These Homemade Baked Churros are light, crispy, and topped with cinnamon and sugar. A delicious Mexican treat perfect for Cinco de Mayo.
Who doesn’t love churros? Golden, crispy, coated in cinnamon sugar, and often dipped in rich chocolate—churros are the ultimate treat. But what if you could enjoy them without the fuss (and oil) of deep-frying? Enter Homemade Baked Churros: all the flavor, way less mess, and a healthier twist that still satisfies your sweet tooth. Get ready to be impressed and whip up a batch!
Why you’ll love these Homemade Baked Churros
- Light, crispy and tasty!
- Soft and fluffy on the inside!
- A great treat for Cinco de Mayo!
- No mess, no fuss!
- Baked not fried!
Understanding the Ingredients in Homemade Baked Churros
- Water & Butter – The base of the dough. Heating these together helps dissolve the butter evenly and prepares the mixture for flour.
- Flour – This forms the structure. All-purpose flour is perfect for the classic churro texture.
- Eggs – These give the dough richness and help it puff slightly while baking.
- Vanilla extract – Adds depth and flavor.
- Salt – Just a pinch enhances all the other flavors.
- Cinnamon & Sugar – For that irresistible churro coating.
- Additional Melted Butter – To help the cinnamon sugar coating stick post-bake.
Homemade Baked Churros-Ingredients
- 1 cup water
- 3 tbsp butter (+1-2 additional tbsp melted butter to coat)
- 2½ tbsp granulated sugar
- ½ salt
- 1 cup flour
- 2 eggs
- 1 tsp pure vanilla extract
Cinnamon Sugar Topping
- ½ cup granulated sugar
- 2 tsp cinnamon
Step-by-Step-Instructions
Step 1: Make the Dough
Start by heating water, butter, sugar and salt in a saucepan over medium heat. When it reaches a boil, reduce the heat and stir in flour. Continue to stir until the dough pulls away from the sides and forms a smooth ball—this takes about a minute or two.
Remove the pan from heat and let the dough cool for about 5–7 minutes. This is important so you don’t scramble the eggs when you add them.
Step 2: Beat in the Eggs
Once the dough has cooled a bit, beat eggs—one at a time and add vanilla. You can do this by hand or with a mixer. The dough will look like it’s separating at first, but keep going. It will come together into a smooth, pipeable batter.
Step 3: Pipe the Churros
Scoop the dough into a piping bag fitted with a large star tip (this gives churros their signature ridges). Pipe 4–6 inch strips directly onto a parchment-lined baking sheet. Leave space between them—they’ll puff slightly in the oven.
For smaller bites, pipe 2-inch pieces. You can even make churro loops for a fun twist!
Step 4: Bake Until Golden
Bake at 350°F (175°C) for 25-30 minutes, or until the churros are golden brown and firm. For an extra crisp texture, you can flip them halfway through baking. Optional: brush them with melted butter before baking to help with browning.
Once done, let them cool slightly but not completely—you’ll want them warm for the next step!
Step 5: Roll in Cinnamon Sugar & Serve
While still warm, brush each churro with melted butter (if you didn’t do that earlier) and roll them in a mix of ½ cup granulated sugar and 2 teaspoons of cinnamon. The butter helps the coating stick beautifully.
Serve with warm chocolate sauce, caramel, or even a scoop of ice cream. You can also sprinkle a little sea salt on top of the chocolate for a gourmet twist.
Storage & Reheating Tips
These are best served fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 3 days. To reheat, pop them in a 350°F oven or an air fryer for 5–7 minutes to crisp them up again.
Fill your kitchen with the sweet smell of these Homemade Baked Churros!
Whether you’re making these for a weekend treat, a holiday party, or just to satisfy a sudden churro craving, Homemade Baked Churros are a fun and delicious way to bring a little joy to your kitchen—without the oil splatter. They’re simple enough for beginners, customizable for any occasion, and guaranteed to impress. So grab your piping bag, preheat that oven, and get ready to enjoy churros the easy way. Don’t forget to share your churro creations in the comments—I’d love to see what you bake up! Happy Baking! And remember…
Life’s too short to eat bad food!
For other Mexican recipes try:
Healthy and Delicious Guacamole
Semi-Homemade Tres Leches Cake
Homemade Baked Churros
Equipment
- Baking Sheets
- Medium saucepan or cast iron skillet
- stand mixer or hand mixer
- Mixing Bowl
Ingredients
- 1 cup water
- 3 tbsp butter + 1-2 additional tbsp melted butter to coat
- 2½ tbsp granulated sugar
- ½ tsp salt
- 1 cup flour
- 2 eggs
- 1 tsp pure vanilla extract
Cinnamon Sugar Topping
- ½ cup granulated sugar
- 2 tsp cinnamon
Instructions
- Preheat oven to 350℉ (175℃). Line baking sheets with parchment paper.
- Heat water, butter, sugar and salt in a saucepan over medium heat. When it reaches a boil, reduce the heat and stir in flour. Continue to stir until the dough pulls away from the sides and forms a smooth ball—this takes about a minute or two.
- Remove the pan from heat and let the dough cool for about 5–7 minutes.
- Using a hand mixer or by hand, beat in eggs, one at a time, and add pure vanilla extract. Continue to beat until a smooth batter forms.
- Scoop the dough into a piping bag fitted with a large star tip. Pipe 4–6 inch strips directly onto a parchment-lined baking sheet leaving space between them.
- Bake for 25-30 minutes, or until the churros are golden brown and firm. For an extra crisp texture, you can flip them halfway through baking. Optional: brush them with melted butter before baking to help with browning.
- While still warm, brush each churro with melted butter (if you didn’t do that earlier) and roll them in a mix of ½ cup granulated sugar and 2 teaspoons of cinnamon. The butter helps the coating stick.
- Serve warm and enjoy!
- Store in an airtight container at room temperature for up to 3 days. To reheat, pop them in a 350°F oven or an air fryer for 5–7 minutes to crisp them up again.
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