Crisp Cinnamon Churros with Chocolate — a dessert that feels like a celebration with every bite.
Crisp on the outside, soft and airy within, and dusted with cinnamon sugar while still warm — churros are the kind of sweet that bring instant joy. Dip them into a pool of silky, melted chocolate and you’ll see why they’ve earned a place in dessert halls of fame.
They may remind you of street corners in Spain, warm paper cones, or late-night fairground stalls. But this version is meant for your kitchen — no fuss, no fancy equipment, just a handful of pantry ingredients and a little time.
And be warned: they tend to disappear faster than you think — often before they even hit the plate.
This is the kind of dessert you make not just to eat, but to share.
Why You’ll Love This Recipe
- Crispy, golden perfection: These churros puff up beautifully and hold their crunch long enough to dip, bite, and enjoy every last crumb.
- Just the right sweetness: A light dusting of cinnamon sugar gives them that signature flavour — never cloying, just balanced.
- That chocolate dip: Rich, smooth, and ever so indulgent. It’s the kind of pairing that makes the whole experience feel extra special.
- No fancy tools required: No piping bags? No problem. A simple zip-top bag works just fine.
- A moment-maker: Whether it’s for a dinner party, weekend treat, or a ‘just because’ dessert — these churros are guaranteed to bring joy.
Ingredients Used to Make Crisp Cinnamon Churros with Chocolate
For the dough
- All-purpose flour: The backbone of the dough, creating that signature crisp exterior and soft, chewy centre.
- Baking powder: A gentle lift — no eggs needed — just enough to keep the texture light.
- Sugar: A touch of sweetness in the dough itself, balancing out the cinnamon later.
- Salt: Just a pinch to bring out all the other flavours.
- Vanilla extract: Adds warmth and aroma, subtle but essential.
- Vegetable oil: Mixed into the dough for richness, and again for frying — choose a neutral oil like sunflower or canola.
- Boiling water: Brings it all together — the heat gelatinises the flour slightly, giving the dough its signature texture.
For the coating
- Granulated sugar: Classic and crisp — it clings perfectly to hot churros.
- Ground cinnamon: Earthy, sweet, and warming — the soul of a churro.
For frying
- Vegetable oil: Heated to the right temperature, it’s key for that golden, crunchy shell. Keep a thermometer handy if you can — 180°C is the sweet spot.
For the chocolate sauce
- Dark baking chocolate: Choose one with around 60–70% cocoa for richness without being too bitter.
- Heavy cream: Melts into the chocolate to create a velvety, pourable sauce — perfect for dipping.
How to Make the Best Cris churros with Chocolate Sauce
Make the dough
In a saucepan, bring 1 cup of water to a gentle boil. Meanwhile, whisk together flour, sugar, baking powder, and salt in a medium mixing bowl. Add in the vanilla extract and oil, then pour the hot water into the dry ingredients. Stir gently with a spatula until a thick, sticky dough forms. Don’t overmix — it should come together but remain slightly rough and soft.
Prepare for frying
Transfer the dough into a piping bag fitted with a large open star tip. In a wide, deep skillet or heavy-bottomed pan, pour in 3–4 inches of vegetable oil and heat over medium flame to 180°C. Use a thermometer if possible to keep the temperature steady — too hot and they’ll brown too fast, too cool and they’ll soak up oil.
Pipe and fry the churros
Working in batches, pipe 4–6 inch lengths of dough directly into the hot oil, snipping each with kitchen scissors. Let them fry for about 2–3 minutes per side, turning occasionally, until golden brown and crisp all over.
Transfer to a paper towel-lined plate briefly to drain.
Coat in cinnamon sugar
While still warm, roll the churros in a cinnamon-sugar mixture until generously coated. This step gives them that irresistible crunch and aroma.
Make the chocolate sauce
In a small pan, heat the heavy cream over medium heat. Once hot (but not boiling), add the chopped chocolate. Remove from heat and whisk until smooth and glossy. Pour into a bowl for dipping — thick, rich, and the perfect pairing for those crisp edges.
Helpful Tips & Tricks to Make Crisp Cinnamon Churros with Chocolate
- Don’t overmix the dough
A gentle hand is key. Overmixing can make the dough tough and chewy. You want it just combined — soft, sticky, and pliable enough to pipe. - Keep the oil at the right temperature
180°C (350°F) is your sweet spot. Too hot, and the churros will brown too quickly on the outside while staying doughy inside. Too cold, and they’ll absorb too much oil and lose that crisp texture. - Use a star tip for texture
The classic ridges come from using a large open star piping tip — it’s not just for looks! Those grooves help fry the churros evenly and hold onto more cinnamon sugar. - Work in batches
Don’t overcrowd the pan. Frying 2–3 at a time helps keep the oil temperature steady and ensures even cooking. - Roll while warm
Churros should go into the cinnamon sugar mixture almost immediately after frying. That’s when they’re most receptive to the coating — crisp outside, just warm enough to catch every grain. - Make the chocolate sauce just before serving
It’s quick to make and best when warm and silky. If it thickens, gently reheat and stir until smooth again. - Want to make ahead?
You can pipe and freeze the raw churro dough on a tray, then fry straight from frozen — just add a minute or so to the frying time.
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Ingredients
For the churros dough
For cinnamon sugar coating
For the chocolate sauce
method
Bring the water to a boil in a saucepan. In a bowl, whisk together flour, sugar, baking powder, cinnamon powder, and salt. Add the oil and vanilla extract, then pour in the hot water. Mix gently with a spatula until just combined — the dough will be thick, sticky, and slightly wet.
1 cup water, 1 cup all-purpose flour, 1 tbsp sugar, ½ tsp baking powder, ¼ tsp cinnamon powder, ¼ tsp salt, 1 tbsp oil, ½ tsp vanilla extract
Transfer the dough to a piping bag fitted with a large open star nozzle. Heat vegetable oil in a wide, deep skillet to 180°C. Pipe 4–6 inch lengths of dough directly into the oil, using scissors to cut the ends. Fry 2–3 at a time until golden brown, turning for even colour — about 2–3 minutes per batch.
3 cups vegetable oil
Remove churros with a slotted spoon and drain briefly on paper towels. Immediately roll in the cinnamon sugar mixture while still hot.
⅓ cup granulated sugar, 2 tsp ground cinnamon
In a small saucepan, heat the cream until very hot but not boiling. Remove from the heat, add chopped chocolate, and whisk until smooth and glossy.
½ cup heavy cream, 100 g dark baking chocolate