Bring a large pot of salted water to a full rolling boil.

Add your 2 cups of rotini pasta and cook according to package directions, usually around 8 to 10 minutes, until just al dente.

Drain the pasta completely in a colander and spread it out on a baking sheet or paper towel-lined surface to dry for at least 20 to 30 minutes.

Pat the pasta with paper towels to remove surface moisture.

In a large bowl, mix together granulated sugar, ground cinnamon, and salt until combined and set aside.

Pour vegetable oil into a deep pot and heat over medium-high until it reaches 375°F (190°C).

Working in small batches, lower the dried rotini into the hot oil using a slotted spoon. Fry each batch for about 60 to 90 seconds until golden.

Remove twists and drain on a paper towel-lined baking sheet.

Transfer the hot twists to the cinnamon sugar bowl and toss to coat immediately.

Serve the Cinnamon Twists immediately while still warm with dipping options if desired.