Churros With Cinnamon Sugar

Churros with cinnamon sugar are golden, crispy on the outside, and soft on the inside — a classic fried treat that’s absolutely irresistible. Coated in a sweet cinnamon-sugar mixture and served warm, they’re the perfect combination of crunchy and fluffy. I love making these homemade churros when I want something fun, nostalgic, and totally satisfying.

Why You’ll Love This Recipe

I love how churros feel like a celebration in every bite. The dough is simple and comes together quickly, and the results are bakery-style churros without the need for special equipment. Dipping them in chocolate or caramel sauce just takes them over the top. Whether I’m making them for a party, a movie night, or just because, they’re always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the churros:

• Water

• Unsalted butter

• Granulated sugar

• Salt

• All-purpose flour

• Eggs

• Vanilla extract

• Oil (for frying — vegetable or canola oil)

For the cinnamon sugar coating:

• Granulated sugar

• Ground cinnamon

Directions

1. I combine water, butter, sugar, and salt in a saucepan and bring it to a boil.

2. I reduce the heat and stir in the flour all at once, mixing until a dough forms and pulls away from the sides of the pan.

3. I let the dough cool slightly, then beat in the eggs one at a time, stirring well after each. I add the vanilla extract last.

4. I transfer the dough to a piping bag fitted with a large star tip.

5. I heat oil in a deep skillet or pot to 350°F (175°C).

6. I pipe 4–6 inch strips of dough into the hot oil, cutting them off with scissors or a knife. I fry until golden brown, about 2–3 minutes per side.

7. I remove the churros with a slotted spoon and drain on paper towels.

8. While still warm, I roll the churros in a mixture of cinnamon and sugar until fully coated.

9. I serve immediately with dipping sauce if desired.

Servings and timing

This recipe makes about 20 churros.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• I sometimes fill churros with chocolate or dulce de leche using a piping bag with a filling tip.

• For a twist, I add a little orange zest to the dough for a subtle citrus note.

• I’ve made mini churro bites by piping small portions directly into the oil.

• A sprinkle of sea salt over the cinnamon sugar gives a sweet-savory balance.

• I like to dip them in chocolate ganache, caramel sauce, or even Nutella.

storage/reheating

Churros are best eaten fresh, but if I have leftovers, I store them in an airtight container at room temperature for up to 1 day. To reheat, I bake them in the oven at 350°F for 5–7 minutes to bring back the crispiness. I avoid microwaving them — they lose their texture quickly that way.

FAQs

Can I make churros without a piping bag?

Yes, I’ve spooned the dough into a large zip-top bag and snipped off the corner. The shape isn’t quite as defined, but they still taste great.

Can I bake churros instead of frying?

Baking works, but the texture is different. I pipe the churros onto a parchment-lined baking sheet, brush with melted butter, and bake at 400°F for 20–25 minutes. Then I roll them in cinnamon sugar while warm.

Why are my churros soggy?

If the oil isn’t hot enough, the churros absorb too much oil. I keep the temperature steady at 350°F and fry in small batches to avoid crowding.

Can I freeze churros?

Yes. I freeze uncoated, cooked churros and reheat them in the oven at 375°F until crispy, then toss in cinnamon sugar right before serving.

What can I serve with churros?

I usually serve them with chocolate sauce, caramel, dulce de leche, or even sweetened condensed milk. A scoop of vanilla ice cream doesn’t hurt either.

Conclusion

Churros with cinnamon sugar are one of those desserts that bring joy in every bite — warm, crisp, sweet, and totally addictive. I love how easy they are to make at home, and how customizable they can be. Whether I’m dipping, filling, or keeping them classic, churros never fail to impress and satisfy.