Cinnamon Churros

These fried cookies are favorites at Mexican restaurants. Roll the warm churros in cinnamon and sugar, then enjoy!

Prep Time:
30 mins
Cook Time:
2 mins
Cool Time:
10 mins
Total Time:
32 mins


  • 1 cup water

  • cup butter

  • 2 tablespoon packed brown sugar

  • ½ teaspoon salt

  • 1 cup all-purpose flour

  • 1 egg

  • ½ teaspoon vanilla

  • Vegetable oil for deep-fat frying

  • ¼ cup granulated sugar

  • ¾ teaspoon ground cinnamon

  • 1 recipe Mexican Chocolate Dipping Sauce (optional)

Mexican Chocolate Dipping Sauce

  • ¾ cup semisweet chocolate pieces

  • ¼ cup butter

  • ½ teaspoon ground pasilla or ancho chile pepper (optional)

  • ¼ teaspoon ground cinnamon

  • cup granulated sugar

  • 1 5 ounce can (2/3 cup) evaporated milk


  1. In a medium saucepan, combine water, butter, brown sugar, and salt. Bring to boiling over medium heat Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the sides of the pan. Remove from heat. Cool for 10 minutes. Add egg and vanilla, beating well with a wooden spoon.

  2. Transfer mixture to a decorating bag fitted with a large star tip. Line a baking sheet waxed paper. Pipe 4x1-inch logs onto prepared baking sheet.

  3. Heat 3 inches of oil in a deep saucepan to 375 degrees F. Fry a few logs at a time in deep hot oil about 2 minutes or until golden brown on both sides, turning once. Drain on paper towels. Keep warm in a 300 degree F oven while cooking remaining churros.

  4. In a medium bowl, combine granulated sugar and cinnamon. Roll warm churros in cinnamon-sugar mixture to coat. Serve warm. Makes about 20 churros.

Mexican Chocolate Dipping Sauce

  1. in a heavy small saucepan combine semisweet chocolate pieces, butter, ground pasilla or ancho chile pepper (if desired), and cinnamon; cook and stir over medium heat until chocolate is melted. Stir in the granulated sugar; gradually add evaporated milk, stirring frequently to dissolve the sugar. Bring to boiling; reduce heat. Boil gently over low heat for 8 minutes, stirring frequently. Remove from heat. Cool slightly. Serve warm sauce with warm churros.

    Cinnamon Churros
    Kritsada Panichgul
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