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Mini Churros are perfect for any occasion, whether you’re throwing a party, celebrating Cinco de Mayo, or just want to enjoy some comfort food.

mini churros in paper cones

Today, I’m going to share a super fun recipe with you – Easy Homemade Mini Churros with Cinnamon Sugar!

Imagine biting into a warm, crispy, cinnamon-sugar-coated treat that just melts in your mouth. These homemade mini churros are all that and more!

Sounds amazing, right? Well, making these little bites of happiness is easier than you think, and I promise, they’re going to be a big hit with everyone!

The best part? You don’t have to go to an amusement park or Trader Joe’s to find them. I love making things like this from the comfort of my own home.

Not only is it fun to make things homemade, they always taste better. Am I right?

Make sure you get the kids involved in making these. If not the cooking part (hot oil and all that) at least the mixing. Lily always loves that part!

So, let’s get started and make some sweet magic happen! These Mini Churros are a super tasty and memorable experience.

Some of our other favorite cinnamon recipes we have on our site include: Cinnamon Sugar Sweet Chex Mix Recipe, Easy Cinnamon Cream Cheese Frosting Recipe, and Air Fryer Cinnamon Rolls (From Scratch Recipe).

mini churros in a paper cone on white plate

WHY THIS RECIPE WORKS:

  1. Super Easy to Make: With simple steps and common kitchen tools, anyone can whip up these treats.
  2. Perfectly Crispy and Sweet: The golden brown exterior and cinnamon sugar coating are irresistible. Seriously. I can’t stay away from these things!
  3. Customizable: Experiment with different coatings and dipping sauces for endless flavor combinations.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • Butter
  • Sugar
  • Water
  • Salt
  • All-purpose flour
  • Ground cinnamon
  • Eggs
  • Vegetable Oil for frying

For the Coating:

  • Granulated sugar
  • Ground cinnamon
ingredients needed to make mini churros

HOW TO MAKE MINI CHURROS:

  1. Add the water, butter, sugar, and salt to a medium saucepan over medium-high heat. Bring to a boil.
  2. Remove from the heat and add in the flour. Cook, stirring constantly, with a rubber spatula until the mixture comes together and is smooth with no lumps.
  3. Place on medium-low heat and continue stirring until it forms a ball of dough. The dough will be very sticky and compact. 
  4. Transfer to a mixing bowl and using a hand mixer, whisk until the dough is just barely warm and begins to tear into small pieces. 
  5. Add one egg at a time and continue mixing on medium speed until smooth.
  6. Add the ¼ teaspoons of cinnamon and mix until combined. 
  7.  Transfer the mixture to a piping bag fitted with a closed star piping tip. I used the ateco #849 tip. 
  8. In a small bowl, combine the coating ingredients and mix until combined. You will use this for coating the churros. 
how to make the dough for mini churros

Frying the churros:

  1. In a large saucepan, cast iron skillet, or Dutch oven, add 2 inches of vegetable oil.
  2. Heat until the oil reaches 370°F. I suggest using a candy thermometer because it’s essential to maintain the oil at that temperature during the frying of the churros. 
  3. Carefully pipe the mixture into preheated oil into about 1 to 2-inch lengths, and cut the end with clean scissors.
  4. Repeat this for 4 -5 churros, depending on the size of your pot. It is important not to overcrowd the pot so that the churros cook evenly. 
  5. Let fry until golden brown, about 2 minutes per side. Transfer to paper towels to soak up excess oil, then immediately transfer to the cinnamon-sugar mixture and roll to coat.
  6. Repeat the process with the remaining dough. Serve warm with chocolate ganache if desired.
how to fry and coat mini churros in cinnamon sugar

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

Chocolate sauce, caramel sauce, and dulce de leche are all amazing with mini churros.

I’ve also seen people dip them in some honey butter or just some additional sugar and cinnamon.

Pop them in the oven at 350 degrees F for a few minutes to get them crispy again.

I wouldn’t recommend using the microwave as they’ll definitely get soggy in there.

You could also try using the air fryer to get them crispy again!

up close image mini churros in paper cone

Oh, there are all kinds of things you could do with these. Let me know in the comments how it goes!

  • Drizzle with dark chocolate or white chocolate for an extra sweet treat.
  • Sprinkle with brown sugar for a deeper flavor.
  • Add a dash of vanilla extract to the dough for a hint of vanilla.
  • Serve with a side of fruit like strawberries or bananas.
  • Dip in a spicy chocolate sauce for a kick.
  • Sprinkle with powdered sugar for a snowy look.
  • Mix in some orange zest to the sugar coating for a citrus twist.
  • Top with coconut flakes for a tropical vibe.
  • Serve with a scoop of ice cream for an indulgent dessert.
  • Add a sprinkle of sea salt to the chocolate sauce for a sweet and salty flavor.

Yeppers! I’ve got a few ideas that should help you out here. Always good to have some options!

  • Use a Ziploc bag with a corner cut off if you don’t have a pastry bag.
  • Substitute brown sugar for white sugar in the coating for a richer taste.
  • Use a 2-inch star tip or any large piping bag tip you have on hand.
  • Peanut oil can be used instead of vegetable oil for frying.
  • Gluten-free flour blend for a gluten-free version.
  • Almond milk instead of water for a slight nutty flavor.
mini churros stacked and dipped in chocolate

HOW TO STORE:

Refrigerator: Place in an airtight container for up to 2 days.

Freezer: Freeze on a parchment paper-lined baking sheet, then transfer to a freezer bag for up to a month.

DANA’S TIPS AND TRICKS:

  • Keep the Oil Hot: Use a candy thermometer to ensure the oil stays at the right temperature for that perfect golden brown.
  • No Overcrowding: Fry in small batches to avoid lowering the oil’s temperature and to ensure even cooking.
  • Cooling Rack: Let them cool on a rack set over a baking sheet to keep them crispy.
  • Pipe Evenly: For uniform mini churros, pipe 1-inch logs using kitchen shears to cut the dough.
  • Shake It Up: Toss the churros in the cinnamon sugar mix while they’re still warm for the best coating.
  • Experiment: Don’t be afraid to try new flavors or dipping sauces to find your perfect churro combination.
mini churros stacked with a bite taken out

These Mini Churros are not just a treat; they’re a fun and delicious way to bring a little joy into your day.

Whether you’re making them for a special celebration or just because, they’re sure to be a crowd-pleaser.

So grab your ingredients, and let’s start cooking up some sweet memories. Happy baking, and enjoy your homemade churros!

If you’ve tried these MINI CHURROS, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

This Silly Girls Kitchen Logo
5 from 1 vote

Easy Homemade Mini Churros with Cinnamon Sugar

Author Dana at ThisSillyGirlsKitchen.com
Prep: 30 minutes
Cook: 12 minutes
Mini Churros are perfect for any occasion, whether you’re throwing a party, celebrating Cinco de Mayo, or just want to enjoy some comfort food.
Servings 14 servings

Equipment

Ingredients
  

Coating

Instructions

  • Add the water, butter, sugar, and salt to a medium saucepan over medium-high heat. Bring to a boil.
    1 cup water, ¼ cup unsalted butter, 2 tablespoons granulated sugar, pinch salt
  • Remove from the heat and add in the flour. Cook, stirring constantly, with a rubber spatula until the mixture comes together and is smooth with no lumps.
    1 cup all-purpose flour
  • Place on medium-low heat and continue stirring until it forms a ball of dough. The dough will be very sticky and compact.
  • Transfer to a mixing bowl and using a hand mixer, whisk until the dough is just barely warm and begins to tear into small pieces.
  • Add one egg at a time and continue mixing on medium speed until smooth.
    2 large eggs
  • Add the ¼ teaspoons of cinnamon and mix until combined.
    ¼ teaspoon ground cinnamon
  • Transfer the mixture to a piping bag fitted with a closed star piping tip. I used the ateco #849 tip.
  • In a small bowl, combine the coating ingredients and mix until combined. You will use this for coating the churros.
    1/2 cup granulated sugar, 1 teaspoon ground cinnamon

Frying the churros:

  • In a large saucepan, cast iron skillet, or Dutch oven, add 2 inches of vegetable oil.
    Vegetable Oil
  • Heat until the oil reaches 370°F. I suggest using a candy thermometer because it’s essential to maintain the oil at that temperature during the frying of the churros.
  • Carefully pipe the mixture into preheated oil into about 1 to 2-inch lengths, and cut the end with clean scissors.
  • Repeat this for 4 -5 churros, depending on the size of your pot. It is important not to overcrowd the pot so that the churros cook evenly.
  • Let fry until golden brown, about 2 minutes per side. Transfer to paper towels to soak up excess oil, then immediately transfer to the cinnamon-sugar mixture and roll to coat.
  • Repeat the process with the remaining dough. Serve warm with chocolate ganache if desired.

Notes

Nutrition is calculated without oil for frying.
  • Keep the Oil Hot: Use a candy thermometer to ensure the oil stays at the right temperature for that perfect golden brown.
  • No Overcrowding: Fry in small batches to avoid lowering the oil’s temperature and to ensure even cooking.
  • Cooling Rack: Let them cool on a rack set over a baking sheet to keep them crispy.
  • Pipe Evenly: For uniform mini churros, pipe 1-inch logs using kitchen shears to cut the dough.
  • Shake It Up: Toss the churros in the cinnamon sugar mix while they’re still warm for the best coating.
  • Experiment: Don’t be afraid to try new flavors or dipping sauces to find your perfect churro combination.

Nutrition

Calories: 106kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 12mg | Potassium: 21mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 140IU | Vitamin C: 0.01mg | Calcium: 9mg | Iron: 1mg
Nutrition Disclaimer
Course Dessert
Cuisine American

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5 from 1 vote (1 rating without comment)

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