Deliciously Crispy Churros Poppers: Easy, Oven-Baked Perfection
Crispy Cinnamon Sugar Oven-Baked Churros
Making homemade cinnamon-sugar churros can seem a bit intimidating, especially with frying involved. But I’ve got a much simpler solution—oven-baked churros! This recipe is so easy that you’ll be amazed how such warm, crispy churros can come from the oven without any frying oil!
These baked churros are golden brown and crispy on the outside, with a perfectly chewy center. Trust me, you’re going to love them! Let’s dive right in.
Why You’ll Love This Recipe for Oven-Baked Churros
- No frying! Deep frying at home can be intimidating, but with these baked churros, there’s none of that involved. You won’t lose any crispiness or flavor, I promise.
- You can make this easy churro recipe from start to finish in under an hour.
- Enjoy the flavors of your favorite fair, carnival, or Disney World churros, without leaving the house. Plus, you can even call them Churros Poppers for a fun twist!
Ingredients for Homemade Churros
Here’s what you’ll need to make these oven-baked churros:
- Water
- Vanilla Extract: Use high-quality pure vanilla extract for the best flavor.
- Salt: I use kosher salt, but feel free to use what you have on hand. Adjust to your taste.
- Butter: Unsalted butter is best so you can control the salt levels. You’ll need it in three stages: for the dough, melted to brush on the churros before baking, and more to dip them in once they’re baked.
- Brown Sugar: I recommend light brown sugar, but dark brown works if that’s all you have. Be sure to pack it into your measuring cup.
- All-Purpose Flour: Measure carefully by scooping the flour into the measuring cup, then leveling it off. For even more accuracy, use a kitchen scale.
- Eggs: I use large eggs (US size).
- Granulated Sugar
- Ground Cinnamon: Make sure it’s fresh! If your spices are older than 6 months, grab some new ones for a potent cinnamon flavor.
Step-by-Step Guide to Make Oven-Baked Churros
Step 1: Make the Churro Batter
Start by preparing the churro batter. In a medium saucepan, set over low heat, combine the water, vanilla extract, salt, and brown sugar. Bring this mixture to a rolling boil. Once it’s boiling, add the flour all at once, stirring well to form a thick paste.
Step 2: Mix in the Eggs
Once the flour is incorporated, add in the eggs, one at a time, mixing well after each addition. This part takes some elbow grease, but keep stirring! It may look like the eggs aren’t mixing at first, but don’t worry, they will. You’ll end up with a smooth, thick dough.
Step 3: Pipe the Churros
Now that you have the dough, it’s time to pipe it. Add the dough to a piping bag fitted with a star nozzle or any other tip you have available. If you don’t have a piping bag, just use a large ziplock bag and snip off one corner, about ¼ inch in size.
Pipe the dough into 6-inch long churros on a prepared baking sheet. Once they’re piped, use a knife or kitchen shears to cut the dough from the piping bag.
Step 4: Brush with Melted Butter
Gently brush the piped churros with melted butter. This helps them get crispy and golden in the oven.
Step 5: Bake
Bake the churros in a preheated oven at 375°F (190°C) for 30-35 minutes, depending on their size. Be sure to rotate the baking sheet halfway through. They should be golden brown and crisp on the outside.
Step 6: Coat with Cinnamon Sugar
While the churros are baking, prepare the coating. In a small bowl, mix sugar and cinnamon. In another shallow bowl, melt more butter.
Once the churros are baked and slightly cooled, dip them into the melted butter, letting the excess drip off. Then, roll them in the cinnamon-sugar mixture. I recommend sprinkling the sugar on top rather than dipping the buttered churros in the sugar to avoid clumps.
Place the coated churros on a fresh piece of parchment paper and repeat with the rest.
Step 7: Serve and Enjoy!
Serve your oven-baked churros warm, with dipping sauces like dulce de leche, salted caramel, or hot chocolate sauce. They’re best enjoyed right away, but you can store any leftovers in an airtight container for up to 3 days at room temperature.
Storage Tips
Baked churros don’t need refrigeration. Keep them at room temperature in an airtight container for up to 3 days. If you have leftovers, I recommend reheating them in the oven for 5 minutes before serving for that fresh-baked feel.
So there you have it! These crispy, cinnamon-sugar churros are easy to make, delicious to eat, and perfect for any occasion—whether it’s a Cinco de Mayo party, a movie night, or just a treat for yourself. You can even call them Churros Poppers for a fun twist on a classic snack. Enjoy!
Crispy Cinnamon Sugar Oven-Baked Churros
Ingredients
Churros
- 1 cup water
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 3 tablespoons unsalted butter
- 2 tablespoons brown sugar packed
- 1 cup all-purpose flour
- 2 large eggs room temperature
- 2 tablespoons butter melted for brushing
Topping
- ½ cup butter melted
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- US Customary – Metric
Instructions
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper or silicone baking mats. Set aside.
- Place water, vanilla, salt, butter, and brown sugar in a large saucepan. Bring to a rolling boil over medium heat, stirring occasionally.
- 1 cup water,1 teaspoon vanilla extract,¼ teaspoon kosher salt,3 tablespoons unsalted butter,2 tablespoons brown sugar
- Stir in the flour all at once (this ensures crispy churros!) and remove from the heat.
- 1 cup all-purpose flour
- Continue mixing vigorously with a wooden spoon until a thick paste forms. Let mixture sit for 1 minute.
- Add eggs, one at a time, mixing well after each addition (work fast here to avoid scrambling the eggs!).
- 2 large eggs
- It’ll seem like the mixture isn’t coming together at first, but keep mixing until the ingredients are well combined and you have a smooth soft dough that comes away from the sides of the pot. This may take a few minutes so be patient and rest your arm as needed!
- Place the churro batter in a large pastry bag fitted with a star tip, squeezing out as many air bubbles as possible.
- Alternatively, place batter into a large ziplock bag with the tip cut off.
- Pipe 6-inch (15 cm) churros onto the cookie sheets, cutting the ends with kitchen shears or a sharp knife.
- Gently brush the churros with melted butter.
- 2 tablespoons butter
- Bake for 30-35 minutes (depending on size), rotating pans halfway through baking, until churros are baked through and lightly golden.
- Cool slightly on pans.
- Meanwhile, melt remaining ½ cup butter in a medium sized, shallow bowl.
- ½ cup butter
- Stir together the sugar and cinnamon in a separate bowl.
- ½ cup granulated sugar,1 tablespoon ground cinnamon
- Dredge the churros in the butter then sprinkle with the cinnamon sugar. Serve immediately with dulce de leche, salted caramel sauce, or hot chocolate sauce for dipping or drizzling.
Notes
- Churros are best when served immediately.
- Store leftover churros in an airtight container at room temperature for up to 3 days. Warm gently in a preheated 350ºF toaster oven or air fryer for 5 minutes until crispy.
- To freeze churros before baking, pipe the batter onto parchment paper then place in the freezer for at least one hour. Transfer frozen churro dough to a freezer-safe bag for up to one month. Bake frozen churros in a preheated oven for 35 minutes.
- Baked churros can also be frozen. Place cooled churros on a baking sheet in one layer. Freeze for at least one hour then transfer to a freezer-safe bag for up to 3 months. Thaw frozen churros at room temperature then reheat in a preheated 350ºF air fryer or oven for 5-10 minutes until crispy.
- Inspired by Mexico in My Kitchen.
Nutrition
Hi, I’m Emily Hart, a 32-year-old chef with a lifelong passion for cooking that goes far beyond just a career—it’s the heart and soul of who I am. From the moment I was old enough to hold a spoon, I’ve been enchanted by the way food brings people together, how flavors can tell stories, and how a simple dish can evoke powerful emotions. The kitchen is my sanctuary, where the sizzle of pans and the aroma of fresh ingredients inspire me to create something special every day.
For me, cooking isn’t just about following recipes; it’s about experimenting, pushing boundaries, and blending culinary traditions to create something new and exciting. Whether I’m preparing an elegant five-course dinner or a comforting bowl of homemade soup, I pour my heart into every detail. I believe that food has the power to connect us all—whether through shared meals or teaching others how to find joy in cooking.
Over the years, I’ve honed my skills not only in crafting delicious meals but also in understanding what makes people feel at home when they sit down at the table. I love sharing my passion with others through cooking classes, collaborations with fellow food enthusiasts, and simply bringing people together one plate at a time. Cooking is my art form, and every dish is an opportunity to share a piece of myself with the world.
