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If you want the cozy smell of cinnamon swirling in your kitchen but don't have time for yeast doughs, this cinnamon bun popcorn's got you. It's ready super quick and tastes just like your bakery faves—total game-changer for chill nights or soft blankets and good movies.
Made a batch when we got snowed in and were in the mood for snacks with our movies Everyone kept sneaking more and even my picky kiddo asked for thirds
Irresistible Ingredients
- Plain popped popcorn: You'll want unflavored, unsalted popcorn as your base—just air pop your own or buy lightly salted if that's what you've got
- Mini marshmallows: These make your coating stickier and chewy—grab a new bag so they melt smoothly
- Vanilla extract: Rounds out the flavors and gives serious bakery vibes—real vanilla if possible
- Baking soda: Makes the sugary coating puff so the popcorn ends up crisp, not sticky—double check it's fresh
- Ground cinnamon: The hero here—choose one that's fragrant and full of flavor
- Kosher salt: A little salt brings out all the sweet notes—flaky or fine whichever you like
- Light corn syrup: Gives a shiny finish and helps the syrup cling to every piece
- Granulated sugar: Lightens things up so the brown sugar doesn’t get too deep
- Brown sugar: For a rich caramelish twist—pick light or dark based on what you want
- Butter: Salted butter adds great flavor and helps everything cling
Simple How-To Guide
- Cool and Snack Away:
- After baking, do another mix, then let all the popcorn chill on the tray so it hardens and turns super crunchy Eat right away or stash in a sealed jar
- Bake and Stir:
- Slide the tray into your preheated oven for 15 minutes, mix it up, then bake for another 15 Stir again, then finish with about 10 more minutes—aim for popcorn that's totally crisp and no longer sticky
- Coat the Popcorn:
- Get your popped popcorn on the prepared sheet Pan out the caramel mixture across all the popcorn Use a big spoon or spatula to gently fold and turn the kernels so they're all shiny and covered
- Add Flavor and Marshmallows:
- Take the pot off the heat Toss in cinnamon, vanilla, baking soda, and the marshmallows The syrup might foam up and that’s perfect! Stir fast so everything melts into a gooey mix
- Syrup Time:
- Once the sugar mix is bubbling, leave it alone and don't stir Let it simmer about five minutes Lower the heat if using gas to stop it from burning
- Make Your Syrup:
- Melt butter in a heavy pot till bubbly, not brown Dump in all the sugars, salt, and corn syrup Stir until it's all glossy and smooth Bring it up to a gentle boil over medium
- Preheat Oven and Line Tray:
- Set your oven to 225 F and cover a big rimmed pan with a silicone mat for easy cleanup and no sticky messes
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My best part? Cinnamon sugar sticks to every bite Reminds me of baking on cozy mornings as a kid Every time I make this the smell takes me back
How to Store It
Popcorn stays crispiest in a lidded tin or zipped bag right on the counter Don’t shove it in the fridge or it’ll get chewy If it’s sealed up, it’ll last a whole week—but honestly it’ll be gone by then
Swap Outs
If you’re dairy free, vegan butter or coconut oil totally works No corn syrup? Sub it with honey or golden syrup And if you’re out of minis, regular marshmallows torn up do the trick
How to Share
Pour into big bowls for movie nights or scoop into bags for cute little gifts Makes super fun party snacks for birthdays or showers—cupcake liners make perfect serve sizes
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Fun Food Origins
Popcorn's been around since ancient Native Americans figured out how to make it burst That cinnamon-sweet upgrade turns this old-school treat into ultimate comfort food with a bakery meets movie snack twist
Frequently Asked Questions
- → How can I keep my popcorn from getting soggy after coating?
Just make sure you slowly bake your popcorn and toss it around a few times. That dries it out and makes it crunch up so well.
- → Am I able to use microwave popcorn instead of popping my own?
Totally fine, as long as it’s plain and not salted or flavored. Skip the ones with butter, so the cinnamon mix actually sticks.
- → Is there anything I can swap for corn syrup?
Try honey or golden syrup if you want, but keep in mind the texture and taste might shift a little. Corn syrup just helps the mix glide on nice and glossy.
- → What’s the best way to store it and how long will it last?
Cool it off, seal it in something airtight, and leave it on your counter. It should stay crunchy and fresh for about a week.
- → Can I toss in other ingredients like nuts?
Sure thing! Once it's done baking, throw in nuts, white chocolate chips, or whatever mix-ins sound good for extra crunch and flavor.