Learn how to make crispy, golden cinnamon sugar tortilla bowls – the perfect edible vessels for ice cream sundaes, fruit, or any dessert!
Note: This recipe post was sponsored by Ole Mexican Foods. Thank you for supporting our brand partners. As always, all opinions stated here are entirely my own.
I’ve partnered with Ole Mexican Food to celebrate the upcoming Dia de los Muertos! In previous years, I made these tasty chorizo potato tacos and these delectable pineapple cheesecake chimichangas.
Let’s continue with the sweet recipes.These baked tortilla bowls are incredibly easy to make, endlessly customizable, and add that textural contrast that keeps you coming back for more.
In this post, I’m sharing:
- The foolproof method for shaping tortilla bowls that actually hold their shape
- My butter-brushing technique for maximum crispiness
- Why the two-stage baking is essential
- Creative filling ideas beyond ice cream
Tortilla Dessert Bowls
Unlike the fried versions you might find at restaurants, these baked cinnamon sugar tortilla bowls are:
- Lighter and less greasy
- Just as crispy and crunchy
- Way easier to make at home
- Completely customizable with your favorite spices
The cinnamon-sugar coating caramelizes slightly during baking, creating a churro-like sweetness that pairs perfectly with cold ice cream. It’s that hot-and-cold, crunchy-and-creamy contrast that makes every bite interesting.
Ingredients
To make these edible bowls, you will need:
- La Banderita Flour Tortillas (large size, preferably 8-inch)
- Unsalted Butter
- Cinnamon Sugar Mixture
Pro tip: Use quality flour tortillas that are fresh and pliable. Stale tortillas will crack when you try to shape them.
Step-by-Step Instructions
Prep Your Equipment
Preheat your oven to 350°F. Butter six 6-inch round cake pans and have 6 oven-safe ramekins ready. This setup is crucial for maintaining the bowl shape during baking.
Make the Cinnamon Sugar
Whisk together the sugar and cinnamon in a small bowl. This ratio gives you noticeable cinnamon flavor without being overpowering.
Prepare the Tortillas
Here’s a pro trick I learned early in my pastry career: microwave your tortillas for 20 seconds covered with a damp paper towel. This makes them pliable and prevents cracking when you shape them – essential for getting that perfect bowl form.
Remove from oven and let tortilla bowls cool on a wire rack. In a few minutes, the bowls will cool and become super crunchy and crispy! Now the baked tortilla bowls are ready to be filled with your favorite ice cream scoops!
Serving Suggestions
While these are incredible as ice cream sundae bowls, here are some creative ways I’ve used them:
- Fill with 3-5 scoops of ice cream. Choose one ice cream flavor or mix and match your favorites! Drizzle hot fudge over ice cream scoops. Top with a dollop of sweetened whipped cream. Finish the sundae with chopped pecans and cherry!
- Breakfast yogurt parfaits with granola
- Filipino fruit salad
- Chocolate mousse
- Rice pudding
Pro Assembly Tip: Fill these bowls right before serving. Even though they stay crispy for hours, direct contact with wet ingredients will eventually soften them.
Make-Ahead and Storage
These tortilla bowls are perfect for entertaining because you can make them ahead:
- At room temperature: Store in an airtight container up to 3 days
- Make ahead: Bake up to 24 hours in advance for best results
- Storing tip: Place parchment paper between bowls to prevent sticking
If they lose their crispness, pop them in a 300°F oven for 5 minutes to refresh.
Cinnamon Sugar Baked Tortilla Bowl
Ingredients
- ¼ cup granulated sugar
- 1 ½ teaspoon ground cinnamon
- 6 La Banderita large flour tortillas, (8-inch)
- 3 Tablespoons unsalted butter, melted
Instructions
- Preheat oven to 350°F.
- In a small bowl, whisk together sugar and cinnamon. Set aside.
- Brush 6-inch round cake pans with melted butter. Set aside.
- Place tortillas in a microwave safe plate. Cover with damp paper towel and heat for 20 seconds to make tortilla pliable and flexible.
- Generously brush both sides of tortilla with butter. Liberally sprinkle cinnamon sugar all over (heaping 1 teaspoon mixture each side).
- Place tortilla in buttered cake pan. Pleat or fold the tortilla to find inside the pan. To prevent tortilla from puffing up during baking, place a butter ramekin or other oven safe container in the center of cake pan.
- Bake for 15 minutes. Use tongs to remove ramekin center. Unmold tortilla bowl from cake pan. Flip tortilla upside down and bake for another 8-10 minutes. Remove from the oven. Place tortilla bowls on wire rack to cool and crisp up.
Notes
- Bake the tortilla bowls in batches if you have a limited number of 6-inch cake pans.
- Alternatively, you may use smaller tortillas to bake the bowl in large muffin tins. Reduce cooking time if using smaller tortillas.
- Baked tortillas can be made ahead of time. Store at room temperature for up to three days before serving.
- Can I make these in an air fryer? Yes! 350°F for 8-10 minutes, flipping halfway through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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