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Caramel Popcorn + Chocolate Chip Cinnamon Rolls

There's a candy shop in Florida that is well-known for chocolate-covered butter popcorn. In spite of its simplicity, the buttery sweet confection is wildly popular, so much so that it's wildly priced, and yes, I'm just jealous of those margins. But I, too, am a devotee and have recreated this unparalleled marriage of flavors in many shapes and sizes over the years. We sold a cookie called "Netflix and Chill" at the bakery- an over-the-top buttered popcorn cookie studded with Raisinets and Crunch Bars. My heart swells just thinking about it.

Flavors of caramel, buttered popcorn, rich vanilla, deep chocolate, and a slight hint of yeasty goodness. Textures of feathery dough, crunchy caramel corn, melted chocolate, and slightly crispy sugary edges.


In a large bowl or the bowl of a standing mixer

3 1/2 cups (420g) all-purpose flour

1 1/4 cups (285g) of warm water

1/4 cup (36g) dry milk powder

4 tablespoons (50g) granulated sugar

3 tablespoons (43g) butter, room temperature

2 teaspoons baking powder

2 teaspoon salt

3 teaspoons instant yeast

1 tablespoon of vanilla extract

In a medium bowl

4 oz. bag (117g) of Cracker Jack, pureed

1/2 cup (99g) granulated sugar

1/4 cup (45g) light brown sugar

6 tablespoons (85g) butter, melted and cooled

A drop of buttered popcorn extract, optional

1 cup (170g) of chocolate chips

In a small bowl

1 egg

Splash of vanilla extract



In a large bowl or the bowl of a standing mixer, mix all the ingredients for the dough- from the flour to the vanilla. Knead the dough until soft, smooth, and cohesive. Cover the bowl with a clean kitchen towel and let rise for about an hour and a half.


While the dough is rising, mix the filling ingredients- from the cracker jack to the chocolate chips.


After the dough has risen, turn it out onto a lightly-floured countertop and roll it into a large rectangle- about 18 inches by 18 inches. Spread the filling over the top of the dough, leaving an inch all around the edges.


Starting with the side closest to you, tightly roll the dough into a log and seal the edges at the end. Cut the rolled log into twelve equal pieces.


Lightly spray a cupcake pan with baking spray. Alternatively, you can use a baking or cake pan if you don't have a cupcake tin. Place the rolls in the cupcake tin or your preferred baking pan. Whisk an egg with a splash of vanilla extract and brush the tops of the rolls. Cover with the kitchen towel and let rise for an hour.


Preheat your oven to 350 degrees Fahrenheit. Remove the kitchen towel and bake the rolls for about 25 minutes. They should be deeply golden brown and standing tall. Remove from the oven and let cool for 30 minutes in the pan before moving to a cooling rack.


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