If you’ve ever bitten into a warm, crispy, perfectly golden churro dusted with cinnamon sugar, you know it’s pure magic. Now imagine making that magic in your own kitchen! My Homemade Churros with Cinnamon Sugar and Chocolate Recipe is exactly that—a sweet, indulgent treat that’s easier than you might think but tastes like you spent hours perfecting it. Whether you’re craving a fun weekend snack or a special dessert to share with friends, you’re going to love this recipe as much as my family does!
Why You’ll Love This Recipe
- Simple Ingredients: You don’t need anything fancy—just pantry basics that come together effortlessly.
- Perfect Texture: Crispy on the outside, tender and airy on the inside every single time.
- Decadent Chocolate Sauce: Rich, silky, and easy to make, it’s the perfect dip that’ll make your churros unforgettable.
- Fun to Make: Piping the dough and frying the churros is an experience that feels like a mini celebration in your kitchen.
Ingredients You’ll Need
The ingredients in this Homemade Churros with Cinnamon Sugar and Chocolate Recipe work so well because they balance richness, sweetness, and that classic spiced finish. Plus, the chocolate sauce is super simple but totally elevates the experience. Keep these tips in mind when shopping to make your churros shine even brighter.
- Water: Helps create the dough’s perfect consistency—room temperature tap water works fine.
- Granulated Sugar: For both the dough and cinnamon coating; doesn’t have to be super fine, but finer sugar sticks better.
- Salt: Just a pinch to balance all that sweetness—don’t skip it!
- Unsalted Butter: Adds richness—the best flavor comes from high-quality butter here.
- All-Purpose Flour: The base of your dough; make sure it’s fresh for best texture.
- Large Eggs: They bind everything together and give churros their light, airy interior.
- Vegetable Oil: For frying; choose a neutral oil with a high smoke point to get that perfect golden crisp.
- Ground Cinnamon: The signature spice—use fresh or well-stored for maximum aroma.
- Heavy Cream: For the dipping sauce; it makes the chocolate smooth and luscious.
- Dark Chocolate: I recommend around 70% cacao for richness, but feel free to adjust based on what you like.
- Vanilla Extract: A small touch to round out the chocolate sauce flavor beautifully.
Variations
I love having fun with this Homemade Churros with Cinnamon Sugar and Chocolate Recipe by mixing up coatings and dipping sauces. Don’t be afraid to make it your own—after all, churros are all about joy and indulgence.
- Spiced Sugar Blend: Try adding a pinch of nutmeg or cardamom to your cinnamon sugar for a warm twist—I discovered that my guests adore this combo!
- Chocolate Variations: Swap the dark chocolate for milk or white chocolate depending on your cravings—each offers a unique richness.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend; be mindful this might slightly affect texture but still delicious.
- Baked Churros: If you’re avoiding frying, you can bake churros on a parchment-lined tray, though they won’t be quite as crisp—still tasty and lighter!
How to Make Homemade Churros with Cinnamon Sugar and Chocolate Recipe
Step 1: Whip Up the Chocolate Dipping Sauce
Start by heating your heavy cream gently in a small saucepan until it just begins to simmer around the edges. Then, remove from heat and add the chopped dark chocolate. I like to let it sit undisturbed for about a minute—this little pause helps the chocolate melt evenly. After that, stir until silky smooth and finish with a splash of vanilla extract. This sauce is a game-changer and worth making first so it has time to cool slightly and thicken.
Step 2: Make the Churro Dough
Next, combine water, sugar, salt, and butter in a medium saucepan and heat over medium until it boils and the butter completely melts. Once boiling, lower the heat and stir in all the flour at once. Keep stirring vigorously—the dough will start pulling together and forming a ball within about a minute. This part is crucial because it means the flour has cooked through, which helps achieve that perfect churro texture.
Take the dough off the heat and let it cool a few minutes so it’s not too hot to handle. Now, here’s a trick I discovered: add the eggs one at a time, mixing thoroughly after each addition. The dough will seem a bit tricky at first, almost separated, but keep mixing and eventually it comes together into a smooth, pipeable batter. Don’t rush this step—you’ll thank me later!
Step 3: Prepare for Frying
Heat your oil in a deep fryer or heavy skillet to 375°F (190°C). If you don’t have a thermometer, drop a small piece of dough in—it should bubble up immediately and start browning within seconds. While it heats, mix the cinnamon and sugar in a shallow plate or bowl for coating.
Step 4: Pipe and Fry Those Churros
Fit a large star piping tip to your piping bag and fill it with dough. Carefully pipe 3-4 inch strips directly into the hot oil, using scissors to snip off the dough as you go. Fry a few at a time—crowding the pan is the biggest mistake I used to make because it drops the oil temperature and leaves churros soggy.
Fry until golden brown, about 2-3 minutes per side. Use a slotted spoon to remove them, drain briefly on paper towels, then roll immediately in the cinnamon sugar while still warm. This helps the sugar stick perfectly and gives you that classic flavor combo everyone loves.
Pro Tips for Making Homemade Churros with Cinnamon Sugar and Chocolate Recipe
- Use a Large Star Tip: It creates those signature ridges that crisp up beautifully and look fantastic.
- Don’t Crowd the Oil: Fry in batches to keep oil temperature steady and get a crispy finish.
- Patience With Eggs: The dough might look odd when you add eggs, but keep mixing—it always comes together!
- Freeze Raw for Later: Pipe out raw churros on a tray, freeze, then fry straight from frozen for instant treats.
How to Serve Homemade Churros with Cinnamon Sugar and Chocolate Recipe
Garnishes
When I serve these churros, I keep it simple but special—extra cinnamon sugar sprinkled on top is always welcome, and sometimes I drizzle a little melted chocolate over them for an extra decadent touch. Fresh berries on the side also add a lovely contrast of freshness and color.
Side Dishes
These churros shine best as a standalone dessert or snack, but if you want to turn it into a mini feast, I’ve enjoyed pairing them with a scoop of vanilla ice cream or a cup of rich Mexican hot chocolate. Your kitchen will smell like a sweet paradise!
Creative Ways to Present
For parties or celebrations, I like to serve churros in little paper cones sprinkled with cinnamon sugar, alongside mini dipping bowls of different sauces—caramel and white chocolate for variety. It’s always a crowd-pleaser and makes the experience feel festive and fun.
Make Ahead and Storage
Storing Leftovers
Churros are best fresh, but if you have leftovers, store them in an airtight container at room temperature for up to a day. The next day, they might lose some crispness but can still be enjoyed warmed up.
Freezing
I freeze raw, piped churros on a baking sheet until solid, then transfer to a freezer bag. When the craving hits, I fry them straight from frozen. This method preserves that fresh-fried texture better than reheating cooked churros.
Reheating
If you’re reheating cooked churros, pop them in a 350°F (175°C) oven for about 5-8 minutes to bring back crispness. Avoid microwaving—they get soggy fast.
FAQs
-
Can I make churros without a piping bag?
While a piping bag fitted with a large star tip gives the classic ridged shape and helps even cooking, you can use a zip-top bag with a snipped corner if you don’t have one. Just keep the opening somewhat wide for best results.
-
What’s the best oil for frying churros?
Neutral oils with high smoke points like vegetable, canola, or peanut oil work best. They won’t interfere with the flavor and can handle the high heat needed for crispiness.
-
Why does my dough separate when adding eggs?
This is totally normal! The liquid in the eggs can cause the dough to look grainy or separated at first but keep mixing—it will come together into a smooth dough perfect for piping.
-
Can I make the chocolate sauce ahead of time?
Yes! You can prepare it a few hours ahead and gently rewarm it before serving. Just stir well after reheating to keep it smooth.
-
How do I keep churros crispy longer?
Serve churros soon after frying. If you need to hold them, keep them in a warm oven on a wire rack to maintain crispiness but not for too long, or they’ll dry out.
Final Thoughts
I absolutely love how this Homemade Churros with Cinnamon Sugar and Chocolate Recipe turns out every single time—there’s something so comforting about dipping a warm churro into silky chocolate, the perfect mix of crispy, sweet, and rich. When I first tried making churros, I couldn’t believe how approachable this recipe was and how big a hit it was at family gatherings. Trust me, once you try this, you’ll want to keep these treats as your go-to sweet fix. So go on, gather your ingredients and make some magic in your kitchen—you won’t regret it!
Print
Homemade Churros with Cinnamon Sugar and Chocolate Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: About 12-15 churros
- Category: Dessert
- Method: Frying
- Cuisine: Spanish
Description
Learn how to make classic homemade churros with a crispy outside and tender inside, coated in cinnamon sugar and served with a rich dark chocolate dipping sauce. This easy-to-follow recipe uses a simple dough cooked by frying to deliver authentic, delicious results perfect for dessert or a sweet snack.
Ingredients
For Churros:
- 1 cup water
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 2 tablespoons unsalted butter
- 1 cup all-purpose flour
- 2 large eggs
- vegetable oil (for frying)
For The Cinnamon Sugar:
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
For The Chocolate Dipping Sauce:
- ½ cup heavy cream
- 4 ounce dark chocolate (chopped)
- ½ teaspoon vanilla extract
Instructions
- Make the Chocolate Dipping Sauce: In a small saucepan, heat the heavy cream until it’s just beginning to simmer. Remove from heat and add the chopped dark chocolate. Let it sit for a minute to soften, then stir until the sauce is smooth and glossy. Stir in the vanilla extract and set aside to keep warm or at room temperature.
- Prepare the Churro Dough: In a medium saucepan, combine water, 2 tablespoons granulated sugar, salt, and butter. Bring the mixture to a boil over medium heat. Once the butter is melted and the mixture boils, reduce the heat to low and immediately add the all-purpose flour. Stir vigorously with a wooden spoon or spatula until the mixture pulls away from the sides of the pan and forms a smooth dough ball, about 1 minute. Remove from heat and allow it to cool slightly, about 4-5 minutes.
- Incorporate the Eggs: Once the dough has cooled but is still warm, add the eggs one at a time, beating thoroughly after each addition until fully incorporated. The dough will initially seem separated or curdled but continue mixing until it becomes smooth and elastic.
- Heat the Oil: In a large, deep skillet or deep fryer, heat the vegetable oil to 375°F (190°C). Use a thermometer to ensure the oil maintains the correct temperature for frying.
- Prepare the Cinnamon Sugar: While the oil heats, mix the ½ cup granulated sugar and 1 teaspoon ground cinnamon together in a shallow dish. Set aside for coating the churros.
- Pipe and Fry the Churros: Transfer the churro dough to a piping bag fitted with a large star tip. Carefully pipe 3-4 inch long strips of dough directly into the hot oil, cutting the dough with scissors to release each churro. Fry the churros in batches to avoid overcrowding, turning once, until they are golden brown and crispy on all sides, approximately 2 to 3 minutes per side.
- Drain and Coat: Remove churros with a slotted spoon and drain briefly on paper towels. While still warm, roll each churro in the cinnamon sugar mixture to coat evenly.
- Serve: Serve the warm churros immediately with the prepared chocolate dipping sauce on the side for dipping.
Notes
- Fry in small batches: Overcrowding the pan lowers the oil temperature and results in soggy churros. Give them space to puff and crisp properly.
- Use a large star piping tip: This gives churros their signature ridged texture and helps them cook evenly.
- The dough may look odd initially: When adding eggs, dough can separate or look curdled—keep mixing until smooth.
- Freezing tip: Pipe raw churros onto a baking sheet and freeze. Fry them straight from frozen when ready to enjoy.
- Serve with chocolate: The rich dipping sauce perfectly complements the crispy churros and is well worth the effort.
Nutrition
- Serving Size: 2 churros with chocolate sauce
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
