Baked Churros with Cinnamon Sugar and Dipping Sauces Recipe
Deliciously crispy and golden Baked Churros coated in cinnamon sugar, perfect for a sweet treat or party snack. This oven-baked version is a lighter alternative to traditional fried churros, made with a simple dough piped into shapes and baked to perfection, then dipped in melted butter and rolled in cinnamon sugar. Serve with optional chocolate ganache or caramel dipping sauces for added indulgence.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 60 small (3-inch) churros or 25 large (7-inch) churros
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Ingredients
Dough Ingredients
- 2 cups (474ml) water
- 2 tablespoons (28g) unsalted butter, softened
- 2 tablespoons (25g) granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups (248g) all-purpose flour
- 2 large eggs
Coating
- ½ cup (113g) unsalted butter, melted
- 2 cups granulated sugar
- 2 tablespoons cinnamon
Optional Dipping Sauces
- Chocolate Ganache: 1/3 cup heavy whipping cream, 1 cup semi-sweet chocolate chips
- Caramel Sauce: 20 unwrapped caramel squares, 3 tablespoons heavy whipping cream, ¼ teaspoon kosher or sea salt (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line three cookie sheets with parchment paper or silicone baking mats to prevent sticking.
- Make Dough Base: In a medium saucepan, combine water, softened butter, sugar, vanilla extract, and salt. Heat over medium, stirring occasionally until the butter melts and the mixture reaches a boil.
- Add Flour Off Heat: Remove the pan from heat. Stir in the all-purpose flour with a wooden spoon until a thick paste forms. This step cools the dough slightly to prepare for egg incorporation.
- Incorporate Eggs: Transfer the dough to a stand mixer bowl and let it cool for 1 minute. Using a paddle attachment, add eggs one at a time, mixing quickly after each to prevent cooking the eggs. Alternatively, use a hand mixer and work fast.
- Pipe Churros: Fill a large pastry bag fitted with a star tip (1M preferred) with the churro dough. Pipe churros directly onto the prepared cookie sheets in desired lengths—about 3 inches for small churros or 7 inches for larger ones.
- Prepare for Baking: Spray the churros lightly with nonstick cooking spray to encourage browning during baking.
- Bake: Bake churros for 20-30 minutes, depending on their size, rotating pans as needed. Bake until they are cooked through and lightly golden brown.
- Cool Slightly: Remove from the oven and allow churros to cool until they can be handled comfortably.
- Coat Churros: Melt the remaining ½ cup of butter in a medium bowl. In another bowl, combine granulated sugar and cinnamon. Dip each churro into the butter, then roll in the cinnamon sugar mixture to coat completely.
- Serve: Serve the churros immediately, optionally with chocolate ganache or caramel dipping sauce.
- Make Chocolate Ganache: In a microwave-safe bowl, combine 1/3 cup heavy whipping cream and 1 cup semi-sweet chocolate chips. Heat for 1 minute, then whisk until smooth and creamy.
- Make Caramel Sauce: In a microwave-safe bowl, combine 20 unwrapped caramel squares and 3 tablespoons heavy whipping cream. Microwave for 1 minute, stirring until smooth. Reheat if necessary. Optionally stir in ¼ teaspoon kosher or sea salt for a salted caramel flavor.
Notes
- For best results, use a stand mixer with a paddle attachment to incorporate eggs smoothly.
- If dough sticks to the piping tip, use a knife or scissors to clear it without disrupting the shape.
- Adjust baking time depending on churro size — larger churros may require the full 30 minutes.
- Serve churros warm after coating for the best taste and texture.
- The dipping sauces are optional but highly recommended for extra indulgence.
- You can prepare churros in advance and reheat briefly in the oven before coating and serving.
