Skip the messy frying with these light, crispy, cinnamon sweet Baked Churros. A simple dough baked golden and dipped in cinnamon sugar for a south of the border treat they’ll love.
Finger-Lickin’ Delicious
Golden and crisp on the outside, soft on the inside and every inch covered in sweet cinnamon sugar, these Baked Churros take all the mess out of your favorite Mexican dessert! No messy frying and all of the flavor. Dip in your favorite chocolate sauce or caramel sauce for an easy dessert that hits the spot.
No-Fry Churros!
Y’all know I love a recipe hack that skips out on frying. It’s SO messy and my house smells like a deep fryer for days after. If you’ve tried my baked apple fritters recipe, or my sugar coated baked donuts, or even my baked sweet potato fries recipe, you know I’m not settling for second best. These churros are every bit as good as fried!
Make it Mexican Night!
We usually have Mexican food night once a week. And I’m so excited to add these baked churros to my favorite Mexican-inspired desserts, along with a simplified Tres Leches Cake, these scrumptious Salted Dulce de Leche Brownies and Homemade Choco Tacos. So much fun and yum!
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Unsalted butter
- Light brown sugar
- Water
- All-purpose flour
- Kosher salt
- Vanilla extract
- Large eggs
- Granulated sugar
- Cinnamon
- Caramel sauce, for dipping
- Chocolate sauce, for dipping
Supplies:
- Baking sheet
- Parchment paper
- Medium sauce pan
- Large piping bag fitted with a large-sized open star tip
- Shallow medium mixing bowls
How to Make Baked Churros
- To make the churros: Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
- In a medium saucepan over medium heat, melt the butter and brown sugar.
- Add the water and bring the mixture to a boil.
- Turn off the heat and stir in the flour and salt.
- Remove the pot from the heat, and mix in the vanilla, then the eggs, with a sturdy spatula until well combined and a thick gooey mixture forms.
- Transfer the mixture to a large piping bag fitted with a large-sized open star tip. Pipe out thick 4-inch long strips of churro batter onto the prepared baking sheet, using a knife or kitchen scissors to release each piece from the tip.
- Bake for 25 to 30 minutes, or until golden brown.
- When the churros are almost done baking, make the coating: in a shallow medium mixing bowl, whisk together the granulated sugar and the cinnamon.
- Melt the butter in another shallow medium mixing bowl.
- Dredge each baked churro in the melted butter.
- Then place them in the bowl with the cinnamon sugar mixture, tossing to evenly coat each churro.
- Serve warm with the caramel sauce and/or chocolate sauce.
Storage
Store leftover churros in an airtight container at room temperature for up to two days or in the refrigerator for up to four days.
Reheat leftover churros on a parchment-lined baking sheet in the middle of a 325°F for 5-10 minutes until warmed through and slightly crispy again.
If you make these Baked Churros, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Baked Churros
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 28-30 churros
Description
Skip the messy frying with these light, crispy, cinnamon sweet Baked Churros. A simple dough baked golden and dipped in cinnamon sugar for a simple, south of the border treat they’ll love.
Ingredients
- 1/4 cup (1/2 stick) unsalted butter
- 2 tablespoons packed light brown sugar
- 1 cup water
- 1 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
Coating:
- 1/2 cup granulated sugar
- 3 teaspoons cinnamon
- 4 tablespoons unsalted butter, melted
For Serving:
- caramel sauce, for dipping
- chocolate sauce, for dipping
Instructions
- To make the churros: Preheat the oven to 375° Line a baking sheet with parchment paper and set aside.
- In a medium saucepan over medium heat, melt the butter and brown sugar. Add the water and bring the mixture to a boil.
- Turn off the heat and stir in the flour and salt.
- Remove the pot from the heat, and mix in the vanilla, then the eggs, with a sturdy spatula until well combined and a thick gooey mixture forms.
- Transfer the mixture to a large piping bag fitted with a large-sized open star tip. Pipe out thick 4-inch long strips of churro batter onto the prepared baking sheet, using a knife or kitchen scissors to release each piece from the tip.
- Bake for 25 to 30 minutes, or until golden brown.
- When the churros are almost done baking, make the coating: in a shallow medium mixing bowl, whisk together the granulated sugar and the cinnamon.
- Melt the butter in another shallow medium mixing bowl.
- Dredge each baked churro in the melted butter, and then place them in the bowl with the cinnamon sugar mixture, tossing to evenly coat each churro.
- Serve warm with the caramel sauce and/or chocolate sauce.
