Homemade Churros Mexican Cinnamon

Nothing brings back the memory of family get-togethers and my first ever trip to Disneyland like homemade churros. Crunchy outside and soft inside, each bite takes me right back to the smell of fresh cinnamon sugar in the air. Making churros may seem intimidating if you have only enjoyed them from a stand, but this recipe turns out perfectly crisp and tender churros every single time and makes for a fun treat to share with family or friends.

I first tried these on a whim during a rainy weekend in, and my kids practically inhaled them. Now they insist churros are essential for every family movie night and birthday.

Ingredients

• Water: Use room temperature tap water for best texture
• Granulated sugar: For the dough and the irresistible cinnamon sugar coating Pick fine white sugar for an even blend
• Salted butter: Adds rich flavor and brings just enough saltiness to balance the sweet Look for a creamy butter with a fresh scent
• Vanilla extract: Gives a warm and slightly floral note A splash of good real vanilla makes a world of difference
• All purpose flour: Essential for the structure of churros Go for unbleached for a classic result
• Egg: Helps bind and give the churros their airy interior Allow to come to room temperature to blend more smoothly
• Ground cinnamon: Brings that iconic churro flavor Fresh cinnamon makes the coating extra fragrant and cozy
• Neutral oil (such as peanut or sunflower): Needed for frying Choose one with a high smoke point so churros crisp up

Step-by-Step Instructions

Make Cinnamon Sugar:

Combine white sugar and ground cinnamon in a shallow dish Set aside for coating churros after frying

Prepare Choux Dough:

In a large saucepan bring water sugar salt and butter to a boil over medium high heat Once boiling turn off heat and stir in vanilla extract

Add Flour and Mix:

Stir all purpose flour into the hot mixture using a wooden spoon The dough will thicken and start pulling away from the sides Mix for a minute until smooth and shaggy

Let Dough Cool:

Transfer the dough to a large bowl and let cool at least ten minutes This stops the egg from cooking when you mix it in

Mix in Egg:

Use a hand mixer to beat the egg into the cooled dough quickly The result should be a thick sticky but smooth dough

Heat Oil:

Pour oil into a deep pot until you have about two inches depth Heat on medium and use a thermometer to bring up to three hundred fifty or three hundred sixty degrees Fahrenheit Line a nearby plate with paper towels

Pipe and Fry Churros:

Spoon dough into a sturdy piping bag fitted with a star tip Pipe four to five inch ropes of dough directly into the hot oil Use kitchen scissors to snip off each piece Fry a few at a time turning halfway through for even golden color Fry about five minutes for crispy exteriors and soft centers

Drain and Coat:

Transfer hot churros to paper towels to absorb excess oil While still warm roll generously in cinnamon sugar on all sides

Serve:

Pile churros on a plate Serve immediately with chocolate or caramel sauce for dipping if you like

The cinnamon is hands down my favorite part The way it perfumes the air makes the kitchen smell absolutely magical I remember once making these for my nieces and nephews and watching them line up for seconds before the platter even hit the table

Storage Tips

Churros are definitely best on the day you fry them but you can keep leftovers in an airtight container with paper towels at room temperature for two days Avoid the fridge which will make them soggy If you want to freeze them let them cool completely then pop in a zip top freezer bag They reheat beautifully in the oven or air fryer until crisp

Ingredient Substitutions

If you do not have salted butter use unsalted and add a tiny pinch more salt For a fun twist swap half the water for milk or try a different extract like almond or coconut Gluten free all purpose flour blends can work in a pinch but the texture may be denser For frying use a high heat oil you have on hand such as corn or canola

Serving Suggestions

Classic churros are amazing as is but I love serving them with homemade chocolate sauce or store bought caramel If you are hosting a party set up a dipping station with sauces like dulce de leche or berry compote For brunch they are great alongside coffee or hot chocolate

Cultural Note

Churros have their roots in Spain and Portugal and are beloved throughout Latin America At fairs and festivals you will spot churros everywhere Each country has its own spin sometimes filling them with chocolate or serving with thick hot chocolate for dunking Making them at home truly honors this delicious global tradition

Common Recipe Questions

→ What type of oil works best for frying churros?

Opt for oils with high smoke points such as peanut, sunflower, corn, or soybean oil for best results when frying churros.

→ Which dough forms the base of churros?

Choux pastry forms the foundation, providing a tender yet crisp result when fried due to its cooked, paste-like texture.

→ Why add eggs to the dough?

Eggs help bind the dough and add richness, ensuring the churros hold together while achieving a slightly airy interior.

→ How do I prevent soggy or greasy churros?

Ensure your oil is preheated to 350–360°F before piping in the dough. Fry only a few at a time to maintain oil temperature.

→ What should the texture of properly cooked churros be?

A well-made churro is crisp and lightly crunchy on the outside with a soft, airy center—for perfect snacking.

→ What dips go well with churros?

Classic accompaniments include rich chocolate sauce or sweet caramel. Both elevate the flavor of fresh churros beautifully.

→ How should churros be stored for freshness?

Store at room temperature in an airtight container lined with paper towels, or freeze for longer storage. Avoid refrigerating, as it can make churros soggy.