baked churros
Prep time
Cook time
Total time
If you ever thought making churros would be too hard, my sweet baked churros recipe is perfect for you! It's just a simple choux pastry, piped onto a baking sheet, and rolled in cinnamon sugar. No fryer required!
Serves: 6 (8 inch) or 30 (3 inch) churros
  • 3 tbsp butter
  • 2 tbsp coconut oil
  • ½ tsp salt
  • 2 tbsp brown sugar
  • 1 tbsp cane sugar (or just regular granulated sugar)
  • ½ cup water
  • ½ cup flour
  • 2 eggs, slightly beaten
cinnamon sugar
  • ¼ cup cane sugar
  • ½ tsp ground cinnamon
  1. Preheat oven to 425ºF. Line a baking tray with parchment paper, and set aside for later.
  2. In a small saucepan over medium heat, melt together the butter and coconut oil. Add the brown sugar, cane sugar, and salt, then stir to combine. Increase the heat to medium-high, then bring the mixture to a boil. Add flour, then whisk until a dough has formed and has pulled away from the edges.
  3. Transfer the mixture into a large bowl. Add the slightly beaten eggs, one at a time, beating until smooth with a handheld whisk after each addition. At this point, the batter should resemble mashed potatoes (ew, I know, but trust me on this one!)
  4. Scoop the mixture into a piping bag fitted with a star tip, and pipe logs onto the baking tray. I wanted mine to be cute and little, about 3 inches in length, but you could make classic long ones if you want to. Bake for 14-16 minutes, until churros are golden brown.
  5. In the meantime, stir together the ¼ cup sugar and cinnamon to create a cinnamon sugar mixture. Once the churros are baked and cooled, brush a little butter over top with a pastry brush (just so the coating will stick - you could do this with coconut oil, too). Dip into the cinnamon sugar mixture, turning to coat. Enjoy!!!
Recipe by My Southern Sweet Tooth at