Cinnamon Sugar Tortilla Bowls

5 from 3 votes

This homemade Cinnamon Sugar Tortilla Bowls uses the underside of a muffin tin as a mold to bake and create the cutest bowls for serving ice cream.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 156kcal

4 6 inch flour tortillas
Coconut oil cooking spray
1/3 cup cane sugar
1 tsp cinnamon
Vanilla ice cream caramel sauce, chocolate syrup, strawberries and nuts for topping (optional)

Preheat the oven to 350°F.
In a small bowl, combine sugar and cinnamon.
Wrap the tortillas in a damp paper towel and microwave for 30 seconds. This makes it easier to bend them without tearing them.
Spray one side of the tortillas with cooking spray and sprinkle with cinnamon-sugar. Turn the tortillas over; repeat on the other side.
Flip a 12-cup muffin tin upside down, and nestle a tortilla in the space between 4 cups to form a "bowl." Repeat for the remaining 3 tortillas.
Bake at 350°F until the tortillas are crisp and golden brown, about 15 minutes. Allow to cool completely.
Add ice cream and toppings, as desired

Prep Tip: Lightly coat the tortillas with the coconut oil. If you put too much, they may end up becoming too soggy and won’t crisp up.
Baking Tip: If you notice any major air bubbles filling the center of the bowls while they’re baking, you can pop them with a toothpick and continue baking. This never happened in my experience, but it has happened with others.