Spiral duros fried until puffed and coated in sugar and ground cinnamon for a light, crunchy sweet snack.

There are certain snacks that just… stick with you. For me, Taco Bell Cinnamon Twists are one of those oddly specific cravings that hit out of nowhere. Not tacos. Not nachos. The twists. Always the twists.

I remember one random road trip a few summers ago — windows down, AC barely working, that one friend who insists on controlling the playlist. We stopped at Taco Bell somewhere off the highway (I don’t even remember which state), and those cinnamon twists were the first thing gone. Not the burritos. The twists. Why are they like that?

So when I realized I could make homemade Taco Bell Cinnamon Twists with just a handful of ingredients, I was skeptical. Like… really? It can’t be that simple. But it is. And honestly, maybe even a little better fresh.

I’ll be honest — I didn’t even know what duros were until a few years ago. I thought Taco Bell Cinnamon Twists were some kind of secret corporate sorcery. Turns out they’re just these hard little spiral wheat snacks that puff dramatically in hot oil.

The first time I made this Taco Bell Cinnamon Twists copycat recipe, I hovered over the fryer like I was waiting for popcorn to pop. Nothing happened for two seconds. Then boom — they exploded into airy twists like they were auditioning for a cooking show.

I actually laughed. Out loud. In my kitchen. Alone.

There’s something nostalgic about recreating fast food at home. It feels rebellious, almost. Like you’ve hacked the system. And maybe that sounds dramatic for fried cinnamon snacks, but hey… food memories are weirdly powerful, right?

Why you’ll Love these Taco Bell Cinnamon Twists?

The beauty of this homemade Taco Bell Cinnamon Twists recipe is how uncomplicated it is. No dough to roll. No yeast to proof. No waiting around wondering if something rose enough.

It’s fast — five minutes of frying. It’s budget-friendly. And the texture? Light, airy, crisp. Not heavy like churros. Not dense. Just sweet little crunchy clouds.

And I’ll say this carefully because opinions vary — I think they taste fresher and slightly better than the drive-thru version. Or maybe it’s just the thrill of making them yourself. Hard to say. Food psychology is real.

Ingredient Notes

When you’re making Taco Bell Cinnamon Twists at home, every ingredient plays a role. There aren’t many, so there’s nowhere to hide.

• Spiral Duros: The real star. They look unimpressive before frying — small, stiff spirals — but once they hit 350°F oil, they puff instantly. Magic.
• Vegetable Oil: A neutral oil works best for frying. You need enough depth for the duros to fully expand.
• Granulated Sugar: Classic sweetness. Nothing fancy.
• Ground Cinnamon: The familiar warm spice that makes these cinnamon twists taste like the real deal.

That’s it. Four ingredients. I almost felt silly writing them down the first time.

How to Make Taco Bell Cinnamon Twists?

1. Start by stirring together the sugar and cinnamon in a bowl. I sometimes add a tiny extra pinch of cinnamon because I like it a little bold — but that’s just me.
2. Heat your oil to 350°F. This part matters. If the oil isn’t hot enough, your homemade Taco Bell Cinnamon Twists won’t puff properly. And that’s… mildly heartbreaking.
3. Drop about 10–15 duros into the oil. For a second you’ll question everything. Then they puff dramatically, like edible fireworks. Let them cook about five seconds after they expand — no more. They brown quickly.
4. Lift them out, drain on a wire rack, and sprinkle generously with cinnamon sugar while they’re still warm. Don’t be shy. That coating is the whole vibe.

And yes, you’ll probably eat one straight off the rack and burn your fingers slightly. It’s part of the experience.

Storage Options

Homemade Taco Bell Cinnamon Twists are best fresh. That airy crunch is unbeatable right after frying.

If you somehow have leftovers (teach me your self-control), store them in an airtight container at room temperature for up to two days. They may soften slightly, but they’re still good.

Refrigeration? No. Moisture ruins the texture.

Variations & Substitutions

Once you’ve mastered the classic Taco Bell Cinnamon Twists copycat, you can experiment:

• Add a pinch of nutmeg or pumpkin spice to the sugar.
• Drizzle melted chocolate on top.
• Toss with powdered sugar instead of granulated for a softer finish.
• Try a light dusting of cayenne if you’re feeling adventurous.

I once tried adding a little espresso powder to the sugar mix. Was it life-changing? Not exactly. But it was interesting. And sometimes that’s enough.

What to Serve With Taco Bell Cinnamon Twists?

These cinnamon twists are technically a dessert, but they’re also a snack. Or a late-night nibble. Or a “I just need something sweet” moment.

Pair them with:

• Iced coffee
• Hot chocolate
• Vanilla ice cream
• Or honestly, just eat them standing at the counter. No judgment here.

Sound familiar?

FAQ

Why didn’t my duros puff?
Your oil probably wasn’t hot enough. 350°F is key.

Can I bake them instead?
Unfortunately no. They need hot oil to puff.

Are these exactly like Taco Bell’s?
Very close. Freshly made, they might even be better — though taste is subjective.

Where do I buy duros?
Mexican grocery stores usually carry them. Sometimes labeled as wheat pinwheel snacks.

There’s something oddly satisfying about making your own Taco Bell Cinnamon Twists at home. It’s simple. A little dramatic. Nostalgic in a low-key way.

And maybe that’s why I keep coming back to this recipe. It’s not fancy. It’s not gourmet. It’s just a tiny, sweet, crunchy reminder of late-night drive-thrus and summer road trips.

So tell me — are you team extra cinnamon sugar, or do you keep it light? I genuinely want to know.

Taco Bell Cinnamon Twists

Crisp, airy Taco Bell Cinnamon Twists made from spiral duros, fried until puffed and coated in cinnamon sugar. A quick and easy copycat dessert with a light, crunchy texture and warm sweetness.

Print Pin Rate

Course: Dessert, Snack

Cuisine: Mexican-Inspired, Tex-Mex

Keyword: Taco Bell Cinnamon Twists

Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Servings: 4

Ingredients

• ½ cup granulated sugar
• 1 tablespoon ground cinnamon
• Vegetable oil for deep frying
• 4 ounces spiral-shaped duros

Instructions

Prepare the Cinnamon Sugar

• In a small bowl, combine the granulated sugar and ground cinnamon. Stir thoroughly until evenly blended. Set aside for coating the fried twists.

Heat the Oil

• Pour vegetable oil into a deep fryer or heavy-bottomed pot, ensuring there is enough oil for the duros to fully submerge. Heat the oil to 350°F (175°C). Use a thermometer to maintain a consistent temperature for optimal puffing.

Fry the Duros

• Carefully add approximately 10 to 15 duros to the hot oil at a time. Initially, there will be little visible change. Within seconds, the duros will rapidly puff and expand. Allow them to cook for an additional 5 seconds after fully puffed. Avoid overcooking, as they can brown quickly.

Drain the Twists

• Using a slotted spoon, remove the puffed duros from the oil and transfer them to a wire rack or paper towel-lined tray to drain excess oil.

Coat with Cinnamon Sugar

• While still warm, generously sprinkle or toss the fried twists with the prepared cinnamon-sugar mixture to ensure even coating.

Serve Immediately

• Serve warm for the best texture and flavor.

Notes

Traditional spiral duros are typically made from wheat and are not gluten-free. To prepare a gluten-free version of Taco Bell Cinnamon Twists, use certified gluten-free puffing pellets made from corn or rice flour. Always verify packaging labels to ensure there is no cross-contamination. Additionally, confirm that the frying oil has not been previously used to fry gluten-containing products.