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Homemade Churros Recipe with Cinnamon Sugar

Churros are incredibly easy and terrifically delicious. I can’t believe it took me so long to discover how simple this classic dessert is to make. You’re going to love these fresh from the fryer, and so will anyone who tries them!

Homemade Churros

Homemade Churros Recipe with Cinnamon Sugar

You guys, I made these churros last week during my husband’s lunch break. That’s how fast they are to throw together.

I fried, he sugared, and then I sent the majority of them to work with him. It took about 30 minutes from start to finish.

I am starting to really, REALLY love the fried dough kick I’ve been on!

First cake donuts.
Then maple bars.
Now churros.
What’s next!?! (Suggestions welcome!)

This recipe is ALL over the net. It is not mine, and being the first time I have ever even tried a churro, I didn’t mess with it. I found it at Baking Bites who credited it to the Food Network & Use Real Butter, who in turn got it from Joy The Baker, who got it from the NY Times. So just in case you have been living under a rock and haven’t seen this one yet, here it is.


Quick aside – if you need a fabulous, easy, and filling dinner, check out this Sarma Cabbage Roll soup!


How To Make Homemade Churros

Combine your sugar, butter, water, and salt in a saucepan.

Heat the mixture to boiling, then reduce the heat and stir in your flour.

Stir it continuously over low heat to dry out the dough a bit, and then remove the pan from the heat and let the dough cool for 10-15 minutes in the fridge.

When in doubt, let these cool longer than you need to. If the dough isn’t cool enough, adding the eggs will turn into a total disaster by cooking the eggs before they are incorporated into the dough.

You can do this next part by hand, I just prefer to use my mixer. Either way. Add the eggs one at a time and mix well between each addition.

Place the dough into a large piping bag (or a large ziplock!) fitted with a large star tip. Heat your oil to 350 degrees, and snip off 3-4 inch sections of dough from the pastry bag into the oil.

Fry, turning and getting them evenly browned, for about 2 minutes.

Remove from the oil and toss in cinnamon sugar. Enjoy alone, or with your favorite chocolate sauce.

We just can’t get enough of these little golden sugary bites!


Need some South-of-the-border foods to serve before these homemade churros? We’ve got you covered!

Homemade Churros
Yield: 6 people



Easy fried cinnamon sugar covered dough. Delicious and super easy!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 1 tablespoon sugar
  • 1/2 cup butter, unsalted
  • 1 cup water
  • 1/4 teaspoon salt
  • 1 cup flour
  • 3 large eggs
  • Cinnamon and sugar to coat


  1. Combine sugar, butter, water, and salt in a sauce pan. Heat to a boil and then reduce heat to low. Add flour and stir well. Cook over low heat for 2 minutes.
  2. Remove from heat and let cool 10-15 minutes.
  3. Add eggs, one at a time, mixing well between each.
  4. Place prepared dough into a pastry bag or large ziplock fitted with a large star tip. Pipe 3-4 inch sections into oil preheated to 350 degrees. Fry until light golden brown, remove from oil, and toss in cinnamon sugar. Serve immediately.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 182Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 67mgSodium: 64mgCarbohydrates: 24gFiber: 2gSugar: 14gProtein: 3g

Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

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Friday 25th of January 2019

Yum. Fried up crispy. Will make again.

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Thursday 7th of December 2017

Has anyone tried making these & freezing them? I would like to make these for a party & thought I could possible freeze them, then bake them in the oven to crisp them back up???

Nicole Johnson

Saturday 9th of December 2017

Hey Bobbie! Thanks for stopping by. I haven't heard of anyone trying that, and I haven't myself. These are so quick to whip up. I think a better bet would be to make the batter a little ahead of time and store it in the piping bag in the fridge, and then fry at the party. These really lose a lot of their appeal when they aren't fresh out of the oil.


Thursday 27th of April 2017

Hubby loved these! So easy to make! The only thing I struggled with was mixing in the eggs. I used the hand mixer and the batter "crawled" up the blades.

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