Taco Bell Cinnamon Twists Recipe
Dried rotini fries up into crisp, hollow spirals that mimic the crunch and shape of the real thing, and tossing them in cinnamon sugar while still hot lets the coating melt slightly and cling to every ridge instead of falling off.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 6
Ingredients
- 8 oz rotini pasta, uncooked
- 4 cups vegetable oil, for frying
- 3/4 cup granulated sugar
- 1 1/2 tbsp ground cinnamon
- 1/4 tsp salt
Nutrition per serving
- Calories
- 445
- Protein
- 9g
- Carbs
- 82g
- Fat
- 11g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Bring a large pot of salted water to a boil and cook the rotini according to package directions until just al dente, do not overcook or the twists will fall apart when fried.
- 2Drain the pasta and spread it out on a clean kitchen towel or paper towels. Pat dry thoroughly and let it air-dry for 10-15 minutes; any surface moisture will cause the oil to spatter violently.
- 3In a small bowl, whisk together the granulated sugar, cinnamon, and salt. Set aside.
- 4Heat the vegetable oil in a deep, heavy pot or Dutch oven to 350°F (175°C), using a thermometer to check the temperature before frying.
- 5Working in small batches so the oil temperature doesn't drop, fry the dried pasta for 1-2 minutes per batch, until golden brown and crisp, stirring gently with a slotted spoon.
- 6Lift the fried twists out with the slotted spoon and drain briefly on a paper-towel-lined plate.
- 7While still hot, transfer the twists to a large bowl with the cinnamon sugar and toss immediately to coat evenly.
- 8Serve warm. Twists lose their crunch as they cool, so coat and serve them in batches rather than frying everything first.
Tips & variations
- A thermometer is worth using here; oil below 325°F (165°C) makes the pasta greasy instead of crisp, and oil above 375°F (190°C) browns it before the inside fully crisps.
- Swap in cavatappi or fusilli if rotini isn't on hand, any corkscrew-shaped short pasta with ridges works.
- For a Taco Bell-style finish, add a small pinch of nutmeg to the cinnamon sugar.
- Frying in small batches of about a cup of pasta at a time keeps the oil temperature stable and the twists evenly browned.
Storage & reheating
Cinnamon twists are best eaten within an hour of frying. Leftovers can be stored in an airtight container at room temperature for up to 2 days, but they will soften; re-crisp them in a 375°F (190°C) oven or air fryer for 3-4 minutes before serving.
Tips from the Tulo kitchen
- Undercooking the pasta by a minute or two compared to package directions gives it a firmer structure that holds up better in hot oil.
- Line the frying station with a paper-towel-covered plate and the cinnamon sugar bowl side by side so twists go straight from oil to coating with no time to cool.
FAQ
What pasta shape is closest to real Taco Bell Cinnamon Twists?
Rotini or cavatappi, both have the same corkscrew shape and enough surface ridges to hold the cinnamon sugar coating once fried.
Can these be baked or air-fried instead of deep-fried?
Air frying works reasonably well: toss the dried, uncooked-but-boiled pasta with a light coating of oil and air fry at 400°F (200°C) for 8-10 minutes, shaking the basket halfway, though the texture will be slightly less crisp than deep-frying.
Why did my twists turn out soggy instead of crisp?
This almost always means the pasta wasn't dried enough before frying or the oil temperature dropped too low; both trap moisture inside instead of letting it crisp up.
Can I make the cinnamon sugar ahead of time?
Yes, the cinnamon sugar mixture keeps indefinitely in a sealed jar at room temperature, so it can be made well in advance of frying.
