Crispy Cinnamon Sugar Churros Recipe with Best Chocolate Sauce

Let me tell you, the first time that irresistible scent of fried dough and cinnamon sugar floated through my kitchen, I knew I was in trouble—in the best way possible. The aroma is sweet, warm, and just a bit spicy, like someone wrapped a carnival and a cozy coffee shop into a single bite. Picture this: golden, ridged churros, crackling as they cool, coated in a generous blanket of cinnamon sugar that sticks to your fingers and begs to be licked clean.

The first time I made these crispy cinnamon sugar churros with rich chocolate sauce, I was instantly hooked. I’d seen them at fairs, in Spanish bakeries, and plastered across Pinterest boards, but honestly, I never realized how dangerously easy they are to make at home. That first batch—oh, I remember pausing mid-bite, taking a deep breath, and just grinning because, you know what, I’d stumbled onto something truly special.

There’s a bit of nostalgia here for me. When I was knee-high to a grasshopper, my grandma used to fry up something similar for our Sunday treats. I’d watch her work with awe, wondering how she made that crispy shell and soft interior. Years later, on a rainy weekend, I decided to recreate that magic and add my own twist—hello, chocolate sauce! My family couldn’t stop sneaking churros off the rack (and really, can you blame them?). Even my picky eater kiddo was smitten. These churros have become a staple for family gatherings, gifting, and, yes, those random Tuesday nights when comfort food calls.

Honestly, if you’re searching for the ultimate sweet treat—one that’s perfect for potlucks, birthdays, or just to brighten up your Pinterest cookie board—this crispy cinnamon sugar churros recipe with the best chocolate sauce is it. I’ve tested it, tweaked it, and made it way too many times (in the name of research, of course). It feels like a warm hug every single time. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Crispy Cinnamon Sugar Churros Recipe

If you’re anything like me, you know the heartbreak of biting into a soggy churro—so let’s get this straight: these churros are crispy, golden, and just begging to be dunked. I’ve made this crispy cinnamon sugar churros recipe more times than I can count, and every batch gets rave reviews. Here’s why you’ll fall head over heels for it:

• Quick & Easy: Ready in under 45 minutes, no need for hours of prep (even on a chaotic weeknight).
• Simple Ingredients: All everyday pantry items—flour, butter, eggs, sugar, cinnamon—with zero fancy groceries.
• Perfect for Every Occasion: These churros shine at brunch, movie nights, birthday parties, and holiday mornings. Trust me, they disappear fast.
• Crowd-Pleaser: Adults, kids, and anyone with a sweet tooth will be sneaking extras when you’re not looking.
• Unbelievably Delicious: Crunchy on the outside, fluffy inside, with a cinnamon sugar coating that’s pure snack magic. The chocolate sauce? Silky, decadent, and the perfect pairing.

What sets this crispy churros recipe apart is the technique—I use a hot water dough (choux pastry style) that guarantees a tender inside and a shatteringly crisp shell. The cinnamon sugar ratio is just right, not overpowering, and the chocolate sauce is rich but not cloying. (Want to know a secret? A pinch of sea salt in the sauce changes the whole game.)

Honestly, this isn’t just another churro recipe. It’s comfort food made easier, with every bite giving you that “close your eyes and smile” moment. Whether you’re out to impress guests with zero stress or just want something cozy for yourself, these crispy cinnamon sugar churros with the best chocolate sauce deliver. I’ve tried plenty of versions, but this is the one I keep coming back to—because it’s just that good.

What Ingredients You Will Need

This crispy cinnamon sugar churros recipe leans on simple, wholesome ingredients to deliver bold flavor and the kind of texture that’ll have you swooning. Nothing fussy here—just pantry staples and a little kitchen magic. If you’re anything like me, you love a recipe that doesn’t require a wild grocery hunt!

• For the Churros:
  • 1 cup (240 ml) water
  • 2 tablespoons (28 g) unsalted butter (adds richness—use vegan butter if needed)
  • 2 tablespoons (25 g) granulated sugar
  • 1/4 teaspoon salt (balances the sweetness—don’t skip!)
  • 1 cup (130 g) all-purpose flour (I recommend King Arthur for consistent results; swap for gluten-free blend if needed)
  • 2 large eggs, room temperature (for structure—let them sit out while you prep)
  • 1/2 teaspoon vanilla extract (optional, but it adds a lovely aroma)
  • Vegetable oil, for frying (I use canola or sunflower—both have a high smoke point)
• For the Cinnamon Sugar Coating:
  • 1/2 cup (100 g) granulated sugar
  • 2 teaspoons ground cinnamon (freshly ground for the best punch—trust me)
• For the Rich Chocolate Sauce:
  • 4 ounces (115 g) dark chocolate, chopped (I love Ghirardelli or Lindt for a silky finish)
  • 1/2 cup (120 ml) heavy cream (use coconut cream for dairy-free)
  • 1 tablespoon (14 g) unsalted butter (optional, for extra gloss)
  • 1 tablespoon (15 ml) light corn syrup or honey (keeps the sauce smooth—skip if you prefer)
  • Pinch of sea salt (seriously, don’t leave this out—it makes the chocolate pop!)

All these ingredients play a crucial role. The butter and eggs in the dough create that signature crispness and pillowy interior. Cinnamon sugar is the classic touch—nothing beats its coziness. And the rich chocolate sauce? It’s the ultimate churro companion, thick enough to coat but silky enough to drizzle. If you’re missing something, don’t panic—swap in dairy-free or gluten-free options as needed. In the summer, a side of fresh berries makes a lovely addition, too.

Equipment Needed

You don’t need a fancy kitchen to whip up these crispy cinnamon sugar churros with the best chocolate sauce—just a few trusty tools and maybe a little elbow grease.

• Large heavy-bottomed pot or deep fryer: For frying—my old Dutch oven works wonders; just make sure it’s deep enough for the oil.
• Kitchen thermometer: Optional but highly recommended for precise oil temperature (aim for 350°F/175°C). I’ve fried without one, but honestly, it’s saved me from soggy churros more than once.
• Piping bag with star tip: The classic churro shape comes from a large star tip (Wilton 1M or Ateco 845). If you don’t have a piping bag, use a sturdy zip-top bag and snip off a corner—works in a pinch!
• Tongs or a slotted spoon: For fishing out churros without splashes. I love my silicone-tipped tongs—they grip without squishing.
• Mixing bowls and whisk: For the dough and chocolate sauce.
• Shallow dish or plate: To roll churros in cinnamon sugar.
• Paper towels: For draining excess oil.

I’ve tried piping with a plastic bag once when my piping bag split—worked fine, just a little less defined. For budget-friendly options, dollar store tongs and mixing bowls do the trick. Clean your piping tips with a toothpick to keep them in top shape. These tools make churro-making downright fun and fuss-free.

Preparation Method

Let’s break down how to make crispy cinnamon sugar churros with rich chocolate sauce step-by-step. I promise, it’s super doable—even if you’re new to frying! Here’s how I do it every time:

1. Make the churro dough:
   • In a medium saucepan, combine 1 cup (240 ml) water, 2 tablespoons (28 g) unsalted butter, 2 tablespoons (25 g) sugar, and 1/4 teaspoon salt.
   • Heat over medium until the butter melts and the mixture just comes to a simmer—about 2 minutes. (You’ll smell the butter and sugar mingling!).
   • Reduce heat to low. Add 1 cup (130 g) flour all at once; stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides—about 1 minute. If the dough looks wet, keep stirring.
   • Let the dough cool for 5 minutes before proceeding. (Warm dough will scramble your eggs!)
2. Add eggs and vanilla:
   • Crack 2 large eggs into a separate bowl and whisk lightly. Add eggs to the dough, a little at a time, stirring well after each addition. The dough may look curdled at first—keep mixing until it’s smooth and glossy.
   • Stir in 1/2 teaspoon vanilla extract if using.
   • Transfer dough into a piping bag fitted with a large star tip.
3. Heat the oil:
   • Pour 2 to 3 inches (5–7 cm) vegetable oil into a heavy-bottomed pot. Heat to 350°F (175°C). (Use a thermometer for best results. If you don’t have one, drop a small piece of dough in—if it sizzles and browns in about 60 seconds, you’re good.)
4. Pipe and fry churros:
   • Pipe 4-inch (10 cm) strips of dough directly into the hot oil, snipping off the ends with scissors. Do this in batches—don’t overcrowd.
   • Fry for 2–3 minutes per side until deep golden and crispy. (They’ll float and puff up; flip once for even browning.)
   • Use tongs or a slotted spoon to transfer churros to a paper towel-lined plate. Let cool for 1 minute.
5. Coat in cinnamon sugar:
   • Mix 1/2 cup (100 g) sugar and 2 teaspoons cinnamon in a shallow dish. Roll warm churros in the mixture until coated on all sides. (If they cool too much, sugar won’t stick as well—work quickly!)
6. Make the rich chocolate sauce:
   • In a small saucepan, combine 1/2 cup (120 ml) heavy cream and 1 tablespoon (14 g) butter. Heat until just steaming—don’t boil.
   • Remove from heat. Add 4 ounces (115 g) chopped dark chocolate and 1 tablespoon (15 ml) corn syrup or honey. Let sit for 2 minutes, then whisk until smooth and shiny.
   • Stir in a pinch of sea salt.
   • If sauce is too thick, add a splash more cream.
7. Serve:
   • Stack churros on a pretty plate, serve with warm chocolate sauce for dipping. (If you want to get Pinterest-fancy, sprinkle with extra cinnamon or edible glitter for a festive look!)

Troubleshooting tips: If churros are greasy, oil may be too cool—heat up a bit. If they burst, dough may be too wet—add a tablespoon more flour. For even frying, don’t crowd the pot.

I always line up my ingredients and tools before starting—makes everything flow smoother. If you’re multitasking, prep the cinnamon sugar and chocolate sauce while the dough cools. You’ll get crispy, golden churros every time!

Cooking Tips & Techniques

I’ve learned a few things after countless batches of crispy cinnamon sugar churros—some through happy accidents, others through, well, messy disasters. Here are my best insider tips:

• Oil temperature matters: Keep it steady at 350°F (175°C). Too hot and churros burn outside, raw inside. Too cool and they soak up oil instead of crisping.
• Use a star tip for texture: That classic ridged look isn’t just for show—it helps the cinnamon sugar cling and gives you extra crunch.
• Don’t overmix the dough: Once the eggs are in, stop as soon as it’s smooth. Overmixing can make the churros tough.
• Batch frying: Only fry a few at a time. Overcrowding lowers the oil temp and makes for soggy churros (ask me how I know).
• Coat while warm: The cinnamon sugar sticks best when churros are fresh and warm. Wait too long and you’ll be chasing sprinkles everywhere.
• Trouble piping? If your dough feels stiff, warm it up for 30 seconds. If it’s too loose, chill for a few minutes or add a spoonful of flour.
• Chocolate sauce consistency: If it thickens as it sits, just reheat gently and stir. Add a splash of cream if needed.

Honestly, my first few batches were a little lumpy and uneven—still delicious, but not exactly Pinterest-worthy. Over time, I learned to be patient with the dough and keep a steady hand while piping. Also, don’t be afraid to test one churro before frying the whole batch. That way you know your oil and dough are just right!

Variations & Adaptations

The best part about this crispy cinnamon sugar churros recipe? It’s a blank canvas for all sorts of tasty twists. Here are my favorite ways to mix it up:

• Gluten-Free Churros: Swap the all-purpose flour for a 1:1 gluten-free baking blend—Bob’s Red Mill makes a good one. The texture stays crisp, and no one will guess they’re GF.
• Vegan/Dairy-Free Churros: Use plant-based butter and replace eggs with a flaxseed mixture (2 tablespoons ground flaxseed + 5 tablespoons water, let sit 5 minutes). Substitute coconut cream for the chocolate sauce. Still crispy, still delicious!
• Flavor Boost: Add a teaspoon of orange zest to the dough or cinnamon sugar for a citrusy twist. Or, sprinkle the churros with a little cayenne for Mexican chocolate vibes.
• Baked Churros: Pipe dough onto a parchment-lined baking sheet, brush with melted butter, and bake at 425°F (220°C) for 20–25 minutes. They won’t be quite as crispy, but they’re lighter and less messy.
• Stuffed Churros: Pipe a little Nutella or dulce de leche into the center with a thin piping tip after frying. (My kids lose their minds over these!)

Allergen swaps: Omit eggs and dairy for vegan, use nut-free chocolate if needed. I’ve tried a version with pumpkin pie spice instead of cinnamon—so good in the fall! Honestly, don’t be afraid to get creative. The churro base is super forgiving.

Serving & Storage Suggestions

Churros are best served fresh and warm—trust me, that first crunch is unbeatable. Stack them on a platter with a bowl of rich chocolate sauce for dipping (a little drizzle never hurt anyone). For a party, arrange them in a mason jar or basket lined with parchment—super cute for Pinterest photos!

If you want to get fancy, dust with extra cinnamon or serve alongside fresh berries. Pair with coffee, hot chocolate, or even a scoop of vanilla ice cream. For a Spanish-style dessert, sip on a glass of chilled dulce de leche.

Storing leftovers: Place cooled churros in an airtight container at room temperature for up to 2 days. They’ll lose a little crispness, but you can reheat them in a 350°F (175°C) oven for 5–6 minutes—almost as good as new. Freeze uncooked dough in a piping bag; thaw overnight and fry as usual. Chocolate sauce keeps in the fridge for 5 days—just reheat gently before serving.

Honestly, the flavors get even deeper after a day (the cinnamon sugar kind of soaks in!). But nothing beats a freshly fried churro, so make an extra batch—you’ll thank yourself.

Nutritional Information & Benefits

Here’s a quick look at what you’re getting in each serving of these crispy cinnamon sugar churros with chocolate sauce:

Per Churro (with sauce)	Approximate Values
Calories	120
Fat	7g
Carbohydrates	14g
Protein	2g
Sugar	6g

The main health benefit here is portion control—these churros are satisfying, so you don’t need a ton. Dark chocolate offers antioxidants and a touch of magnesium. Eggs add protein, and you can use gluten-free flour or coconut cream for dietary needs.

Potential allergens: Eggs, dairy, wheat. For gluten-free or dairy-free diets, swap as noted above. I love that you can tweak this crispy churros recipe to fit most needs—just watch the sugar if you’re low-carb. Personally, I think a little indulgence is part of a balanced life!

Conclusion

If you’re searching for a treat that’s crispy, sweet, and downright joyful, this crispy cinnamon sugar churros recipe with the best chocolate sauce is it. It’s simple enough for a weekday craving but special enough for celebrations. Honestly, I can’t think of a dessert that brings people together faster—warm, golden churros and rich, glossy chocolate sauce? Yes, please.

Don’t be afraid to make it your own—swap flours, add a dash of spice, or change up the chocolate. I love this recipe because it’s forgiving, fun, and never fails to make people smile. Every batch feels like a little celebration.

So, what do you think? Are you ready to try these crispy cinnamon sugar churros for yourself? Leave a comment below with your favorite variations, share your photos, and let me know if your family falls in love just like mine did. Bookmark this recipe and make it part of your sweet tradition. Happy frying!

Frequently Asked Questions

Can I make churros ahead of time?

Yes! You can prep the dough and pipe it onto parchment, then refrigerate for up to a day. Fry just before serving for maximum crispiness.

What if I don’t have a piping bag?

No worries—use a sturdy zip-top bag and snip off a corner. The ridges might be less defined, but the flavor’s all there!

Can I bake churros instead of frying?

Absolutely. Pipe onto a baking sheet, brush with butter, and bake at 425°F (220°C) for 20–25 minutes. Texture will be lighter but still tasty.

How do I store leftover churros?

Cool completely, then store in an airtight container at room temp for 1–2 days. Reheat in the oven for crispiness. Chocolate sauce keeps in the fridge for 5 days.

What oil works best for frying churros?

I recommend canola, sunflower, or vegetable oil—anything with a high smoke point. Avoid olive oil, as it can burn and affect flavor.

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