Air Fryer Churro Bites Recipe: Crispy Cinnamon-Sugar Treats!

There’s something irresistible about warm, cinnamon-dusted churro bites—the way they snap gently on the outside and melt into soft, tender dough inside. Now imagine getting that same joy without a pot of hot oil or a big mess on the stove. That’s the magic of Air Fryer Churro Bites. This recipe gives you all the nostalgia of classic churros with a lighter twist and a quicker path to the first bite. Whether you’re planning a cozy movie night or a fun dessert for friends, these mini churros will become your new go-to treat.

Here’s what you can expect: a simple choux-style dough that comes together on the stovetop, easy piping (no fancy skills required!), and an air fryer doing most of the heavy lifting. You’ll finish by tossing the warm bites in cinnamon sugar for that signature sparkle. I’ll walk you through each step, share pro tips, and make sure your churro bites turn out beautifully golden and absolutely delicious.

Why These Air Fryer Churro Bites Will Win You Over

These churro bites hit that perfect sweet spot: crisp edges, pillowy centers, and a cinnamon-sugar coating that clings to every nook. The air fryer recreates the classic churro texture with far less oil and minimal fuss. They’re just the right size for dipping and sharing—and they cook in minutes, so you can make a batch fresh whenever a craving strikes.

Best of all, the dough is very forgiving. If you can stir a pot and squeeze a piping bag, you can make these. The recipe is also incredibly versatile: serve with chocolate sauce, dulce de leche, or even a swirl of whipped cream. From weeknight dessert to weekend gathering, this recipe brings joy to the table with very little stress.

What You’ll Need to Make Air Fryer Churro Bites

• Water (1 cup / 240 ml): The base of the choux dough; creates steam that puffs the bites in the air fryer.
• Unsalted butter (1/2 cup / 113 g): Adds richness and flavor; helps the dough hydrate and become silky.
• Granulated sugar (2 tablespoons / 25 g for dough): Lightly sweetens the dough so the bites taste balanced, not overly sugary.
• Kosher salt (1/4 teaspoon): Enhances flavor and keeps the sweetness in check.
• All-purpose flour (1 cup / 125 g): The structure-builder of the dough; forms the characteristic chew of churros.
• Large eggs (2), room temperature: Bind the dough and give it sheen and puff; room-temp eggs incorporate more easily.
• Pure vanilla extract (1 teaspoon): Adds warmth and roundness to the flavor.
• Neutral oil spray: Helps the bites bronze in the air fryer without deep-frying; use a propellant-free spray if possible.
• Granulated sugar (1/2 cup / 100 g) + ground cinnamon (2 teaspoons): The classic finishing coat; the cinnamon adds gentle spice and aroma.
• Pinch of salt (for the coating): Just a touch makes the cinnamon sugar pop.
• Optional chocolate dip: Semi-sweet chocolate (3 oz / 85 g) + heavy cream (1/2 cup / 120 ml) + pinch of salt for a quick, luscious sauce.
• Equipment: Air fryer, medium saucepan, wooden spoon, mixing bowl, piping bag fitted with a large star tip (or a sturdy zip-top bag with a corner snipped), small bowl for cinnamon sugar. Perforated air-fryer parchment is helpful.

Step-by-Step Guide to Making Air Fryer Churro Bites

1. Preheat and prep your station. Set the air fryer to 375°F (190°C) and let it heat while you make the dough. In a small bowl, combine 1/2 cup (100 g) sugar, 2 teaspoons cinnamon, and a pinch of salt; set aside for coating. Line a tray with parchment for piped dough or set out air-fryer-safe perforated parchment sheets.
2. Make the choux base. In a medium saucepan over medium heat, combine water, butter, 2 tablespoons sugar, and 1/4 teaspoon salt. Bring to a gentle boil, stirring to help the butter melt fully.
3. Add the flour all at once. Turn heat to low and dump in the flour. Stir vigorously with a wooden spoon until the mixture comes together into a ball and pulls away from the sides (about 1–2 minutes). You’re cooking off excess moisture here; the dough will look smooth and leave a thin film on the pan.
4. Cool slightly before adding eggs. Transfer the dough to a mixing bowl and let it sit for 5 minutes. This short rest prevents the eggs from scrambling. The dough should still be warm but not hot.
5. Beat in eggs and vanilla. Add the vanilla. Then beat in the eggs one at a time, fully incorporating the first egg before adding the second. The dough will look separated at first—keep mixing until it becomes smooth, glossy, and pipeable. It should fall off the spoon in a thick, V-shaped ribbon. If it’s too stiff, add 1 teaspoon water; if too loose, mix in 1–2 teaspoons flour.
6. Fill the piping bag. Fit a piping bag with a large open star tip (like 1M or 4B) and scoop in the dough. This tip creates those classic ridges that catch the cinnamon sugar. If you don’t have a tip, use a zip-top bag and cut a 1/2-inch opening—your bites will be smooth but still delicious.
7. Pipe bite-sized portions. Pipe 1 to 1 1/2-inch lengths onto parchment. Snip with scissors or pinch the tip to release each piece. For extra neat edges, dab fingers in water and gently press any peaks down. You should get about 30–36 bites.
8. Optional chill for shape. If your dough feels very soft, slide the piped bites into the fridge or freezer for 10 minutes. A short chill helps hold ridges and prevents spreading.
9. Air-fry in batches. Lightly mist the air-fryer basket or perforated parchment with oil spray. Arrange the churro bites in a single layer with a little space between each. Mist the tops lightly. Air-fry for 6–8 minutes, until golden and set with lightly crisp edges. Rotate the basket or tray halfway for even color. Repeat with remaining dough.
10. Coat while warm. As each batch finishes, immediately toss the warm bites in the cinnamon sugar. The heat helps the sugar cling. If needed, spritz once more with oil to help the coating adhere.
11. Make a quick chocolate dip (optional). Heat the cream until steaming (stovetop or microwave). Pour over chopped chocolate with a pinch of salt; let sit 1 minute, then whisk until smooth and glossy.
12. Serve. Pile the churro bites on a platter, set out the dip, and enjoy while they’re still warm and fragrant. The contrast of crisp coating and soft center is best within the first 20–30 minutes.

Timing & Preparation Details

• Prep time: 20–25 minutes (including mixing the dough and piping)
• Optional chill: 10 minutes to help the bites keep their ridges
• Cook time: 6–8 minutes per batch; 2–3 batches depending on your air fryer
• Total time: 35–45 minutes
• Yield: Approximately 30–36 bite-sized churros (about 6 servings)
• Ready to enjoy: As soon as they’re tossed in cinnamon sugar and cool slightly—aim to serve warm for peak texture.

Pro Tips for Churro Bite Success

• Watch the dough texture. The most important cue is that glossy, pipeable consistency that forms a V-shaped ribbon off the spoon. Adjust with tiny amounts of water or flour as needed.
• Don’t skip preheating. A hot air fryer sets the outer ridges quickly, helping the bites hold shape and crisp up.
• Use perforated parchment for easy release. If your basket tends to stick, perforated parchment helps airflow and makes transferring bites a breeze. Never add parchment without food on top (it can fly up into the heating element).
• Coat while warm. Toss each batch in cinnamon sugar immediately. Warm churros grab the sugar and develop that classic sparkle and crunch.
• Light misting wins. A thin spray of oil promotes even browning. Too much oil can make the coating patchy or heavy.
• Pipe evenly for uniform cooking. Aim for consistent size so every bite cooks through in the same time.
• Flavor twists. Add a pinch of nutmeg or cardamom to the coating for a cozy variation, or swap vanilla for almond extract for a toasty note.
• Serving ideas. Offer a trio of dips: chocolate ganache, dulce de leche, and raspberry sauce. The mini size invites sampling and sharing.
• Make-ahead hack. Pipe the dough onto a parchment-lined tray and freeze until solid. Store in a freezer bag and air-fry from frozen, adding 1–2 extra minutes.

Nutrition at a Glance

Values are approximate and will vary with exact size, oil usage, and coatings. Based on 6 servings (about 5–6 bites per serving), without chocolate sauce.

Note: Adding chocolate sauce will increase calories, fat, and sugar. You can lighten things by reducing the cinnamon sugar or choosing a dark chocolate with higher cocoa content.

Your Questions, Answered

Can I bake these in a regular oven instead of an air fryer?

Yes. Pipe onto a parchment-lined baking sheet and bake at 425°F (220°C) for 10–12 minutes, then reduce to 375°F (190°C) for 5–7 minutes more, until golden and set. Toss in cinnamon sugar while warm. The oven method can be slightly less crisp than air frying, but still delicious.

Can I make them gluten-free or dairy-free?

For gluten-free, use a cup-for-cup gluten-free flour blend designed for baking; results may be slightly more tender. For dairy-free, swap butter for a plant-based butter with similar fat content. Texture will vary slightly but still works well.

How do I store and reheat leftovers?

Store cooled bites in an airtight container at room temperature for up to 1 day, or refrigerate up to 3 days. Re-crisp in the air fryer at 325°F (165°C) for 3–4 minutes. If making ahead, you can freeze the piped, uncooked dough and air-fry from frozen with a minute or two added to the cook time.

A Sweet Note to Finish

There’s a special kind of joy that comes from sharing a warm, sugar-dusted treat, and these Air Fryer Churro Bites deliver exactly that—simply and reliably. They’re easy enough for a casual weeknight and charming enough for guests, with a texture that feels like a tiny celebration in every bite. I hope this recipe becomes one you reach for when you want something comforting and fun without a lot of fuss.

Set out a platter, gather your favorite people, and let the first cinnamon-scented batch spark the smiles. Happy cooking—and even happier snacking.