Name: Churros with Cinnamon Sugar
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Spanish
Ingredients: 8 Tbsp butter; 1 Tbsp sugar; 1 cup water; 1 cup all-purpose flour; 3 large eggs; Vegetable oil, for frying; 1/2 cup sugar (for coating); 1 Tbsp ground cinnamon (for coating)

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Churros are one of Spain’s most beloved treats, and for good reason. These golden, ridged pastries are fried until crisp, rolled in cinnamon sugar, and served piping hot. I like them best dipped into thick hot chocolate or a creamy café con leche, but honestly, they’re irresistible on their own. Whether I make them for breakfast, a snack, or even a late-night indulgence, they never last long in my kitchen.

Why You’ll Love This Recipe

I love this recipe because it gives me authentic churros with just a handful of simple ingredients. The dough comes together quickly, and once I pipe it into hot oil, the churros puff up beautifully with that signature crisp bite. Rolling them in cinnamon sugar adds a cozy warmth that reminds me of childhood treats. They’re versatile too—perfect for celebrations, weekend projects, or whenever I crave a sweet bite with coffee.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Batter:

8 Tbsp butter
1 Tbsp sugar
1 cup water
1 cup all-purpose flour
3 large eggs
vegetable oil, for frying

Sugar coating:

1/2 cup sugar
1 Tbsp ground cinnamon

Directions

I add an inch or two of oil to a large saucepan or pot and preheat it to 350°F.
I mix the sugar and cinnamon together on a plate and set it aside for coating.
In another saucepan, I bring the butter, sugar, and water to a boil.
I add the flour all at once, stirring with a wooden spoon until a smooth dough forms. This only takes about a minute.
I remove the pan from heat and beat in the eggs, one at a time, until fully incorporated.
I transfer the dough into a pastry bag fitted with a large star tip.
Carefully, I pipe strips of dough into the hot oil and fry them until golden, about 8 minutes, turning once halfway through.
Once drained on paper towels, I immediately roll the churros in the cinnamon sugar mixture.
Finally, I serve them hot and enjoy them right away.

Servings and timing

This recipe makes about 2 dozen churros. I spend about 15 minutes preparing the dough and another 15 minutes frying and coating them, so in about 30 minutes I have a fresh plate of churros ready to eat.

Variations

I sometimes swap the cinnamon sugar for plain sugar if I want a simpler flavor.
For an extra indulgence, I serve the churros with a side of thick Spanish-style hot chocolate for dipping.
I like experimenting with shapes—straight strips, twists, or even spirals.
For a holiday twist, I add a pinch of nutmeg or cardamom to the sugar coating.
If I want them extra crispy, I pipe thinner churros that fry up with even more crunch.

Storage/Reheating

Churros taste best fresh out of the fryer, but if I have leftovers, I store them in an airtight container at room temperature for up to 2 days. To reheat, I place them in a 350°F oven for about 5–7 minutes to bring back some of their crunch. I avoid microwaving because it makes them soggy.

FAQs

Can I make churros ahead of time?

I find churros are best eaten fresh, but I can make the dough a few hours ahead and refrigerate it, then fry just before serving.

Do I need a piping bag and star tip?

I prefer using a star tip for that classic ridged look, but if I don’t have one, I can still pipe the dough through a sturdy plastic bag with the corner snipped off.

Can I bake churros instead of frying them?

Yes, I can bake them at 400°F until golden brown (about 18–20 minutes), but the texture won’t be as crisp as the fried version.

What oil works best for frying churros?

I like using vegetable oil or canola oil since they have a neutral flavor and a high smoke point.

How do I keep churros from getting soggy?

I always drain them on paper towels right after frying and roll them in sugar while still warm. If I pile them up, I spread them in a single layer so steam doesn’t soften them.

Conclusion

Churros with cinnamon sugar are a true taste of Spain that I love bringing into my kitchen. The crispy exterior, fluffy interior, and sweet coating make them a treat worth making again and again. Whether I enjoy them as a breakfast indulgence, a party snack, or a cozy late-night bite, they always bring joy to the table.