Quick Recipe Version (TL;DR)

Yield: About 8 servings (36–40 churro bites)
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

Quick Ingredients

1/2 cup (120 ml) water
1/2 cup (120 ml) whole milk
8 tbsp (113 g) unsalted butter, plus 4 tbsp (56 g) melted for brushing
2 tsp granulated sugar (for dough)
1/2 tsp fine salt
1 cup (120 g) all-purpose flour
4 large eggs, room temperature
1 tsp vanilla extract
3/4 cup (150 g) granulated sugar (for coating)
2 1/2 tsp ground cinnamon

Do This

1. Preheat oven to 400°F (200°C). Line 2 baking sheets with parchment.
2. Simmer water, milk, 8 tbsp butter, 2 tsp sugar, and salt. Add flour all at once; stir until a smooth ball forms and a film coats the pan.
3. Cool 5 minutes, then beat in eggs one at a time and vanilla until smooth, thick, and glossy.
4. Pipe 1–1 1/2 inch lengths of dough onto sheets using a large star tip, spacing slightly apart.
5. Bake 10 minutes at 400°F (200°C), then reduce to 350°F (175°C) and bake 10–15 minutes more until deep golden and crisp. Let dry in the warm oven 5–10 minutes.
6. Mix 3/4 cup sugar with cinnamon. Brush warm bites with melted butter, roll in cinnamon sugar, and serve warm.

Why You’ll Love This Recipe

All the flavor and fun of churros, but baked instead of fried for a lighter twist.
Uses classic pâte à choux dough for bites that are crisp outside and tender, airy inside.
Easy to pipe and bake in batches for parties, dessert nights, or snacking.
Pairs beautifully with chocolate, caramel, or coffee for dipping.

Grocery List

Produce: Optional: 1 orange (for zest to sprinkle on top), fresh mint (for garnish)
Dairy: Whole milk, unsalted butter, large eggs
Pantry: All-purpose flour, granulated sugar, ground cinnamon, fine salt, vanilla extract, nonstick cooking spray (optional)

Full Ingredients

Pâte à Choux Dough (Churro Bites)

1/2 cup (120 ml) water
1/2 cup (120 ml) whole milk
8 tbsp (113 g) unsalted butter, cut into small pieces
2 tsp granulated sugar
1/2 tsp fine salt
1 cup (120 g) all-purpose flour, spooned and leveled
4 large eggs, at room temperature
1 tsp vanilla extract

Cinnamon Sugar Coating

3/4 cup (150 g) granulated sugar
2 1/2 tsp ground cinnamon
4 tbsp (56 g) unsalted butter, melted and slightly cooled (for brushing baked bites)

Optional Serving Ideas

Warm chocolate sauce or hot fudge, for dipping
Caramel or dulce de leche, for dipping
Pinch of flaky sea salt, for finishing
Finely grated orange zest, for a citrusy aroma

Step-by-Step Instructions

Step 1: Preheat the oven and prepare baking sheets

Preheat your oven to 400°F (200°C) with a rack in the middle. Line two large baking sheets with parchment paper. You can lightly mist the parchment with nonstick spray to help the churro bites release easily, but this is optional.

Fit a piping bag with a large star tip (about 1/2 inch / 12 mm wide, such as a Wilton 1M or similar). Place the bag in a tall glass and fold the top edges over the rim so it is ready to fill later.

Step 2: Make the cinnamon sugar coating

In a shallow bowl or pie plate, combine 3/4 cup (150 g) granulated sugar and 2 1/2 tsp ground cinnamon. Stir with a fork until the cinnamon is evenly distributed and no dark streaks remain. Set aside; you will roll the warm baked churro bites in this mixture.

Melt 4 tbsp (56 g) unsalted butter in a small saucepan or microwave-safe bowl. Set aside to cool slightly; it should be warm and fluid but not scorching hot when you brush it on the baked bites.

Step 3: Cook the pâte à choux base on the stovetop

In a medium, heavy-bottomed saucepan, combine 1/2 cup (120 ml) water, 1/2 cup (120 ml) whole milk, 8 tbsp (113 g) unsalted butter, 2 tsp granulated sugar, and 1/2 tsp fine salt.

Place over medium heat and bring to a gentle simmer, stirring occasionally, until the butter is fully melted and the mixture just begins to bubble around the edges.

Remove the pan from the heat and immediately add 1 cup (120 g) all-purpose flour all at once. Stir vigorously with a wooden spoon or sturdy spatula until no dry flour remains and the dough comes together into a shaggy mass.

Return the pan to medium heat and cook, stirring constantly, for 2–3 minutes. The dough will smooth out, gather into a ball, and leave a thin film of starch on the bottom of the pan. This step dries the dough slightly so it can absorb the eggs without becoming too runny, which is key for crisp churro bites.

Step 4: Beat in the eggs to make a smooth, pipeable dough

Scrape the hot dough into a mixing bowl (stand mixer with paddle attachment or a large heat-safe bowl if mixing by hand). Let it cool for about 5 minutes so it is warm but not piping hot; you should be able to touch it comfortably.

In a small bowl, lightly beat the 4 large eggs with 1 tsp vanilla extract.

With the mixer on medium speed (or stirring quickly by hand), add the egg mixture in 4 additions, about one egg at a time. After each addition, mix thoroughly until the egg is fully incorporated before adding more. At first, the dough may look broken or slippery; keep mixing and it will come back together.

The finished pâte à choux should be thick, smooth, and glossy. When you lift the spoon or paddle, the dough should fall back in a thick ribbon that forms a “V” shape from the tip. If it is so stiff that it barely moves, you can beat in 1–2 tsp of milk to loosen slightly.

Step 5: Pipe the churro bites onto the baking sheets

Transfer the warm dough to the prepared piping bag with the star tip, filling it about two-thirds full. Twist the top of the bag to close it and push the dough down toward the tip to remove any air pockets.

Holding the bag at a slight angle, pipe 1 to 1 1/2 inch (2.5–4 cm) lengths of dough onto the prepared baking sheets, using the ridged star tip to create the classic churro texture. Space the bites about 1 1/2 inches (4 cm) apart to allow for expansion.

To release the dough cleanly, stop squeezing and quickly flick your wrist or use a small knife or scissors to snip the end. Continue piping until all the dough is used, rotating sheets as needed to keep them evenly filled.

Step 6: Bake until puffed, golden, and crisp

Place the baking sheets in the preheated oven at 400°F (200°C) and bake for 10 minutes without opening the door. This high heat helps the churro bites puff quickly.

After 10 minutes, reduce the oven temperature to 350°F (175°C) (do not open the door yet) and continue baking for an additional 10–15 minutes, until the bites are deep golden brown, feel firm when gently pressed, and look dry on the surface.

Turn off the oven, crack the door open slightly, and let the churro bites sit inside for another 5–10 minutes. This drying step helps them stay crisp instead of collapsing or turning soggy.

Remove the trays from the oven and let the bites cool just until they are comfortable to handle but still warm, about 5 minutes.

Step 7: Brush with butter and roll in cinnamon sugar

Working in batches while the churro bites are still warm, lightly brush each one with the melted butter, coating all sides but not soaking them. Immediately roll the buttered bites in the cinnamon sugar mixture, tossing gently until evenly covered with a sugary crust.

Transfer the coated churro bites to a cooling rack or serving platter. Repeat with the remaining bites, reheating the butter briefly if it thickens too much.

Serve the baked churro bites warm, ideally within 30–45 minutes of coating, with chocolate sauce, caramel, or your favorite dip on the side if you like.

Pro Tips

Dry the dough in the pan: Do not skip cooking the flour mixture for at least 2 minutes; this prevents soggy, flat churro bites.
Room-temperature eggs mix better: Cold eggs make the dough harder to emulsify and can cause lumps; if needed, warm them briefly in a bowl of lukewarm water.
Watch the color: Aim for a deep golden brown. Underbaked bites will collapse and soften quickly; a good color means a crisp shell.
Coat while warm: The cinnamon sugar sticks best to warm, freshly buttered bites. If they cool, warm them briefly in a low oven before brushing and rolling.
Use a star tip for real churro texture: The ridges from the star tip create more surface area for crunch and cinnamon sugar.

Variations

Chocolate-dipped churro bites: Melt dark or milk chocolate with a splash of cream. Dip half of each coated bite into the chocolate and let set on parchment for a showy dessert platter.
Spiced churro bites: Add a pinch of ground nutmeg or cardamom to the cinnamon sugar, or a bit of orange zest to the dough for a fragrant twist.
Mini filled bites: Once baked and cooled slightly, poke a small hole in each bite and pipe in dulce de leche, chocolate ganache, or pastry cream before brushing with butter and rolling in sugar.

Storage & Make-Ahead

These baked churro bites are at their very best within a few hours of baking and coating, when they are crisp on the outside and tender inside.

To make ahead, you have a few options:

1. Bake ahead, coat later: Bake the bites as directed, but do not brush with butter or coat in sugar. Cool completely, then store in an airtight container at room temperature for up to 1 day. Before serving, re-crisp in a 325°F (165°C) oven for 5–8 minutes, then brush with melted butter and roll in fresh cinnamon sugar.

2. Freeze unbaked: Pipe the dough onto parchment-lined trays and freeze until solid. Transfer to a freezer bag and store for up to 1 month. Bake directly from frozen, adding a few extra minutes to the baking time; then butter and coat as usual.

3. Leftovers: Store coated churro bites in an airtight container at room temperature for up to 1 day. They will soften but can be re-warmed briefly in the oven; note that the sugar may melt slightly.

Nutrition (per serving)

Approximate per serving (1/8 of the batch, about 4–5 churro bites): 330 calories, 22 g fat, 29 g carbohydrates, 5 g protein, 1 g fiber, 17 g sugar, 260 mg sodium. Values are estimates and will vary based on exact ingredient brands, portion sizes, and any dipping sauces served alongside.

Baked Churro Bites with Cinnamon Sugar Coating