Cinnamon Churro Bites

To all cinnamon lovers, here is a recipe you'll be dying to make! It's a fun treat, crispy on the outside and light and airy in the inside!


Churros are fried dough originating from Spain and Portugal. There, they are commonly eaten for breakfast dipped in hot chocolate or coffee. The process of making the dough is similiar to making choux paste or cream puffs. It is a quick dough that requires no rise and is piped directly into oil and fried.

If you have ever been to Disneyland you would know how delectable a warm cinnamon sugar churro is to the soul. This recipe is a variation of Disneyland's recipe. You'll find that this is an easy recipe consisting of simple ingredients found in any baker's kitchen.

Churros can be found filled with various flavors or topped with chocolate, caramel, cereal, or condensed milk. This recipe is a good foundation to begin with as it is topped with the classical cinnamon and sugar.

The method to make the dough is similiar to making Pâte à Choux (cream puffs). Combine water, butter, salt, and cinnamon in a pot. Bring to a rolling boil and reduce to low heat. Add flour and stir vigorously to cook the flour. Stir until it forms a ball and creates a thin film of flour on the bottom of the pot. Remove from heat and allow the dough to cool by either placing it in a mixer or using your handmixer.
Once cooled, add one egg at a time and mix until well combined. It is important that it is cooled as to not cook the eggs. The dough should be smooth and thick but pipeable. After mixing, place the dough into a pastry bag fitted with a 1 inch star or French tip.

There are two ways of piping the dough into the hot oil. The first method is piping directly into the oil and using a knife or scissor to cut the desired length.

The second method is piping the dough ( 3.5 inches each) onto a lined baking sheet (using baking spray) then freezing it for about 45 minutes. This will help maintain the shape of the churros and keep if from tapering at the end. The dough will have to cook a little longer since you can cook this from frozen. Frozen churro dough can also be stored for 1 month. Both methods works just fine.

Heat a pot of oil to 350°F. Carefully drop the dough into the pot and fry until golden brown. Remove with a slotted spoon and place onto a plate lined with paper towels to drain oil or use a mesh strainer. It is best to toss them after a minute into the cinnamon/sugar mix while still warm because it will coat better. These churros are best served warm.


Cinnamon Sugar Churros

Prep time: 30 mins. Cook Time: 10 mins. Total Time: 40 mins. Yield: 24 (about 3.5 inches long)


  • 1 cup water

  • 8 T (4oz.) butter

  • 1/2 tsp salt

  • 1/2 tsp ground cinnamon

  • 1 1/4 cups all-purpose flour

  • 3 ea eggs

For frying:

  • 1 1/2 cups vegetable or canola oil

For sugar coating:

  • 1 tsp ground cinnamon

  • 1/2 cup sugar


  1. Combine water, butter, salt and cinnamon in a pot. Bring to a rolling boil and then reduce the heat to low.

  2. Add flour and stir vigorously with a wooden spatula until a ball of dough forms and there are no clumps. There should be a small coating of flour on the bottom.

  3. Remove from heat and allow to cool down by either mixing the dough in a stand mixer on low setting or using a hand mixer.

  4. Once cooled, add eggs one at a time until combined. The dough should be smooth and thick, yet pipeable.

  5. Transfer to a pastry bag fitted with 1 inch star or French tip.

  6. Heat a pot of oil to 350°F. Pipe dough into pot. Use scissors or knife to cut the end. Fry for about 4-5 minutes until golden brown. The dough should puff up. If using the second frozen method, add a few more minutes.

  7. Using a slotted spoon, transfer to a paper towel lined plate or mesh strainer to drain the oil.

  8. While still warm, toss into cinnamon/sugar mixture and coat thoroughly. Serve immediately!


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