20 Crispy Churros Recipes for Sweet Lovers

Craving a crispy, sugar-dusted bite of heaven? Look no further! Whether you’re a churro connoisseur or a first-time fryer, these 20 irresistible churro recipes are about to become your new obsession. From classic cinnamon twists to decadent stuffed delights, we’ve got every sweet tooth covered. Grab your piping bag and let’s fry up some magic—your taste buds will thank you!

Classic Spanish Churros with Chocolate Dip

Classic Spanish Churros with Chocolate Dip

Crunchy, cinnamon-sugar-coated churros dipped in rich, velvety chocolate? Yes, please—this is the ultimate sweet treat for weekend brunch or dessert!

Ingredients:

• 1 cup water
• 3 tbsp granulated sugar, divided
• 1/2 tsp salt
• 2 tbsp vegetable oil, plus more for frying
• 1 cup all-purpose flour
• 1/2 tsp vanilla extract
• 1/2 cup dark chocolate chips
• 1/2 cup heavy cream
• 1 tsp ground cinnamon

Instructions:

1. In a saucepan, combine water, 1 tbsp sugar, salt, and 2 tbsp vegetable oil. Bring to a boil over medium heat, then remove from heat.
2. Stir in flour and vanilla until a smooth dough forms. Let cool slightly, then transfer to a piping bag fitted with a star tip.
3. Heat 2 inches of vegetable oil in a deep pot to 375°F. Pipe 4-inch strips of dough directly into the hot oil, cutting with scissors. Fry 3-4 churros at a time for 2-3 minutes, flipping once, until golden brown. Drain on paper towels.
4. In a small bowl, mix remaining 2 tbsp sugar and cinnamon. Toss warm churros in the mixture to coat.
5. For the dip, heat heavy cream until steaming (do not boil). Pour over chocolate chips, let sit 1 minute, then stir until smooth.

The magic here? That crisp exterior giving way to a tender, airy center—paired with a chocolate dip thick enough to cling to every ridge. Pure bliss!

Tip: For extra flair, add a pinch of chili powder to the chocolate dip for a subtle kick.

Cinnamon Sugar Churros with Caramel Sauce

These crispy, golden churros coated in cinnamon sugar and dunked in velvety caramel sauce are pure bliss—perfect for satisfying your sweet tooth in under 30 minutes!

Ingredients

• 1 cup water
• 2 tbsp granulated sugar
• 1/2 tsp salt
• 2 tbsp vegetable oil
• 1 cup all-purpose flour
• 1 large egg
• 1/2 cup granulated sugar (for coating)
• 1 tbsp ground cinnamon (for coating)
• 1/2 cup store-bought or homemade caramel sauce (warmed)
• Vegetable oil (for frying, about 2 cups)

Instructions

1. Make the dough: In a saucepan, combine water, 2 tbsp sugar, salt, and 2 tbsp vegetable oil. Bring to a boil over medium heat. Remove from heat, add flour, and stir vigorously until a smooth ball forms. Cool for 5 minutes, then beat in the egg until fully incorporated.
2. Fry the churros: Heat 2 cups vegetable oil in a deep pot to 375°F. Transfer dough to a piping bag fitted with a star tip. Pipe 4-inch strips directly into the hot oil, cutting with scissors. Fry 3-4 at a time for 2-3 minutes per batch, flipping once, until deep golden. Drain on paper towels.
3. Coat: Mix 1/2 cup sugar and 1 tbsp cinnamon in a shallow bowl. Roll warm churros in the mixture until fully coated.
4. Serve: Drizzle with warm caramel sauce and enjoy immediately.

The magic here? The egg-enriched dough fries up extra crispy outside while staying tender inside—no one will guess how simple they are to make!

Tip: For neat piping, hold the bag close to the oil and squeeze firmly to prevent splattering.

Chocolate-Filled Churros with Whipped Cream

These crispy, cinnamon-sugar-dusted churros hide a gooey chocolate surprise inside—perfect for impressing guests or treating yourself!

Ingredients

• 1 cup water
• 3 tbsp granulated sugar, divided
• 1/2 tsp salt
• 2 tbsp vegetable oil, plus more for frying
• 1 cup all-purpose flour
• 2 large eggs
• 1/2 cup semi-sweet chocolate chips
• 1 tsp ground cinnamon
• 1/2 cup heavy cream
• 1 tbsp powdered sugar

Instructions

1. In a saucepan, combine water, 1 tbsp granulated sugar, salt, and 2 tbsp vegetable oil. Bring to a boil over medium heat. Remove from heat and stir in flour until a smooth dough forms. Let cool 5 minutes.
2. Beat in eggs one at a time until fully incorporated. Transfer dough to a piping bag fitted with a large star tip.
3. Heat 2 inches of vegetable oil in a deep pot to 375°F. Pipe 5-inch strips of dough directly into the oil, cutting with scissors. Fry 2-3 minutes per side until golden. Drain on paper towels.
4. Melt chocolate chips in 30-second microwave bursts, stirring between each. Fill a squeeze bottle with melted chocolate and inject into the side of each churro while still warm.
5. Mix remaining 2 tbsp granulated sugar with cinnamon. Roll warm churros in the mixture.
6. Whip heavy cream and powdered sugar to stiff peaks. Serve churros immediately with whipped cream for dipping.

The contrast of crunchy cinnamon shell, molten chocolate center, and airy whipped cream makes every bite pure magic.

Tip: For extra flair, drizzle leftover melted chocolate over the whipped cream before serving.

Pumpkin Spice Churros with Maple Glaze

These crispy, cinnamon-sugar-coated churros get a cozy fall upgrade with pumpkin puree and a drizzle of maple glaze—perfect for dipping!

Ingredients

• 1 cup water
• 1/2 cup pumpkin puree
• 4 tbsp unsalted butter
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 2 large eggs
• 1 tsp pumpkin pie spice
• 1/2 cup granulated sugar (for coating)
• 1 tsp ground cinnamon (for coating)
• 1/2 cup powdered sugar
• 2 tbsp pure maple syrup
• 1 tbsp milk

Instructions

1. In a saucepan, combine 1 cup water, 1/2 cup pumpkin puree, 4 tbsp butter, 2 tbsp sugar, and 1/4 tsp salt. Bring to a boil over medium heat, then remove from heat.
2. Stir in 1 cup flour and 1 tsp pumpkin pie spice until a smooth dough forms. Let cool 5 minutes, then beat in 2 eggs one at a time until glossy.
3. Heat 2 inches of oil in a deep pot to 375°F. Pipe 4-inch strips of dough into the oil using a star tip, cutting with scissors. Fry 2-3 minutes per side until golden. Drain on paper towels.
4. Mix 1/2 cup sugar and 1 tsp cinnamon in a shallow bowl. Roll warm churros in the mixture.
5. Whisk 1/2 cup powdered sugar, 2 tbsp maple syrup, and 1 tbsp milk until smooth. Drizzle over churros.

The pumpkin keeps these churros tender inside while the maple glaze adds just the right autumnal sweetness—no fancy equipment needed beyond a piping bag!

Tip: For extra crunch, fry a test churro first to adjust oil temperature before piping the full batch.

Strawberry-Filled Churros with Vanilla Icing

These crispy, cinnamon-sugar churros hide a sweet strawberry surprise inside, topped with a drizzle of vanilla icing—perfect for impressing guests or treating yourself!

Ingredients:

• 1 cup water
• 4 tbsp unsalted butter
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 2 large eggs
• 1/2 cup strawberry jam
• 1/2 cup granulated sugar (for coating)
• 1 tsp ground cinnamon (for coating)
• 1 cup powdered sugar
• 2 tbsp milk
• 1/2 tsp vanilla extract
• Vegetable oil (for frying)

Instructions:

1. In a saucepan, combine 1 cup water, 4 tbsp butter, 2 tbsp sugar, and 1/4 tsp salt. Bring to a boil, then remove from heat. Stir in 1 cup flour until a dough forms. Cool slightly, then beat in 2 eggs until smooth.
2. Heat 2 inches of vegetable oil in a deep pot to 375°F. Transfer dough to a piping bag fitted with a star tip. Pipe 5-inch strips into the oil, cutting with scissors. Fry for 3–4 minutes per side until golden. Drain on paper towels.
3. Mix 1/2 cup sugar and 1 tsp cinnamon in a shallow bowl. Roll warm churros in the mixture.
4. Fill a squeeze bottle with 1/2 cup strawberry jam. Insert the tip into each churro and pipe in jam.
5. Whisk 1 cup powdered sugar, 2 tbsp milk, and 1/2 tsp vanilla extract until smooth. Drizzle over churros.

The contrast of crispy cinnamon shell, gooey strawberry filling, and sweet vanilla icing makes these churros irresistible—like a handheld dessert party!

Tip: For extra flair, dust with powdered sugar or add rainbow sprinkles before serving.

Matcha Green Tea Churros with White Chocolate Drizzle

These crispy, earthy-sweet churros get a vibrant twist from matcha and a dreamy finish with silky white chocolate—perfect for impressing guests or treating yourself.

Ingredients:

• 1 cup water
• 1/4 cup unsalted butter, cubed
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 2 tbsp matcha green tea powder
• 2 large eggs
• 1/2 cup granulated sugar (for rolling)
• 1 tsp ground cinnamon (for rolling)
• 1/2 cup white chocolate chips, melted
• 1 tbsp coconut oil (for melting chocolate)
• Vegetable oil, for frying

Instructions:

1. In a saucepan, combine water, butter, 2 tbsp sugar, and salt. Bring to a boil over medium heat, then remove from heat. Stir in flour and matcha powder until a smooth dough forms.
2. Let dough cool 5 minutes, then beat in eggs one at a time until fully incorporated. Transfer dough to a piping bag fitted with a star tip.
3. Heat 2 inches of vegetable oil in a deep pot to 375°F. Pipe 4-inch strips of dough directly into the oil, cutting with scissors. Fry 3-4 churros at a time for 2-3 minutes until golden, flipping once. Drain on paper towels.
4. Mix 1/2 cup sugar and cinnamon in a shallow bowl. Roll warm churros in the mixture.
5. Melt white chocolate chips with coconut oil in 15-second microwave bursts, stirring until smooth. Drizzle over churros.

The matcha adds a subtle bitterness that balances the sweetness, while the white chocolate drizzle makes these churros feel extra indulgent.

Tip: For extra crunch, fry churros in small batches to keep the oil temperature steady.

Red Velvet Churros with Cream Cheese Frosting

Red Velvet Churros with Cream Cheese Frosting

These festive churros combine the cozy spice of red velvet with a tangy cream cheese dip—perfect for impressing guests or treating yourself!

Ingredients

• 1 cup water
• 1/2 cup unsalted butter
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 2 tbsp cocoa powder
• 1 tbsp red food coloring
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup granulated sugar (for coating)
• 1 tsp cinnamon (for coating)
• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 2 tbsp milk
• 1/2 tsp vanilla extract

Instructions

1. In a saucepan, combine 1 cup water, 1/2 cup butter, 2 tbsp sugar, and 1/4 tsp salt. Bring to a boil, then remove from heat.
2. Stir in 1 cup flour, 2 tbsp cocoa powder, and 1 tbsp red food coloring until a smooth dough forms. Let cool 5 minutes.
3. Beat in 2 eggs and 1 tsp vanilla extract until glossy. Transfer dough to a piping bag fitted with a star tip.
4. Heat oil to 375°F in a deep pot. Pipe 4-inch strips directly into the oil, cutting with scissors. Fry 2–3 minutes per side until crisp. Drain on paper towels.
5. Toss warm churros in a mix of 1/2 cup sugar and 1 tsp cinnamon.
6. For frosting, beat 4 oz cream cheese, 1/4 cup powdered sugar, 2 tbsp milk, and 1/2 tsp vanilla extract until smooth. Serve alongside churros.

The deep red hue and cocoa-kissed dough make these churros as eye-catching as they are addictive—especially with that creamy dip cutting through the sweetness.

Tip: For extra drama, dust churros with powdered sugar or drizzle with melted white chocolate.

Churro Waffles with Dulce de Leche

Imagine crispy, cinnamon-sugar waffles with a gooey dulce de leche drizzle—breakfast just got a whole lot sweeter.

Ingredients

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 2 large eggs
• 1 3/4 cups whole milk
• 1/2 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 cup dulce de leche (plus extra for drizzling)
• 1/4 cup granulated sugar (for coating)
• 1 tbsp ground cinnamon (for coating)

Instructions

1. Preheat your waffle iron to medium-high (about 375°F). In a large bowl, whisk together the flour, 2 tbsp sugar, baking powder, salt, and 1 tsp cinnamon.
2. In another bowl, beat the eggs, then stir in the milk, melted butter, and vanilla extract. Pour the wet ingredients into the dry and mix until just combined (a few lumps are okay).
3. Lightly grease the waffle iron and pour about 1/2 cup batter per waffle. Cook for 4–5 minutes until golden and crisp.
4. While warm, brush each waffle with dulce de leche. In a shallow dish, mix 1/4 cup sugar and 1 tbsp cinnamon, then press the waffles into the mixture to coat.
5. Drizzle with extra dulce de leche and serve immediately.

The magic here? The dulce de leche seeps into the waffle’s nooks, creating pockets of caramel goodness in every bite.

Tip: For extra crunch, pop the waffles under the broiler for 1–2 minutes after coating with cinnamon sugar.

Churro Cupcakes with Cinnamon Buttercream

These spiced cupcakes taste just like your favorite churro—warm cinnamon sugar, tender crumb, and a fluffy buttercream that’ll have you licking the bowl.

Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• ½ cup whole milk
• ½ cup unsalted butter, softened (for buttercream)
• 2 cups powdered sugar
• 1 tsp ground cinnamon (for buttercream)
• 2 tbsp heavy cream

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together 1 ½ cups flour, 1 ½ tsp baking powder, ½ tsp salt, and 1 ½ tsp cinnamon in a bowl.
3. Beat ½ cup butter and 1 cup sugar until fluffy. Add eggs one at a time, then 2 tsp vanilla. Alternate mixing in dry ingredients and ½ cup milk until just combined.
4. Divide batter evenly among liners. Bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
5. For buttercream, beat ½ cup butter until smooth. Gradually add 2 cups powdered sugar, 1 tsp cinnamon, and 2 tbsp heavy cream until light and fluffy. Pipe onto cooled cupcakes.

The secret? Rolling the frosted cupcakes in cinnamon sugar for that classic churro crunch—just like the fair!

Tip: For extra warmth, add a pinch of nutmeg to the cupcake batter.

Mini Churro Bites with Chocolate Ganache

These bite-sized churros are crispy on the outside, tender inside, and dunked in a silky chocolate ganache—perfect for sharing (or not!).

Ingredients:

• 1 cup water
• 4 tbsp unsalted butter, cubed
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 2 large eggs
• 1/2 cup granulated sugar (for coating)
• 1 tsp ground cinnamon (for coating)
• 1/2 cup heavy cream
• 4 oz semisweet chocolate, finely chopped
• Vegetable oil, for frying

Instructions:

1. Make the dough: In a saucepan, combine water, butter, 2 tbsp sugar, and salt. Bring to a boil over medium heat. Remove from heat, add flour all at once, and stir vigorously until a smooth ball forms. Cool slightly, then beat in eggs one at a time until glossy.
2. Fry: Heat 2 inches of oil in a deep pot to 375°F. Pipe 1-inch dough strips directly into the oil (use a star tip for ridges!). Fry in batches for 2–3 minutes until golden, turning once. Drain on paper towels.
3. Coat: Mix 1/2 cup sugar and cinnamon in a bowl. Toss warm churros in the mixture.
4. Ganache: Heat heavy cream until steaming (not boiling). Pour over chocolate, let sit 1 minute, then stir until smooth. Serve alongside churros for dipping.

The contrast of crunchy cinnamon sugar and rich, velvety chocolate makes these irresistible—plus, their mini size means you can pop ’em like candy!

Tip: No piping bag? Use a zip-top bag with a corner snipped off.

Churro Ice Cream Sandwiches with Caramel Swirl

These crispy-cinnamon churro cookies hug a creamy caramel-swirled ice cream center—a handheld dessert that’s pure magic.

Ingredients

• 1 cup water
• 4 tbsp unsalted butter, cubed
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 2 large eggs
• 1/2 cup cinnamon sugar (mix 1/2 cup sugar + 1 tbsp cinnamon)
• 1 pint vanilla ice cream, slightly softened
• 1/4 cup caramel sauce, warmed
• Vegetable oil, for frying

Instructions

1. Make the churro dough: In a saucepan, combine 1 cup water, 4 tbsp butter, 2 tbsp sugar, and 1/4 tsp salt. Bring to a boil, then remove from heat. Stir in 1 cup flour until a smooth ball forms. Cool 5 minutes, then beat in 2 eggs one at a time.
2. Fry the cookies: Heat 2 inches of oil in a pot to 375°F. Pipe 3-inch dough strips (or spoon small mounds) into the oil. Fry 2–3 minutes per side until golden. Drain on paper towels, then roll in cinnamon sugar while warm.
3. Assemble sandwiches: Swirl 1/4 cup caramel sauce into softened ice cream. Scoop 1/4 cup ice cream between two churro cookies, gently pressing. Freeze 1 hour before serving.

The contrast of crunchy cinnamon-dusted cookies and melty caramel ice cream makes these irresistible—no fancy equipment needed!

Tip: For neat piping, use a zip-top bag with the corner snipped (no pastry bag required).

Churro Donuts with Raspberry Glaze

These crispy, cinnamon-sugar-coated donuts get a tangy twist with a vibrant raspberry glaze—perfect for weekend brunch or a sweet afternoon pick-me-up.

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup granulated sugar
• 1/2 cup whole milk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1/2 tsp vanilla extract
• 1/2 cup granulated sugar (for coating)
• 1 tbsp ground cinnamon (for coating)
• 1 cup powdered sugar
• 2 tbsp raspberry jam
• 1 tbsp milk (for glaze)

Instructions

1. Preheat oven to 350°F. Grease a 6-cavity donut pan.
2. Whisk together 1 cup flour, 1 tsp baking powder, 1/4 tsp salt, and 1/4 cup sugar in a bowl. In another bowl, mix 1/2 cup milk, egg, melted butter, and 1/2 tsp vanilla.
3. Pour wet ingredients into dry ingredients; stir until just combined. Spoon batter into the donut pan, filling each cavity 2/3 full.
4. Bake for 12–14 minutes until donuts spring back when touched. Cool for 5 minutes.
5. Mix 1/2 cup sugar and 1 tbsp cinnamon in a shallow bowl. Brush warm donuts with melted butter, then roll in cinnamon sugar.
6. For the glaze, whisk 1 cup powdered sugar, raspberry jam, and 1 tbsp milk until smooth. Drizzle over donuts.

The raspberry glaze cuts through the cozy cinnamon warmth, making these donuts feel fancy without fuss. Tip: For extra raspberry flavor, press fresh berries through a sieve and swap the jam in the glaze for the puree!

Churro Cheesecake with Cinnamon Crust

This decadent dessert combines the crispy, cinnamony goodness of churros with the creamy richness of cheesecake—no deep-frying required!

Ingredients:

• 2 (8 oz) packages cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs
• 1 (8-count) tube refrigerated crescent roll dough
• 1/4 cup unsalted butter, melted
• 1/4 cup granulated sugar (for crust)
• 1 tbsp ground cinnamon

Instructions:

1. Preheat oven to 350°F. Grease an 8×8-inch baking dish.
2. In a bowl, beat cream cheese, 1/2 cup sugar, and vanilla until smooth. Add eggs one at a time, mixing just until blended.
3. Unroll crescent dough and press one sheet into the bottom of the dish. Spread cheesecake filling evenly over dough.
4. Top with remaining crescent sheet, pressing edges lightly to seal. Brush melted butter over top.
5. Mix 1/4 cup sugar and cinnamon; sprinkle evenly over butter. Bake 30-35 minutes until golden and center is set.
6. Cool 1 hour before slicing. Serve warm or chilled.

The magic here? The crescent dough bakes into a flaky, churro-like crust that shatters with every bite—perfect for dipping in dulce de leche!

Tip: For extra crunch, broil the top for 1-2 minutes after baking (watch closely!).

Churro French Toast with Honey Syrup

This decadent twist on French toast brings the warm, cinnamony crunch of churros to your breakfast table—no deep fryer required!

Ingredients:

• 4 thick slices brioche or challah bread (1-inch thick)
• 3 large eggs
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1/4 cup granulated sugar
• 1 tbsp ground cinnamon
• 2 tbsp unsalted butter
• 1/4 cup honey
• 1 tbsp water

Instructions:

1. In a shallow dish, whisk together eggs, milk, and vanilla extract. Dip each bread slice into the mixture, letting it soak for 10 seconds per side.
2. In a separate dish, mix sugar and cinnamon. Set aside.
3. Melt butter in a large skillet over medium heat. Cook soaked bread for 3–4 minutes per side until golden and crisp.
4. Immediately dip hot French toast into the cinnamon-sugar mixture, coating both sides.
5. In a small saucepan, warm honey and water over low heat for 1 minute, stirring until thin and pourable.
6. Drizzle honey syrup over the French toast and serve warm.

The double hit of cinnamon-sugar crust and sticky honey syrup makes every bite taste like a churro stand visit—but with the cozy comfort of French toast.

Tip: For extra crunch, sprinkle leftover cinnamon-sugar on top before serving.

Churro Pancakes with Nutella Drizzle

These fluffy, cinnamon-sugar-dusted pancakes taste like your favorite churro—but even better with a gooey Nutella drizzle.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 cup milk
• 1 large egg
• 2 tbsp melted butter
• 1/4 cup granulated sugar + 1 tsp cinnamon (for coating)
• 1/4 cup Nutella, warmed (for drizzle)

Instructions:

1. Whisk together flour, 1 tbsp sugar, baking powder, salt, and 1 tsp cinnamon in a bowl.
2. In another bowl, mix milk, egg, and melted butter. Pour wet ingredients into dry ingredients and stir until just combined (small lumps are okay).
3. Heat a greased skillet over medium-low. Pour 1/4 cup batter per pancake; cook for 2–3 minutes until bubbles form. Flip and cook 1–2 minutes more until golden.
4. Mix 1/4 cup sugar and 1 tsp cinnamon in a shallow dish. Dip warm pancakes in the mixture to coat both sides.
5. Drizzle pancakes with warmed Nutella and serve immediately.

The magic here? That crispy cinnamon-sugar crust hugging each pancake—just like a fresh churro!

Tip: Warm the Nutella in 10-second microwave bursts for easy drizzling.

Churro Brownies with Cinnamon Sugar Topping

These decadent brownies get a crispy, cinnamon-sugar crust that’ll make you feel like you’re biting into a churro—but with fudgy chocolate underneath!

Ingredients:

• 1 box (18.3 oz) fudge brownie mix (plus ingredients listed on the box: typically eggs, oil, water)
• 1/4 cup granulated sugar
• 1 tbsp ground cinnamon
• 2 tbsp unsalted butter, melted

Instructions:

1. Preheat oven to 350°F. Prepare the brownie batter according to the package instructions and pour into a greased 9×9-inch baking pan.
2. In a small bowl, mix the 1/4 cup granulated sugar and 1 tbsp cinnamon. Sprinkle half evenly over the brownie batter.
3. Bake for 25–30 minutes, until a toothpick inserted in the center comes out with moist crumbs (not wet batter).
4. Brush the warm brownies with the 2 tbsp melted butter, then immediately sprinkle the remaining cinnamon-sugar mixture on top. Let cool completely before slicing.

The magic here? That crackly cinnamon-sugar layer contrasts perfectly with the dense, chewy brownie beneath—no deep-frying required!

Tip: For extra churro vibes, serve with a side of warm dulce de leche for dipping.

Churro Bread Pudding with Vanilla Sauce

This decadent twist on bread pudding combines the cozy warmth of cinnamon sugar with a silky vanilla sauce—perfect for turning stale bread into something magical.

Ingredients:

• 6 cups day-old French bread, torn into 1-inch pieces
• 2 cups whole milk
• 4 large eggs
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup heavy cream (for sauce)
• 1/4 cup powdered sugar (for sauce)
• 1 tsp vanilla extract (for sauce)

Instructions:

1. Preheat oven to 350°F. Grease an 8×8-inch baking dish.
2. In a large bowl, whisk together 2 cups whole milk, 4 eggs, 1/2 cup granulated sugar, 1/4 cup melted butter, 2 tsp vanilla extract, 1 tsp cinnamon, and 1/4 tsp salt. Fold in bread pieces until fully coated.
3. Transfer mixture to the prepared dish and bake for 40–45 minutes, until the center is set and the top is golden.
4. While baking, make the sauce: In a small saucepan over medium heat, warm 1/2 cup heavy cream and 1/4 cup powdered sugar, stirring until dissolved. Remove from heat and stir in 1 tsp vanilla extract.
5. Serve warm bread pudding drizzled with vanilla sauce.

The crispy cinnamon-sugar edges mimic churros, while the custardy center soaks up that luscious sauce. Tip: For extra crunch, sprinkle the top with a mix of 1 tbsp sugar + 1/2 tsp cinnamon before baking.

Churro Popcorn with Caramel Coating

This sweet-and-crunchy snack combines the cozy warmth of churros with the irresistible crunch of caramel popcorn—perfect for movie night or a festive treat!

Ingredients:

• 8 cups freshly popped popcorn (plain, unsalted)
• 1/2 cup unsalted butter
• 1 cup packed light brown sugar
• 1/4 cup light corn syrup
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp vanilla extract
• 1/4 cup granulated sugar (for dusting)

Instructions:

1. Preheat oven to 250°F. Line a large baking sheet with parchment paper and spread popcorn evenly on it.
2. In a medium saucepan over medium heat, melt 1/2 cup butter. Stir in 1 cup brown sugar, 1/4 cup corn syrup, and 1/2 tsp salt. Bring to a boil, stirring constantly, then let bubble for 2 minutes without stirring.
3. Remove from heat and whisk in 1 tsp cinnamon and 1/4 tsp vanilla. Immediately pour caramel over popcorn, tossing gently with a spatula to coat.
4. Bake for 45 minutes, stirring every 15 minutes, until caramel is set and glossy. Let cool slightly, then sprinkle with 1/4 cup granulated sugar while still warm.

The magic here? That crackly cinnamon-sugar shell clinging to each kernel—just like a churro’s crispy exterior.

Tip: For extra churro vibes, dust with a mix of cinnamon and sugar instead of plain granulated sugar.

Churro Truffles with Dark Chocolate Shell

These bite-sized churro truffles are like a cinnamon-sugar hug, wrapped in a rich dark chocolate shell—perfect for satisfying your sweet tooth without the fryer.

Ingredients:

• 1 cup (240g) sweetened condensed milk
• 1 1/2 cups (180g) finely crushed graham crackers
• 1 tsp ground cinnamon
• 1/4 cup (50g) granulated sugar
• 1/2 tsp vanilla extract
• 1 cup (170g) dark chocolate chips
• 1 tbsp coconut oil

Instructions:

1. In a bowl, mix sweetened condensed milk, crushed graham crackers, 1/2 tsp cinnamon, and vanilla extract until a thick dough forms. Chill for 20 minutes.
2. Roll dough into 1-inch balls. In a small bowl, combine granulated sugar and remaining 1/2 tsp cinnamon, then roll each ball in the mixture.
3. Melt dark chocolate chips and coconut oil in 30-second intervals in the microwave, stirring until smooth. Dip each truffle, letting excess drip off.
4. Place on parchment paper and chill for 15 minutes until the shell hardens.

The magic here? The graham cracker base stays soft inside while the chocolate shell gives that satisfying snap—no deep-frying required!

Tip: For extra crunch, sprinkle a pinch of flaky sea salt on the chocolate before it sets.

Churro Cake with Cinnamon Sugar Glaze

This cozy, spiced cake brings all the warmth of churros to your dessert table—minus the frying oil!

Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 tbsp ground cinnamon
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk
• ¼ cup granulated sugar (for glaze)
• 1 tbsp ground cinnamon (for glaze)
• 2 tbsp melted butter (for glaze)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. Whisk together 1 ½ cups flour, 1 ½ tsp baking powder, ½ tsp salt, and 1 tbsp cinnamon in a bowl.
3. Beat ¾ cup butter and 1 cup sugar until fluffy. Add eggs one at a time, then 1 tsp vanilla. Alternate mixing in dry ingredients and ½ cup milk until just combined.
4. Pour batter into pan. Bake 30–35 minutes until a toothpick comes out clean. Cool 10 minutes in pan, then transfer to a rack.
5. Mix ¼ cup sugar and 1 tbsp cinnamon for glaze. Brush warm cake with 2 tbsp melted butter, then sprinkle cinnamon sugar evenly over top.

The crackly cinnamon-sugar crust mimics the crunch of a fresh churro, while the tender crumb keeps it irresistibly sliceable.

Tip: For extra texture, press the glaze gently into the cake so it sticks as it cools.

Conclusion

Whether you’re craving classic cinnamon sugar or daring new twists, these 20 crispy churros recipes are a dream come true for sweet lovers! We hope you find a new favorite to whip up at home. Don’t forget to share your baking adventures in the comments and pin this roundup to your dessert board for later. Happy frying (and indulging)!