Homemade cinnamon sugar churros are a crispy, golden treat that brings the festive flavors of street fairs and Spanish dessert tables right into your kitchen. With just a few simple pantry staples, you can create piping-hot churros that are perfectly crunchy on the outside and soft on the inside, then coated in a sweet cinnamon-sugar blend. This is the kind of indulgence that’s perfect for sharing—or keeping all to yourself!
Preparation Time, Cook Time, Total Time
Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield
Servings: Makes about 15–20 small churros (depending on size)
Cuisine
Spanish / Latin American dessert
Ingredients
For the churro dough:
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240 ml water
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28 g butter (unsalted)
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13 g sugar (about 1 tablespoon)
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120 g all-purpose flour (about 1 cup)
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1 large egg
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10 g vanilla sugar (or 1 tsp vanilla extract)
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A pinch of salt
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Vegetable oil, for frying
For the coating:
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100 g granulated sugar
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1 tsp ground cinnamon
Step-by-Step Cooking Directions
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Make the cinnamon-sugar coating
In a shallow bowl, mix 100 g sugar with 1 teaspoon of cinnamon. Set aside. This will be used to coat the churros right after frying while they’re still warm. -
Prepare the dough base
In a medium saucepan, combine 240 ml of water, 28 g of butter, 13 g of sugar, vanilla sugar, and a pinch of salt. Heat over medium until the butter melts and the mixture just begins to boil. -
Add the flour
Remove the saucepan from the heat and immediately add all the flour at once. Stir vigorously with a wooden spoon or spatula until the dough forms a ball and pulls away from the sides of the pan. -
Cool slightly before adding the egg
Let the dough cool for about 5–7 minutes. It should still be warm but not hot. Add the egg and beat it into the dough until smooth. The dough will look like it’s separating at first, but keep stirring—it will come together into a thick, sticky batter. -
Heat the oil
Fill a deep pan or pot with 5–6 cm of vegetable oil. Heat the oil over medium-high heat to about 180°C (350°F). If you don’t have a thermometer, test with a small drop of batter—it should bubble immediately and rise to the surface. -
Pipe the churros
Transfer the dough to a piping bag fitted with a large star tip. Pipe 8–10 cm long strips directly into the hot oil, cutting them with scissors or a knife. Fry a few at a time, being careful not to overcrowd the pan. -
Fry until golden
Fry the churros for about 2–3 minutes per side or until golden brown and crisp. Remove with a slotted spoon and place them on paper towels to drain excess oil. -
Coat in cinnamon sugar
While the churros are still warm, roll them in the cinnamon-sugar mixture until fully coated. -
Serve immediately
Enjoy your churros warm with a cup of coffee, hot chocolate, or a dipping sauce of your choice (chocolate ganache, dulce de leche, or caramel sauce are great options).
Nutritional Information (Per Churro, Approximate)
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Calories: 100
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Carbohydrates: 12g
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Fat: 5g
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Saturated Fat: 1.5g
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Protein: 1.5g
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Sugar: 5g
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Sodium: 30mg
Note: Values depend on size, coating, and oil absorption.
The Origins and Popularity of the Recipe
Churros are believed to have originated in Spain or Portugal, where shepherds fried simple dough over an open fire. They made their way to Latin America, where regional variations flourished. Some are filled with dulce de leche, others are dipped in thick hot chocolate, and many are served simply with a dusting of cinnamon sugar.
Today, churros are enjoyed all over the world. From Mexican street vendors to theme parks and state fairs, this crispy snack is universally adored for its crunchy exterior and fluffy interior.
Reasons Why You’ll Love This Recipe
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Minimal ingredients: No fancy tools or ingredients required.
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Quick to make: 35 minutes from start to finish.
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Fun for kids and adults: Piping and coating churros is a hands-on joy.
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Customizable: Make them mini, large, filled, or even in fun shapes.
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Perfect party treat: Serve them on a dessert platter with dips.
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No oven needed: A stovetop recipe that’s perfect all year round.
Health Benefits
While churros are a treat and should be enjoyed in moderation, there are some benefits worth noting:
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Homemade control: You decide the ingredients—no preservatives or mystery additives.
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Custom sweetness: Adjust the sugar to your taste or use alternatives like coconut sugar.
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Portion flexibility: Make them bite-sized for smaller servings.
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Mental health: Indulging in a comforting dessert from time to time can bring joy and satisfaction!
Serving Suggestions
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Classic chocolate dip: Melt dark chocolate with a splash of cream for dipping.
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Caramel drizzle: Serve churros with salted caramel sauce.
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Fruit sauces: Pair with raspberry, mango, or passionfruit sauce.
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Sprinkles: Let kids roll churros in colored sugar for a party vibe.
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Ice cream pairing: Serve warm churros with vanilla ice cream.
They also make a fun breakfast or brunch surprise alongside fresh fruit and coffee.
Cooking Tips
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Don’t overheat the oil: Too hot, and the churros will brown too quickly without cooking inside.
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Avoid soggy churros: Drain well on paper towels and coat in sugar while still warm.
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Use a star tip: This gives that iconic ridged churro texture.
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Make ahead: You can prepare the dough in advance and refrigerate for a few hours.
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Refry or reheat: Crisp up leftover churros in a hot oven or air fryer for a few minutes.
Variations to Try
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Stuffed churros: Inject with Nutella, cream, or jam using a piping tip.
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Churro bites: Pipe small rounds for easy snacking or party platters.
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Chocolate churros: Add cocoa powder to the dough for a chocolate twist.
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Spicy churros: Add a pinch of cayenne or chili powder to the sugar for a kick.
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Pumpkin spice churros: Mix pumpkin spice into the sugar for a fall-themed version.
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Vegan churros: Skip the egg and butter—use plant-based milk and oil instead.
Conclusion
Homemade cinnamon sugar churros are the kind of comfort food that brings people together. Their crisp exterior, soft interior, and warm cinnamon sweetness make them irresistible. They’re easy enough for a weeknight dessert and impressive enough for a celebration. Plus, once you master this basic recipe, the variations are endless. Get ready for your kitchen to smell amazing and for everyone to ask for seconds!
Frequently Asked Questions (FAQ)
1. Can I make churros without a piping bag?
Yes! You can use a plastic bag with the corner snipped off, or roll the dough by hand into long sticks (though the texture will be different).
2. Why did my churros turn out greasy?
This can happen if the oil isn’t hot enough. Make sure it’s around 180°C (350°F) before frying.
3. Can I bake churros instead of frying?
Yes, although they won’t be as crispy. Pipe onto a baking tray, brush with oil or butter, and bake at 200°C (400°F) for about 15–20 minutes. Then broil briefly for color.
4. Can churros be made in an air fryer?
Yes! Pipe small churros, spray with oil, and air fry at 190°C (375°F) for 8–10 minutes. They’re slightly different in texture but still tasty.
5. How do I store leftovers?
Keep in an airtight container at room temperature for 1 day. Reheat in the oven or air fryer for crispiness.
6. Can I freeze churros?
Yes. Freeze piped raw dough on a tray, then transfer to a bag. Fry directly from frozen, adding 1–2 minutes to cooking time.
7. What if my dough is too runny?
Make sure you’ve let it cool before adding the egg. If needed, add a tablespoon of flour at a time until it thickens.
8. Can I make the dough in advance?
Yes! Store it in the fridge for up to 1 day. Let it come to room temp slightly before piping.
9. What kind of oil is best for frying?
Use neutral oils with a high smoke point like vegetable oil, canola, or sunflower oil.
10. Can I use whole wheat flour instead?
You can, but the texture will be denser. Try a 50/50 blend with all-purpose flour for better results.