These easy homemade churros are to die for and the perfect dessert! This fun Mexican treat is soft and tender on the inside, crispy on the outside and rolled in cinnamon sugar.

Churros on a plate being dipped in chocolate.

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Easy Churros Recipe

I love anything filled with cinnamon sugar. It’s one of the best flavor combinations and tastes so delicious! If you love homemade churros, you’ll also love my dessert cinnamon crescent rolls, monkey bread, and cinnamon roll sugar cookies.

Fresh churros are one of my absolute favorite desserts, except when I am making a sopapilla, churro saltine toffee or my beignets recipe! The fried pastry dough topped with the delicious cinnamon sugar mixture is the perfect pair especially with a glass of horchata.

Ingredient Notes

Homemade churro ingredients.

Find the full printable recipe with specific measurements below.

  • Butter: Room temperature butter is soft and easily helps the mixture form.
  • Salt: Helps balance the flavors.
  • Flour: All-purpose flour thickens the churro dough.
  • Eggs: This is the binder that holds the churro dough together.
  • Oil: Heat vegetable oil for cooking the churros in small batches. The hot oil will help cook the churros on the outside leaving the inside nice and soft.
  • Cinnamon and sugar: The blend of cinnamon and sugar is a sweet and savory taste that is perfect for this fun Mexican dessert!

How to Make Churros

This recipe because is so simple to whip up at home! Soon you will be enjoying this popular Mexican dessert that tastes just like the one you would get at a carnival, street fair or even Disneyland or Costco.

Showing how to make churros in a 4 step collage.
  1. Make the pastry dough. You start with a very simple pastry dough that comes together in just a few minutes. Using a wooden spoon, mix all the ingredients.
  2. Scoop dough. When it is mixed, transfer dough into a pastry bag with a large open star tip and then you’re ready to make the homemade churros!
  3. Heat oil. While you’re mixing the dough, heat your oil in large pot or deep fryer to 365°F. Pipe 6-inch pieces of dough into the oil and let them cook for a minute or two on each side.
  4. Pastry bag. Use a pastry bag and star tip to make this churros recipe. You could just use a plastic baggie with the corner snipped off. But I think the pastry bag and open-star tip approach has a lot going for it. Not only does it make them extra pretty with the classic churro shape, but it also makes the whole process tidy and super easy!
  5. Roll in cinnamon sugar. Then let them drain on some paper towels. Once they’ve drained for a minute, roll them in cinnamon sugar and you’re done!
  6. Rest and serve. Let them rest on wire racks to help cool them and let the extra sugar fall off. Serve them with raspberry sauce, chocolate sauce or caramel sauce!
Churro being dipped in cinnamon.

Tips for the Perfect Churro Recipe

  • After combining the dough, you’ll know it is ready when you pull up the mixing spoon and the dough forms a thick ribbon.
  • Use scissors or a knife to get the dough to detach from the pastry bag if it seems stuck.
  • When piping aim for strips of dough that are 6 inches long. If they are too long they become hard to flip.
  • I find a candy thermometer is really helpful to ensure oil is heated to the correct temperature before frying the churro as well as to monitor for subsequent batches.
  • Watch the color of the churros while frying. This is the best indicator that they are done. They should be golden brown in color.
Dipping a churro in chocolate.

Storing Leftovers

  • Store: While these are best enjoyed fresh, you can store them in an airtight container lined with paper towel or brown paper bag at room temperature for up to 3 days. I would avoid refrigerating them as they will turn soggy.
  • Freeze: You can also freeze them. Cool completely then place in an airtight freezer bag for up to three months. Thaw overnight in the refrigerator and use the air fry to crisp them again.
Homemade churros on a plate.

Other Cinco de Mayo desserts we love include this tres leches cake with cake mix, Mexican rice pudding, sopapillas recipe and churro cupcakes!

More Craveable Recipes

Homemade churros on a plate.

Homemade Churros

5 from 45 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 churros
These easy homemade churros are to die for and are the perfect dessert! A fun Mexican treat that is soft and tender on the inside and crispy on the outside.
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Ingredients 

For the Churros:

  • 1 cup (8 ounces) water
  • ½ cup (113 g) butter , cut into pieces
  • ¼ teaspoon salt
  • 1 ¼ cup (170 g) all-purpose flour
  • 2 eggs
  • oil for frying , I used canola oil

For Coating

  • ¼ cup (50 g) granulated sugar
  • 1-2 teaspoons ground cinnamon , more or less to taste

For serving: hot fudge, caramel or raspberry sauce

Instructions

  • Make dough: Add 1 cup water, 1/2 cup butter and 1/4 teaspoon salt to a medium saucepan and heat over medium-high heat, stirring occasionally until the butter is melted. Remove from heat. Add 1 1/4 cup flour all at once and stir to form a dough. Add the 2 eggs one at a time, stirring well after each addition, until the dough is smooth.
  • Transfer the mixture into a sturdy piping bag fitted with a large open star tip (Wilton 1M or ateco 845).
  • Heat the oil in a pot over medium-heat until it reaches 365°F. While you’re waiting for the oil to heat, prepare an area to drain the churros. I usually use a cooling rack lined with paper towels.
  • Mix together 1/4 cup sugar and 1-2 teaspoons cinnamon in a shallow dish and set aside.
  • Carefully pipe 6-inch lengths of dough into the oil (snip it off with kitchen scissors), being careful not to crowd the pot. Let cook 2 minutes on each side, or until golden brown. Remove to a paper towel lined plate and let drain for 1-2 minutes.
  • Roll warm churros in the cinnamon sugar mixture. Best served warm.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Raspberry sauce: Whisk together 2 teaspoons corn starch, 3 Tablespoons sugar and 1/3 cup water in a medium saucepan. Add 12 ounces frozen raspberries and stir to combine. Heat over medium heat, stirring frequently, until the mixture reaches a boil. Let boil one minute, then remove from heat. Strain through a fine mesh strainer (if desired) to remove the seeds.
Storage: Allow churros to cool completely and then store in a brown paper bag up to 2 days. Freeze up to 3 months. 
This recipe was retested and updated. We removed 1 extra egg (2 instead of 3) and the texture is much better! 

Nutrition

Serving: 1churro, Calories: 154kcal, Carbohydrates: 16g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 61mg, Sodium: 126mg, Potassium: 29mg, Fiber: 0.4g, Sugar: 8g, Vitamin A: 296IU, Vitamin C: 0.01mg, Calcium: 12mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.