Taco Bell Cinnabon Delights Recipe That’s Better Than Drive-Thru

Taco Bell Cinnabon Delights have become one of those internet-famous foods you just can’t scroll past. You see someone bite into that golden, sugar-coated shell, and suddenly you’re craving one too. The creamy center oozes out in slow motion while cinnamon sugar clings to their fingers—and if you’ve never had them, it’s pure dessert envy. For those of us outside the U.S. (like me here in the UK), they’re totally out of reach. But that didn’t stop me. I rolled up my sleeves and got to work figuring out how to make them myself. What I ended up with? A version that’s crispier, creamier, and completely worth frying for.

That’s the story behind this recipe. After a few rounds of testing, I found the perfect dough, the dreamiest cream cheese filling, and the right oil temp to get that golden crunch. In the paragraphs below, I’ll walk you through exactly how to make these homemade Taco Bell Cinnabon Delights, with tips for handling sticky dough, freezing the filling, and frying without fear. It’s a recipe rooted in the same hands-on, satisfying cooking I use for everything from venison backstrap marinade to wild turkey recipes. So if you’re ready to skip the drive-thru and make a dessert that truly hits the spot, keep reading.

Table of Contents

Print

How to Make the Filling & Dough for Taco Bell Cinnabon Delights

Making Taco Bell Cinnabon Delights at home starts with two key steps: creating the signature sweet filling and preparing a soft, pillowy dough that fries up just right. These delights might look like something you need a commercial kitchen for, but they’re surprisingly easy to recreate in your own space. If you’ve made anything from my venison backstrap recipes or whipped up wild turkey recipes on a quiet morning, you’re more than ready for this.

Start with the filling—the gooey center that makes Taco Bell Cinnabon Delights so craveable. Use full-fat cream cheese for a smooth texture, mix in granulated sugar, and add a dash of vanilla extract. That’s it. Once you’ve blended it together, spoon out small dollops onto a tray lined with parchment paper. Aim for about one tablespoon each. Then freeze them solid. This step isn’t optional—freezing the filling keeps it from leaking out when your delights hit the hot oil.

Next, the dough. I stick with a soft bread base I’ve used for everything from buns to brioche. It’s tender enough to give that melt-in-your-mouth feel and sturdy enough to hold the frozen filling. The dough in these Taco Bell Cinnabon Delights gets its signature fluff from tangzhong—a paste made by cooking flour and milk into a thick roux before kneading it into the dough. That extra moisture traps steam as it fries, making every bite pillowy inside and golden outside.

Don’t let sticky dough worry you. After mixing in the tangzhong, eggs, and softened butter, your dough will feel a little tacky, and that’s a good thing. Just grease your hands or dust lightly with flour when handling it. Once it’s kneaded and risen, it’s time to stuff each piece with the frozen cream cheese center and shape it into a ball.

Making homemade Taco Bell Cinnabon Delights is all about preparation. With your filling frozen and dough rested, you’re only a few steps away from hot, golden perfection. In the next part, we’ll cover flour types, yeast tips, and why each detail matters for the best possible results.

The Dough Tips That Make Taco Bell Cinnabon Delights Perfect Every Time

Getting the dough right is what turns these Taco Bell Cinnabon Delights from good to unforgettable. It’s not complicated, but a few techniques and ingredient choices make a world of difference. This is where tangzhong, the flour you use, and the type of yeast truly matter. Even if you’ve never baked bread before, don’t worry—I’ll walk you through each part.

Tangzhong Makes the Dough Soft and Pillowy

Tangzhong is a simple flour-and-milk paste that gets cooked into a smooth roux. You whisk it together over medium heat until it thickens like pudding, then let it cool before kneading it into the dough. This step adds moisture that stays locked inside, even during frying. When I skip it, the results just aren’t the same—less fluffy, more dry. It’s one extra pan and a few minutes, but it’s absolutely worth it for that signature softness inside your Cinnabon Delights.

I use tangzhong in more recipes than I can count—brioche buns, cinnamon rolls, even savory breads like my butter board accompaniments all benefit from this trick. And once you try it, you’ll start using it everywhere, too.

Why Bread Flour and Instant Yeast Matter

You’ll also want to stick with bread flour if you can. It has a higher protein content than all-purpose flour, which gives your dough better structure and rise. That’s key when you’re working with fried treats like Taco Bell Cinnabon Delights—you want the dough strong enough to puff but soft enough to bite through. If all-purpose is what you’ve got, it’ll still work, but you’ll notice a difference in texture.

When it comes to yeast, I always reach for instant yeast. No need to activate it—just mix it right into the dry ingredients. It saves time and always gives me a reliable rise. If you’re using active dry yeast, you’ll need to bloom it first in warm milk with a bit of sugar for about 10 minutes. Once it foams, it’s ready to use. I use this method sometimes for older yeast, just to make sure it’s still alive.

If you’re used to cooking rustic meals like venison cowboy butter or smoking wild meats, you already know how every small choice affects flavor. This is the same idea—but with dough. With the right ingredients and a little time, your Cinnabon Delights will fry up golden, soft, and bursting with that sweet, creamy filling.

Frying and Finishing Taco Bell Cinnabon Delights the Right Way

This is the moment where the dough turns golden, the kitchen fills with cinnamon warmth, and those Taco Bell Cinnabon Delights come to life. Frying and coating are simple—but doing them right makes all the difference between a soggy bite and a crisp, dreamy dessert.

How to Fry Without a Mess

Once your dough has risen and each piece is filled with frozen cream cheese, it’s time to heat your oil. Use any neutral oil—vegetable or canola work best. You want it hot, but not smoking. Around 170°C to 180°C (340°F to 355°F) is the sweet spot. If the oil’s too cool, the dough will absorb it and turn greasy. Too hot and the outside will burn before the inside cooks through.

Fry them in small batches. Crowding the pot drops the temperature fast. Use a slotted spoon or spider to gently lower them in and turn them as they puff. You’re looking for that rich golden-brown color on all sides. Depending on size, each batch takes 2 to 4 minutes. Don’t walk away—it goes quickly.

When they’re done, transfer the delights to a wire rack or a plate lined with paper towels. Let the excess oil drip off while you get the coating ready.

Coat While They’re Hot for Maximum Flavor

Now the best part—cinnamon sugar. Mix granulated sugar with ground cinnamon in a shallow bowl. Keep it simple. A 5:1 sugar to cinnamon ratio works beautifully, but adjust to taste. The key is to coat your Taco Bell Cinnabon Delights while they’re still warm. That way, the sugar sticks like it should, forming that classic gritty-crunchy crust that gives these bites their name.

Don’t wait too long. If they cool down too much, the coating will slide off or clump. Roll each one gently, then place it back on the rack to cool slightly before serving.

The result? A soft, fluffy dough ball with a crisp shell and molten vanilla cream at the center. You’ll hear the crunch, taste the cinnamon first, and then hit that creamy filling. It’s everything you want in a sweet fry-up—warm, rich, and totally irresistible.

Frequently Asked Questions About Taco Bell Cinnabon Delights

Your Kitchen Can Beat the Drive-Thru

Making Taco Bell Cinnabon Delights at home isn’t just about copying a fast-food favorite—it’s about turning simple ingredients into something that feels indulgent and deeply satisfying. When you mix, stuff, fry, and coat these by hand, you get more than dessert. You get a treat that’s warm, personal, and made with care. And best of all? You don’t need a deep fryer or a drive-thru window to make them happen.

Whether you’re craving that creamy center or looking for something sweet to fry up on a weekend morning, these Cinnabon Delights hit the mark every time. They’ve become a favorite in my kitchen, and I have a feeling they’ll find a place in yours, too. So go ahead—mix the dough, freeze that filling, and make a batch. You’ll be glad you did.

📌 Follow along or tag me here:
Facebook: Recipes NYC on Facebook
Pinterest: @Recipes_NYC on Pinterest

Medium: https://medium.com/@recipesnyc