Mini Cinnamon Sugar Churros, No Eggs and Ready in 20 Minutes

These mini churros are made without eggs and honestly you would never know. The dough comes together with water, butter, sugar, and flour, things you almost definitely already have at home, and the whole thing is done in about 20 minutes.

I tested a few versions before landing on this one. The trick is keeping the oil at a steady 350°F the whole time. Too hot and the outside burns before the inside cooks. Too low and they soak up the oil and go greasy. Once I figured that out, these became something I kept making on repeat.

Little Nole spotted these on the counter before I even got to the cinnamon sugar step and started giving me the 'feed me now' look. That was all the approval I needed. Roll them in the cinnamon sugar while they are still warm and serve them right away, they go fast.

If you love easy homemade desserts like this one, you are also going to love my Fudgy Oreo Brownies, Mini Basque Cheesecake & my Homemade Nutella which goes amazingly next to these homemade churros!!

Ingredients

• Butter: gives the churros that soft, tender inside. For dairy free, coconut oil or margarine both work.
• All-Purpose Flour: the base of the dough. A 1:1 gluten-free flour blend works if needed.
• Grapeseed Oil for frying: any neutral high smoke point oil works here, canola, vegetable, or sunflower all fine.
• White Sugar: used in the dough and in the cinnamon sugar coating. Brown sugar gives a slightly deeper flavor if you want to switch it up.

See recipe card for full list of ingredients and quantities!

Instructions & Video

Make the dough with water, butter, sugar & flour!

Fry the churros for 5 minutes!

Roll them in some cinnamon sugar!

Serve & enjoy!

Mini Cinnamon Sugar Churros, No Eggs and Ready in 20 Minutes

4.50 from 2 votes

Crispy on the outside, soft on the inside, and rolled in cinnamon sugar while still warm. Honestly the easiest churros you will ever make, and no eggs needed!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Dessert, Snack

Cuisine: Mexican, spanish

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

For the Dough:

• 1 cup water
• 2 tablespoon butter
• 1 ½ tablespoon white sugar
• 1 cup all-purpose flour

For Frying:

• Grapeseed oil or any neutral frying oil

For Cinnamon Sugar:

• ½ cup white sugar
• 1 teaspoon ground cinnamon

Equipment

• Saucier
• Measuring Cups & Spoons
• Oil Thermometer
• Piping bag with star tip (or sturdy zip-lock bag with corner snipped)

Method

 

Make the Dough:

1. In a medium saucepan, bring the water, butter, and sugar to a boil over medium heat. Stir until the butter is fully melted.
2. Remove the saucepan from the heat and add the flour all at once. Mix with a spatula until a smooth dough forms and pulls away from the sides of the pan.
3. Let the dough cool for about 5 minutes while you prepare the cinnamon sugar.

Prepare the Cinnamon Sugar:

1. In a bowl, combine the sugar and cinnamon. Set aside.

Heat the Oil:

1. Pour grapeseed oil into a deep frying pan or pot, ensuring the oil is at least 2 inches deep. Heat the oil to 350°F (175°C). Use a kitchen thermometer for accuracy.

Pipe the Churros:

1. Transfer the slightly cooled dough to a piping bag fitted with a star-shaped tip (essential for that classic churro texture). Keep scissors ready for cutting.
2. Carefully pipe the dough into the hot oil, cutting the desired length of churros with scissors close to the oil's surface to avoid splashes.

Fry the Churros:

1. Fry the churros for about 5 minutes, flipping occasionally, until golden brown and crispy.
2. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil briefly.

Coat in Cinnamon Sugar:

1. While still warm, toss the churros in the prepared cinnamon sugar until evenly coated.

Serve & Enjoy:

1. Serve immediately while hot and crispy. Pair with melted chocolate or caramel sauce for dipping, if desired.

Notes

To Store:

Room temperature: Store in an airtight container for up to 2 days. Do not refrigerate, they will go soggy.

Reheat: Place in a preheated oven at 350°F for 5 minutes to bring the crispiness back.
These are best eaten fresh and warm. They will soften after about 20 minutes so serve immediately if possible.

Freeze: Not recommended. The texture does not hold up after freezing.

Keep the oil at a steady 350°F the whole time. I learned this the hard way. Too hot and the outside burns while the inside stays raw, too low and they just soak up all the oil and go greasy. An oil thermometer is honestly worth it for this one.

Toss the churros in the cinnamon sugar the moment they come out of the oil while they are still hot. If you wait even a couple of minutes it just won't stick the same way.

If you don't have a piping bag, a sturdy zip-lock bag with one corner snipped off works too. You won't get the signature ridges but they will taste exactly the same.

Do not overcrowd the oil. Fry 3 to 4 churros at a time maximum. Too many at once drops the oil temperature and you will end up with greasy churros instead of crispy ones.

 

 

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Frequently Asked Questions for Homemade Mini Churros

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