Cinnamon Roll Popcorn - Recipe from Price Chopper
Cinnamon Roll Popcorn
Freshly popped popcorn is coated in a buttery cinnamon-sugar glaze, baked until crisp, and finished with a drizzle of white chocolate for a sweet snack that tastes just like a warm cinnamon roll. Perfect for parties, movie nights, or holiday gifting. Found in our 2026 Fall Gatherings Magazine.
Freshly popped popcorn is coated in a buttery cinnamon-sugar glaze, baked until crisp, and finished with a drizzle of white chocolate for a sweet snack that tastes just like a warm cinnamon roll. Perfect for parties, movie nights, or holiday gifting. Found in our 2026 Fall Gatherings Magazine.
- Preheat oven to 325°; line rimmed baking pan with parchment paper. In large saucepot, heat 3 tablespoons oil over medium-high heat. Stir in popcorn kernels; cover and cook 3 minutes or until most kernels have popped. Transfer popcorn to large bowl; discard any unpopped kernels.
- In medium saucepot, heat sugar, butter and syrup to a simmer over medium-high heat; cook and stir 2 minutes or until well combined. Remove from heat; stir in cinnamon, vanilla extract and baking soda. Let sugar mixture cool slightly. Pour half the sugar mixture over popcorn; carefully toss to coat. Repeat with remaining sugar mixture. Spread popcorn mixture on prepared pan; bake 12 minutes or until set.
- In small microwave-safe bowl, heat chocolate chips and remaining 1 teaspoon oil in microwave oven on high 1 minute or until melted, stirring every 20 seconds. Drizzle chocolate mixture over popcorn mixture; let cool 1 hour or until chocolate sets.
- To serve, break popcorn apart into small pieces. Makes about 16 cups.
- To check if the oil is hot enough before adding all of the popcorn kernels to the saucepot, add 2 kernels to the saucepot as the oil is heating up; once the kernels pop, the oil is ready.
