The golden, airy, and impossibly crunchy cinnamon twists from Taco Bell have occupied a legendary spot on the fast-food dessert mountaintop for decades. They are the ultimate “just one more” snack—light enough to feel weightless but packed with enough sugary warmth to satisfy any sweet tooth. For years, a persistent urban legend suggested that the secret behind these treats was simply deep-frying ordinary rotini pasta from the grocery store. However, home cooks who tried to drop dried Italian noodles into hot oil were met with nothing but charred, rock-hard disappointment.
To recreate this iconic snack at home, you have to look beyond the pasta aisle. The real magic lies in a traditional Mexican snack component that undergoes a dramatic transformation when it touches heat. Understanding the science of the puff and the specific type of “dough” required is the first step toward bringing that drive-thru nostalgia into your own kitchen.
The Secret Ingredient That Makes the Magic Happen
If you have ever watched a viral video of a Taco Bell employee prepping a batch of twists, you likely saw them pour a bucket of what looked like translucent, plastic-like spirals into a deep fryer. Within seconds, those tiny spirals expand to four times their original size. These are not Italian noodles; they are known as Duros de Harina, or simply “Duros.”
Duros are a popular Mexican snack made primarily from wheat flour, cornstarch, salt, and leavening agents like baking soda. Unlike traditional pasta, which is designed to be boiled and hydrated, Duros are engineered to be fried. The combination of wheat and starch allows the pellets to be extremely dense and shelf-stable when raw, but porous and expansive when subjected to high heat. While they often come in wheel or square shapes (often served savory with lime and hot sauce), the spiral variety is the exact base used for the cinnamon twist.
Gathering Your Copycat Ingredients
The beauty of this recipe is its simplicity. You don’t need to spend hours proofing dough or tempering chocolate. To get the flavor and texture exactly right, you only need four main components:
- Spiral Duros (Wheat Twists): You can find these at most Latin American grocery stores or via online retailers. Look for “Duritos” or “Mexican Wheat Pellets” in the spiral shape.
- Neutral Frying Oil: Use an oil with a high smoke point, such as canola, vegetable, or peanut oil.
- Granulated Sugar: Standard white sugar provides the necessary sweetness and grit.
- Ground Cinnamon: High-quality cinnamon makes a difference here, providing that signature aromatic warmth.
Preparing the Perfect Cinnamon Sugar Coating
Timing is everything when it comes to the coating. If you wait until the twists are cold, the cinnamon and sugar will simply slide off and pool at the bottom of the bowl. You want the sugar to adhere to the microscopic layer of oil left on the surface of the twist immediately after frying.
Before you even turn on the stove, whisk together your sugar and cinnamon in a large bowl. A standard ratio is 1/2 cup of sugar to 1 tablespoon of cinnamon, though you can adjust this if you prefer a more “spiced” profile. Some enthusiasts even add a tiny pinch of salt to the mixture to enhance the sweetness, mimicking the subtle savory note found in the Taco Bell version.
The Art of Deep Frying Duros
Frying Duros is a fast-paced process that requires your full attention. Unlike frying chicken or donuts, which can take several minutes, these twists transform in the blink of an eye.
Start by filling a heavy-bottomed pot or a deep skillet with about 2 to 3 inches of oil. You want enough depth so the twists can submerge and then float freely as they expand. Heat the oil to 350°F. Using a kitchen thermometer is highly recommended here; if the oil is too cold, the twists will absorb grease and become soggy. If it is too hot, they will burn before they have finished expanding.
Once the oil reaches 350°F, drop a small handful—about 5 to 10 pellets—into the pot. Do not overcrowd the pan, as they need significant room to grow. Initially, they will sink. After a few seconds, they will suddenly “pop” and puff up, rising to the surface. Use a slotted spoon or a “spider” strainer to gently move them around, ensuring they puff evenly on all sides. This entire process usually takes between 15 and 30 seconds.
Achieving the Signature Crunch and Coating
As soon as the twists are fully expanded and have a very pale golden hue, remove them from the oil immediately. Drain them for no more than 5 to 10 seconds on a paper towel-lined plate. You want them to be hot and slightly glistening when they hit the cinnamon-sugar mixture.
Transfer the warm twists to your bowl of cinnamon sugar and toss them vigorously. For a more “professional” coating, some home cooks prefer placing the sugar and twists in a large paper bag and shaking it. This ensures the fine dust reaches into every curve and crevice of the spiral. Once coated, spread them out on a baking sheet to cool completely. They will continue to crisp up as they reach room temperature.
Alternative Methods: Air Frying for a Healthier Twist
If you want to avoid the mess of deep-frying, the air fryer is a surprisingly effective alternative. While the texture won’t be exactly the same as the oil-fried version, it produces a very satisfying, light crunch.
To air fry your Duros, preheat your air fryer to 400°F. Place the dry pellets in the basket in a single layer. Cook them for about 3 to 5 minutes, shaking the basket halfway through. Because there is no oil involved in the cooking process, the cinnamon sugar will not stick on its own. To fix this, spray the hot, puffed twists with a light coating of neutral cooking oil spray or melted butter before tossing them in the sugar mixture.
Troubleshooting Common Mistakes
The most frequent issue people encounter is the “rock-hard” twist. This happens when the center of the Duro hasn’t fully “popped.” This is usually caused by oil that isn’t hot enough or removing the twist too early. A fully cooked Duro should be light and brittle, similar to the texture of a cheese puff, rather than a cracker.
Another common pitfall is over-frying. Because Duros are wheat-based, they can go from perfectly golden to bitter and burnt in a matter of seconds. Stay vigilant and remember that they should remain quite light in color. The “brown” color of a Taco Bell twist actually comes mostly from the cinnamon coating, not the fried dough itself.
Storing Your Homemade Treats
If you manage not to eat the entire batch in one sitting, these twists can be stored for later. The biggest enemy of the cinnamon twist is humidity. To keep them crunchy, wait until they are completely cool—if you seal them while they are still warm, the steam will turn them into a gummy mess.
Store them in an airtight container or a heavy-duty zip-top bag at room temperature. They should stay fresh and crispy for up to 3 days. If they do lose their crunch, you can briefly “revive” them in a 300°F oven for 2 or 3 minutes, but keep a close eye on them to prevent the sugar from melting or burning.
Why This Homemade Version Wins
Making these at home is not just about saving a few dollars; it’s about the experience. There is something undeniably satisfying about watching a tiny, hard pellet explode into a massive, airy spiral in seconds. Plus, when you make them yourself, you can control the quality of the oil and the intensity of the cinnamon. Whether you are hosting a taco night or just looking for a fun kitchen experiment, mastering the art of the cinnamon twist is a guaranteed way to impress your friends and satisfy your cravings.
FAQs
-
Can I use regular rotini pasta to make cinnamon twists?
No, regular dried pasta will not work for this recipe. Traditional pasta is made from semolina and durum wheat and is meant to be boiled. If you try to fry it, it will remain extremely hard and eventually burn. You must use Duros, which are specifically formulated with starches and leavening agents to puff up when fried.
-
Where can I buy the spiral Duros pellets?
You can find them in the snack aisle of Mexican grocery stores, often labeled as “Duros,” “Duritos,” or “Pasta para Duros.” They are also widely available on major online marketplaces like Amazon. Just ensure you are buying the “twist” or “spiral” shape if you want them to look like the Taco Bell version.
-
What is the best oil temperature for frying cinnamon twists?
The ideal temperature is 350°F. If the oil is below 325°F, the twists will take too long to puff and will become greasy. If the oil exceeds 375°F, the outside will burn before the inside has a chance to expand fully.
-
Are Taco Bell cinnamon twists vegan?
Yes, the traditional Duros used in this recipe and the ones served at Taco Bell are typically vegan, as they are made from wheat and corn flour rather than eggs or dairy. Always check the packaging of your specific brand of Duros to ensure no animal by-products are included in the processing.
-
Why won’t the cinnamon sugar stick to my twists?
The cinnamon sugar needs a small amount of residual heat and oil to adhere to the surface. If you let the twists cool down too much or drain them too thoroughly on paper towels, the surface becomes too dry. For best results, toss them in the sugar while they are still hot to the touch.