Homemade Churros with Cinnamon Sugar

Homemade Churros with Cinnamon Sugar – A Crispy, Airy Delight

There’s something magical about biting into a warm homemade churro—crispy on the outside, soft and airy on the inside, and coated in a sweet cinnamon sugar hug. If you’ve ever wanted to recreate that magic yourself, this homemade churros with cinnamon sugar recipe is your golden ticket.

Whether you’re making them for a cozy movie night, a festive gathering, or just because you deserve a treat, these mini churros are surprisingly simple to make and incredibly satisfying to eat.

Why You’ll Love This Recipe

• Crispy & Airy Texture: Thanks to a classic choux pastry dough, these churros puff up beautifully with a light, holey interior.
• Simple Ingredients: You probably already have everything you need in your kitchen.
• Perfectly Sweet: Rolled in a cinnamon sugar mixture, they’re sweet but not overpowering.
• Fun to Make: Piping and frying churros is a hands-on, rewarding experience—especially when you get to taste the results!

Homemade Churro Video

Churro Tools

Homemade churros are simple, but having the right tools makes the process smoother and safer. A Dutch oven is ideal for frying because it retains heat well and provides enough depth for the oil. To ensure your oil stays at the perfect frying temperature (around 350°F), an oil thermometer is essential—it helps prevent undercooked or overly greasy churros. For shaping the dough, a piping bag fitted with a large star tip gives churros their signature ridges and texture. If you don’t have one, a zip-lock bag with the corner snipped off works too. Finally, kitchen shears are handy for cutting the dough as you pipe it into the hot oil, giving you control over the size and shape of each churro.

Homemade Churros with Cinnamon Sugar

Print Recipe

These homemade churros are golden, crispy on the outside, and light and airy on the inside—thanks to a classic choux pastry dough. Rolled in a sweet cinnamon sugar coating, they’re perfect for dipping in chocolate sauce or enjoying on their own. Whether you’re making them for a party, a cozy night in, or just because, these mini churros are a fun and delicious treat that’s surprisingly easy to make at home.

• Author: Brooklynn
• Prep Time: 25
• Cook Time: 15
• Total Time: 40 minutes
• Yield: ~12 mini churros
• Category: Desserts
• Method: Fry
• Cuisine: Mexican, Spanish

Ingredients

Dough:

• ½ cup (1 stick) unsalted butter, cubed

• 1 cup water

• ½ teaspoon salt

• 1 teaspoon sugar

• 1¼ cups all-purpose flour

• 4 large eggs, at room temperature

Cinnamon Sugar Coating:

• 1/2 cup Granulated sugar

•  2 Tablespoons Ground cinnamon

For Frying:

• Neutral oil (like vegetable or canola), for deep frying

Instructions

1. Make the Dough:

   • In a medium saucepan, combine butter, water, salt, and sugar. Heat over medium heat until the butter is melted and the mixture begins to simmer.

   • Add the flour all at once. Stir vigorously with a wooden spoon or rubber spatula until the dough forms a ball and pulls away from the sides of the pan. A thin film should form on the bottom of the pan.

   • Remove from heat and continue stirring for 1–2 minutes to cool slightly and eliminate any flour lumps.

2. Cool and Mix in Eggs:

   • Transfer the dough to a stand mixer fitted with the paddle attachment (or use a hand mixer).

   • Let the dough cool until it’s warm to the touch—not hot.

   • Add the eggs one at a time, mixing well after each addition. Wait until each egg is fully incorporated before adding the next.

   • Continue mixing until the dough is smooth and forms soft peaks.

3. Prepare for Frying:

   • Heat oil in a Dutch oven or deep pot to 350°F (175°C).

   • While the oil heats, mix cinnamon and sugar in a shallow bowl for coating.

4. Pipe and Fry:

   • Transfer the dough to a piping bag fitted with a large star tip (or use a zip-lock bag with the corner snipped off).

   • Carefully pipe strips of dough directly into the hot oil. Fry in batches, turning occasionally, until golden brown— churros should enlarge due to steam expansion

   • Use a slotted spoon or tongs to transfer fried dough to a paper towel-lined plate to drain.

5. Coat and Serve:

   • While still warm, roll the fried dough in the cinnamon sugar mixture until well coated.

   • Serve immediately and enjoy!