Taco Bell Cinnamon Twists Copycat Recipe
Taco Bell cinnamon twists are one of those snacks that seem almost too simple until you try to recreate them at home. This copycat version gets you that same light, airy crunch coated in cinnamon sugar, and it comes together in about 20 minutes.
The secret is rotini pasta, which is the actual trick behind the real thing. Fry it up, toss it in cinnamon sugar while it’s still hot, and you’ve got the whole thing done before anyone realizes you never left the kitchen.
Why I Love This Recipe
The texture is what keeps me coming back to this one. The fried rotini puffs up just enough to give you that hollow crunch without being heavy or greasy.
The cinnamon sugar ratio here leans slightly more cinnamon than sweet, which makes them interesting rather than one-note. A pinch of salt in the coating is the detail that actually makes the sweetness land.
Recipe Ingredients
- 2 cups dry rotini pasta – Uncooked spiral pasta is what creates the signature texture when fried; don’t substitute another shape
- 3 cups vegetable oil – For frying; canola or sunflower oil also work well
- 1/4 cup granulated sugar – The base of the cinnamon sugar coating
- 1 1/2 tsp ground cinnamon – Use a fresh jar for the best flavor
- 1/4 tsp fine salt – Keeps the coating from tasting flat and one-dimensional
- 1/4 tsp vanilla powder (optional) – Adds a faint warmth to the coating; skip it if you don’t have it on hand
Variations / Substitutions
- Cayenne pepper – Add 1/8 tsp to the cinnamon sugar for a coating that has a slow heat at the end of each bite.
- Brown sugar swap – Replace the granulated sugar with packed light brown sugar for a slightly deeper, molasses-tinged coating.
- Pumpkin spice blend – Swap the cinnamon for a pumpkin spice mix at a 1:1 ratio for a fall version.
- Cocoa powder – Stir 1 tsp of unsweetened cocoa into the cinnamon sugar mixture for a Mexican chocolate flavor.
- Air fryer option – Toss the dry pasta in a light spray of oil and air fry at 400°F (200°C) for 10 to 12 minutes, shaking halfway, then toss in the sugar mixture; the result is a bit less puffy but still crunchy.
If you like fried cinnamon desserts, you might also enjoy a Churro Bites recipe.
How To Make Cinnamon Twists
Step 1: Mix the Cinnamon Sugar
In a large bowl, stir together the 1/4 cup granulated sugar, 1 1/2 tsp ground cinnamon, 1/4 tsp fine salt, and the 1/4 tsp vanilla powder if you’re using it. Give it a good mix so the cinnamon is evenly distributed throughout the sugar, not clumped in one spot. Set the bowl near the stove so you can reach it the moment the pasta comes out of the oil.
Having this ready before you start frying is the one thing that actually matters here. The coating only sticks properly when the pasta is still hot and just barely glistening.
Step 2: Fry the Rotini
Pour the 3 cups vegetable oil into a medium saucepan and heat it over medium-high heat until it reaches 375°F (190°C), which takes about 5 to 6 minutes. Use a thermometer if you have one; oil that’s too cool gives you greasy, soggy pasta instead of the light puffed texture you’re after. Working in 2 batches, lower about 1 cup of dry rotini into the hot oil using a slotted spoon or spider strainer. Fry each batch for 45 seconds to 1 minute, until the twists puff up and turn a pale golden color.
They go from pale to overdone quickly, so pull them out as soon as they look lightly golden. Lift them out and let any excess oil drain for just 2 to 3 seconds, then move straight to the next step.
Step 3: Toss in the Coating and Plate
Immediately transfer the fried rotini into the bowl of cinnamon sugar and toss well to coat every piece. Use a spoon or just shake the bowl; either works as long as the pasta is still hot. Spread the coated twists out on the serving plate or a sheet of parchment, fry and coat the second batch the same way, then pile everything together on the plate.
Serve them in a small basket or bowl so the cinnamon sugar that falls off stays in the mix, and add a light extra pinch of cinnamon sugar over the top just before bringing them to the table.
Recipe Tips
- Oil temperature is everything. If you don’t have a thermometer, drop a single piece of dry pasta into the oil. If it sizzles and floats within a couple of seconds, you’re at the right temperature.
- Fry in small batches. Crowding the pot drops the oil temperature fast and you end up with limp, greasy twists instead of airy ones.
- Coat while hot. This cannot be overstated: the sugar sticks because the oil on the surface of the pasta is still warm. Wait even 30 seconds too long and the coating slides right off.
- Use dry pasta straight from the box. Do not cook or soak the pasta beforehand. The frying process is what does the work.
Cook times vary slightly depending on how fresh your oil is and your stove’s output:
| Batch Size | Oil Temp | Fry Time |
|---|---|---|
| 1 cup rotini | 375°F (190°C) | 45 to 60 seconds |
| 1.5 cups rotini | 375°F (190°C) | 60 to 75 seconds |
| 2 cups rotini (large pot only) | 375°F (190°C) | 60 to 90 seconds |
How To Store
- Refrigerate – Store in an airtight container at room temperature for up to 3 days. Refrigerating them actually makes them go soft, so keep them on the counter instead.
- Serve Cold – These are best at room temperature. They lose their crunch if you try to warm them back up in the microwave.
Frequently Asked Questions
Can I use a different pasta shape?
Rotini is genuinely the right call here. Other shapes like penne or bowties don’t have the same surface area-to-thickness ratio, so they either don’t puff or they burn before the inside cooks through.
Can I make these ahead of time?
Yes, up to a day ahead. They stay crisp in an airtight container at room temperature, though they’re best within a few hours of frying.
Why didn’t my pasta puff up?
The most likely reason is that the oil wasn’t hot enough. If the pasta just sat in the oil without bubbling aggressively, the temperature had dropped too low; let the oil reheat between batches before adding more pasta.
Is there a way to make these without a thermometer?
Yes. Drop one piece of dry pasta into the oil. If it sizzles immediately and rises to the surface within 2 seconds, the oil is ready. If it sinks and barely bubbles, wait another minute and test again.
Ingredients
Method
- Stir together the 1/4 cup granulated sugar, 1 1/2 tsp cinnamon, 1/4 tsp fine salt, and 1/4 tsp vanilla powder in a large bowl and set it near the stove.
- Heat the 3 cups vegetable oil in a medium saucepan over medium-high heat to 375°F (190°C), then fry the 2 cups rotini in 2 batches for 45 to 60 seconds per batch until puffed and pale golden.
- Immediately transfer each batch to the cinnamon sugar bowl, toss to coat while still hot, then pile onto a serving plate and finish with a pinch of extra cinnamon sugar over the top.
