Cinnamon Roll Popcorn! So easy and outrageously delicious! Only 5 minutes of prep time to achieve this World’s Fair caramelesque treat that is enjoyed without any refined sugar. Caution: Highly addictive!
Cinnamon Roll Popcorn
We recently had a family movie night. Naturally, what goes better with a movie than popcorn. Everyone was down for some salty popcorn with a spicy twist . . . except for me. I love salty, spicy popcorn as much as the next gal, but that evening I was flavin’ for something sweet. My thoughts wandered from “butter” to sugar to cinnamon to caramel. Eureka!
Sauce Prepped
Before I knew it I had combined vegan butter, coconut palm sugar, coconut nectar and cinnamon in a saucepan as the popcorn popped away. Only minutes later I was pouring this cinnamon and caramel goodness over my popped corn. A few turns of the spatula and we all dove in. It was unanimous — everyone thought it tasted just like that cinnamon roll from that place in the mall that so cruelly wafts its scent through the air to all the unsuspecting patrons.
Popcorn Prepped
Good thing this is a very easy and quick recipe because we devoured the first batch before the movie began. Truth be told, it never made it beyond the kitchen counter! I quickly whipped up a second batch and we were on our way. I love this snack so much that I make it ahead and store it in a zip bag for a day or two. It makes a great snack in those moments when you want a little sweet treat. Since I mentioned cinnamon roll, I would be remiss if I didn’t tip you off to my gluten-free and vegan Pie Crust Cinnamon Roll, definitely a comfort food with no residual discomfort!
Corn Popped
Cinnamon Roll Popcorn – Adding Sauce
Cinnamon Roll Popcorn – Ready to Serve
Cinnamon Roll Popcorn
Cinnamon Roll Popcorn! So easy and outrageously delicious! Only 5 minutes of prep time to achieve this World's Fair caramelesque treat that is enjoyed without any refined sugar.
Ingredients
- Sauce
- 2 tablespoons vegan butter spread (I use soy-free Earth Balance)
- 2 tablespoons coconut palm sugar
- 1 tablespoon coconut nectar (may substitute maple syrup if you prefer that flavor)
- 1/4 teaspoon finely ground cinnamon (more cinnamon may be used if you prefer)
- Popcorn
- 1/3 cup popcorn kernels
- 2 teaspoons olive oil
Instructions
- 1) Add sauce ingredients to small saucepan.
- 2) Prepare popcorn according to instructions on package or popcorn maker. (I use a Cuisinart Easy Pop Plus which calls for 2 teaspoons of oil for 1/3 cup of popcorn).
- 3) When popcorn begins to pop, place saucepan over medium heat and whisk constantly until the coconut sugar has melted and the ingredients have blended. (about one minute)
- 4) Place popped corn into medium mixing bowl and drizzle with sauce. Stir thoroughly until sauce is evenly distributed with a spatula or wooden spoon.
Notes
Leftovers will store well in a zip bag for a day or two at room temperature.
Made this for my sweet tooth and was not disappointed. This is easy and so delicious!
Thanks Angela! I’m so glad you enjoyed it!! ๐