the levels if you want a punchier coating but I enjoy it at the levels below in the recipe.
I mixed ground cinnamon with melted white chocolate, for a great substitute for the creamy vanilla frosting crown you normally get on cinnamon buns. Half the mixture is cut into chunks to scatter through the popcorn and the other half is melted and drizzled over the cinnamon white chocolate chunks and the coated popcorn.
The baking powder might seem as an odd ingredient, but it creates a light coating for the popcorn and when you bake the popcorn, it gives you a crunchy coating without being sticky or oily.
As ever, when working with hot sugar mixtures, take care of handling.
Equipment You'll Need
Cinnamon Roll Popcorn Recipe
- Total Time: 25 minutes
- Yield: Serves 6
Description
Makes a Large Bowl, feeds 6 people or depending on how greedy!
Ingredients
For the Popcorn –
- 75g Salted Popcorn, already popped
- 110g Unsalted Butter
- 220g Dark Brown Sugar
- 85g Golden Syrup
- 1/2 tbsp Ground Cinnamon
- 1/4 tsp Baking Powder
- 1 1/2 tsp Vanilla Extract
For the Cinnamon White Chocolate –
- 200g White Chocolate
- 1/2 tsp Ground Cinnamon
Instructions
- Preheat the oven to 160C, line a couple of baking trays with parchment and set aside. Pour the popcorn into a large mixing bowl and set aside.
- In a large saucepan, melt the butter, brown sugar and golden syrup, over medium heat and bring the mixture to a rolling boil, stirring frequently. Remove from heat and stir the mixture for 1 minute to cool it slightly.
- Add the cinnamon, vanilla, and baking powder to the sugar/butter mixture. Stir to combine.
- Pour the sugar/butter mixture over the popcorn and toss to coat. Spread the popcorn mixture in a single layer on the prepared baking sheets. Bake for 10-12 minutes or until the sugar coating is set.
- Allow the popcorn to cool slightly.
- While the popcorn bakes and cools, gently melt the white chocolate and stir in the ground cinnamon. Take it off the heat when the chocolate has melted, leave to set or transfer to the fridge to chill.
- When the chocolate has set, cut two-thirds of it into bite-size chunks and mix through the cooled popcorn. Remelt the remaining white chocolate and drizzle all over the popcorn and chocolate chunks. Either tuck in with the drizzle still melted or let it set up.
Notes
If you don’t finish it on the day of making, keep it in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Confectionery
- Method: Bake
- Cuisine: American
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