Homemade Cinnamon-Sugar Churros

Homemade cinnamon-sugar churros bring the festive flavors of Spanish plazas and Latin American street fairs right into your kitchen. These golden-brown pastry sticks are crisp on the outside, tender on the inside, and generously coated in a warm blend of sugar and cinnamon. Perfect for dipping in chocolate or enjoying with coffee, they turn simple pantry staples into an indulgent treat that’s impossible to resist.

Preparation Time, Cook Time, Total Time

Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Yield

Makes about 15–20 churros (depending on length)

Cuisine

Spanish / Latin American

Ingredients

For the churro dough:

• 240 ml water

• 28 g (2 Tbsp) unsalted butter

• 13 g (1 Tbsp) granulated sugar

• 10 g (1 tsp) vanilla sugar or 1 tsp vanilla extract

• A pinch of salt

• 120 g (1 cup) all-purpose flour

• 1 large egg

• Vegetable oil, for frying

For the coating:

• 100 g (½ cup) granulated sugar

• 1 tsp ground cinnamon

Step-by-Step Cooking Directions

1. Mix the Coating
   In a shallow bowl, whisk together 100 g sugar and 1 tsp cinnamon. Set aside.

2. Heat the Liquid Base
   In a medium saucepan over medium heat, combine water, butter, 13 g sugar, vanilla sugar (or extract), and salt. Bring to a gentle boil, stirring occasionally until the butter melts.

3. Incorporate the Flour
   Remove the pan from heat and immediately add all the flour. Stir vigorously with a wooden spoon until the dough forms a smooth ball that pulls away from the sides.

4. Cool & Add Egg
   Let the dough cool for 5–7 minutes—just enough so it remains warm but won’t scramble the egg. Crack in the egg and beat thoroughly until the mixture is glossy and cohesive.

5. Heat the Oil
   Fill a deep, heavy-bottomed pot with 5–6 cm of oil. Heat over medium-high until it reaches 180 °C (350 °F) or a drop of batter sizzles and floats immediately.

6. Pipe the Churros
   Fit a piping bag with a large star tip and fill with dough. Pipe 8–10 cm lengths directly into the hot oil, cutting the end with scissors. Fry in small batches to avoid crowding.

7. Fry to Golden
   Cook each batch for 2–3 minutes per side, until deep golden and crisp. Use a slotted spoon to transfer churros to paper towels to drain.

8. Coat with Cinnamon Sugar
   While still hot, roll each churro in the cinnamon-sugar blend until fully coated.

9. Serve Immediately
   Enjoy warm, ideally with chocolate sauce, dulce de leche, or simply on their own with coffee.

Nutritional Information (per serving; 3 churros)

• Calories: 240 kcal

• Carbohydrates: 29 g

• Protein: 3 g

• Fat: 12 g

• Fiber: 1 g

• Sugar: 12 g

The Origins and Popularity of the Recipe

Churros likely originated in Spain as a shepherd’s easy-to-make pastry over open fire. They spread to Latin America and beyond, becoming a beloved street-food snack. Today, churros are celebrated worldwide for their simplicity, versatility, and indulgent flavor—with doughnut shops, cafés, and home cooks alike putting their own twist on the classic.

Reasons Why You’ll Love the Recipe

• Simple Ingredients: Uses pantry staples you probably already have.

• Textural Delight: Silky interior contrasts with a crisp, ridged exterior.

• Flexible Serving: Pair with sweet sauces, ice cream, or spiced hot chocolate.

• Fun to Make: Piping churros is an interactive activity for the whole family.

Health Benefits

While churros are an indulgent treat, making them at home allows control over oil quality and sugar levels—opt for avocado or sunflower oil and adjust coating sweetness to taste.

Serving Suggestions

• Chocolate Dip: Melt dark chocolate with a splash of cream for a rich fondue.

• Fruit Sauces: Serve alongside warm berry compote or caramelized bananas.

• Spiced Cocoa: Pair with a mug of hot chocolate dusted with chili powder.

Common Mistakes to Avoid

• Oil Too Cool: Leads to greasy, undercooked churros—maintain 180 °C.

• Overcrowding: Lowers oil temperature and yields soggy results—fry in small batches.

• Batter Too Hot: Wait for the dough to cool before adding the egg to prevent scrambling.

Pairing Recommendations

• Wine: A sparkling rosé complements the sweetness.

• Beer: A Belgian witbier refreshes the palate.

• Non-Alcoholic: Chilled horchata or café con leche complete the experience.

Cooking Tips

• Uniform Piping: Practice piping on parchment before frying.

• Keep Warm: Place finished churros on a baking sheet in a 100 °C oven to maintain crispness.

• Flavor Variations: Swap vanilla sugar for orange or lemon zest in the dough.

Similar Recipes to Try

• Beignets: Pillowy French-style fritters dusted with powdered sugar.

• Zeppole: Italian ricotta-based fried dough balls.

• Buñuelos: Latin American fritters often flavored with anise.

Variations to Try

• Chocolate Dough: Add 1 Tbsp cocoa powder to the flour.

• Savory Twist: Omit sugar, pipe into sticks, and sprinkle with Parmesan and herbs.

• Gluten-Free: Use a 1:1 gluten-free flour blend—adjust liquid as needed.

Ingredient Spotlight

Piping Dough
The key to perfect churros lies in a dough that’s neither too hot nor too stiff—cool just enough after cooking, then beat in the egg until silky, so it pipes smoothly and crisps evenly.

Conclusion

Homemade cinnamon-sugar churros capture the warmth and nostalgia of street-fair desserts in your own kitchen. With minimal ingredients and straightforward steps, you can treat yourself and loved ones to a classic, crave-worthy pastry any day of the week. Gather around, dip, and savor the irresistible crunch and vanilla-kissed sweetness of these golden delights.

FAQ

1. Can I bake churros instead of frying?
   Yes—brush with oil and bake at 200 °C for 20–25 minutes, turning halfway.

2. How do I store leftovers?
   Because crisps lose texture, enjoy fresh; refrigerate for up to 24 hours and reheat in a 180 °C oven for 3 minutes.

3. Can I freeze churros?
   Freeze uncoated churros on a tray, then bag; refry or bake from frozen and then sugar-coat.

4. What if my dough is too runny?
   Add a tablespoon more flour until it holds its shape when piped.

5. How do I prevent dough from seizing?
   Work quickly once the water boils; timing is key to preventing lumps.

6. Are churros vegan-friendly?
   Substitute the egg with a flax “egg” (1 Tbsp ground flax + 3 Tbsp water) and use plant-based milk.

7. Can I make them gluten-free?
   Use a gluten-free all-purpose flour blend; the texture will be slightly different but still tasty.

8. Why are my churros dense?
   Overcook the dough base or underbeat the egg—aim for a smooth, glossy batter.

9. What dipping sauces work best?
   Classic chocolate ganache, dulce de leche, or caramel sauce are all excellent.

10. How do I adjust sweetness?
    Reduce the sugar in the coating or skip the coating and dust with powdered sugar