Get carried away with these cinnamon stick churros recipes. Which variant will you try?

A divine combination of fluffy dough covered in cinnamon sugar, that’s exactly what these churros recipes are all about!

You can only taste better in Spain. Fry them or bake them in the oven and let your home smell of cinnamon aroma.

The process is easy and you can enjoy this goodness in less than 20 minutes! Especially the smallest diners will appreciate it.

Spanish churros

In my opinion, this fried goodness is one of the best desserts in the world – as long as they are fresh and homemade, of course. To be able to say that we have really succeeded in this cinnamon bomb, it has to be crispy on the outside, soft and tender on the inside and simply have a taste that no one can resist!

What will we need

For the dough

1. 250 ml of water
2. 60 g unsalted butter (cut into small cubes)
3. A spoonful of crystal sugar
4. ¼ teaspoon salt
5. 140 g plain flour
6. Egg
7. ½ teaspoon of vanilla extract
8. Vegetable oil (for frying)

For sprinkling

1. 100 g of granulated sugar
2. A teaspoon of ground cinnamon

Method

1. For the sprinkles, whisk together the sugar and cinnamon in a shallow bowl and set aside
2. Heat the vegetable oil in a large pot or deep frying pan over medium-high heat so that the entire bottom is covered with oil plus 3 centimeters to the height
3. While the oil is heating, prepare the dough
4. Add water, butter, sugar and salt to a large saucepan
5. Bring the mixture to a boil over medium-high heat
6. Add the flour and reduce the temperature to medium low
7. Cook, stirring constantly with a rubber spatula, until the mixture comes together and is smooth
8. Pour the batter into a large bowl and let cool for 5 minutes
9. Add vanilla and egg to the dough, immediately mix with an electric mixer
10. Mix the dough until the mixture comes together and is smooth
11. Transfer the smooth dough to a pastry bag fitted with a star tip
12. Carefully start pushing the dough into the heated oil through the star
13. We form snakes about 7 centimeters long and cut off the ends with clean scissors
14. Fry the churros until golden, about 2 minutes on each side
15. Then we transfer them to a paper towel to briefly dry from excess oil, then transfer them to the cinnamon sugar
16. Roll the churros in sugar so that they are completely covered
17. We repeat the procedure with the remaining dough
18. The finished goodness is served alone or with a sweet dip (see the last recipe in the article on churos)

Homemade churros in the oven

Making a home-baked sweet, cinnamon-scented treat is a lot easier than you might think. There’s no need to heat a large pan of vegetable oil and bring it to a boil, as this dough comes together very easily in a small pot on the stove and then bakes like a cookie sheet.

What will we need

For the dough

1. 230 ml of water
2. 115 g of butter
3. ½ teaspoon of vanilla extract
4. 2 tablespoons cane sugar (white if you don’t have brown)
5. ¼ teaspoon salt
6. 150 g plain flour
7. 3 eggs (room temperature)

For sprinkling

1. 115 g granulated sugar
2. ¼ teaspoon salt
3. A teaspoon of cinnamon

For dipping

1. 180 g bittersweet chocolate (at least 58% cocoa, chopped)
2. 570 ml of milk
3. ½ teaspoon cornstarch (mix with 2 teaspoons water)
4. ¼ teaspoon vanilla

Method

1. Preheat the oven to 200 degrees
2. Prepare two trays for baking churros
3. Place baking paper on the trays and set aside
4. Add water, cane sugar, salt and butter to a medium saucepan
5. Place it on the stove and turn on the heat to medium high
6. Heat until the butter melts and the mixture begins to boil
7. As soon as it boils, whisk in the flour
8. Whisk until no lumps of flour remain and the dough forms a ball
9. Now, using a wooden spoon, mix the dough in the pot and cook it for about a minute at a low temperature
10. We only do this for a minute, then remove the dough from the heat and set aside
11. Mix eggs and vanilla in a bowl and whisk
12. Using a spoon, add a little egg mixture to the dough
13. Mix well until the eggs are incorporated and the dough looks like mashed potatoes
14. We continue to add the eggs until they are combined with the dough
15. Then transfer the dough to a piping bag with a star tip
16. We press the dough into long snakes on baking sheets covered with baking paper
17. We make sure to keep them nice and thick
18. Leave about 5 centimeters of space between the churros
19. Place the trays in the oven and bake for about 18-22 minutes, until golden
20. Then we turn off the oven and leave the churros there for another 10 minutes to dry a little
21. This step helps them keep their shape and not flatten once they cool
22. Mix sugar, cinnamon and salt
23. Take the churros straight out of the oven and toss them in the sugar mixture until well coated
24. For the hot chocolate, heat the milk in a large saucepan until it starts to boil
25. Stir in the chocolate and begin to heat it while whisking frequently, heat the chocolate until the chocolate melts
26. Whisk the cornstarch mixed with water (the consistency of mush) into the chocolate
27. Cook over medium heat, whisking constantly, until the chocolate mixture begins to bubble
28. Then reduce the heat and cook for another 2 minutes, whisking constantly, until it thickens
29. Remove the chocolate from the heat and stir in the vanilla
30. We serve the chocolate dip with warm churros

Sweet baked vegan cinnamon sticks

We couldn’t forget our vegan readers either. Not only for them, we have prepared this great recipe for vegan churros, which contain only plant ingredients. The taste is just as delicious as the original recipe!

What will we need

For churros

1. 250 ml of water
2. 3 tablespoons of coconut oil
3. A spoonful of coconut sugar
4. ¼ teaspoon salt
5. 140 g of coconut flour
6. A teaspoon of vanilla extract

For sprinkling

1. 50 g of coconut sugar
2. ½ teaspoon ground cinnamon
3. 2 tablespoons vegan butter

For chocolate dip

1. 125 g of Vego-Bio vegan dark chocolate
2. ½ tablespoon of coconut oil

For coconut dip

1. A can of full fat coconut milk
2. 10 grams of cane sugar
3. 6 tablespoons of vegan butter
4. 2 tablespoons of cornstarch
5. 2 tablespoons almond milk (or water)

Method

1. Preheat the oven to 200 degrees
2. Add water, coconut oil, sugar and salt to the pan
3. Stir until the coconut oil dissolves and the water boils
4. When the water boils, turn off the heat and add the flour
5. We mix until we get a dough
6. Let it cool for 10 minutes
7. Mix cinnamon and sugar
8. Place the chilled dough in a pastry bag
9. We will create 5-7 centimeter long churros
10. Place them in the oven on a baking sheet lined with baking paper
11. Bake them for 25-35 minutes, turning them halfway through to ensure they brown evenly
12. Finally, turn off the oven and let them dry for another 10 minutes
13. After baking, let the churros cool, brush them with melted vegan butter and add them to a bowl with sugar and cinnamon to coat
14. To prepare the dip, add the chocolate and coconut oil to a bowl and heat in the microwave at 15-second intervals to prevent the chocolate from burning
15. To prepare the coconut dip, add all the ingredients to a pan and bring to a boil
16. Reduce the heat to low and cook for a further 10 minutes until slightly reduced by half and golden
17. Take 3 tablespoons of hot almond milk or water and mix it with cornstarch
18. We beat everything until smooth
19. Pour the starch into the mixture on the stove and whisk to combine the ingredients
20. Finally, remove the pan from the stove
21. After removing from the heat, the sauce will thicken even more

Mexican churros chips

Come try this easy recipe for this Mexican delicacy with us. You don’t have to make complicated dough here, because all you need is classic wheat tortillas to make amazing sweet chips! We serve them with a fluffy cream dip, topped with a caramel glaze, and you can have it all ready in less than 20 minutes!

What will we need

1. 12 wheat tortillas
2. 125 g of butter
3. 80 g of sugar
4. 2 teaspoons of cinnamon
5. 350 ml of heavy cream
6. A teaspoon of vanilla
7. 100 ml caramel glaze

Method

1. Preheat the oven to 180 degrees
2. Mix sugar and cinnamon in a bowl
3. Melt the butter in the microwave and set aside
4. Place the tortillas on a clean work surface and brush each side with butter and sprinkle with a mixture of cinnamon sugar
5. We repeat with all the tortillas and gradually stack them on top of each other
6. Using a sharp knife, cut the stack of tortillas into quarters and then into quarters again
7. Place the individual triangles on baking sheets lined with baking paper so that they do not overlap
8. Place in the oven and bake for 12-14 minutes until golden brown and crispy
9. Take them out of the oven and let them cool
10. In a bowl, beat the cream and vanilla until stiff peaks form
11. Churros chips are served with a cream dip and topped with caramel glaze

Sweet dipping sauces

Now let’s talk for a moment about the sauces that go great with these churros recipes. Each sauce adds something new and fun to this dessert. The spicy chocolate sauce will lightly sting your tongue, the dulce de leche sauce will underline this goodness with its sweetness, and the fresh mango sauce will combine beautifully with the cinnamon sugar and you will be looking forward to every next bite!

Choco-chilli sauce

What will we need

1. 230 g of chopped semi-sweet chocolate
2. 250 ml of heavy cream
3. 2 tablespoons unsalted butter (room temperature)
4. A pinch of ground cayenne pepper
5. ½ teaspoon chili
6. Pinch of salt

Method

1. Place the chopped chocolate in a medium bowl and set aside
2. Pour the cream into a small saucepan and turn it on to medium-high heat until it starts to bubble
3. Pour the thick cream over the chopped chocolate and let it sit for 1 minute to soften the chocolate
4. Mix the cream and chocolate together until smooth and runny, then add the room temperature butter, cayenne pepper, chilli and a large pinch of salt
5. Whisk until everything is shiny and smooth
6. Taste the sauce, and if you want a more spicy taste, add chili or pepper
7. This sauce is best served warm

Condensed milk sauce (Dulce de leche)

What will we need

1. 250 ml of heavy cream
2. 220 g cane sugar
3. 150 ml sweetened condensed milk

Method

1. Mix the cream and cane sugar in a saucepan and turn it on to medium heat
2. Stir until the sugar dissolves and the mixture slowly begins to boil
3. Continue cooking, stirring occasionally, until the cream mixture is reduced by half
4. It will take about 10 minutes
5. Once reduced, stir in the sweetened condensed milk and whisk until well combined
6. Serve the dulce de leche warm

Mango sauce

What will we need

1. 3 large ripe mangoes (or 350ml mango puree)
2. 2 tablespoons fresh lime juice
3. 2 spoons of granulated sugar

Method

1. If we are using fresh mango, peel it and cut off the pulp
2. Place the mango in a food processor or high-speed blender and process until pureed
3. Pour the pulp through a fine sieve
4. If we are using frozen mango puree, let it thaw
5. Mix the puree with the lime juice and granulated sugar in a medium saucepan and turn it on over medium heat.
6. Stir to combine the ingredients
7. Cook the mango puree, stirring frequently, until it reduces by half
8. It will take about 10-15 minutes
9. We have to stir often so that the fruit doesn’t burn at the bottom
10. Mango sauce is best served at room temperature or chilled, not warm

What are churros?

Churros were first discovered (baked) by Spanish shepherds.

Hard working men who spent most of their days working in the hills wanted to satisfy their cravings for a sweet reward after a hard day’s work. But it was hard to get fresh bread high in the mountains.

Resourceful shepherds came up with this delicious sweet snack that can easily be cooked in a pan over an open fire because the conditions they were in didn’t allow them to do otherwise.

The origin of the name is interesting. Churros get their name from the Navajo-Churro sheep, derived from a species of sheep found in the Iberian Peninsula, whose horns are said to resemble the shape of this delicacy.

It was only a matter of time before churros, thanks to colonization, crossed the border of Spain and became popular in South America and other Hispanic countries.

This resulted in jumbo-sized hollow churros filled with all kinds of delicious fillings including chocolate, fruit and custard.