Cinnamon Twists from Taco Bell feature crispy, twisted strips of fried dough coated in sweet cinnamon sugar, delivering a light, crunchy texture with a warm, cinnamon-infused flavor.
Equipments
- Deep fryer
- Tongs
- Mixing bowls
- Slotted spoon
- Baking sheet or tray (for draining/cooling)
- Measuring cups and spoons
- Whisk or spoon (for mixing cinnamon sugar)
Ingredients
- 1 cup wheat flour (or all-purpose flour)
- 1/2 cup cornmeal (fine)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Water (as needed for dough)
- Vegetable oil (for deep frying)
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
The combination of wheat flour and fine cornmeal creates a unique, crispy texture essential for authentic Cinnamon Twists from Taco Bell. Using fresh ground cinnamon and granulated sugar ensures the sweet coating has a vibrant and well-balanced flavor. Properly measuring ingredients like baking powder and salt impacts the dough's rise and taste, so accuracy is key. Vegetable oil should be heated to the right temperature for frying to achieve a light, crunchy texture without excess greasiness. Your homemade Cinnamon Twists from Taco Bell copycat menu will capture the warm, cinnamon-infused flavor with these ingredient considerations.
Instructions
- In a mixing bowl, whisk together wheat flour, cornmeal, baking powder, and salt.
- Gradually add water, mixing until it forms a soft, pliable dough.
- Divide dough into small portions; roll each into thin ropes.
- Twist ropes into spiral shapes.
- Preheat oil in a deep fryer to 350°F (175°C).
- Fry twists in batches until golden and puffed, using tongs/slotted spoon.
- Remove and drain on a baking sheet lined with paper towels.
- In a separate bowl, mix granulated sugar and ground cinnamon.
- Toss warm twists in cinnamon-sugar mixture until well coated.
- Serve immediately or cool completely on a tray.
Substitution
Cinnamon Twists from Taco Bell copycat menu are a delicious treat mimicking the original's crispy, cinnamon sugar-coated dough strips. If you lack cornmeal, substitute with fine semolina or even a slightly coarser wheat flour to maintain texture. Use any neutral oil, like canola or peanut oil, for deep frying if vegetable oil is unavailable, ensuring the twists remain light and crunchy. Your cinnamon sugar mixture should be freshly whisked each time to keep the coating evenly distributed and flavorful. When shaping dough, keep water quantity minimal to avoid a sticky batter that's difficult to twist and fry properly.
Tips
Make sure the oil temperature stays consistently at 350degF (175degC) to ensure your Cinnamon Twists cook evenly and become perfectly crispy without absorbing excess oil. Use tongs and a slotted spoon to safely handle the twists while frying, preventing burns and oil splashes. When mixing your dough, add water gradually until it forms a soft, pliable texture, avoiding a sticky or too dry consistency. After frying, toss the twists while still warm in the cinnamon sugar to ensure the coating adheres well to the surface, maximizing flavor.
Nutritions
Cinnamon Twists from Taco Bell are primarily made from wheat flour and cornmeal, providing a moderate amount of carbohydrates and dietary fiber. The deep frying process adds significant vegetable oil, increasing the calorie and fat content, particularly from unsaturated fats. The coating of granulated sugar and cinnamon contributes a high sugar content, which enhances flavor but adds simple carbohydrates. Your intake of Cinnamon Twists should be balanced with other nutrient-rich foods to avoid excess sugars and fats.
Storage
Store your Cinnamon Twists in an airtight container at room temperature to maintain their crispness and prevent moisture buildup. Avoid refrigerating, as this can cause the twists to become soggy. If you need to keep them longer, freezing them in a sealed bag and reheating in a hot oven can help restore their crunchy texture.
Variation or Alternatives
You can replace the wheat flour with whole wheat or oat flour to add a nuttier flavor and increase fiber content. For a different texture, try baking the twists at 375degF (190degC) for 10-12 minutes instead of deep frying, which reduces oil absorption and produces a lighter crispness. Adding a pinch of nutmeg or cardamom to the cinnamon-sugar coating will introduce aromatic complexity without overpowering the sweet cinnamon notes. Use an electric mixer to knead the dough for a more even consistency, especially if your dough feels too sticky or uneven.
Allergies
Cinnamon Twists contain wheat flour, which poses a risk for individuals with gluten intolerance or celiac disease. The use of vegetable oil may raise concerns for those with specific oil allergies, depending on the type used during frying. You should always check for cross-contamination risks if you have severe food allergies before consuming these treats.
Why this recipe?
Cinnamon Twists from Taco Bell are beloved for their light, crispy texture combined with a sweet cinnamon and sugar coating that delivers a satisfying crunch and burst of flavor. You'll appreciate the unique pairing of a warm, aromatic cinnamon taste with a delicate, airy bite that makes it an irresistible treat. Making a copycat version at home lets you enjoy this iconic dessert fresh and customizable to your taste preferences. The recipe is simple, allowing you to recreate the delightful combination that Taco Bell fans crave without a trip to the restaurant.