These baked churro bites are a quick and satisfying way to enjoy a classic dessert without the mess of frying. Made with simple pantry staples, these golden bites are soft inside, crisp outside, and coated in a cinnamon-sugar blanket that brings all the cozy vibes. Whether I’m entertaining guests or just craving something sweet, this recipe always hits the spot.

Delicious Baked Churro Bites

Why You’ll Love This Recipe

I like that this churro recipe skips the oil and frying but still delivers all the traditional flavor. Here’s why it’s a favorite in my kitchen:

It’s baked, not fried – so cleanup is easier, and the result is just as delicious.
The ingredients are basic – I already have everything I need most days.
Each bite is perfectly portioned – I don’t have to commit to a full dessert.
It’s a fun project – brushing and rolling them in cinnamon sugar is something even the kids love helping with.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 1/4 cups water
5 tablespoons chilled unsalted butter
2 packed tablespoons brown sugar
1/2 teaspoon fine salt
1 1/4 cups plain flour
1 teaspoon vanilla essence
2 large eggs
2 tablespoons butter, melted (for brushing before adding sugar)

For the cinnamon sugar mixture:

1/3 cup granulated sugar
1 tablespoon ground cinnamon
1/4 teaspoon salt

Directions

Step 1: Prepare the Dough
I start by combining water, butter, brown sugar, and salt in a saucepan and bringing it to a simmer. Then I add the flour all at once and stir constantly until a sticky dough forms and a starchy film builds up on the pan, about 5 minutes. I cook it for one more minute, scraping the film into the dough.

Step 2: Cool and Incorporate Eggs
I transfer the dough to a bowl and let it cool for 10 minutes. Once it’s warm (not hot), I mix in the vanilla, then add the eggs one at a time, stirring well after each. The dough looks separated at first but comes together into a smooth mixture.

Step 3: Prepare for Piping and Baking
While the dough rests, I preheat my oven to 425°F (220°C) and line two baking sheets. Using a piping bag fitted with a star tip, I pipe 3 to 4-inch strips of dough onto the sheets, spacing them out.

Step 4: Bake the Churros
I lightly spray the churros with oil and mist the whole pan with water. Then I bake them for 20–25 minutes, until they puff up and turn golden. After baking, I turn the oven off and leave the churros inside for 10 minutes with the door slightly ajar.

Step 5: Finish with Cinnamon Sugar
Once out of the oven, I brush a few churros at a time with melted butter and toss them in the cinnamon sugar mixture until evenly coated. Then I repeat with the rest and serve warm.

Servings and timing

Servings: 30 churro bites
Prep time: 10–20 minutes
Cook time: 30–40 minutes
Total time: 40–60 minutes
Difficulty level: Medium

Variations

When I want to mix things up, I try a few of these twists:

Use a gluten-free flour blend to make them gluten-free. The texture may change slightly, but they’re still good.
Switch out cinnamon for cardamom or nutmeg, or add cocoa powder to the sugar mix for a chocolatey coating.
For a different flavor profile, I use almond extract instead of vanilla.
I sometimes serve them with chocolate ganache, dulce de leche, or caramel sauce for dipping.

Storage/Reheating

These churro bites are best eaten fresh, but here’s how I manage leftovers:

Room temperature: I store them in an airtight container for up to 2 days. They lose a bit of crispness but still taste great.
Make-ahead: I make the dough a day early and keep it refrigerated. Before baking, I let it come to room temp for 30 minutes.
To reheat: I pop them in a 350°F oven for 3–5 minutes to revive some of their crispiness.

FAQs

How do I stop the dough from scrambling when adding eggs?

I always let the dough cool for at least 5–10 minutes before adding eggs. If the dough is too hot, the eggs can cook on contact and scramble.

Can I make these churro bites without a piping bag?

Yes, I’ve used a zip-top bag with the corner snipped off. They won’t have the ridged churro look, but they’ll still taste amazing.

Do these taste just like fried churros?

They’re a little lighter than traditional churros, but thanks to the cinnamon sugar and texture from the baked dough, they deliver the same flavor I love.

Can I freeze baked churro bites?

I don’t recommend freezing them after baking, but I can freeze the raw dough. I pipe it onto a tray, freeze, then transfer to a bag and bake straight from frozen, adding a couple of extra minutes.

What kind of dipping sauce goes best with these?

I usually make a simple chocolate sauce by melting dark chocolate with cream. Caramel sauce, dulce de leche, or even fruit sauces also work beautifully.

Conclusion

These baked churro bites are the perfect sweet treat when I want something quick, cozy, and crowd-pleasing. I love how easy they are to make with pantry staples and how fun they are to serve with different dips. Whether I’m entertaining or treating myself on a quiet evening, this recipe never fails to bring that classic churro joy to my kitchen.