Effortless Cinnamon Bun Popcorn

If you're craving the cozy aroma of warm baked cinnamon rolls but have no time for all that kneading or rising, whip up this cinnamon bun popcorn instead. It packs all those bakery vibes into your kitchen in less than an hour. Love your popcorn with a little twist? This popcorn is made for snacking on the couch, binge-watching your favorites, or lazy chill sessions on the weekend.

I mixed up a batch of this on a snowy afternoon and it was a massive hit during our movie marathon. Handful after handful disappeared and even my picky eater went back for more.

Irresistible Ingredients

• Plain popped popcorn: This is what everything builds on—go for unsalted or air-popped if you can. Leave out bagged flavored corn for best crunch.
• Mini marshmallows: This brings a chewy softness to the mix. Look for the fluffiest, freshest bag so they melt right.
• Vanilla extract: All the bakery flavors show up with real vanilla, if you have it.
• Baking soda: This makes the sweet coating airy and lighter, giving a crisp snap. Fresh box works best.
• Ground cinnamon: The main flavor—find a jar that smells super fragrant for that punchy cinnamon bun feel.
• Kosher salt: This keeps the whole thing from being way too sweet, plus adds a little pop of flavor. Use coarse or fine, whatever's handy.
• Light corn syrup: The glue that holds the sweet syrup together, so everything sticks. Clear and not old works best.
• Granulated sugar: Balances out the brown sugar and keeps things light.
• Brown sugar: Rich caramel notes that really make the flavor, dark or light is up to you.
• Butter: All the flavor sticks thanks to this—choose salted for a boost in taste.

Simple Step-by-Step

Cool and Enjoy:

Pull the popcorn from the oven, mix one last time, and let it sit out until totally cool. Go ahead and munch right away, or stash in a tight container for later.

Bake and Stir:

Put the sheet in to bake. Stir after 15 minutes, do it again 15 minutes later. Give it an extra 5 to 10 minutes in the oven for some crispness, then pull out.

Coat the Popcorn:

Spread your popcorn on the lined baking pan. Pour the hot syrup over top, and use a spatula or big spoon to gently toss. Be careful not to smash the kernels.

Add Flavorings:

Remove the pot right away from the heat and dump in the vanilla, marshmallows, cinnamon, and baking soda. It'll foam up—totally fine! Stir until everything melts together and it's smooth.

Cook the Syrup:

When it bubbles, leave it alone (don’t stir, or the sugar might get grainy). Set a timer for 5 minutes. Lower the heat a bit if you have a gas range, just so the sugar doesn't burn.

Make the Cinnamon Coating:

In a heavy pot, melt butter over medium heat until bubbly. Don’t let it brown. Pour in the sugars, corn syrup, and salt. Stir it up until shiny and blended, then let it hit a low boil.

Preheat and Prep:

Flip on your oven to 225 F. Cover a rimmed baking tray with a silicone mat—makes cleanup a breeze and nothing will stick.

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My absolute favorite part? The cinnamon gets into every nook and cranny of the popcorn. Nothing beats that sweet, spicy aroma in my kitchen—totally takes me back to childhood mornings baking with my family around the holidays.

Best Ways to Store

To keep this popcorn crisp, store it in a zipped bag or a tin with a good lid, right on the counter. Don't put it in the fridge—the cold just makes it tough. Sealed up, it'll stay tasty for about a week, although ours always disappears before then!

Different Options

Swap butter for vegan sticks or coconut oil for plant lovers. No corn syrup? Honey or golden syrup will do the trick. Only have big marshmallows? Snip 'em smaller and toss right in.

Fun Serving Ideas

Scoop into big bowls for family movie time, or tie up in bags for a sweet gift during the holidays. It's also awesome at kids' parties or showers. Use cupcake liners for grab-and-go snacks.

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How This Snack Became a Thing

Popcorn has always been a big deal in American snacks, going way back to when Indigenous folks first popped it. Giving it that sweet, cozy cinnamon touch makes it feel like mixing bakery goodness with an old-school treat—totally comfort food, totally American.

Frequently Asked Questions

→ What's the trick to keeping popcorn crunchy?

Keep the heat low while baking and mix it up a few times. That way, any extra dampness cooks off and you get that perfect crispy shell.

→ Can I grab microwave popcorn for this?

Sure, just pick one that's plain and doesn't have any extra flavor or salt. Coating sticks better this way.

→ Is there an easy swap for corn syrup?

Try using honey or golden syrup if that's what you've got. The texture might shift a bit, but it'll still work. Corn syrup keeps it all shiny and smooth.

→ How do I keep it fresh?

When it's cool, just toss it in a tight container and leave it out on the counter. It'll stay crunchy for about a week.

→ Can I toss in nuts or chocolate?

Go ahead! After you've baked it, mix in nuts like pecans or walnuts or sprinkle in some white chocolate for a fun bite.