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!
Recipe Ingredients
The needed ingredients are simple and in your kitchen right now!
- Water
- 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!
When buying freshly made Churros from a stall or outside market they are often served in a paper bag or newspaper to help absorb excess oil
How to Make Churros – Step-by-Step
For detailed instructions refer to the printable recipe card at the end of the blog post.
Pre-planning
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.
Serve warm!
Pro Tips
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
Ingredients
- 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)
Instructions
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.
Recipe Notes
Gluten-Free Flour recommendation
I recommend a gluten-free measure-for-measure flour blend. My preferred brand is Bob's Red Mill gluten-free 1-to-1 Baking Flour. This recipe has also been made with Pamela's Artisan Flour Blend (now called Pamela's All Purpose Flour - Artian Blend + Whole Grain).
Originally published: March 3, 2013
Stephanie says
I can’t wait to try these they look delicious 👌🏼
Lisa Huff says
Homemade churros are the best!! These look PERFECT! Now I want them for breakfast this morning with a big bowl of chocolate!
kim says
This recipe was fabulous! Easier than I though they would be and so scrumptious! I’ll definitely be making again!
Adrianne says
Yum!!! I love churros and yours look fantastic. The cinnamon sugar sounds perfect also. Cheers
Dannii says
I am totally craving churros now. I have never tried making them, but they look pretty simle.
Laura Tobin says
Really? So easy? I am going to make them today. My boys love churros. Thank you so much for the recipe!
Scotty Beyer says
super amazing recipe! The churros came out amazing. I made some tapatio to dip them in, and it’s heaven. I haven’t had a churro in years – even when I was in Spain – because I haven’t been able to get them gluten free! Thank you!
Tricia says
I would love to make this but can’t have butter. Anyone have any recommendations for using coconut oil/shortening/ or Earth Balance baking sticks?
Toni Dash says
I only have made the recipe as written Tricia. I would be hesitant to change to something like oil as it may change the consistency of the batter unfavorably. Of the options you listed, I would most likely try a butter substitute like the Earth Balance sticks but unfortunately just can’t predict how they will affect the batter as I have not worked with them. If you try them I’d love to know how they work out!
Katrina says
I can’t seem to find 1″ star pastry tips anywhere. Where did you find yours?
Toni Dash says
Hi Katrina. I would find a tip in Wilton’s larger tip line which are readily available at cookware shops, craft stores with a baking section or online. I inserted a link to Amazon.com for a Wilton 1M tip which is very versatile and would work. Hopefully you could find one local to you (maybe a Michaels or Hobby Lobby) but if not you can order it! It can be difficult to find the most basic of tips unfortunately. I’ve done my share of running between stores hoping to find something no one seems to! Hope this helps.
Melanie says
mmm, fantastic, going to give this a try! I am a churro fanatic and always looking for new GF recipes.
Samantha Duggan says
I am hoping to make these for a tailgate; they look delicious! I am always looking for recipes that shock people when I tell them it is GF.
What are your thoughts/recommendations on cooking the day before, storing, and re-heating? Or, at least making the dough the day before?
Toni Dash says
These are definitely a food that are best when eaten right after frying. They are light and airy at that stage. I only have made them and eaten them fresh Samanatha and really don’t fry a lot of foods to know how they’d do either made early and served a day later, or with pre-making the batter; I’m sorry. If you experiment with it please do let me know how it goes!
Lisa Branam @ A Little Slice of Life says
I can’t wait to try this recipe! Just looking at all those pictures has me smelling churros. Mmm. We went to California Adventure last month and found it fairly easy to eat gluten free. I had a pizza and salad that were both delicious, though my pizza was a bit small.
Toni Dash says
I think Disney does a great job of accommodating allergies/dietary restrictions. They order their pizza crusts so they all come in a specific size which is smaller as you mentioned. I think you’ll love the churros. Each time we make them we are so happy the kids put me on task to create a recipe for them. We were so hungry for them after a few days at Disney and CA Adventure Park!
Lisa says
When I asked my 8 year old Celiac what he wanted special for his birthday when we are at Disneyland celebrating this summer, he looked at me sadly and said “I wish I could have churros.” Google to the rescue. And it looks like you’re in Colorado so this recipe might actually work at altitude (gluten free cooking and Colorado don’t always mix)! I cannot wait to try to make these. Looks like a good weekend project to me!
Toni Dash says
Well if you read the post Lisa you will know I definitely understand. It was the same for my kids which is why I came home and created a recipe immediately. With the churros everywhere, and if not seeing them the fabulous smell of their frying dough is in the air, it is really a challenge for all GF to bear! I hope you’ll all love them.
Stephanie says
Just tried these tonight. So amazing and so light and fluffy. We can’t stop inhaling them…forget about chewing!
EA-The Spicy RD says
How did I miss this yummy post??? I have not had a churro is such a long time, but that is going to change now that I have your recipe! We are taking my daughter to Disneyland for her 12 b-day next month. Shh…it’s a surprise 🙂
Toni Dash says
Mum’s the word on your trip! Our trip was a surprise for my son’s 10th. It’s such a fun place. Do take advantage of the tips in the post. It made a big difference. The churros are yummy! After you too inhale them all during your trip you can make your own! Have a special trip!
Buttoni says
These look divine!
Toni Dash says
I will say they are pretty delicious!
ina james-point says
just made the churros for my daughter wenona who is gluten intolerant, she loved them, as did everyone else, i used an 1 cup tapioca, 1 cup brown rice and 1 cup white rice four mixed them in a bag and used this flour blend for the churros. they were amazing.. thank you for this recipe. 🙂
Toni Dash says
I’m so happy to have your feedback and your chosen flour blend! We too loved the churros and the idea we could have something gluten-free we never thought we would! Thank you so much for taking the time to leave your comment. You made my day!
George Whiting says
Great gluten free churros, and lots of fun to make! Many thanks 🙂
JoAnna says
Wow! I made this recipe using the Tom Sawyer brand flour. They were amazing! My son kept saying, “Wow! This is what a churro tastes like!?” His happy face made it all worth it. I was intimidated at first making this recipe but it sounds harder than it is. Thank you so much for the recipe and great directions!
Toni Dash says
I’m so happy to get your comment JoAnna! I’ve not heard of Tom Sawyer flour; can you fill me in on it? My kids felt the same about the Churros. After inhaling them for 3 days it seemed a shame never to try them for a taste. So glad your son got to try them too!
Claire Walter says
I love the image of you stalking churro stands to photograph while other visitors are photographing theit kids.
Happy Valley Chow says
Wow these look incredible! I had some churros at a mexican restaurant the other week and they were to die for. The drizzled a little honey on top of them which took them out of this world! Thanks for sharing, I’m definitely trying your recipe 🙂
Happy Blogging!
Toni Dash says
I think they also are commonly dipped in chocolate; hot chocolate too! I loved them just as they are but I’m sure there are many variations one could make with them! Thanks Eric.
Dawn Lopez says
Wow, now those look absolutely amazing!
Toni Dash says
Thanks Dawn. They were really good; fluffy inside with a beautiful outer crust but not greasy in the least (the secret to that is the oil temperature). It was a very satifsying end after smelling them for three days at Disneyland!
Katrina @ In Katrina's Kitchen says
ohmygoodness! If I were your kids I’d be begging for gf churros by the end of the day too! 🙂
Kayle (The Cooking Actress) says
I love love love Disney World (and I’m sure Disney Land) love it.
These churros look completely amazing and perfect and I would never be able to tell they were gluten free!
Toni Dash says
We love it too Kayle. We’ve only been to Disney World once but Disneyland is a mere hop on a plane for us and small enough to do pretty much everything in both parks in three days. We powered through it too. Though I was going to need to have all my tendons replaced after the first day of extreme power walking!
Jennifer-The Adventuresome Kitchen says
What a delightful trip! I had heard Disney was pretty good at accommodating allergies but it’s nice to hear it from the horse’s mouth so to speak! Your churros look fantastic! I just saw that Pamela’s has created an artisan flour mix. It’s not available in the stores out here but I’ve thought about ordering it to try in my croissant recipe I’m working on. How did you like working with it? Their products are by far my favorite.
Toni Dash says
You know Jen I’d call Disney ‘extraordinary’ in their focus and ability to keep guests ‘safe’ in their dietary needs. Their marketing prowess never ceases to amaze and being such an international destination they are smart to maneuver this so artfully.
I’ve just begun to experiment with Pamela’s flour and I like it. My ‘go to’ premade blend has been King Arthur’s. I like both blends because they have flour in them that do not have a distinct flavor (I loathe gar-fava flour for instance for that reason). I have had such great success with Pamela’s mixes. They have been a life saver many a time!
Michelle Pernula says
If you’re tasting the garfava “flavor” it’s because you need to refrigerate it until use. It goes rancid after pulsing the beans. Nuts and beans have oils that go rancid.
Toni Dash says
Hi Michelle. I just don’t care for the natural flavor of garfava flour due to the beans in it (meaning when it’s fresh). I prefer a more neutral flavored flour especially for baked goods. It was one of the first widely used gluten-free flours in baking and I’m sure it has good binding power. It’s just not for me!