Skip the greasy mess and bake these healthier churros rather than frying them in oil. The cinnamon-sugar-dusted classic Mexican dessert comes out of the oven crunchy on the outside and tender on the inside.

Carolyn Casner
Source:, April 2017


Read the full recipe after the video.

Recipe Summary

30 mins
1 hr 10 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper or a baking mat.

  • Combine water, butter, brown sugar and salt in a medium saucepan. Cook over medium-high heat until the butter is melted and the mixture starts to boil. Remove from heat. Using a wooden spoon, stir in flour until completely incorporated and the mixture starts to pull away from the sides of the pan. Let cool for 5 minutes.

  • Whisk eggs and vanilla in a small bowl. Add to the dough and stir until completely incorporated. Transfer the dough to a pastry bag fitted with a 3/4-inch open-star tip. (Alternatively, if using a 1-quart sealable plastic bag, fill it with dough and seal almost completely, leaving a small opening for air to escape from the top as you squeeze. Snip off a bottom corner, making a 3/4-inch-wide opening.) Pipe the dough onto the prepared baking sheet to make 12 churros, each 4 inches long.

  • Bake the churros, turning once halfway, until puffed and browned, 25 to 30 minutes.

  • Combine sugar and cinnamon on a shallow plate. Roll the hot churros in the mixture and transfer to a wire rack to cool for 10 minutes.


Equipment: Parchment paper or baking mat, pastry bag with 3/4-inch open-star tip or 1-quart sealable plastic bag

Nutrition Facts

106 calories; protein 2.2g; carbohydrates 13.6g; dietary fiber 0.3g; sugars 5.5g; fat 4.7g; saturated fat 2.7g; cholesterol 41.2mg; vitamin a iu 163.8IU; folate 34.4mcg; calcium 11.1mg; iron 0.7mg; magnesium 3.9mg; potassium 28.1mg; sodium 110.8mg; added sugar 5g.

Reviews (5)

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7 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
I did not like this recipe because the batter way WAY TOO RUNNY!!!?? this churro recipe was not help full to me and did not work Read More
Rating: 4 stars
Delicious but... These baked churros were amazing but there was a few minor problems along the way. First, I ended up needing to add 1/4 cup of flour to the mixture after adding the eggs. Secondly I needed to coat the churros in butter to make the cinnamon sugar stick. Overall they were a little messy to make but so worth it! I will make them again! Read More
Rating: 4 stars
I made these today. 2 issues with them. When you mix the egg mixture with the dough part needs to be done in a mixer. I could not get it to mix any other way. Biggest issue is the cinnamon sugar will not stick to them even when hot out of the oven. I finally brushed the with sugar and then it stuck. I will make them again. They were good. Read More
Rating: 4 stars
I just baked them and they were very yummy. Light. At the end I just brush the churros with a bit of water so was easy for the sugar/cinnamon to stick. Good healthy snack for kids. Read More
Rating: 4 stars
In process of making these. Followed exactly. After adding both eggs and water mixture is excessively watery. Mixture doesn't seem to hold its shape once piped I have a big churro pancake essentially. Looks yummy enough. Will make again with less water. Read More