Copycat Taco Bell Cinnabon Delights

Why You’ll Love This Recipe

• That signature contrast: crisp cinnamon-sugar shell with a warm, oozy vanilla-cream center.
• Quick cake-style dough—no yeast, no proofing—ready to fry in minutes.
• Filling pipes easily and stays luscious without running out.
• Tastes like the drive-thru favorite, but fresher and still warm at home.

Grocery List

• Produce: None
• Dairy: Cream cheese, unsalted butter, buttermilk, egg, milk or cream
• Pantry: All-purpose flour, granulated sugar, powdered sugar, ground cinnamon, baking powder, baking soda, fine salt, vanilla extract, neutral frying oil

Full Ingredients

Vanilla-Cream Filling

• 4 oz (113 g) cream cheese, softened
• 2 tbsp (28 g) unsalted butter, softened
• 1 1/2 cups (180 g) powdered sugar
• 1 1/2 tsp pure vanilla extract
• 1–2 tbsp whole milk or heavy cream, as needed
• Pinch fine salt

Cinnamon-Sugar Coating

• 1/2 cup (100 g) granulated sugar
• 1 1/2 tsp ground cinnamon
• Pinch fine salt

Quick Doughnut Dough

• 2 cups (240 g) all-purpose flour
• 1/4 cup (50 g) granulated sugar
• 1 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp fine salt
• 2/3 cup (160 ml) buttermilk
• 1 large egg
• 2 tbsp (28 g) unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract

For Frying

• Neutral oil (canola, peanut, or vegetable) for deep-frying, about 6 cups (1.4 L) or enough for 2 inches depth

Step-by-Step Instructions

Step 1: Make and chill the vanilla-cream filling

In a medium bowl, beat the cream cheese and softened butter until completely smooth and fluffy, 1–2 minutes. Add the powdered sugar, vanilla, and a pinch of salt; beat on low until combined, then on medium until silky. Add milk or cream 1 teaspoon at a time until the filling is thick yet pipeable—about the consistency of soft frosting that holds ridges. Scrape into a piping bag fitted with a small round tip (about 1/4 inch) or a Bismarck filling tip. Chill 20–30 minutes to firm slightly.

Step 2: Mix the cinnamon sugar

In a shallow bowl, combine the granulated sugar, cinnamon, and a pinch of salt. Set near your frying station so you can coat while the doughnuts are still warm.

Step 3: Make the quick dough

In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, whisk buttermilk, egg, melted butter, and vanilla. Pour the wet mixture into the dry and fold with a spatula just until you no longer see dry flour. The dough will be thick and slightly sticky. If it seems very sticky, dust in 1–2 teaspoons of flour. Let rest 5–10 minutes to hydrate.

Step 4: Heat the oil and set up the station

Pour 2 inches of neutral oil into a heavy pot or Dutch oven. Heat to 350°F (175°C) over medium heat, monitoring with a deep-fry or instant-read thermometer. Line a sheet pan with paper towels and place a wire rack on top. Keep the cinnamon sugar and a small 1-tablespoon scoop (or two spoons) nearby.

Step 5: Fry the dough balls

Using a lightly oiled 1-tablespoon scoop or two spoons, drop rounded balls of dough into the hot oil, 8–10 at a time to avoid crowding. Fry 2–3 minutes total, turning often, until deep golden brown and cooked through. Maintain the oil at 340–355°F (171–179°C). Transfer to the rack to drain for 20–30 seconds.

Step 6: Coat in cinnamon sugar

While still warm (within a minute of frying), roll each doughnut ball in the cinnamon sugar until generously coated. Return to the rack. Repeat frying and coating with remaining dough.

Step 7: Inject the creamy center and serve

Remove the chilled filling from the fridge. Insert the piping tip into the center of each doughnut and gently squeeze ~1 teaspoon of filling inside, stopping as soon as the doughnut feels slightly heavier or a small bead of filling peeks out. Avoid overfilling. Serve immediately while warm; to hold for a short time, keep in a 200°F (95°C) oven for up to 20 minutes and fill just before serving.

Pro Tips

• Use a thermometer for the oil—350°F (175°C) is the sweet spot for a crisp exterior and fully cooked center.
• Chill the filling slightly so it pipes cleanly without running out; if it firms too much, let it sit at room temp for 5 minutes.
• No Bismarck tip? Snip a small hole in a sturdy piping bag and make a tiny pilot hole with a skewer before filling.
• Coat in cinnamon sugar while warm so it adheres beautifully.
• Fry in small batches and let the oil recover to temperature between batches for even browning.

Variations

• Super-Quick Biscuit Hack: Use 1 can (16 oz) refrigerated large biscuits. Cut each biscuit into 3 pieces, roll into balls, and fry 2–3 minutes until deep golden. Coat and fill as directed.
• Air Fryer Method (best with biscuit dough): Air fry at 375°F (190°C) for 6–8 minutes, turning once; brush with melted butter, toss in cinnamon sugar, then fill.
• Chocolate Center: Replace filling with 3/4 cup warmed chocolate-hazelnut spread or thick chocolate ganache. Pipe into the centers just as you would the vanilla cream.

Storage & Make-Ahead

Best eaten fresh and warm. The filling can be made up to 3 days ahead; store covered in the refrigerator and stir before using. Fried, unfilled doughnut holes can be cooled and frozen up to 2 months in an airtight bag. Reheat from frozen at 350°F (175°C) for 8–10 minutes until warm, toss in fresh cinnamon sugar, and fill just before serving. Leftover filled delights keep 1 day at room temperature; rewarm 2–3 minutes in a 300°F (150°C) oven to refresh.

Nutrition (per serving)

Approximate per delight: 150 calories; 7 g fat; 19 g carbohydrates; 2 g protein; 110 mg sodium. Values will vary with oil absorption and exact coating amount.