Sharon BrownWhen you think of taco shells, traditionally crunchy or soft corn or flour varieties come to mind. But imagine biting into something a little different—taco shells that bring back memories of childhood breakfasts.
Paired with a scoop of ice cream, whipped cream, or even fresh fruit, these cinnamon toast crunch taco shells are perfect for any meal or dessert.
Who doesn’t love a sweet twist on classic dishes?
Cinnamon toast crunch taco shells are a delightful fusion of flavors that will make your taste buds do a happy dance. As a food blogger and registered dietitian, I’ve tried countless recipes, but this one stands out. It combines the warmth of cinnamon with the familiar crunch that we all adore.
Today, I’ll take you through the ins and outs of making these magical taco shells, offering tips, tricks, and a bit of storytelling along the way. Brace yourself for a mouthwatering adventure!
What Are Cinnamon Toast Crunch Taco Shells?
To put it simply, cinnamon toast crunch taco shells are flour tortillas transformed into sweet treats inspired by the beloved breakfast cereal—Cinnamon Toast Crunch. Imagine a soft taco shell enriched with a cinnamon-sugar mixture, creating a delightful contrast of taste and texture.
These shells can serve as a base for various fillings, making them versatile enough to invent any dessert your heart desires.
What is the Flavor Profile of This Dish?
Let’s dive into the flavor. The initial taste is sweet, thanks to the cinnamon-sugar coating. Next, you’ll notice the warmth and slight nuttiness of the tortilla, coupled with a hint of vanilla that amplifies the overall experience.
This combination is comforting and familiar while still feeling innovative. Whether paired with creamy ice cream or luscious fruits, the flavor profile is sure to please.
What Makes This Recipe Different From Other Cinnamon Toast Crunch Taco Shells?
What sets this recipe apart is its simplicity and the textures achieved. It doesn’t merely coat and fry tortillas; instead, it combines elements efficiently, allowing you to make the taco shell in minutes, with a fail-proof method.
Flour tortillas are crisped just right, ensuring you’re met with a satisfying crunch at first bite, then instantly melting into sweet softness.
Ingredients You’ll Need
Here’s a quick checklist of what you’ll need:
- Cinnamon-sugar blend (¼ cup sugar + 1 teaspoon cinnamon)
- Vanilla extract – ½ teaspoon
- Flour tortillas (small, 8-inch) – 4 pieces
- Pinch of sea salt
- Butter-flavored cooking spray
Step-by-Step Directions
Let’s get into the fun part—making these delicious taco shells!
Step 1: Preparing the Cinnamon-Sugar Blend
In a small bowl, mix ¼ cup sugar with 1 teaspoon cinnamon until well combined. This blend will coat your taco shells, adding that essential sweetness and fragrant spice. Set this bowl aside as we move on to the tortillas.
Step 2: Shaping the Taco Shells
Take a small portion of the butter-flavored cooking spray and lightly coat the inside of a muffin tin. Each tortilla will form a unique shell in these molds, so make sure to spray them evenly. Grab a tortilla and fit it into a muffin cup, gently pressing it down to create the shell shape.
Step 3: Baking Your Taco Shells
Preheat your oven to 350°F (175°C). Once ready, place the muffin tin with the tortillas into the oven. Allow them to bake for around 8-10 minutes, keeping a close eye. You’ll want them to turn golden and crispy but not burned. The smell wafting through the kitchen will be enchanting.
Step 4: Coating the Taco Shells
After taking the shells out of the oven, let them cool slightly, so you don’t burn your fingers. Using a pastry brush, generously coat the warm taco shells with vanilla extract. The aroma will be irresistible! Then gently roll each shell in your cinnamon-sugar blend to achieve that lovely coating.
Step 5: Assemble Your Sweet Taco Creations
Now, the best part—fill these taco shells with whatever your heart desires! Ice cream, fresh fruit, or whipped cream will all work wonders. Don’t be shy; let your imagination run wild.
Tips On Making Cinnamon Toast Crunch Taco Shells
Here are five golden tips to elevate your taco shell-making experience:
- Thicker tortillas work best: Opt for thicker flour tortillas to maintain structural integrity when filled.
- Bake for perfect borders: Ensure the taco mold fits snugly to prevent taco shells from flattening during baking.
- Cool before filling: Allow taco shells to cool completely to help maintain their crispiness when filled.
- Layer flavors thoughtfully: Add a light drizzle of caramel or chocolate sauce inside the shell for extra indulgence.
- Practice patience: If the first batch doesn’t turn out perfect, remember that practice makes perfect. Adjust time and temperature for your oven.
How Can I Store These Cinnamon Toast Crunch Taco Shells?
Leftover taco shells should be kept in an airtight container. If properly stored, they will keep for 1-2 days at room temperature. To restore their crispiness, pop them in a warm oven for a few minutes.
Substitute Options for the Ingredients
Not all ingredients may be handy. Here are some substitutes:
- Flour Tortillas: Corn tortillas can work, but they might yield a different texture. Just make sure they’re pliable.
- Cinnamon-Sugar Blend: Use ready-made cinnamon sugar available in stores, which can save time.
- Vanilla Extract: For a twist, consider using almond extract for a nutty depth in flavor.
- Butter-Flavored Cooking Spray: You can use regular cooking oil or melted butter for greasing the muffin tin.
Cinnamon Toast Crunch Taco Shells Recipe
Equipment
- Small bowl
Ingredients
- ¼ cup sugar + 1 teaspoon cinnamon
- ½ teaspoon
- 4 tortillas small, 8-inch – 4 pieces
- Pinch of sea salt
- Butter-flavored cooking spray
Instructions
- In a small bowl, mix ¼ cup sugar with 1 teaspoon cinnamon until well combined. This blend will coat your taco shells, adding that essential sweetness and fragrant spice. Set this bowl aside as we move on to the tortillas.
- Take a small portion of the butter-flavored cooking spray and lightly coat the inside of a muffin tin. Each tortilla will form a unique shell in these molds, so make sure to spray them evenly. Grab a tortilla and fit it into a muffin cup, gently pressing it down to create the shell shape.
- Preheat your oven to 350°F (175°C). Once ready, place the muffin tin with the tortillas into the oven. Allow them to bake for around 8-10 minutes, keeping a close eye. You’ll want them to turn golden and crispy but not burned. The smell wafting through the kitchen will be enchanting.
- After taking the shells out of the oven, let them cool slightly, so you don’t burn your fingers. Using a pastry brush, generously coat the warm taco shells with vanilla extract. The aroma will be irresistible! Then gently roll each shell in your cinnamon-sugar blend to achieve that lovely coating.
- Now, the best part—fill these taco shells with whatever your heart desires! Ice cream, fresh fruit, or whipped cream will all work wonders. Don’t be shy; let your imagination run wild.
Notes
- Thicker tortillas work best: Opt for thicker flour tortillas to maintain structural integrity when filled.
- Bake for perfect borders: Ensure the taco mold fits snugly to prevent taco shells from flattening during baking.
- Cool before filling: Allow taco shells to cool completely to help maintain their crispiness when filled.
- Layer flavors thoughtfully: Add a light drizzle of caramel or chocolate sauce inside the shell for extra indulgence.
- Practice patience: If the first batch doesn’t turn out perfect, remember that practice makes perfect. Adjust time and temperature for your oven.
Nutrition
Frequently Asked Questions
Conclusion
Cinnamon toast crunch taco shells are not just a fun dessert idea; they offer a sweet twist on an old favorite that beckons nostalgia and joy. With a few basic ingredients and a little creativity, you can whip these up in no time.
The delightful combination of flavors will make these taco shells a staple in your kitchen. So gather your friends, family, or even just indulge solo—after all, who needs an excuse to enjoy something delicious? Happy cooking!
