Sheet Pan Churros with Cinnamon Sugar
Light and airy churros baked on a sheet pan and coated in warm cinnamon sugar, offering a simple twist on the classic fried treat. This spanish-inspired desserts ready in about 33 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 230 calories and feeds 8, 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
- 8 tbsp unsalted butter
- 2 tbsp granulated sugar
- 1/2 tsp salt
- 1 cup all-purpose flour
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp cinnamon
- 1/2 cup granulated sugar (for coating)
- as needed vegetable oil spray
Instructions
- Step 1: Preheat oven to 425°F. Line a large baking sheet with parchment paper and lightly spray with vegetable oil spray to prevent sticking.
- Step 2: In a medium saucepan over medium heat, combine 1 cup water, 8 tbsp unsalted butter, 2 tbsp granulated sugar, and 1/2 tsp salt. Bring to a rolling boil.
- Step 3: Remove the saucepan from heat, immediately add 1 cup all-purpose flour, and stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
- Step 4: Transfer the dough to a mixing bowl and let cool for 5 minutes.
- Step 5: Beat in 3 large eggs one at a time using a hand mixer or wooden spoon, ensuring each egg is fully incorporated before adding the next. Stir in 1 tsp vanilla extract.
- Step 6: Transfer the dough to a piping bag fitted with a large star tip. Pipe 4-inch long strips of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Step 7: Bake for 15-18 minutes or until churros are puffed and golden brown.
- Step 8: While churros bake, mix 1 tbsp cinnamon and 1/2 cup granulated sugar in a shallow bowl.
- Step 9: Remove churros from oven and immediately roll them in the cinnamon sugar mixture to coat evenly. Serve warm with chocolate dipping sauce if desired.
Frequently asked questions
How long does Sheet Pan Churros with Cinnamon Sugar take to make?
Total time is about 33 minutes (15 min prep + 18 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 Sheet Pan 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 Sheet Pan 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 Sheet Pan Churros with Cinnamon Sugar for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Sheet Pan Churros with Cinnamon Sugar?
Spanish 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.
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