For many fast-food lovers, the experience of a Taco Bell meal isn’t complete without that crunchy, sugary, and airy dessert known as Cinnamon Twists. They are light as air, incredibly satisfying to crunch into, and coated in a perfect balance of cinnamon and sugar. If you have ever wondered how the magic happens—how a hard, pasta-like spiral transforms into a giant, puffed-up snack in a matter of seconds—you are in the right place. Making these at home is not only possible but surprisingly easy once you know the secret ingredient.
The Secret Behind the Crunch: Understanding the Base Ingredient
The biggest misconception about how to make cinnamon twist Taco Bell treats is that they are made from traditional wheat-based pasta or a special dough that you have to knead and shape. If you try to deep-fry regular rotini pasta from the grocery store, you will likely end up with burnt, rock-hard noodles that could chip a tooth.
The secret is Duralum Wheat Pasta or, more specifically, Cinnamon Twist Pellets. In a pinch, many home cooks use Mexican Wheel Pasta (Duos or Duros de harina). These are snack pellets made from wheat flour, corn starch, and bicarbonate of soda. The leavening agents and the specific drying process allow the pellets to expand rapidly when they hit hot oil, much like pork rinds or popcorn.
Where to Buy the Right Pasta
To get that authentic Taco Bell texture, you need to look for "Duros." You can find them in the Hispanic aisle of many large grocery stores or at local Mexican markets. They often come in the shape of wagon wheels, but for the most authentic look, search for the spiral or "screw" shape. If you cannot find the spirals, the wagon wheels taste exactly the same; they just look a bit different.
Essential Ingredients and Tools
Before you start heating up the oil, gather your supplies. Because the frying process happens in literal seconds, you need to have everything ready to go.
Ingredients
- 1 cup of Duros (spiral-shaped wheat snacks)
- 1/2 cup of granulated white sugar
- 1 tablespoon of ground cinnamon
- Vegetable oil, canola oil, or peanut oil (for frying)
Kitchen Tools
- A deep pot or a Dutch oven
- A slotted spoon or a spider strainer (essential for quick removal)
- A large paper-towel-lined plate or cooling rack
- A large brown paper bag or a gallon-sized Ziploc bag (for coating)
- A kitchen thermometer
Preparing the Perfect Cinnamon Sugar Coating
The coating is what gives the twists their iconic flavor. The key here is the ratio. You want enough cinnamon to provide warmth and color, but not so much that it becomes bitter.
In your large bag or a shallow bowl, mix the 1/2 cup of sugar with 1 tablespoon of ground cinnamon. Whisk them together until the color is a uniform light brown. Taco Bell’s version is quite sweet, so don’t be afraid to be generous with the sugar. If you want a more gourmet twist, you can add a tiny pinch of salt to the mixture to enhance the sweetness, or even a dash of nutmeg for complexity.
The Science of Frying Duros
Frying the twists is the most exciting part of the process, but it requires precision. If the oil is too cold, the twists will soak up the grease and stay hard. If the oil is too hot, they will burn before they finish expanding.
Heating the Oil
Pour about 2 to 3 inches of oil into your pot. You want enough room for the twists to submerge and then float to the top as they expand. Heat the oil over medium heat until it reaches approximately 350°F to 375°F.
If you do not have a thermometer, you can test the oil by dropping a single piece of the pasta into the pot. If it sinks and stays at the bottom for more than 5 seconds, the oil is too cold. If it bubbles immediately and expands within 10 to 15 seconds, you are at the perfect temperature.
The Expansion Process
Working in small batches is crucial. Do not dump the whole cup of pasta in at once. When these expand, they increase in size by about 300% to 400%. Drop about 5 to 10 spirals into the oil. Within 10 to 15 seconds, they will puff up and float to the surface. Use your slotted spoon to gently move them around to ensure they are evenly cooked. They should be a pale golden color, not dark brown.
Coating and Serving
As soon as the twists are puffed and golden, scoop them out with your slotted spoon. Let them drain on the paper towels for only about 5 to 10 seconds. You want them to still be slightly wet with oil so the cinnamon sugar sticks, but you don’t want them dripping.
While they are still hot, toss them into the bag with the cinnamon sugar. Shake vigorously until every nook and cranny of the spiral is coated.
Transfer the coated twists to a bowl and let them cool for a minute. As they cool, they will reach their maximum level of crispiness. If you eat them immediately out of the oil, they might feel a bit soft or "bready," but the air-cooled version is the crunchy delight you recognize from the restaurant.
Tips for Success and Common Mistakes
Even with a simple recipe, things can go wrong. Here is how to troubleshoot your homemade Taco Bell treats.
Avoid Using Regular Pasta
It bears repeating: do not use standard Italian pasta. Regular pasta lacks the leavening agents and moisture content required to puff. It will simply fry into a hard, oily noodle. Look specifically for "Duros de harina."
Watch the Temperature
If your oil drops below 350°F, the twists will be greasy. If you are making multiple batches, allow the oil a minute or two to come back up to temperature between batches.
Coating Timing
If you wait until the twists are completely cool to add the sugar, it won’t stick. The sugar needs that tiny bit of residual heat and oil to adhere to the surface. If you find the sugar isn’t sticking, you can give the twists a very light spray of oil-based cooking spray before tossing them in the sugar mixture.
Storage and Reheating
Cinnamon twists are best enjoyed fresh, but they can be stored. If you have leftovers, place them in an airtight container or a sealed Ziploc bag. They will stay crunchy for about 2 to 3 days at room temperature. Avoid putting them in the refrigerator, as the humidity will turn them soggy.
If they do lose some of their crunch, you can try to crisp them up in an air fryer at 300°F for just 1 or 2 minutes. Watch them closely, as the sugar can burn very quickly in the air fryer.
Creative Variations
Once you have mastered the basic Taco Bell copycat recipe, you can experiment with different flavors.
- Pumpkin Spice: Replace the cinnamon with pumpkin pie spice during the fall season.
- Churro Style: Use a heavier coating of sugar and serve with a side of chocolate ganache or caramel dipping sauce.
- Spicy Sweet: Add a tiny pinch of cayenne pepper or Tajin to the cinnamon sugar for a Mexican-inspired kick.
- Chocolate: Dust the fried twists with cocoa powder and powdered sugar instead of cinnamon.
Frequently Asked Questions
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Is the pasta used in Taco Bell cinnamon twists the same as rotini?
No, they are not the same. While they look like rotini, the twists used at Taco Bell are a specific type of snack pellet made from wheat flour and corn meal designed to expand when fried. Regular rotini pasta will not puff up; it will only become hard and crunchy.
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Can I make these in an air fryer?
You can technically "fry" Duros in an air fryer, but the results are often inconsistent compared to oil frying. To try it, spray the pellets generously with oil and cook at 390°F for 3 to 5 minutes, shaking frequently. However, they may not expand as fully or evenly as they do in a traditional deep fry.
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Why did my cinnamon twists turn out hard?
This usually happens for two reasons: either you used regular Italian pasta instead of Duros pellets, or your oil was not hot enough. If the oil is below 350°F, the pellets will not react and expand properly, resulting in a dense, hard snack.
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What kind of oil is best for frying cinnamon twists?
A neutral oil with a high smoke point is best. Vegetable oil, canola oil, or peanut oil are all excellent choices. Avoid using olive oil or butter, as they have lower smoke points and will impart a strong flavor that doesn’t pair well with cinnamon and sugar.
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Are Taco Bell cinnamon twists vegan?
The traditional recipe for Duros and the cinnamon sugar coating is typically vegan, as they are primarily made from wheat and corn. However, always check the packaging of the specific brand of Duros you purchase to ensure there are no milk-derived additives if you are following a strict vegan diet.