Fried Cinnamon-Sugar Churros with Spiced Chocolate Dipping Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Golden fried churros coated in cinnamon sugar paired with a rich, warm spiced chocolate sauce for dipping. This mexican-inspired cinco de mayo ready in about 35 minutes pairs water, unsalted butter, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 1 cup water
• 4 tbsp unsalted butter
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 2 large eggs
• for frying, about 4 cups vegetable oil
• 1 tbsp ground cinnamon
• 1/2 cup granulated sugar
• 4 oz semi-sweet chocolate chips
• 1/2 cup heavy cream
• 1/8 tsp ground cayenne pepper
• 1/2 tsp ground cinnamon
• 1/2 tsp vanilla extract

Instructions

1. Step 1: In a medium saucepan over medium heat, combine 1 cup water, 4 tbsp unsalted butter, 2 tbsp granulated sugar, and 1/4 tsp salt. Bring to a boil, then remove from heat and immediately stir in 1 cup all-purpose flour vigorously until a smooth dough forms and pulls away from the sides of the pan, about 1-2 minutes.
2. Step 2: Let the dough cool for 5 minutes, then transfer to a mixing bowl. Beat in 2 large eggs one at a time, mixing well after each addition until the dough is smooth and shiny.
3. Step 3: Heat 4 cups vegetable oil in a deep heavy-bottomed pot to 375°F, using a candy thermometer to monitor temperature.
4. Step 4: Prepare a cinnamon sugar coating by mixing 1/2 cup granulated sugar with 1 tbsp ground cinnamon in a shallow bowl.
5. Step 5: Transfer the dough to a piping bag fitted with a large star tip. Pipe 4-inch strips of dough directly into the hot oil, cutting dough with scissors. Fry churros in batches for about 2-3 minutes per side, turning until golden brown and crispy.
6. Step 6: Remove churros with a slotted spoon and drain on paper towels. While still warm, roll each churro in the cinnamon sugar mixture to coat evenly.
7. Step 7: For the dipping sauce, heat 1/2 cup heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour over 4 oz semi-sweet chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth.
8. Step 8: Stir in 1/8 tsp cayenne pepper, 1/2 tsp ground cinnamon, and 1/2 tsp vanilla extract into the chocolate sauce. Serve warm with the churros for dipping.