Easy Churros With Cinnamon Sugar | Quick, Crispy Recipe Tips

Imagine a plate of warm, golden churros dusted in cinnamon sugar, still crackling from the fryer and begging to be dipped into chocolate. That’s what this recipe delivers: crisp ridges, tender centers, and a fragrance that makes your kitchen feel like a cozy café. These churros are wonderfully approachable, even if you’ve never fried anything before. With a simple dough and a few friendly tips, you’ll have a tray of treats that look and taste bakery-perfect. Expect straightforward steps, common-sense guidance, and plenty of options for making the process fit your kitchen and schedule. By the time you coat the last churro in cinnamon sugar, you’ll feel confident, proud, and more than ready to share—though you might keep a few just for yourself.

Why These Cinnamon-Sugar Churros Will Win You Over

These churros balance irresistible texture with familiar, comforting flavor. The outside fries up beautifully crisp, thanks to the ridges made by the star piping tip, while the center stays soft and slightly custardy. The dough comes together on the stove in minutes, and the cinnamon sugar coating adds that nostalgic, fairground taste without any fuss. You don’t need fancy gear beyond a sturdy pot, a star tip, and a piping bag (or a zip-top bag in a pinch). The recipe is forgiving, too—there’s a little wiggle room with dough consistency and fry time, so you can get great results even on your first try. Best of all, churros are a joy to share—pile them on a platter, pass around the dipping sauces, and watch them disappear.

What You’ll Need for Cinnamon-Sugar Churros

For the churro dough:

• 1 cup water — Provides the moisture that turns flour into a smooth, pipeable dough.
• 4 tablespoons unsalted butter — Enriches the dough and helps create a tender interior.
• 2 tablespoons granulated sugar — Adds a gentle sweetness and promotes even browning.
• 1/2 teaspoon fine salt — Balances the sweetness and enhances the overall flavor.
• 1 teaspoon vanilla extract — Lends warm aroma and a bakery-style depth to the dough.
• 1 cup all-purpose flour — The backbone of the dough, forming structure and body.
• 2 large eggs — Bring richness, color, and the slight custardy texture inside the churros.
• Neutral oil for frying (about 2 to 3 cups) — Canola, vegetable, or peanut oil stays stable and clean-tasting.

For the cinnamon-sugar coating:

• 1/2 cup granulated sugar — The classic coating that clings to warm churros.
• 2 teaspoons ground cinnamon — Adds comforting warmth and that signature churro flavor.
• Pinch of salt (optional) — A tiny pinch makes the coating taste brighter and more balanced.

Optional for serving:

• Warm chocolate sauce or dulce de leche — Ideal for dipping and extra indulgence.
• Whipped cream or a splash of heavy cream — Softens strong chocolate sauces and adds contrast.

Helpful equipment:

• Piping bag fitted with a large star tip (such as Wilton 1M or Ateco 826/827) — Creates ridges that crisp beautifully.
• Heavy-bottomed pot or deep skillet — Helps maintain steady oil temperature.
• Slotted spoon or spider — Makes lifting churros out of hot oil safer and easier.
• Paper towels and a wire rack — For draining excess oil and keeping churros crisp.
• Instant-read or clip-on thermometer — Crucial for keeping oil at the right temperature.

How to Make Cinnamon-Sugar Churros, Step by Step

1. Combine the coating first: Stir sugar, cinnamon, and a pinch of salt (if using) in a shallow bowl. Set it aside so it’s ready when the churros come out hot.
2. Set up your frying station: Pour 2 to 3 inches of oil into a heavy pot and clip on a thermometer. Heat slowly over medium to medium-high heat to 350–360°F (175–182°C).
3. Make the dough base: In a medium saucepan, combine water, butter, sugar, and salt. Bring to a gentle boil, stirring until the butter melts.
4. Add the flour: Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture pulls away from the sides and forms a ball, about 1 to 2 minutes.
5. Dry the dough slightly: Keep stirring and pressing the dough against the pan for another 30 to 60 seconds. This cooks off extra moisture and helps the churros hold their shape.
6. Cool briefly: Transfer the dough to a mixing bowl and let it sit for 5 minutes to cool slightly. You want it warm, not hot, before adding eggs.
7. Beat in the vanilla and eggs: Add vanilla. Beat in the eggs one at a time, mixing well after each until fully incorporated. The dough may look split at first, then it will become smooth and glossy.
8. Load the piping bag: Fit a piping bag with a large star tip and fill it with the dough. If using a zip-top bag, snip a large opening and insert a star tip if you have one.
9. Test the oil: Pipe a 1-inch strip of dough into the oil to test. It should bubble steadily and turn golden in about 60 to 90 seconds per side. Adjust heat as needed.
10. Pipe and fry: Hold the bag over the oil and pipe 4- to 6-inch lengths, cutting each with scissors or a knife. Fry in batches, turning once, until deep golden brown, 2 to 4 minutes total.
11. Drain: Lift churros with a slotted spoon to a paper towel–lined rack and let excess oil drip away for 20 to 30 seconds.
12. Coat while warm: Roll the warm churros in the cinnamon sugar, turning to coat evenly. Work in small batches so they don’t cool before coating.
13. Serve immediately: Enjoy hot with your favorite dipping sauces. Churros are at their best within the first 15 minutes.

Time & Prep At-a-Glance

This is a quick, satisfying project that rewards you almost instantly. From the first simmer to the last coating of cinnamon sugar, you’re looking at less than an hour. Here’s how the timing usually breaks down:

• Prep time: About 15 to 20 minutes (mixing dough, piping bag setup, heating oil).
• Rest time: 5 minutes to cool the dough before adding eggs.
• Frying time: 15 to 25 minutes total, depending on batch size and pot size.
• Total time: Around 45 to 55 minutes.
• Yield: Approximately 20 to 24 churros, 4 to 5 inches each.

Best enjoyed fresh, these churros are at peak crispness right after rolling in cinnamon sugar. If you’re serving a crowd, you can keep batches warm on a wire rack set over a baking sheet in a 200°F (95°C) oven for up to 20 minutes.

Pro Tips for Churro Success

• Mind the temperature: Keep oil between 350–360°F (175–182°C). Too hot burns the outside; too cool makes churros greasy.
• Dry the dough: Pressing and stirring the dough in the pan for an extra minute removes moisture and prevents sogginess.
• Add eggs to warm, not hot, dough: Letting the dough cool for a few minutes helps the eggs incorporate smoothly without scrambling.
• Use a star tip: The ridges increase surface area for better crispness and help the churros cook evenly.
• Cut as you pipe: Scissors make it easy to snip clean lengths directly into the oil. Aim for uniform size so they cook at the same rate.
• Coat promptly: Cinnamon sugar sticks best to churros that are still warm and slightly steamy.
• Batch wisely: Fry 4 to 6 churros at a time, depending on pot size. Overcrowding drops the temperature and leads to uneven cooking.
• Try alternatives: For baking, pipe onto a parchment-lined sheet, brush lightly with melted butter, and bake at 400°F (205°C) for 15 to 20 minutes. For an air fryer, cook at 375°F (190°C) for 8 to 10 minutes, then coat.
• Flavor twists: Add orange zest to the dough, swap vanilla for almond extract, or stir a whisper of cardamom into the cinnamon sugar.

Nutrition at a Glance

These values are estimates and will vary with size, oil absorption, and coating amount. Based on about 20 churros per batch:

• Serving size: 1 churro (about 4 to 5 inches)
• Calories: ~140
• Protein: ~2 g
• Carbohydrates: ~17 g
• Total Fat: ~7 g
• Saturated Fat: ~3 g
• Fiber: ~0.5 g
• Total Sugars: ~6 g
• Sodium: ~95 mg

Note: Baking or air-frying generally reduces fat and calories per churro, while generous dipping sauces will increase them.

Your Top Questions, Answered

Can I make churros without a piping bag?

Yes. A sturdy zip-top bag with a large star tip works well—snip a generous corner and insert the tip before filling. If you don’t have a tip, you can still pipe from the bag, though the ridges will be less defined. In a pinch, you can spoon small logs of dough onto parchment and gently slide them into the oil, but the texture will be slightly different.

Is there an egg-free version?

Absolutely. Traditional Spanish-style churros are made without eggs: boil 1 cup water with a pinch of salt, then stir in 1 cup flour until a dough forms. Pipe and fry as directed. They’ll be a bit denser and less custardy inside but still wonderfully crisp. You can add 1 to 2 tablespoons of neutral oil to the dough for a touch more tenderness.

How do I store and reheat churros?

Churros are best fresh, but you can store cooled leftovers in an airtight container for 1 to 2 days. Reheat on a wire rack set over a baking sheet in a 350°F (175°C) oven for 5 to 8 minutes to revive crispness. If you plan ahead, pipe raw churros onto a parchment-lined sheet, freeze until solid, then transfer to a bag. Fry from frozen, adding an extra minute or so.

A Sweet Note to Finish

Making churros at home feels a little magical—the sizzle of the dough, the scent of cinnamon, and that first warm bite you can’t help but smile about. They’re the kind of treat that turns an ordinary afternoon into something special and celebratory. Whether you’re cooking for a crowd or just treating yourself, the process is simple, satisfying, and a lovely way to slow down for a moment. Share them with friends, set out a few sauces, and let everyone choose their favorite dip. With a handful of pantry staples and a bit of confidence, you’ll create a plate of joy that brings people together. And once you’ve made them once, you’ll find yourself reaching for this recipe again and again—because few things beat a fresh, warm churro dusted in cinnamon sugar.