The Original Copycat Recipes Website

Taco Bell Cinnamon Twists

Score: 5.00 (votes: 1)
Reviews: 1
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Taco Bell’s popular Cinnamon Twists are inspired by a traditional Mexican treat made by frying duros de harina until puffy, then sprinkling the crunchy spirals with cinnamon/sugar. Duros, or duritos, is a special pasta made with wheat flour and cornmeal or cornstarch that swells up in seconds in hot oil, transforming it into a light and crispy snack.

You can find duros in many shapes at Latin markets or online, but for this hack you want spirals that look like rotini. Most duros you find will likely be saltier and denser than what Taco Bell uses since the chain created a custom recipe for American palates.

It takes just 10 to 15 seconds for the pasta to puff up in the oil—it will be sudden and dramatic and the duros crisps will float to the top. When they do, gently poke at them, and stir them around in the hot oil until they are evenly cooked. It only takes about a minute to fry each batch.

Watch me make Taco Bell Cinnamon Twists in this new video!

Find more of my Taco Bell copycat recipes here.

Get This

_main
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 4 ounces duros or duritos pasta
  • Vegetable oil for frying
Do This

1. Preheat at least 2 inches of oil in a deep fryer, saucepan, or Dutch oven to 350 degrees F.

2. Combine the sugar and cinnamon in a small bowl.

3. Fry the pasta in the hot oil in batches for 1 minute. Use a large spoon or tongs to move the pasta around as it fries so that it cooks evenly. Remove the fried pasta from the oil and let it cool on a paper towel-covered plate or cooling rack.

taco-bell-cinnamon-twists-step2.jpg

4. When all the pasta is cooked, transfer it to a large bowl and sprinkle some of the cinnamon sugar over it. Toss the pasta, then sprinkle it again, and continue sprinkling and tossing until all the cinnamon sugar is used.

taco-bell-cinnamon-twists-step3.jpg

Makes 8 servings.

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Reviews
DavidF
Mar 16, 2021, 16:46
Just saw the recipe and was craving something unique to try and make. And, wow, these are really, really, good. They are so close to what Taco Bell has -- that it's hard for me to tell the difference. And, now, I just hope that Todd keeps cloning all of Taco Bell's recipes, because they are a little more expensive now and give you less than they used to.

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    To get their Extra Crispy Chicken so crispy KFC breads the chicken two times. This double breading gives the chicken its ultra craggy exterior and extra crunch, which is a different texture than the less crispy Original Recipe Chicken that’s breaded just once and pressure fried.

    As with my KFC Original Recipe hack, we must first brine the chicken to give it flavor and moisture all the way through, like the real thing, then the chicken is double breaded and deep fried until golden brown. KFC uses small chickens which cook faster, but small chickens can be hard to find. If your chicken parts are on the large side, they may not cook all the way through in the 12 to 15 minutes of frying I’m specifying here. To be sure your chicken is cooked, start frying with the thickest pieces, like the breasts, then park them in a 300-degree oven while you finish with the smaller pieces. This will keep the chicken warm and crispy, and more importantly, ensure that they are cooked perfectly all the way through.

    On my CMT show Top Secret Recipe I chatted with Winston Shelton, a long-time friend of KFC founder Harland Sanders. Winston saw the Colonel's handwritten secret recipe for the Original Recipe chicken, and he told me one of the secret ingredients is Tellicherry black pepper. It's a more expensive, better-tasting black pepper that comes from the Malabar coast in India, and you should use it here if you can find it. Winston pulled me aside and whispered this secret to me when he thought we were off-camera, but our microphones and very alert cameramen caught the whole thing, and we aired it.

    I first published this hack in Even More Top Secret Recipesbut recently applied some newly acquired secrets and tips to make this much-improved version of one of the most familiar fried chicken recipes in the world. 

    This recipe was our #2 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1), Olive Garden Braised Beef Bolognese (#3), Pizzeria Uno Chicago Deep Dish Pizza (#4), Bush's Country Style Baked Beans (#5).

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  • Score: 5.00 (votes: 6)
    Pizzeria Uno Chicago Deep Dish Pizza

    A requirement of any visit to Chicago is eating at least one slice of deep dish pizza in the city that perfected it. Deep dish pizza quickly became a Chicago staple after Ike Sewell and Ric Riccardo opened the first Pizzeria Uno in 1943 and served a hearty new style of pizza constructed in a high-rimmed cake pan. The yeast crust was tender and flakey, like a pastry, and the cheese was layered under the sauce so that it wouldn’t burn in a hot oven for the long cooking time.

    While researching a home hack of this now-iconic recipe, I discovered an unexpected technique that I hadn’t seen in other deep dish recipes. Employees told me the pizza crusts are partially cooked each morning to cut down on the wait time for customers. Before the restaurant opens each day, cooks press the dough into a pan and then sprinkle it with a little shredded cheese. The shells are then partially baked and set aside. Later, when an order comes in, the pizza is built into one of the par-baked crusts and finished off. This way customers get their food faster, and the tables turn over quicker.

    Copying that delicious, flakey crust was the task that took me the longest. After two weeks of baking, I finally settled on a formula that was a mash-up of yeast dough and pie crust and made a perfectly tender deep dish crust, with great flavor that exactly mimicked the original. If you like Uno, you will love this.

    Regarding the cheese: be sure your cheese is at room temperature, not cold, or it may not melt all the way through. Also, it’s best if you buy cheese by the block and shred it yourself. Pre-shredded cheese is dusted with cornstarch so that the shreds don’t stick together in the bag, and it won’t melt as smoothly as cheese you shred by hand.

    This recipe will make enough sauce for two pizzas. I just thought you should know that in case you get the urge to make another deep dish after this one disappears.

    This recipe was our #4 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1) KFC Extra Crispy Fried Chicken (#2), Olive Garden Braised Beef Bolognese (#3), Bush's Country Style Baked Beans (#5).

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  • Score: 5.00 (votes: 2)
    Benihana Hibachi Chicken and Steak

    When 20-year old Rocky Aoki came to New York City from Japan with his wrestling team in 1959 he was convinced it was the land of opportunity. Just five years later he used $10,000 he had saved plus another $20,000 that he borrowed to open a Benihana steakhouse on the West Side of Manhattan. His concept of bringing the chefs out from the back of the kitchen to prepare the food in front of customers on a specially designed hibachi grill was groundbreaking. The restaurant was such a smashing success that it paid for itself within 6 months. 

    The most popular items at the restaurant are the Hibachi Chicken and Hibachi Steak, which are prepared at your table on an open hibachi grill. But, since most home kitchens are not fitted with an hibachi grill, you'll have to improvise. You will likely have to use two pans for this Benihana hibachi chicken and steak recipe; one for the meat and mushrooms, and the other for the remaining vegetables. And since many of today's cooking surfaces are coated with scratchable, nonstick coatings, we won't be slicing the meat and vegetables while they are sizzling on the hot cooking surface as the Benihana chefs do.

    Grab my clone recipes for the Ginger and Mustard Dipping Sauces here

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • Score: 5.00 (votes: 4)
    Ruth's Chris Steak House Potatoes Au Gratin

    Menu Description: "In cream sauce, topped with melted sharp cheddar."

    There are many ways to order potatoes from the Ruth's Chris menu including steak fries, julienne fries, shoestring fries, cottage fries, Lyonnaise, baked and au gratin.

    Here's a traditional, classic recipe for the delicious side dish inspired by the Ruth's Chris creation. You may use less of the cream and milk mixture in your version depending on the size baking dish you use and the size of your potatoes. Stop adding the creamy mixture in your version when it is level with the sliced potatoes in the baking dish. Be sure to use a casserole dish that has a lid for the first stage of baking.

    Click here for more of my copycat recipes from Ruth's Chris Steak House

    Source: Top Secret Restaurant Recipes by Todd Wilbur. 

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  • Score: 4.78 (votes: 18)
    Chipotle Mexican Grill Barbacoa Burrito

    Menu Description: "Spicy, shredded beef, braised with our own chipotle adobo, cumin, cloves, garlic and oregano."
     
    The original Mexican dish barbacoa was traditionally prepared by cooking almost any kind of meat goat, fish, chicken, or cow cheek meat, to name just a few, in a pit covered with leaves over low heat for many hours, until tender. When the dish made its way into the United States via Texas the word transformed into "barbecue" and the preparation changed to incorporate above-ground techniques such as smoking and grilling.

    The good news is that we can re-create the beef barbacoa that Chipotle has made popular on its ginormous burritos without digging any holes in our backyard or tracking down a local source for fresh cow faces. After braising about 30 pounds of chuck roasts, I finally discovered the perfect Chipotle Mexican Grill barbacoa burrito copycat recipe with a taste-alike adobo sauce that fills your roast with flavor as it slowly cooks to a fork-tender delicacy on your stovetop over 5 to 6 hours.

    Part of the secret for great adobo sauce is toasting whole cumin seeds and cloves and then grinding them in a coffee grinder (measure the spices after grinding them). Since the braising process takes so long, start early in the day and get ready for a big dinner, because I've also included clones here for Chipotle's pico de gallo, pinto beans, and delicious cilantro-lime rice to make your burritos complete. You can add your choice of cheese, plus guacamole and sour cream for a super-deluxe clone version. 

    If you prefer chicken burritos, head on over to my clone recipe for Qdoba Grilled Adobo Chicken

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • Score: 4.71 (votes: 28)
    Cracker Barrel Hash Brown Casserole

    Menu Description: "Made from scratch in our kitchens using fresh Grade A Fancy Russet potatoes, fresh chopped onion, natural Colby cheese and spices. Baked fresh all day long."

    In the late sixties Dan Evins was a Shell Oil "jobber" looking for a new way to market gasoline. He wanted to create a special place that would arouse curiosity, and would pull travelers off the highways. In 1969 he opened the first Cracker Barrel just off Interstate 40 in Lebanon, Tennessee, offering gas, country-style food, and a selection of antiques for sale. Today there are over 529 stores in 41 states, with each restaurant still designed as a country rest stop and gift store. In fact, those stores which carry an average of 4,500 different items apiece have made Cracker Barrel the largest retailer of American-made finished crafts in the United States.

    Those who know Cracker Barrel love the restaurant for its delicious home-style breakfasts. This casserole, made with hash brown-sliced potatoes, Colby cheese, milk, beef broth, and spices is served with many of the classic breakfast dishes at the restaurant. The recipe here is designed for a skillet that is also safe to put in the oven (so no plastic handles). If you don't have one of those, you can easily transfer the casserole to a baking dish after it is done cooking on the stove.

    Love Cracker Barrel? Check out my other clone recipes here.

    Source Top Secret Restaurant Recipes by Todd Wilbur.

     

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  • Score: 4.94 (votes: 16)
    Islands China Coast Salad Dressing

    This 30-store Hawaiian-themed chain of restaurants is known for its hand-made burger buns, specialty sandwiches and taco platters with names like Shorebird, Pelican, Sandpiper, Baja, and Northshore. Some people, though, go to the Islands just for the China Coast salad. Its a huge bowl filled with sliced chicken breast, lettuce, red cabbage, julienned carrots, fried noodles, sesame seeds, mandarin orange wedges and chives, and then tossed with this top secret dressing. Many diners think the dressings so good they ask for extra and discreetly smuggle it home. No more smuggling required. Now, with this simple Islands China Coast salad dressing recipe, you can make your own clone at home and use it on any of your favorite bowls of green.

    Source "Top Secret Restaurant Recipes 2" by Todd Wilbur. 

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  • Score: 5.00 (votes: 11)
    Wendy's Spicy Chicken Fillet Sandwich

    When sales of this once limited-offering sandwich exceeded expectations, Wendy's made it a permanent menu item. Now you can re-create the spicy kick of the original with a secret blend of spices in the chicken's crispy coating. Follow the same stacking order as the original, and you will make four sandwich clones here at a fraction of the cost of the real thing.

    Check out more Wendy's copycat recipes like their famous chili here.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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  • Score: 4.44 (votes: 9)
    Panda Express Orange Flavored Chicken

    This delicious crispy chicken in a citrusy sweet-and-sour chicken is the most popular dish at the huge Chinese take-out chain. Panda Express cooks all of its food in woks. If you don't have one of those, you can use a heavy skillet or a large saute pan.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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  • Score: 4.71 (votes: 7)
    Panda Express Mandarin (Bourbon) Chicken

    Here's a dish from a rapidly growing Chinese food chain that should satisfy anyone who loves the famous marinated bourbon chicken found in food courts across America. The sauce is the whole thing here, and it's quick to make right on your own stove-top. Just fire up the barbecue or indoor grill for the chicken and whip up a little white rice to serve on the side. Panda Express - now 370 restaurants strong - is the fastest-growing Asian food chain in the world. You'll find these tasty little quick-service food outlets in supermarkets, casinos, sports arenas, college campuses, and malls across the country passing out free samples for the asking. 

    Source: "Even More Top Secret Recipes" by Todd Wilbur.

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  • Score: 4.18 (votes: 28)
    Benihana Japanese Fried Rice

    The talented chefs at Benihana cook food on hibachi grills with flair and charisma, treating the preparation like a tiny stage show. They juggle salt and pepper shakers, trim food with lightning speed, and flip the shrimp and mushrooms perfectly onto serving plates or into their tall chef's hat.

    One of the side dishes that everyone seems to love is the fried rice. At Benihana this dish is prepared by chefs with precooked rice on open hibachi grills, and is ordered a la cart to complement any Benihana entree, including Hibachi Steak and Chicken. I like when the rice is thrown onto the hot hibachi grill and seems to come alive as it sizzles and dances around like a bunch of little jumping beans. Okay, so I'm easily amused.

    This Benihana Japanese fried rice recipe will go well with just about any Japanese entree and can be partially prepared ahead of time and kept in the refrigerator until the rest of the meal is close to done.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • Score: 4.40 (votes: 5)
    Popeyes Famous Fried Chicken

    Popeyes Famous Fried Chicken and Biscuits has become the third-largest quick-service chicken chain in the world in the twenty-two years since its first store opened in New Orleans in 1972. (KFC has the number-one slot, followed by Church's Chicken). Since then, the chain has grown to 813 units, with many of them overseas in Germany, Japan, Jamaica, Honduras, Guam, and Korea.

    Cayenne pepper and white pepper bring the heat to this crispy fried chicken hack.   

    Did you like this recipe? Get your hands on my secret recipe for Popeyes Chicken Sandwich and other Popeyes dishes here.

    Source: More Top Secret Recipes by Todd Wilbur.

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  • Score: 4.71 (votes: 14)
    El Pollo Loco Flame-Broiled Chicken

    El Pollo Loco, or "The Crazy Chicken," has been growing like mad since it crossed over the border into the United States from Mexico. Francisco Ochoa unknowingly started a food phenomenon internacional in 1975 when he took a family recipe for chicken marinade and opened a small roadside restaurante in Gusave, Mexico. He soon had 90 stores in 20 cities throughout Mexico. The first El Pollo Loco in the United States opened in Los Angeles in December 1980 and was an immediate success. It was only three years later that Ochoa got the attention of bigwigs at Dennys, Inc., who offered him $11.3 million for his U.S. operations. Ochoa took the deal, and El Pollo Loco grew from 17 to more than 200 outlets over the following decade.

    Re-create the whole El Pollo Loco experience at home with my copycat recipes for avocado salsa, pinto beansSpanish rice, and bbq black beans.

    Source: More Top Secret Recipes by Todd Wilbur.

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I'm Todd Wilbur, Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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