Using my sharp knife or pizza cutter, I slice the tortilla into wedges, like a pizza. I usually get 8 per tortilla. I carefully transfer each wedge to the prepared baking sheet, laying them in a single layer with a little space between them. They don’t spread, but the air circulation helps them crisp evenly. I repeat this process with all the tortillas, working in batches if I need to.
I slide the baking sheet into the hot oven and set my timer for 6 minutes. I watch them closely, as ovens vary. They’re done when the edges have curled up slightly and the sugar is bubbling and has turned a deep golden brown. The smell is incredible. I immediately transfer the crisps to a cooling rack—if you leave them on the hot pan, they’ll continue to cook and can burn on the bottom. As they cool, they firm up into the perfect, glassy crisp.
Pro Tips for Best Results
I’ve tested this three different ways: with cold butter brushed on, with melted butter, and with a spray. Melted butter, applied with a brush, is the undisputed champion. It creates a thin, uniform layer that acts like a glue for the sugar and fries the tortilla to a perfect golden crisp. Cold butter leaves greasy streaks, and spray doesn’t allow the sugar to stick properly.
Here’s what I learned the hard way about the sugar: regular granulated sugar is best. I tried it once with a coarser sugar for more “sparkle,” but it didn’t melt and caramelize the same way, leaving a gritty texture. The fine granules of regular sugar melt into the butter as it bakes, creating that signature glass-like, crispy shell. Don’t be tempted to swap it.
For the absolute best snap, let them cool completely on a wire rack. I know it’s tempting to eat them warm (and they are delicious warm and pliable), but if you want that signature crisp in Cinnamon Crisp, you must be patient. The cooling process is what sets the sugar and firms up the tortilla into that delicate, shattering texture. It’s worth the wait.
Common Mistakes to Avoid
My biggest first-time mistake was overcrowding the baking sheet. I tried to fit two full tortillas’ worth of wedges on one sheet, and they steamed instead of crisped, coming out slightly chewy in the middle. Give them a little breathing room! It’s better to bake in two batches for perfect results every time.
Another error is under-baking. If you pull them out when they’re just lightly golden, they might still be tender in the center and will soften as they cool. You want to see active bubbling in the sugar and a color closer to a deep amber at the edges. That’s the sign the sugar has properly caramelized and will set up crisp.(See the next page below to continue…)