These Churros are a sweet cinnamon sugar baked treat. Our 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.
Churros
Churros are a twisted bread pastry baked or fried in a twisted shape or piped pattern. They are cooked then sprinkled with a mixture of cinnamon and sugar.
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.
Churros Ingredients
You’ll need a few ingredients to make these churros. 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.) of refrigerated Crescent Dinner Rolls
- 2 tablespoons of Granulated White Sugar
- 1 teaspoon of Ground Cinnamon
- 2 tablespoons of melted Butter or margarine, melted
Mexican Chocolate Dipping Sauce Ingredients
- ½ cup dark chocolate chips
- 1 teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper
- ¼ cup heavy cream
How Long Do Churros Last?
These baked churros will last a few days on the counter or stored in the refrigerator. You can store them in an airtight container in the freezer for 2-3 months.
How to Make Churros?
Preheat your oven to 350°F. Line a large baking sheet with parchment paper or a silicone liner.
In a small bowl, mix the sugar and cinnamon together. Set this aside.
On a well-floured surface, unroll the crescent dough and divide it into four rectangles, sealing the perforations by pressing them together.
Brush each rectangle with melted butter.
Sprinkle two of the rectangles with 2 teaspoons of the cinnamon-sugar mixture. Place the remaining two rectangles on top, buttered side up.
Using a pizza cutter or a sharp knife, slice each stacked rectangle into four strips. Twist each strip and place them on the prepared baking sheet. Repeat with all the strips.
Bake for 8 to 10 minutes, or until they are golden brown and crispy.
After baking, brush the churros with the remaining melted butter and sprinkle the leftover cinnamon-sugar mixture on top. Serve with the Mexican Chocolate Dipping Sauce.
Mexican Chocolate Dipping Sauce
In a medium bowl, mix the chocolate chips with cinnamon and cayenne pepper.
Heat the heavy cream on the stove until it’s almost boiling, or microwave it for about 30 seconds.
Pour the hot cream over the spiced chocolate chips. Let it sit for 2 minutes.
Whisk until the mixture is smooth. Transfer to a serving bowl and enjoy with the warm churros.
Where Did Churros Originate?
Churros are believed to have originated in Spain, where they have been enjoyed for centuries. They are a popular snack and breakfast item, often served with a thick chocolate dipping sauce. Churros have also become a beloved treat in many Latin American countries, each adding their unique twist to the traditional recipe. The exact origin is debated, but they are thought to have been influenced by the youtiao, a Chinese fried dough, brought to Europe by Portuguese explorers.
Churros
Ingredients
FOR THE CHURROS
- 8 ounces refrigerated crescent dinner rolls 1 container
- 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.
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