Baked Mexican Churros with Cinnamon Sugar
Lightly baked churros coated in cinnamon sugar, offering a healthier twist on the classic Mexican fried dessert. This mexican-inspired desserts ready in about 30 minutes layers water, unsalted butter, granulated sugar 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 220 calories and feeds 6, 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.
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 1 cup all-purpose flour
- 2 large eggs
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- 1/2 cup additional granulated sugar
Instructions
- Step 1: Preheat oven to 425°F and line a baking sheet with parchment paper. In a medium saucepan, combine 1 cup water, 1/2 cup unsalted butter, 2 tbsp granulated sugar, and 1/4 tsp salt. Bring to a boil over medium heat.
- Step 2: Remove from heat and immediately stir in 1 cup all-purpose flour vigorously until mixture forms a ball and pulls away from the pan, about 1-2 minutes.
- Step 3: Transfer dough to a mixing bowl and let cool for 5 minutes. Beat in 2 large eggs one at a time, then mix in 1 tsp vanilla extract until smooth.
- Step 4: Spoon dough into a large piping bag fitted with a star tip and pipe 4-inch strips onto the prepared baking sheet.
- Step 5: Bake churros for 12-15 minutes until golden and puffed, rotating pan halfway through for even color.
- Step 6: Combine 1/2 cup granulated sugar with 2 tsp ground cinnamon in a shallow bowl. While churros are warm, toss them gently in the cinnamon sugar to coat evenly. Serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Mexican Churros with Cinnamon Sugar 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 Mexican Churros with Cinnamon Sugar?
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 Mexican Churros with Cinnamon Sugar?
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 Mexican Churros with Cinnamon Sugar for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Mexican Churros with Cinnamon Sugar?
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.
