Taco Bell Cinnabon Delights

I’m always seeing videos of people eating Cinnabon delights from Taco Bell.

Taco Bell UK doesn’t sell these BUT THEY ALWAYS LOOK SO GOOD. I needed to try them…so I made them myself.

These were crispy on the outside, soft on the inside, the cinnamon flavour was amazing, and the filling was creamy. They were soooo good!

The Cinnabon delights on a wire rack, after being coated in cinnamon sugar.

Video Tutorial

The filling

The first thing we are going to make is the filling. We’re making this first because it needs time to freeze.

The Taco Bell Cinnabon delights are filled with a cream cheese filling. I’m not sure exactly how it’s made, but I made it the way I saw fit.

So to make the filling I used:

  • Cream cheese – make sure to use full fat cream cheese
  • Granulated sugar – caster sugar works great too.
  • Vanilla extract – for some extra flavour.

That is it, I just mixed these together.

We’re going to add dollops of this onto a tray, then let them freeze.

My dollops were a little big to be honest. You want them to be around 1 tablespoon sized. Don’t make them too big, this will cause problems when it comes to frying.

Dollops of the cream cheese filling on a baking paper lined tray.

The dough

For the dough, I made the same dough that I use all the time. I use this dough for my doughnuts, for burger buns, if I’m ever making a loaf of bread, I use this dough for that too. It’s my favourite dough recipe.

It started off as a Japanese milk bread dough, I have added a few other ingredients that make it kind of brioche-ee. So I would say it’s a mix of both.

But it started of as a milk bread dough, so I’m just going to call it a milk bread dough.

The tangzhong

In the recipe card below, you will see that before we make the dough, we are going to make something called ‘tangzhong’.

One of the main parts of a Japanese milk bread dough is a tangzhong.

All this is, is a paste, or the actual name would be roux,  that has been made from flour and a liquid. This can either be milk or water.

To make it, I just heat together some bread flour and milk, until it turns into a thick paste. Then this is kneaded into your dough.

I LOVE TANGZHONG. I use it every time I make a bread dough.

It makes your bread so much more softer and fluffier. I don’t know the exact science behind it, I don’t know why it makes a difference, but it does…it makes a huge difference.

So make sure not to skip this. It is an extra step but it doesn’t take long at all and it is so worth it.

The ingredients needed to make the dough.

Ingredients for the dough

These are the ingredients you are going to need to make the dough:

  • Bread flour – plain/all purpose flour could also be used but bread flour is better. I’ll talk more about this in the next section.
  • Granulated sugar – caster sugar works too.
  • Milk powder – this is going to add a lot of flavour. It is optional, but I recommend it.
  • Salt
  • Instant yeast
  • Eggs – we’re going to use 1 whole egg and 1 egg yolk. The extra egg yolk is going to add richness and extra flavour.
  • The tangzhong 
  • Whole milk
  • Unsalted butter – you want this to be softened.
The dough inside of a bowl, before being left to rise.
The dough inside of a bowl, after it had risen.

The bread flour

I have learnt that bread flour is so much better to use when making any kind of bread.

I mean it does make sense…it’s called bread flour.

The difference between bread flour and plain/all purpose flour is that bread flour has a higher protein content.

This extra protein gives your bread more stability, which helps it rise more and hold its shape better as it bakes (or in this case we are frying the dough). This stability gives you a much softer fluffier bread.

With that being said, plain/all purpose flour can absolutely be used if you don’t have bread flour.

Your Cinnabon delights will still taste great so don’t worry about it.

The instant yeast

Whenever I’m making anything that has yeast in it, I like to use instant yeast instead of active yeast.

The only reason why is because I find it easier to use.

With instant yeast, you can just add it into your bowl with the rest of the ingredients, you don’t have to wait for it to activate. It saves time.

But if you don’t have instant yeast, or if you live in a place where it is hard to find, active yeast can be used. But you will have to activate it first.

So to do this, just mix your yeast with the warm milk, along with a tablespoon of the granulated sugar. Give this a mix, then leave this aside for about 10 minutes.

After 10 minutes, the mixture should look foamy. This means it is ready to use.

Now you can add it into your bowl with the rest of the ingredients.

The Cinnabon delights on a baking paper lined tray, before being fried.

Frying the Cinnabon delights

Once your dough has risen, you’re going to divide it into pieces and fill these pieces with the frozen cream cheese filling.

Then let the rest for 30 minutes and now it’s time to fry them.

You want to fry these in oil that is around 170c – 180c.

Any flavourless oil can be used. I always use vegetable oil, rapeseed oil to be more specific, but any flavourless oil does work.

You just want to fry them until they are a deep golden brown colour.

I don’t have a specific time it will take for them to fry, it just depends on the size of your Cinnabon delights and how much filling they have in them.

But once they are a deep golden brown colour, they should be done.

If you are unsure, you can take one out and cut into it, to see if the dough is cooked through. This will give you an idea on how long they need to be fried for!

The cinnamon delights inside of a bowl.

The cinnamon sugar

The last thing to do is coat your fried Cinnabon delights into some cinnamon sugar.

This is just a mixture of…sugar…and cinnamon.

Make sure to coat them in the sugar whiles they are still warm, otherwise the sugar won’t stick to them. But thennnnn they are finally done!

Here are a few more recipes I think you also need to try:

Taco Bell Cinnabon Delights

5.0 from 1 vote

Makes: Around 25

  • For the filling:
  • 400g cream cheese

  • 100g granulated sugar

  • 2 teaspoons vanilla extract

  • For the tangzhong:
  • 20g bread flour

  • 100ml whole milk

  • For the dough:
  • 330g bread flour

  • 60g granulated sugar

  • 30g milk powder

  • 1 teaspoon salt

  • 8g instant yeast

  • 1 egg

  • 1 egg yolk

  • The tangzhong

  • 120ml whole milk, slightly warm (just heat it in your microwave for about 30 seconds)

  • 60g unsalted butter, softened

  • For the cinnamon sugar:
  • 100g granulated sugar

  • 1 teaspoon ground cinnamon


  • Making the filling:
  • In a bowl, add the cream cheese, sugar and vanilla. Mix these together until combined.
  • Add about 1 tablespoon sized dollops of this cream cheese mixture onto a tray, or plate. You want around 25-30 dollops.
  • Leave these in your freezer.
  • Making the tangzhong:
  • In a pot, add the flour and milk. Mix these together, then place this pot onto medium heat.
  • Keep heating this mixture, whiles constantly stirring, until it turns into a thick paste. This happens quickly, so don't walk away from it.
  • Leave this in your fridge to cool for 10 minutes.
  • Making the dough:
  • Once your tangzhong has cooled for 10 minutes, you can make the dough.
  • In a large bowl, add all the ingredients for the dough, except the butter (MAKE SURE NOT to forget to add the cooled tangzhong you just made).
  • Mix these ingredients together until a dough forms, then add the softened butter and knead for 10 minutes. This will be a sticky dough, don't be alarmed.
  • Place this dough into a lightly greased bowl, cover and leave to rise in a warm place until doubled in size. This should take around 1-2 hours.
  • After the dough has risen, cut it into 25g pieces. Again this is a sticky dough, so have some flour next to you to help.
  • Get one of the dough pieces and flatten this out.
  • Add a piece of your frozen filling to the centre of the dough, then fold the dough over the filling and roll it into a ball, making sure that the filling is fully sealed inside.
  • Place this onto a baking paper lined tray, then repeat until you have used all of your dough.
  • Cover these and leave them aside, in a warm place, to rest for 30 minutes.
  • Frying them:
  • You want to fry these in any flavourless oil (I use vegetable oil) that is around 170c - 180c.
  • Add a few into your oil, you don't want to overcrowd your pot so fry them in batches. Fry them until they are a deep golden brown colour.
  • Place these onto a wire rack, or some paper towels, so the excess oil can drain off.
  • Keep repeating until you have fried them all.
  • The cinnamon sugar:
  • Mix together the sugar and cinnamon.
  • Dip your fried cinnabon delights into this whiles they are still hot, and then they are done. Enjoy!

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