Baked Cinnamon Churro Doughnut Holes with Chocolate Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Mini baked doughnut holes coated in cinnamon sugar served with a rich chocolate dipping sauce for a delightful treat. This mexican-inspired desserts ready in about 30 minutes layers all-purpose flour, granulated sugar, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 150 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 12 Mexican cuisine 150 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F and grease a mini muffin pan. In a large bowl, whisk together 1 1/4 cups all-purpose flour, 1/4 cup granulated sugar, 1 1/2 tsp baking powder, 1/4 tsp salt, and 1 tsp ground cinnamon until evenly combined.
  2. Step 2: In another bowl, beat 1 large egg with 1/2 cup milk, 3 tbsp melted unsalted butter, and 1 tsp vanilla extract until smooth.
  3. Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
  4. Step 4: Spoon the batter evenly into the prepared mini muffin pan, filling each cup about 3/4 full.
  5. Step 5: Bake for 12-15 minutes or until golden and a toothpick inserted comes out clean. Let cool for 5 minutes.
  6. Step 6: Combine 1/2 cup granulated sugar and 1 tbsp ground cinnamon in a shallow bowl. Toss the warm doughnut holes in the cinnamon sugar to coat evenly.
  7. Step 7: For the chocolate sauce, heat 1/4 cup heavy cream in a small saucepan over medium heat until steaming but not boiling, about 2 minutes. Remove from heat and stir in 1/2 cup semi-sweet chocolate chips until melted and smooth.
  8. Step 8: Serve the cinnamon churro doughnut holes warm with the chocolate sauce for dipping.

Equipment for this recipe

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Frequently asked questions

How long does Baked Cinnamon Churro Doughnut Holes with Chocolate Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Baked Cinnamon Churro Doughnut Holes with Chocolate Sauce?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Baked Cinnamon Churro Doughnut Holes with Chocolate Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Cinnamon Churro Doughnut Holes with Chocolate Sauce for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Cinnamon Churro Doughnut Holes with Chocolate Sauce?

Mexican desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.