Fried Cinnamon Strips Recipe
Fried Cinnamon Strips Recipe photo by Taste of Home
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Fried Cinnamon Strips Recipe

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"I first made these crispy strips for a special family night at our church," recalls field editor Nancy Johnson of Laverne, Oklahoma. "Most of them were snapped up before dinner!"
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:20 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 20 servings


  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 10 flour tortillas (8 inches)
  • Vegetable oil

Nutritional Facts

112 calories: 3 each, 2g fat (0g saturated fat), 0mg cholesterol, 125mg sodium, 23g carbohydrate (10g sugars, 0g fiber), 2g protein .


  1. In a large resealable plastic bag, combine sugar, cinnamon and nutmeg; set aside.
  2. Cut tortillas into 3-in. x 2-in. strips. Heat 1 in. of oil in a skillet or electric fry pan to 375°; fry 4-5 strips at a time for 30 seconds on each side or until golden brown. Drain on paper towels.
  3. While still warm, place strips in bag with sugar mixture; shake gently to coat. Serve immediately or store in an airtight container. Yield: 5 dozen.
Originally published as Fried Cinnamon Strips in Taste of Home June/July 1997, p64

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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rena 55
Reviewed Jan. 23, 2015

"These are so good and addictive!! I served them with a fruit salsa and they were a great hit."

Reviewed May. 27, 2012

"These are wonderful, and so easy!"

Reviewed Feb. 8, 2012

"Very tasty and so so super simple!! Maybe not the healthiest choice, but great on occasion. I'm not big on sweets (or anything with nutmeg so I cut it in half) but my family loved these and I was surprised that I enjoyed them as well!"

Reviewed Apr. 20, 2010

"Fried cinnamon strips turn out so good to eat, my family eats them as fast as they can. It's an awesome treat and we make it whenever we have all the ingredients."

Reviewed Aug. 24, 2009

"Made these for dessert tonight to go with our taco dinner. The kids LOVED them. I used vegetable oil for cooking them and would recommend setting up "stations": one with the cut-up tortillas, one with a plate with a paper towel on it and a container to put the finished tortillas in after you cover them with sugar/cinnamon. If you cut up the tortillas a little larger you don't feel like you are cooking and cooking and cooking. (I could only cook 4/5 at a time as the recipe stated in the directions.) Also, wait until the tortillas are warm, not hot--I melted my plastic bag!"

carla m
Reviewed Feb. 22, 2009

"I made these for the first time at Christmas. Wonderful!! People thought it was homemade dough, and it reminds me of an elephant ear."

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