Why You’ll Love This Recipe

I like that this recipe captures all the warm, cinnamon-sugar magic of traditional churros but in a quick, oven-baked form. There’s no oil splatter, no deep fryer, and cleanup is easy. Each bite has that signature golden crust and soft, airy interior, coated in a buttery cinnamon-sugar blend that melts in the mouth. Plus, I can make them ahead, reheat them easily, or even turn them into five fun flavor variations when I’m in the mood to experiment.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
1 cup all-purpose flour
1/2 cup granulated sugar, divided
1/4 teaspoon salt
1/2 cup water
1/4 cup unsalted butter, cut into pieces
2 large eggs
1 teaspoon vanilla extract
1/4 cup unsalted butter, melted
1/2 cup granulated sugar
1 tablespoon ground cinnamon

Directions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a medium saucepan, combine 1/2 cup granulated sugar, salt, water, and 1/4 cup butter. Heat over medium heat, stirring until the butter melts and the sugar dissolves. Bring the mixture to a boil.

3. Remove the pan from heat and add the flour all at once. Stir vigorously until the dough forms and pulls away from the sides of the pan.

4. Transfer the dough to a mixing bowl and let it cool for about 5 minutes.

5. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy. Stir in the vanilla extract.

6. Transfer the dough to a piping bag fitted with a large star tip. Pipe small, bite-sized rounds onto the prepared baking sheet.

7. Bake for 18–20 minutes or until puffed and golden brown.

8. While the churro bites bake, mix 1/2 cup granulated sugar with 1 tablespoon cinnamon in a small bowl.

9. Once baked, brush the warm churro bites with melted butter and roll them in the cinnamon-sugar mixture until coated evenly.

10. Serve warm and enjoy immediately!

Servings and Timing

Servings: Approximately 24–30 bites (about 6–8 servings)
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• Chocolate Dipped Churro Bites: I melt semi-sweet chocolate chips and dip half of each churro bite for an extra indulgent finish.

• Filled Churro Bites: Once baked, I use a piping bag to inject dulce de leche, Nutella, or pastry cream into the center.

• Spiced Sugar Churros: Sometimes I mix a pinch of nutmeg or cardamom into the cinnamon sugar for a unique twist.

• Maple Glazed Churro Bites: I drizzle the bites with a simple glaze made of maple syrup and powdered sugar for a breakfast-style treat.

• Churro Ice Cream Bites: I pair the warm bites with scoops of vanilla or caramel ice cream — one of my favorite ways to serve them.

Storage/Reheating

I store leftover churro bites in an airtight container at room temperature for up to 2 days. To reheat, I pop them in a 350°F oven for about 5 minutes to bring back the crispness. I avoid microwaving them since that softens the coating. If making ahead, I bake them first, store them plain, and only brush with butter and coat in cinnamon sugar right before serving.

FAQs

Do these taste like fried churros?

Yes — I find they have the same warm cinnamon flavor and soft, airy inside, just slightly lighter since they’re baked instead of fried.

Can I make the dough ahead of time?

Yes, I can prepare the dough a few hours in advance and keep it covered in the fridge. I let it come to room temperature before piping and baking.

What if I don’t have a piping bag?

No problem — I sometimes use two spoons to drop small mounds of dough onto the baking sheet. The shape won’t be as defined, but they still taste delicious.

How do I make them crispier?

I bake them an extra 2–3 minutes and let them cool on a wire rack. This keeps them from steaming and losing crispness.

Can I freeze churro bites?

Yes — I freeze them after baking (before coating) in a single layer on a tray, then store them in a freezer bag. I reheat them in the oven at 375°F for about 8–10 minutes, then brush with butter and coat with cinnamon sugar.

Can I use whole wheat flour?

You can, though it changes the texture slightly, making them a bit denser and nuttier in flavor.

What’s the best way to serve them?

I love serving them warm with chocolate ganache, caramel sauce, or a small bowl of dulce de leche for dipping.

Can I reduce the sugar?

Yes, but reducing too much will affect both flavor and texture. I sometimes cut 1–2 tablespoons from the coating without losing the classic churro taste.

How do I make them dairy-free?

I use dairy-free butter and plant-based milk (if desired) — they turn out just as light and crisp.

Why are my churro bites flat?

They may have needed a few extra minutes of baking, or the dough was too warm when the eggs were added. Cooling the dough before adding eggs helps keep the structure airy and puffy.

Conclusion

I love how these baked churro bites capture everything I adore about traditional churros without the fuss of frying. They’re golden, crisp, and coated in that perfect cinnamon-sugar mix — truly irresistible. Whether I serve them for a party, an afternoon treat, or a cozy dessert, they never last long. They’re proof that simple baking can still deliver all the flavor and joy of the real thing.