Hot fried cinnamon-sugar Churros are a taste treat that is easy to make at home! Light, fluffy on the inside with a crisp sugary crust. This family favorite recipe inspired by Disney churros can be made gluten-free or with regular flour.
There is nothing quite as delicious as hot, fried Churros rolled in cinnamon sugar!
The inspiration for this recipe came from a trip to Disneyland where the churros can be found everywhere.
If you don’t see a Churros stand (there is one in every land) you’ll smell them.
The aroma of sugary, cinnamon fried dough is absolutely intoxicating!
Now you can make this easy Churros recipe at home!
What are Churros?
Churros are fried pastry dough rolled in cinnamon and sugar.
They are usually long sticks but can be made in ‘bite’ sizes too.
They originated in Spain and Portugal and have spread across the world presenting different versions.
No matter where you find them the hot, sweet churros are delicious for a special treat!
It was impossible to miss them at Disneyland….
Homemade Churros Recipe
Homemade Churros are delicious!
Light, gently fried dough in the center of a star-shaped golden cinnamon-sugar coated crust.
They can be made in any length.
You’ll see when making longer versions they tend to snake around in the hot oil rather than staying stick-straight.
They are fun to watch take shape and even better to eat hot out of the pan!
The needed ingredients are simple and in your kitchen right now!
- unsalted Butter
- Kosher Salt
- granulated Sugar
- Flour (measure-for-measure Gluten-Free blend or All Purpose flour)
- 3 Eggs
- ground Cinnamon
- Canola or Vegetable Oil
Supplies: Pastry Bag , 1-inch star tip, Candy or Instant Read thermometer
Regular or Gluten-Free Churros
The original inspiration for this recipe was making a gluten-free churros recipe for people to enjoy at home.
As fabulous as Disney is for gluten-free travelers (and it is) the churros there are not available in a gluten-free form.
This recipes makes up for it. AND you can make them anytime you desire.
It has also been tested with regular All Purpose Flour and is just as delicious!
Disney’s Churro Bites recipe
Fast forward 7 years after I developed and shared my recipe, and Disney has released their recipe to the public!
The Disney Churro Bites recipe makes 1-inch long Churros, not the long sticks sold at the stands in the parks.
I was thrilled to see it and see my recipe is almost identical to theirs!
So whether you are gluten-free or a gluten-diner missing Disney, my recipe will bring you that familiar flavor and some joy!
How to Make Churros – Step-by-Step
For detailed instructions refer to the printable recipe card at the end of the blog post.
Pot Size. The churros should be 4-6 inches in length (unless you are making them bite-sized) so select a pot large enough.
Have all Everything set up Before Frying. Frying goes quickly so having all supplies where you need them is key:
- Line a large plate or sheet pan with paper towels to drain the churros when they are done frying.
- Use a handled strainer to scoop out the fried Churros if possible. Also called a ‘spider strainer’ this is a great way to lift the cooked dough out of the oil without getting burned.
- Mix the cinnamon-sugar (step 6 below) and have it in a shallow baking pan or dish to roll the churros in as soon as they finishing frying.
STEP 1: In a large heavy pan heat the oil. Equip the pot with a thermometer (or use and Instant Read thermometer) and heat the oil to 350 degrees. Make the dough while the oil heats.
STEP 2: In a medium sauce pan over medium-high heat, combine the water and butter. Bring to a boil to melt the butter. Whisk to combine.
STEP 3: Add the salt, 1 tablespoon of sugar; bring to a boil.
STEP 4: Add the flour and stir vigorously until a stick dough is formed (1-2 minutes). Immediately remove from heat.
STEP 5: Place dough in the bowl of a freestanding mixer. On high speed, add the eggs, one at a time allowing the egg to be fully combined before adding the next one. Beat on high speed until a shiny smooth dough ball forms (2-3 minutes).
STEP 6: Making the Cinnamon Sugar. Combine the remaining sugar and cinnamon in a baking dish or pan; stir together to combine.
STEP 7: Equip the pastry bag with the large star tip. Fill the bag with dough. Pipe dough in 4-6 inch lengths into the hot oil. NOTE: the dough should NOT touch while frying. So cook singular churros or a few in a batch.
Rotate the dough for even cooking. They should be dark golden brown when completely cooked. Do NOT overcook.
STEP 8: When cooked remove and place on the paper towels to allow any excess oil to drain.
STEP 9: When cool enough to handle (a few minutes after draining) hold the cooked dough over the cinnamon-sugar dish and hand sprinkle the sugar mixture on all sides of the dough. Tap lightly to release any excess back into the pan.
Do not over or under cook the Churros. Under cooking will leave them greasy. Over cooking will change their flavor.
Do not allow the Churros to touch while frying. Cooking the dough in small batches or one at a time ensures the best result.
Use a heat-proof spoon or strainer to turn the Churros while cooking. As the underside become golden brown rotate the frying dough to ensure even cooking.
They are ‘done’ when they are dark golden brown.
Best when served hot and freshly made. Though leftovers are still delicious, eat them as soon as they are done for best results.
More Recipes You’ll Love!
Churro Fried Ice Cream
Churro-flavored Dipping Sticks with Mexican Chocolate Sauce
Cinnamon-Sugar Gluten Free Churros
- Pastry Bag
- 1-inch large Star Tip
- Candy Thermometer or Instant Read Thermometer
- 1 cup Water
- 1 stick (8 tablespoons) unsalted Butter
- ¼ teaspoon Kosher Salt
- ½ cup + 1 tablespoon granulated Sugar
- 1 cup Flour (I used Pamela’s Artisan Flour Blend)*
- 3 Eggs , room temperature
- 1 teaspoon ground Cinnamon
- Canola or Vegetable Oil (enough to be 1 inch deep in pot used for frying)
- Begin to heat oil in a large pan. The optimum length of the churros is about 4-6 inches so the pan should be large enough to accommodate that length. Using a candy thermometer allow oil to reach 350 degrees. Oil can be heating while dough is constructed. It is important once cooking the churros that the temperature remain at 350 so as to not under or over cook the churro. Undercooking will leave them greasy; overcooking will alter their flavor.
- In a medium pan over medium-high heat, combine the water and butter. Bring to a boil to melt butter; whisk to fully combine.
- Add salt and 1 tablespoon of the granulated sugar; bring to a boil.
- Add flour (gluten-free or regular) and stir vigorously and constantly until the mixture forms a slightly sticky dough; about 1-2 minutes. Remove from heat immediately and do not overcook.
- Add dough to the bowl of a freestanding mixer. Add one egg at a time, beating on high speed, allowing each egg to incorporate with the dough before adding the next. Beat on high until forming a shiny, smooth ball of dough; about 2-3 minutes. Allow dough to sit.
- Making the Cinnamon-Sugar: Combine the remaining ½ cup sugar and 1 teaspoon cinnamon in a rectangular baking pan or dish. Stir to mix thoroughly.
- Place paper towels on a plate to allow cooked churros to have any excess oil absorbed.
- Assemble the pastry bag with large star tip. Fill the pastry bag with churro dough and pipe into the hot oil, in 4 to 6 inch lengths. The churros should not touch while cooking so I cooked one at a time. With a heat proof spoon or spatula, turn the churro as the underside begins to turn golden to ensure even cooking. Churros are done when they are a dark golden brown. Remove and place on paper towels to absorb any excess oil (note: they are not greasy at all and there will not be obvious excess oil).
- When cool enough to handle (a few minutes) place the churro in the cinnamon-sugar mixture. With your hands, sprinkle cinnamon-sugar densely on every side of the churro, turning it to fully allow to coat. Gently tap the churro to allow excess to fall back into the pan (a bit like applying glitter to a glue project).
- Serve when warm and freshly cooked.
Originally published: March 3, 2013