For many fast-food fans, a trip to Taco Bell isn’t complete without that crunchy, airy, cinnamon-sugar snack at the end of the meal. They are light as a feather, incredibly crisp, and have a unique melt-in-your-mouth quality that seems almost impossible to replicate in a home kitchen. However, the secret behind these iconic treats is actually a fascinating bit of food science. If you have ever wondered how to make cinnamon twists Taco Bell style, you might be surprised to learn that you aren’t actually frying dough in the traditional sense. You are deep-frying pasta.
The Science Behind the Crunch
When you look at a Taco Bell cinnamon twist, you see a spiral shape that looks like rotini pasta. That is because it essentially is. However, you cannot simply go to the pantry, grab a box of wheat-based rotini, and drop it in oil. If you try that, you will end up with very hard, burnt, inedible pasta. The secret lies in the base material: durros.
Durros, or Duros de harina, are a popular Mexican snack made from cornstarch, potato starch, and wheat flour. Unlike standard pasta, which is designed to be boiled in water, durros are designed to expand rapidly when exposed to high heat. When these hard, pasta-like shapes hit hot oil, the moisture inside the starch pellets turns to steam instantly, puffing the snack up to four or five times its original size in a matter of seconds. This creates the honeycomb-like internal structure that gives Taco Bell’s twists their signature light-as-air texture.
Gathering Your Ingredients and Tools
To recreate this recipe perfectly, you need a few specific items. While the ingredient list is short, the quality and type of ingredients matter significantly.
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The Essential Duros
You will need to source “duros” in the twist or fusilli shape. You can often find these in the Hispanic aisle of large grocery stores, at local Mexican markets, or through online retailers. They look like translucent, orange-tinted pasta spirals.
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The Coating
The flavor comes from a simple but precise blend of white granulated sugar and ground cinnamon. For the best results, use a high-quality cinnamon, such as Saigon cinnamon, which has a stronger, sweeter aroma that mimics the fast-food version more closely.
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The Frying Oil
You need an oil with a high smoke point because the frying process happens quickly at high temperatures. Vegetable oil, canola oil, or peanut oil are all excellent choices. Avoid olive oil or butter, as they will smoke and impart an off-flavor to the delicate twists.
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Necessary Equipment
A deep frying thermometer is the most important tool in this process. Maintaining a consistent temperature is the difference between a greasy mess and a perfect puff. You will also need a deep pot or a heavy-bottomed skillet, a slotted spoon or a “spider” strainer for quick removal, and a large paper-bag or a bowl with a lid for tossing the twists in sugar.
Step-by-Step Instructions for Perfect Twists
Making these at home is a fast-paced process. It is best to have all your stations set up before you turn on the stove.
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Preparing the Cinnamon Sugar Mixture
Before you even heat the oil, mix your coating. Use a ratio of approximately 1/2 cup of sugar to 1 tablespoon of ground cinnamon. Whisk them together in a large bowl or place them inside a clean brown paper bag. Setting this up beforehand is vital because the cinnamon sugar adheres best to the twists while they are still glistening with a tiny amount of hot oil immediately after they exit the fryer.
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Heating the Oil
Fill your pot with about 2 to 3 inches of oil. Heat the oil over medium-high heat until it reaches exactly 350 degrees Fahrenheit. This is the “Goldilocks” temperature. If the oil is lower than 350 degrees Fahrenheit, the pasta will sit in the oil too long, soak up grease, and fail to puff properly. If the oil is much higher than 350 degrees Fahrenheit, the twists will burn before they have finished expanding.
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The Frying Process
Test one single piece of durros first. Drop it in; it should sink to the bottom for a split second and then rapidly expand and float to the surface. Once the oil is ready, drop a small handful of the twists into the pot. Do not overcrowd the pan, as this will drop the oil temperature too quickly.
The entire frying process takes about 10 to 15 seconds. As soon as they have fully expanded and turned a light golden color, use your slotted spoon to scoop them out. Shake off any excess oil over the pot for a second.
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The Toss and Coat
Immediately transfer the hot twists into your bowl or bag containing the cinnamon sugar. Give them a vigorous toss. The heat helps the sugar melt slightly and stick to the ridges of the spiral. Transfer the coated twists to a wire rack or a tray lined with paper towels to cool completely.
Tips for Success and Common Mistakes
Even though the process is simple, there are a few nuances that can impact the final result.
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Avoiding Greasiness
If your twists feel heavy or oily, your oil temperature likely dropped. Always allow the oil to come back up to 350 degrees Fahrenheit between batches. If you are making a large quantity, the temperature will naturally dip every time you add cold pasta. Be patient and wait for the thermometer to hit the mark again.
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Achieving Uniform Coating
If you find that the sugar is just falling to the bottom of the bowl, you might be letting the twists cool too long before tossing. You want them to be “wet” with oil when they hit the sugar. Using a paper bag is often the best method because you can shake it violently, ensuring the sugar gets into every nook and cranny of the spiral shape.
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Storage and Freshness
Cinnamon twists are best enjoyed within an hour of making them. However, if you have leftovers, store them in an airtight container at room temperature. Do not refrigerate them, as the moisture in the fridge will cause the sugar to weep and the twists to become chewy. If they lose their crunch, you can briefly pop them into an oven at 200 degrees Fahrenheit for a few minutes to crisp them back up.
Customizing Your Homemade Snack
While the Taco Bell version is the gold standard, making them at home allows for some creative variations.
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Savory Variations
Since the base durros are relatively neutral, you can skip the cinnamon sugar and go for a savory Mexican street food vibe. Many people enjoy durros tossed with fresh lime juice and a sprinkle of Tajin or chili powder. The citrus juice creates a wonderful contrast with the salty, crunchy snack.
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Chocolate Drizzle
For an extra decadent dessert, you can drizzle the finished cinnamon sugar twists with melted chocolate or serve them with a side of caramel dipping sauce. This turns a simple snack into a gourmet dessert platter.
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Controlling the Sweetness
One advantage of the DIY method is controlling the sugar content. If you find the commercial version too sweet, you can increase the cinnamon ratio or use a sugar substitute like monk fruit sweetener for a lower-calorie alternative.
Frequently Asked Questions
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What are Taco Bell cinnamon twists made of?
Contrary to popular belief, they are not made from traditional dough or flour tortillas. They are made from a specific type of pasta snack called durros, which is composed primarily of wheat flour, cornstarch, and potato starch. This composition allows the pasta to puff up when deep-fried.
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Can I air fry cinnamon twists?
While you can technically cook durros in an air fryer, the results are often inconsistent compared to deep frying. In an air fryer, they may not puff up as evenly or become as light and airy. If you choose to air fry, spray them generously with oil and cook at 390 degrees Fahrenheit for about 3 to 5 minutes, shaking frequently.
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Where can I buy the twists before they are fried?
You can find the uncooked spirals, often labeled as “Duros de Harina” or “Wheat Flour Snacks,” in Mexican grocery stores or the international section of many large supermarkets. They are usually sold in clear bags and look like hard, amber-colored pasta.
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Why did my cinnamon twists turn out hard?
If your twists are hard and crunchy like regular pasta instead of light and airy, it is usually because the oil was not hot enough. The oil must be at least 350 degrees Fahrenheit to trigger the rapid expansion. If the oil is too cool, the starch won’t puff, and the pasta will simply fry into a hard chip.
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Is there a gluten-free version of this snack?
Traditional durros are made with wheat flour, so they are not gluten-free. However, some specialty brands make puffed snacks out of pure cornstarch or potato starch. If you can find 100% corn-based durros, those would serve as a gluten-free alternative, though the texture may vary slightly from the Taco Bell original.