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Taco Bell Cinnamon Twists

Taco Bell Cinnamon Twists
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Crispy, golden fried dough twists coated in a generous layer of cinnamon sugar. This copycat recipe delivers the same addictive crunch and sweet warmth as the fast-food favorite, perfect for a quick dessert or snack.

Ingredients

Scale
  • 1 cup all-purpose flour (120g), plus more for dusting
  • 2 tablespoons granulated sugar (24g)
  • 1/4 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 2 tablespoons unsalted butter, melted (28g)
  • 1/4 cup water (60ml), room temperature
  • For coating:
  • 1/4 cup granulated sugar (48g)
  • 1 tablespoon ground cinnamon (7g)
  • For frying:
  • 4 cups vegetable oil, for deep frying (or enough to fill a pot 2 inches deep)

Instructions

  1. In a medium bowl, whisk together the flour, 2 tablespoons sugar, salt, and baking powder. This ensures the leavening and salt are evenly distributed for consistent texture and flavor.
  2. Add the melted butter and water to the dry ingredients. Stir with a fork or rubber spatula until a shaggy dough forms. The dough will look dry at first but will come together as you mix.
  3. Turn the dough out onto a lightly floured surface. Knead gently for about 2 minutes until smooth and no longer sticky. Do not over-knead, or the twists will be tough. Cover with plastic wrap and let rest for 10 minutes at room temperature to relax the gluten.
  4. On a lightly floured surface, roll the dough into a 12×8-inch rectangle about 1/8 inch thick. Use a sharp knife or pastry wheel to cut the dough into 12 strips, each about 1 inch wide and 4 inches long.
  5. To shape each twist, take one strip and gently stretch it to about 6 inches long. Fold in half lengthwise, then twist the ends in opposite directions two or three times. Pinch the ends to seal. Place on a parchment-lined baking sheet. Repeat with remaining strips.
  6. In a large, heavy-bottomed pot (such as a Dutch oven), pour oil to a depth of 2 inches. Heat over medium-high heat until the oil reaches 350°F (177°C). Use a clip-on thermometer to maintain the temperature; adjust the heat as needed.
  7. While the oil heats, combine the 1/4 cup sugar and cinnamon in a shallow bowl. Whisk to blend and set aside near the stovetop for immediate coating after frying.
  8. Fry the twists in batches of 4-5 at a time, carefully lowering them into the hot oil with a slotted spoon. Cook for 1-2 minutes per side, turning once, until deep golden brown and puffed. Do not crowd the pot — this lowers oil temperature and leads to greasy twists.
  9. Using the slotted spoon, transfer the fried twists directly to the cinnamon sugar mixture. Toss and turn to coat evenly while still hot, so the sugar adheres well. Place on a wire rack set over a baking sheet to cool slightly.
  10. Repeat with remaining batches. Let the oil return to 350°F (177°C) between batches. Serve warm or at room temperature. The twists are best within a few hours, as the coating may soften over time.

Notes

Store leftover cinnamon twists in an airtight container at room temperature for up to 3 days. To re-crisp, place on a baking sheet and warm in a 350°F (177°C) oven for 5 minutes. Do not freeze — the texture becomes soggy upon thawing. For a less messy option, use a paper bag to shake the twists with the cinnamon sugar.

Nutrition

Keywords: Taco Bell cinnamon twists, copycat cinnamon twists, cinnamon sugar twists, fried dough recipe, Mexican dessert, quick snack, deep fried pastry, homemade fast food, easy cinnamon twists, dessert for parties

Find it online: https://copycatkitchenco.com/taco-bell-cinnamon-twists/