Cinnamon Roll Popcorn is a buttery, crunchy, caramel popcorn with a burst of cinnamon and topped with a creamy cinnamon white chocolate drizzle!

Popcorn lover? — Hey, me too! Which means my Peanut Butter Popcorn, Marshmallow Caramel Popcorn, and Cookies and Cream Popcorn are right up our alley!

Why you’ll love this recipe:

Not only is this Cinnamon Roll Popcorn loaded with cinnamon flavor, but it’s also ridiculously easy to make. And hey, you’ve just gotta love a recipe for something that tastes great and is easy, too. In my opinion, those are the absolute best kind of recipes around!

I have to say, this Cinnabon inspired popcorn is complete genius. It’s a cousin to crunchy, baked caramel popcorn; popcorn gets tossed in a cinnamon caramel mixture and baked in the oven until set. As a result, the cinnamon popcorn turns nice and crisp; it’s not overly sticky but it isn’t hard either. This recipe strikes the perfect balance between the world of cinnamon rolls and caramel corn!

Ingredients you’ll need:

Microwave popcorn
Butter
Brown sugar
Light corn syrup
Cinnamon
Baking soda
Vanilla extract
White chocolate chips
Vegetable oil

There’s something about cinnamon sugar that’s so warm and comforting to me. It has to be one of my favorite flavor combos, and when you combine it with buttery, crunchy popcorn, It’s the perfect sweet and salty pairing!

It’s tough not to love the sweet, warm, comforting flavor of cinnamon. I love when cinnamon is front and center in something, whether it’s these Churro Bugles, Cinnamon Roll Pretzels, Cinnamon Toast Crunch Marshmallow Treats, or this super easy Cinnamon Roll Popcorn! When cinnamon’s the star, I’m a happy girl.

How to make the best Cinnamon Roll Popcorn:

Preheat your oven to 325 degrees F and line a baking sheet with parchment paper or a silicone baking mat.
Pour your popped popcorn into a large mixing bowl, making sure to remove any unpopped kernels, and set aside.
In a saucepan over medium heat, bring the butter, brown sugar, and corn syrup to a rolling boil, then continue to boil for 1 minute.
Remove from the heat and stir in 1 tbsp cinnamon, baking soda, and vanilla extract. Pour the mixture over the bowl of popcorn, then mix to coat evenly.
Transfer the popcorn to your prepared baking sheet, spread it into an even layer, and bake for 10-12 minutes, tossing halfway through. Let cool completely.
In a microwave safe bowl, combine white chocolate chips with vegetable oil. Microwave in 30 second intervals, stirring in-between, until melted and smooth. Once melted, stir in the remaining cinnamon.
Evenly drizzle the melted chocolate over the cooled popcorn, then let the chocolate set completely before breaking into pieces and enjoying!

This easy Cinnamon Roll Popcorn recipe is a crisp and chewy popcorn covered in a rich, buttery, cinnamon sugar glaze. Always a hit at dessert or snack time! The sweet and salty combination here makes this popcorn highly addictive. It’s also great for the holidays, or for movie watching all year long!

If you need any last-minute neighbor or friend gifts, this would be perfect. Toss some in a bag, tie it up with a cute ribbon, add a gif tag and you’re good to go. Or you could just keep it all for yourself. I won’t tell anyone! 😉

My top tips:

POPCORN: You’ll need roughly 10 cups of popcorn for this recipe- but it’s up to you how you pop it. Feel free to pop your own using about 1/2 cup kernels, use a microwave bag, or buy pre-popped popcorn. Just be sure to remove any unpopped kernels.
MELTING: It’s important you’re continuously stirring the butter, brown sugar, and corn syrup mixture to prevent any burning. Once it reaches a rolling boil, you’ll want to continue cooking the mixture but only for a minute. Do not cook it any longer or the coating will become too hard once baked.
MOVE QUICKLY: Once the cinnamon caramel mixture is done cooking on the stove, you’ll need to move quickly to coat the popcorn before the coating begins to cool and set up. I like using a rubber spatula to mix/coat the popcorn to avoid crushing it too much.
BAKING: I like giving the cinnamon caramel popcorn a quick mix halfway through baking to ensure the caramel mixture has evenly coated all the popcorn and none of the pieces are clumping together.
MELTING CHOCOLATE: I recommend microwaving the chocolate in 30 second intervals to prevent any burning. White chocolate can be especially temperamental and prone to clumping, so it’s important to melt it down slowly.
VEGETABLE OIL: Adding a little vegetable oil to the chocolate chips is my secret trick for silky smooth chocolate every time! The vegetable oil thins out the chocolate and makes it much easier to drizzle.
DRIZZLING: I find it helpful to transfer the melted white chocolate into a Ziploc bag before cutting off one end and drizzling. This makes the chocolate drizzle more evenly and keeps things mess free.
CHILLING: You can let the chocolate drizzle set at room temperature, but it will take longer for the chocolate to fully harden. To speed up the process, feel free to place the popcorn in the fridge for 15 minutes to set the chocolate drizzle.
STORING: Store this Cinnamon Roll Popcorn in an airtight container in a cool, dry place for up to 1 week! I do not recommend storing the refrigerator because it can get soggy.

This Cinnamon Roll Popcorn with a white chocolate drizzle is perfectly sweet, crunchy, and extremely addicting! Guaranteed to be a crowd pleaser. In fact, you may just want to go ahead and double the recipe now! 😊

Looking for more sweet snacks? Try these out!

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