Easy Homemade Churros Recipe – Crispy, Cinnamon Sugar Perfection

If you’ve ever been to a theme park, county fair, or authentic Mexican restaurant and fallen in love with those crispy, golden churros rolled in cinnamon sugar, I have incredible news for you—you can make them at home! These homemade churros are crispy on the outside, soft and tender on the inside, and coated in the most irresistible cinnamon sugar mixture. They’re the kind of treat that makes you close your eyes and sigh with happiness after the first bite.

This easy churros recipe creates those iconic ridged sticks of fried dough that are impossibly addictive. The secret is a simple choux pastry (the same dough used for éclairs) that gets piped through a star tip, fried until golden and crispy, then immediately rolled in cinnamon sugar while still hot. The result? Crispy, crunchy exterior giving way to a soft, almost custardy interior that’s absolutely heavenly.

Perfect for Cinco de Mayo celebrations, birthday parties, weekend treats, or any time you’re craving something sweet and special, these cinnamon sugar churros are surprisingly simple to make at home. While they might seem intimidating, this foolproof recipe breaks down every step so clearly that even first-time churro makers can achieve that perfect crispy-tender texture. Serve them with chocolate dipping sauce, dulce de leche, or just enjoy them plain—they’re absolutely irresistible no matter how you eat them.

History / Background

Churros have a fascinating and somewhat debated history that spans continents. While most people associate churros with Spain and Mexico, their true origin story is more complex and intriguing than you might expect.

One popular theory suggests that churros were brought to Europe by Portuguese explorers who encountered a similar fried dough pastry called “youtiao” in China. Portuguese sailors, inspired by this Chinese breakfast food, created their own version and brought it back to the Iberian Peninsula in the 16th century. The Spanish then refined the recipe, creating the star-shaped churros we know today.

Another theory claims that Spanish shepherds invented churros in the mountains, where they needed a easy-to-make substitute for fresh baked goods. The name “churro” is said to come from the Churra sheep, a breed native to Spain, whose horns resemble the ridged shape of the fried dough.

What we know for certain is that churros became deeply embedded in Spanish culture, particularly as a breakfast food paired with thick hot chocolate for dipping. From Spain, churros traveled across the Atlantic with Spanish colonizers and conquistadors, finding enthusiastic adoption throughout Latin America, particularly in Mexico.

In Mexico, churros evolved into street food culture, sold by churrerías (specialized churro vendors) and becoming an iconic treat at festivals, fairs, and celebrations. Mexican churros are often longer and thicker than their Spanish counterparts and are sometimes filled with dulce de leche or chocolate.

Today, churros have achieved global popularity, appearing everywhere from Disneyland (where they’re one of the most popular snacks) to food trucks to upscale restaurants serving gourmet variations. They represent the beautiful fusion of cultures—Chinese, Portuguese, Spanish, and Latin American—all coming together in one delicious, cinnamon-sugar-coated package.

Why You’ll Love This Recipe

This homemade churros recipe is about to become your new favorite dessert to make when you want to seriously impress people—or just treat yourself to something extraordinary. These aren’t your average fried dough; these are authentic, crispy-on-the-outside, tender-on-the-inside churros that rival anything you’d find at a theme park or authentic Mexican restaurant.

Here’s why this recipe is absolutely amazing:

• Surprisingly easy – Simpler than you think with straightforward steps
• No special equipment required – Just basic kitchen tools (a star tip helps but isn’t essential)
• Ready in 30 minutes – From start to finish, including frying time
• Authentic taste and texture – Crispy exterior with soft, tender interior
• Budget-friendly – Uses pantry staples you probably already have
• Fun to make – Great activity to do with kids or friends
• Impressive presentation – Looks and tastes like a professional treat
• Customizable – Easy to fill, flavor, or dip in various sauces
• Better than store-bought – Fresher, crispier, and more delicious
• Crowd-pleaser – Everyone loves churros, no exceptions
• Perfect for parties – Make ahead and fry when guests arrive
• Addictively delicious – Warning: you won’t be able to eat just one
• Versatile serving – Great for breakfast, dessert, or snack time
• Creates memories – The kind of recipe families make together

Ingredient Notes

The beauty of churros lies in their simplicity—just a handful of basic ingredients create something magical. Here’s what you need:

Water: The base of your churro dough. Regular tap water works perfectly fine. The water gets heated with butter and salt to create the foundation of the pastry.

Butter: Unsalted butter is preferred so you can control the salt level. The butter adds richness and helps create that tender interior texture. Don’t substitute with oil or margarine—butter is essential for authentic flavor and texture.

Salt: Just a small amount to balance the sweetness and enhance all the flavors. Don’t skip it even though these are sweet treats.

All-Purpose Flour: Regular all-purpose flour is perfect for churros. The flour combines with the hot liquid to create the choux pastry dough. Make sure to measure correctly by spooning and leveling, not scooping directly from the bag.

Eggs: Large eggs at room temperature work best. The eggs are what make the dough pipeable and create that characteristic soft interior. They also help the churros puff slightly while frying.

Vanilla Extract: Adds warmth and depth of flavor to the dough. Pure vanilla is best, but imitation works in a pinch.

Vegetable Oil for Frying: You’ll need a neutral oil with a high smoke point. Vegetable oil, canola oil, or peanut oil all work perfectly. Avoid olive oil, which has too strong a flavor and low smoke point.

Granulated Sugar: For the cinnamon sugar coating. Regular white granulated sugar creates that classic churro coating.

Ground Cinnamon: Mixed with sugar for that signature churro coating. Use fresh cinnamon for the best flavor—old cinnamon loses its potency and can taste dusty.

Optional Dipping Sauces:

• Melted chocolate or chocolate sauce
• Dulce de leche
• Caramel sauce
• Nutella
• Cajeta (Mexican goat milk caramel)

Equipment Needed

You’ll need some basic kitchen equipment, plus one or two items you might need to pick up:

• Medium saucepan (for making the dough)
• Wooden spoon or sturdy spatula (for mixing hot dough)
• Large piping bag (disposable or reusable)
• Large star tip (1M or similar size—this creates the ridges)
• Heavy-bottomed pot or deep fryer (for frying)
• Cooking thermometer (crucial for proper oil temperature)
• Slotted spoon or spider strainer (for removing churros from oil)
• Paper towels (for draining)
• Shallow dish or plate (for cinnamon sugar coating)
• Kitchen scissors or knife (for cutting dough at oil)
• Measuring cups and spoons
• Mixing bowls

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Tips & Variations

Flavor Variations:

• Chocolate Churros: Add 2 tablespoons cocoa powder to the flour for chocolate dough
• Orange Churros: Add 1 teaspoon orange zest to the dough and coating
• Matcha Churros: Mix 1 tablespoon matcha powder into the coating sugar
• Cardamom Churros: Replace cinnamon with ground cardamom for Middle Eastern flair
• Pumpkin Spice: Use pumpkin pie spice instead of cinnamon in fall

Filled Churros:

• After frying and cooling slightly, use a skewer to create a hole lengthwise
• Fill a piping bag (with small round tip) with dulce de leche, Nutella, or pastry cream
• Pipe filling into the center of each churro
• This is how many churrerías in Mexico serve them!

Coating Variations:

• Powdered Sugar: Roll in plain powdered sugar for elegant presentation
• Chocolate Coating: Dip ends in melted chocolate and let set
• Maple Cinnamon: Mix maple sugar with cinnamon
• Brown Sugar: Use brown sugar instead of white for deeper flavor
• Coconut: Roll in toasted coconut flakes

Dipping Sauce Ideas:

• Classic thick hot chocolate
• Dulce de leche (traditional in Mexico)
• Caramel sauce
• Nutella or chocolate hazelnut spread
• Vanilla custard or crème anglaise
• Coffee-flavored chocolate sauce
• White chocolate raspberry sauce
• Peanut butter chocolate

Healthier Options:

• Baked Churros: Pipe onto baking sheet, spray with oil, bake at 425°F for 15-20 minutes (won’t be as crispy but still delicious)
• Air Fryer: Pipe into air fryer basket, spray with oil, cook at 375°F for 10-12 minutes
• Reduced Sugar: Use less sugar in coating or try monk fruit sweetener
• Whole Wheat: Replace half the flour with whole wheat pastry flour

Pro Chef Tips

Temperature is everything: The oil must be exactly 375°F. Too hot and the outside burns before the inside cooks; too cool and they absorb oil and become greasy. Invest in a good thermometer—it makes all the difference. Between batches, let the oil return to 375°F before adding more churros.

The dough window: When you add eggs, there’s a moment when the dough looks broken and won’t come together. Don’t panic and add more egg! Keep stirring vigorously and it will suddenly become smooth and glossy. This is the magic moment—you’ll know it when you see it.

Pipe with confidence: Hold the piping bag at a 45-degree angle about 2 inches above the oil. Pipe in one steady motion and cut cleanly with scissors. Hesitation creates uneven churros. The dough might sizzle and bubble when it hits the oil—this is normal and good!

Don’t flip too early: Let churros develop a deep golden brown crust on the first side before flipping (about 2 full minutes). If you flip too soon, they can break apart. They’ll tell you when they’re ready—the color will be beautiful and they’ll release easily from the bottom of the pot.

The hot sugar trick: Roll churros in cinnamon sugar while they’re still very hot—literally within 15 seconds of coming out of the oil. The heat makes the sugar stick perfectly. If they cool too much, the sugar won’t adhere properly and will fall off.

Ridges matter: The star tip creates ridges that aren’t just pretty—they increase surface area for maximum crispiness. More ridges equal more crispy edges. A 1M tip (large star) is ideal. If you don’t have one, you can still make churros, but they won’t be quite as crispy.

Fresh is best: Churros are at their absolute peak within 30 minutes of frying. The crispy exterior starts softening after that. For parties, make the dough ahead but fry just before serving for that perfect texture.

The dough should ribbon: When you lift your spoon from the finished dough, it should fall back into the pan in a thick ribbon that holds its shape for a few seconds before melting back in. Too stiff means not enough egg; too loose means too much egg.

Common Mistakes to Avoid

Not measuring flour correctly: Scooping flour directly from the bag packs too much into your measuring cup, creating dough that’s too stiff to pipe and churros that are dense instead of tender. Always spoon flour into your measuring cup and level it off, or better yet, weigh it (1 cup = 120 grams).

Adding eggs to dough that’s too hot: If your dough is too hot when you add eggs, they’ll cook and scramble instead of incorporating smoothly. Let the dough cool for 3-4 minutes until it’s warm but not hot—you should be able to comfortably hold your hand on the outside of the pan. This patience pays off with smooth, pipeable dough.

Wrong oil temperature: This is the #1 churro killer. Without a thermometer, people guess and either burn churros (oil too hot) or create greasy sponges (oil too cold). Don’t skip the thermometer—it’s essential. If you fry at the right temperature, churros absorb very little oil and emerge crispy and light.

Overcrowding the pot: Adding too many churros at once drops the oil temperature dramatically, resulting in greasy, soggy churros that never crisp up properly. Fry only 3-4 churros at a time, even if it seems slow. Good things come to those who wait, and crispy churros are definitely worth the wait.

Letting churros cool before coating: The cinnamon sugar coating needs to stick to hot churros—it’s the heat and residual oil that makes it adhere. If churros cool down, the sugar slides right off and you’re left with naked churros. Coat them immediately while they’re still too hot to eat (be careful!).

Piping uneven lengths: Churros that are too long are hard to flip and cook unevenly; too short and they’re not impressive. Aim for 4-5 inches—they’re manageable to fry and look great. Use the side of the pot as a guide if you’re not confident eyeballing it.

Storage & Meal Prep

Immediate Consumption: Churros are absolutely best enjoyed fresh and hot, straight from the fryer. They’re at peak crispiness within the first 30 minutes after frying. If you must wait, keep them in a single layer (not stacked) at room temperature for up to 2 hours, though they’ll soften slightly.

Short-Term Storage: If you have leftover churros (lucky you!), store them in an airtight container at room temperature for up to 2 days. They won’t be crispy anymore, but they’re still delicious—think of them as churro bread sticks. You can eat them as-is or reheat to restore some texture.

Reheating for Crispiness: To revive leftover churros, reheat them in a 350°F oven for 5-7 minutes, or in an air fryer at 350°F for 3-4 minutes. This restores some of the crispiness, though they’ll never be quite as perfect as freshly fried. Still delicious though! Don’t microwave—this makes them soggy and rubbery.

Dough Storage: The great news is that churro dough keeps well! Make the dough, transfer it to a piping bag, and refrigerate for up to 24 hours. Let it come to room temperature for 20-30 minutes before piping and frying, or the cold dough will drop your oil temperature too much.

Make-Ahead & Freezer Notes

Make-Ahead Strategy: The best make-ahead approach is to prepare the dough up to 24 hours in advance. Make the dough, let it cool slightly, transfer to a piping bag (fitted with star tip), twist the top closed, and refrigerate. When ready to serve, let the bag sit at room temperature for 20-30 minutes, then heat your oil and fry fresh. This gives you all the convenience of prep-ahead with fresh-fried results.

Freezing Fried Churros: You can freeze already-fried churros (without the cinnamon sugar coating) for up to 1 month. Let them cool completely, arrange in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. When ready to eat, reheat from frozen in a 375°F oven for 8-10 minutes until hot and crispy, then roll in cinnamon sugar.

Freezing Unbaked Dough: This is my favorite method! Pipe churros onto parchment-lined baking sheets, freeze until solid (about 2 hours), then transfer to freezer bags. They’ll keep for up to 2 months. Fry directly from frozen—no thawing needed—adding 30-60 extra seconds to the frying time. This method gives you fresh churros anytime with minimal effort.

Party Planning Timeline:

• 2-3 hours ahead: Make dough, fill piping bag, refrigerate
• 1 hour ahead: Set up frying station, prepare cinnamon sugar
• 30 minutes ahead: Let dough come to room temperature
• Right before serving: Heat oil and fry fresh

This timeline ensures your guests enjoy churros at their absolute best—hot, crispy, and fresh from the fryer.

Serving Suggestions

Churros are incredibly versatile and work for almost any occasion. Here’s how to serve them:

Classic Serving:

• Arrange churros on a platter standing upright in a glass or jar
• Serve with small bowls of chocolate sauce, dulce de leche, or caramel
• Provide small plates and napkins (churros are finger food!)
• Offer hot chocolate or coffee alongside

Breakfast or Brunch:

• Serve churros with coffee, hot chocolate, or Mexican coffee
• Pair with fresh fruit and yogurt for balance
• Offer alongside scrambled eggs and bacon for a sweet-savory breakfast
• Make mini churros for a breakfast pastry board

Dessert Presentation:

• Plate 2-3 churros with a scoop of vanilla ice cream
• Drizzle with chocolate and caramel sauce
• Top with whipped cream and fresh berries
• Dust with powdered sugar for elegant presentation

Party & Event Ideas:

• Create a churro bar with multiple dipping sauces
• Serve mini churros as passed appetizers at parties
• Pair with horchata or Mexican hot chocolate for theme parties
• Include in a dessert buffet with other treats

Beverage Pairings:

• Traditional: Thick Spanish hot chocolate
• Coffee: Café de olla (Mexican cinnamon coffee) or cappuccino
• Cold Drinks: Horchata, Mexican hot chocolate (iced), or cold brew
• Cocktails: Coffee liqueur drinks, Kahlúa, or dessert wines
• Kids: Regular hot chocolate or cold milk

Make Them Special:

• Serve in decorative paper cones for a street food vibe
• Arrange in a churro tower for dramatic presentation
• Dust serving platter with extra cinnamon sugar
• Garnish with fresh mint leaves for color
• Tie a few churros together with a ribbon for gifts

FAQs Section

Can I make churros without a piping bag and star tip? While a piping bag with star tip creates authentic ridged churros, you can make them without one in a pinch. Use a zip-top bag with the corner cut off to pipe smooth churros, though they won’t have the traditional ridges and won’t be quite as crispy. You can also shape the dough with wet hands, but piping is much easier. The star tip really does make a significant difference in texture—it’s worth the small investment.

Why did my churros turn out hollow inside? Hollow churros usually mean the oil was too hot, causing the outside to cook and crisp before the inside had time to cook through. The exterior formed a shell that trapped steam inside, creating a hollow center. Solution: Use a thermometer to maintain exactly 375°F, and don’t increase the heat thinking it will cook faster. Proper temperature ensures even cooking from outside to inside.

Can I bake churros instead of frying them? Yes, though they won’t have the same authentic crispy texture as fried churros. To bake: Pipe churros onto a parchment-lined baking sheet, spray generously with cooking spray, and bake at 425°F for 15-20 minutes until golden brown. Immediately roll in cinnamon sugar. They’ll be more like crispy breadsticks than traditional churros, but still delicious—especially if you’re avoiding deep frying.

My churro dough is too thick to pipe—what went wrong? Too-thick dough usually means too much flour (from scooping directly from the bag) or not enough egg. The dough should be smooth, glossy, and hold its shape when piped but not be stiff. If your dough is too thick, beat in another egg (one at a time) until it reaches the right consistency—it should fall from a spoon in a thick ribbon that holds for a few seconds.

How do I know when churros are done frying? Churros are done when they’re deep golden brown all over—not light golden, but a rich, dark golden color. They should be crispy and rigid when you lift them with tongs. Total frying time is about 3-4 minutes (2 minutes per side). If you’re unsure, sacrifice one churro and break it open—the inside should be fully cooked and tender, not doughy.

Can I make churros ahead of time for a party? The best approach is making the dough ahead (up to 24 hours, refrigerated in the piping bag) and frying just before serving. Churros are truly best within 30 minutes of frying. However, you can also pipe and freeze unbaked churros, then fry directly from frozen when needed. Alternatively, fry them all ahead, then reheat in a 350°F oven for 5-7 minutes before serving—they won’t be quite as crispy but still delicious.

What’s the best oil for frying churros? Use a neutral oil with a high smoke point. Vegetable oil, canola oil, or peanut oil are all excellent choices. Avoid olive oil (flavor too strong, smoke point too low) or coconut oil (flavor conflicts with churros). You need about 2 quarts of oil to achieve the proper 2-3 inch depth for frying. The oil can be strained and reused 2-3 times for frying similar items.

Conclusion

There’s something absolutely magical about making churros at home—the way your kitchen fills with that intoxicating cinnamon-sugar aroma, the satisfaction of piping perfect ridged strips into hot oil, and the pure joy of biting into a churro that’s still warm from the fryer. This homemade churros recipe brings all the magic of theme parks, county fairs, and authentic Mexican churrerías right into your own kitchen.

What I love most about these easy churros is that they prove you don’t need to be a professional pastry chef to create something extraordinary. With basic ingredients, simple equipment, and clear instructions, anyone can master the art of churro-making. Yes, they require a bit of attention and patience (especially monitoring that oil temperature), but the results are so incredibly worth it.

Whether you’re making these cinnamon sugar churros for Cinco de Mayo, a birthday celebration, a weekend family treat, or just because you’re craving something sweet and spectacular, you’re about to create memories that last far beyond the last churro. There’s something special about homemade treats that brings people together—and trust me, everyone will gather around when they smell these frying!

So grab your piping bag, heat up that oil, and get ready to become the churro hero of your household. Your family and friends are going to be absolutely amazed, and you’re going to feel like a kitchen rockstar. Because honestly? Making perfect crispy churros at home is definitely worth bragging about!

Have you tried making homemade churros? I’d love to hear about your experience! Drop a comment below telling me how they turned out, what dipping sauce you loved, or if you tried any fun variations. And don’t forget to pin this recipe to your Pinterest boards—you’ll definitely want to make these again and again! Happy frying!