Churros are a sweet cinnamon sugar baked treat. These baked churros are baked instead of fried which makes them a bit more healthy than their fried counterparts.
This churros recipe is a winner and you’ll love how easy it is to make. I especially love them because they are a finger food. No serving dishes necessary.
We’ve made it really simple to make these churros at home. If you love cinnamon sugar desserts, you’ll have to try our reader favorite cinnamon donuts that also use canned biscuit dough.
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Churros
Churros are a twisted bread pastry baked or fried in a twisted shape or piped pattern. They’re cooked and then sprinkled with a mixture of cinnamon and sugar. It’s considered a finger food and a lot of times churros are served at fairs or from food trucks because they’re so easy to serve and eat!
Many churros recipes are served with a side of chocolate ganache or chocolate dipping sauce. We’ve paired our churros with a spicy Mexican chocolate sauce that you’re doing to love!
What is a Churro Made of?
This traditional street food, or fair treat, is made of a pastry dough with cinnamon sugar on top. Our churros version is made slightly easier by using store-bought canned biscuit dough.
Churros Ingredients
You’ll need a few ingredients to make this churros recipe. We’ve kept it simple so no deep fryer necessary! Just grab some crescent rolls from your refrigerator aisle at the grocery store and you’re nearly there!
- 1 can (8 oz.) refrigerated crescent dinner rolls – you can usually find these near the butter section of the grocery store
- 2 tablespoons of sugar – we use granulated white sugar because you want the sugar to have a bit of a texture on it
- 1 teaspoon of ground cinnamon – just use the kind in the jar, no need to use a cinnamon stick.
- 2 tablespoons of melted butter or margarine
Mexican Chocolate Dipping Sauce Ingredients
- 1/2 cup dark chocolate chips – use a good quality chocolate for this. And, dark chocolate makes this dipping cause really decadent
- more ground cinnamon
- cayenne pepper — just a 1/4 teaspoon. You could omit this if you don’t like spice, but it adds a special flavor layer that you don’t want to miss
- heavy cream – don’t skimp on the cream here. You could try to use regular milk, but you won’t get the right consistency of the sauce. Just go with heavy cream and you’ll thank me later
How Long Do Churros Last?
Churros are best when eaten right away. You’ll get the fresh baked crispness that churros are known for, right out of the oven. Churros can be stored in an air tight container or a zip-top bag for a few days. You can even freeze churros for a few weeks. Just toss them back on a baking sheet to heat them up and recrisp. I don’t recommend the freezing, but it can be done.
How to Make Churros?
To make these baked churros you need to take a few steps with the dough, twist, butter, and dust with cinnamon sugar. It is super easy!
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- Mix the cinnamon and sugar together and set aside.
- Crescent dough — before you start the recipe, put the dough on the counter to come to room temperature. This will help when unrolling the dough. You need to roll the dough out and use your fingers to press the perforations together to make one piece of dough. Then cut per the recipe instructions.
- Brush each rectangle with melted butter.
- Sprinkle 2 of the rectangles with about 2 teaspoon of the cinnamon-sugar.
- Top the sugar sprinkled rectangles with the other two rectangles, butter side up.
- With pizza cutter or a sharp knife, cut each rectangle stack into 4 strips.
- This is the fun part, twist each strip and place on the prepared baking sheet.
- Bake until golden brown and crisp.
- Brush the baked churros with the remaining melted butter and sprinkle the remaining cinnamon sugar mixture. Serve with the Mexican Chocolate Dipping Sauce.
Tips to make the Mexican dipping sauce
- Microwave the heavy cream or bring to high heat on a stove top. If using the stove, continuous stirring will help the cream to not stick to the bottom of the pan.
- Add the chocolate chips to the hot cream and stir until smooth. It will take a minute or two for the chocolate chips to melt. Whisk until smooth.
How Long Do Churros Last?
Normally churros don’t stay fresh long, but because our churros recipe is baked you’ll get a few days out of them. Still, they are best fresh from the oven after a short time to chill.
Where Did Churros Originate From?
Churros originated from Spain and Portugal, but there are many different stories about where the churros first came from. We know that churros are known as a breakfast item (yes!) in many Spanish cultures, but in America we eat them as a snack or special treat like a dessert.
Churros with Mexican Chocolate Dipping Sauce
Ingredients
For the Churros
- 1 can refrigerated crescent dinner rolls 8 oz.
- 2 tablespoons granulated white sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons butter melted
For the Mexican Chocolate Dipping Sauce
- ½ cup dark chocolate chips
- 1 teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper
- ¼ cup heavy cream
Instructions
For the Churros
- Preheat the oven to 350 F. Line a large baking sheet with parchment or silicon liner.
- In a small bowl, whisk together the sugar and the cinnamon. Set aside.
- Unroll the crescent dough in a well-floured surface and separate it into 4 rectangles, pressing perforations to seal.
- Brush each rectangle with melted butter.
- Sprinkle 2 of the rectangles with 2 teaspoon of the cinnamon-sugar.
- Top the sugar-sprinkled rectangles with the other two rectangles, butter side up.
- With pizza cutter or a sharp knife, cut each rectangle stack into 4 strips.
- Twist each strip and place on the prepared baking sheet. Repeat with the remaining strips.
- Bake for 8 to 10 minutes or until golden brown and crisp.
- Brush the baked churros with the remaining melted butter and sprinkle the remaining cinnamon sugar mixture. Serve with the Mexican Chocolate Dipping Sauce.
For the Mexican Chocolate Dipping Sauce
- In medium bowl, Toss the chocolate chips with cinnamon and cayenne pepper.
- Heat the heavy cream on the stove until scaling hot. You can also microwave the heavy cream for 30 seconds.
- Add the cream to the cinnamon and pepper tossed chocolate chip. Let sit for 2 minutes.
- Whisk until smooth.
- Pour it into a serving bowl and serve with the warm churros.
Nutrition
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Comments & Reviews
Bernice M Hill says
Baked Churros! Wow what a really great idea and they look perfect.
Rena says
How much heavy whipping cream do you use for the chocolate sauce?
Karen Soderberg says
How many does this recipe make?
Pat says
I found the recipe to have a doughy texture. It also took twice the time to cook and get crispy. Not worth the effort to make.
Jeanette Smith says
I have made these a few times and my family loves them. Made a double batch last night and only 2 are left. The chocolate sauce is Fantastic. Fun to make.