Prep 20 mins
Cook 15 mins
Copycat recipe of Taco Bell Cinnamon Twists. These are not twisted because it is very difficult to keep the twist in the dough while cooking. It's easy when done in the factory like Taco Bell's. Otherwise, these are very tasty. Your choice of cinnamon sugar (Taco Bell) or powdered sugar (Non-Taco Bell).
- 5 large egg yolks, well beaten
- 5 tablespoons sour cream
- 5 tablespoons granulated sugar
- 1 tablespoon almond extract
- 1⁄4 teaspoon salt
- 2 1⁄2 cups all-purpose flour
- 1⁄2 cup cinnamon
- 2 cups sugar
- 16 ounces powdered sugar (optional)
- Combine first set of ingredients, adding each ingredient as listed, and enough flour so that the dough is no longer sticky, but still very soft.
- Using a floured working surface, roll small portions of dough at a time to paper-thin. Cut into 2 x 5-inch strips, and arrange in single layer on oiled cookie sheets.
- In a deep, heavy saucepan or deep fryer, bring oil (at least 3 inches deep) to 400°F Carefully add a few strips to the oil. They'll fall to the bottom but will surface as they brown (about 2 minutes).
- Lift out with tongs and drop into brown grocery bag containing seasoning mix. Gently shake then remove coated strips. Serve immediately.
Taco bell uses dried rotini pasta for the cinnamon twists. Throw the dry pasta in and it plums up in the hot oil
Not exactly same texture as taco bells but light, puffy and cinnamony sweet! I used only regular sugar (no powdered) and it came out with same flavor as taco bells. Important to coat immediately after remove from oil - even then the sugar doesn't stick too well but you just scoop up the sugar as you eat it. Not a quick prep snack - took me like 10 minutes to knead the dough and another 10 to roll it paper thin - it must be paper thin to puff up correctly. Only changes I made was to reduce amount of almond extract and replace it with water (so like a few drops and then 1 tbsp water). Also I made a smaller batch by changing serving size to .75 - and it made enough for four people. I would make again.
I might have to try this some time. I used to work at Taco Bell back when I was sixteen and what is used is some crazy kind of pasta that gets deep fat fried, so this must be pretty close. I worked at Applebee's too, after Taco Bell, and I tried on various occasions to replicate the most awesome event of a 1in noodle spreading out to be 3 inches long, but never succeeded. They must be some specially manufactured type of pasta, but they totally looked and felt like normal pasta noodles when I had the experience of making them there.