Easy Mexican Churros with Cinnamon Sugar and Chocolate Sauce
Home » COOK » Recipes » International Recipes » Mexican & Tex-Mex Recipes »
Mexican Churros are a sweet, cinnamon-dusted treat that’s impossible to resist!
Crispy on the outside and soft on the inside, these golden delights are made even better when dipped into a warm, velvety chocolate sauce. Whether you’re planning a fiesta, need a fun weekend bake, or just craving something special, this easy churro recipe will hit the spot!
Affiliate Disclosure
We have included affiliate links to products and services related to the topic of this post.
We may earn a commission if you purchase after clicking on those links.
As an Amazon Associate, I earn from qualifying purchases.
Read Our Full Disclosure Policy and Privacy Policy
Why You’ll Love Mexican Churros
- Simple pantry ingredients: Made with flour, butter, sugar, and spices, you likely already have at home.
- Crispy and golden brown: The perfect texture—crunchy outside, soft inside, and coated in a sweet cinnamon-sugar mixture.
- Delicious chocolate dip: A rich, velvety sauce complements the churros beautifully, elevating them to the next level.
- Fun to make at home: These Mexican churros are easy to fry in your own kitchen.
- Perfect for celebrations: A festive dessert for birthdays, holidays, or Cinco de Mayo gatherings.
Ingredients for Mexican Churros
The ingredients and tools for this recipe are conveniently linked to online retailers, including Amazon, Amazon Fresh, Instacart, and Walmart. The quantities are in the recipe card.
- Dairy & Chilled: Unsalted Butter, Egg, Heavy Cream (Double Cream)
- Pantry: Granulated Sugar, Salt, All-Purpose Flour (Plain Flour)
- Pure Vanilla Extract—always use good vanilla; it makes a flavor difference
- Vegetable Oil—or another neutral oil, such as Canola or Sunflower Oil
- Ground Cinnamon—for dusting the churros
- Chocolate Chips—semi-sweet (US), plain (UK)
The complete list of ingredients, along with their measurements, is provided on the recipe card. The Purple Pumpkin Blog uses both cups and weighted measurements in its recipes, making American cups and kitchen food scales valuable tools for trying all the recipes. We provide measurements in US customary, imperial, and metric units. Still, it’s essential to note that while you can combine cup measurements with weighted measures, never mix US customary/imperial units (pounds, ounces, pints, etc.) with metric units (kilograms, grams, liters, etc.).
How Do I Make Mexican Churros?
Check out the recipe card below—you can print or save it for later—and don’t forget to leave a star rating!
Continue scrolling for more information about this recipe, including tips, variations, storage instructions for leftovers, and freezing guidelines.
Mexican Churros
Ingredients
For the Churro Dough:
- 1 cup water
- ¼ cup unsalted butter
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 1 cup all-purpose flour (plain flour)
- 1 large egg
- 1 teaspoon pure vanilla extract
- Vegetable oil for frying
For the Coating:
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
For the Dipping Sauce:
- ½ cup semi-sweet chocolate chips (plain chocolate chips)
- ¼ cup heavy cream (double cream)
Instructions
- To prepare the churro dough, combine the water, butter, granulated sugar, and salt in a medium saucepan. Bring to a boil over medium heat.
- Once the mixture starts to boil, reduce the heat to low. Add the flour all at once and stir vigorously with a wooden spoon for 1–2 minutes, until the dough forms a smooth ball and pulls away from the sides of the pan. Remove from the heat and let the dough cool for a few minutes.
- Once slightly cooled, add the egg and vanilla extract. Stir until the egg is fully incorporated and the dough is smooth and sticky.
- Heat about 2 inches (5 cm) of oil in a heavy-bottomed pot over medium heat until it reaches 350°F (175°C). Meanwhile, transfer the dough to a piping bag fitted with a large star tip.
- Pipe 4- to 5-inch (10–13 cm) strips of dough into the hot oil, using scissors to cut off each piece. Fry a few churros at a time, ensuring the pan is not overcrowded. Fry for 3–4 minutes per churro, turning occasionally, until golden brown.
- While the churros are cooking, combine the sugar and cinnamon in a bowl or shallow baking dish. Set aside until ready to coat.
- Remove the churros with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Immediately toss the warm churros in the cinnamon-sugar mixture until well coated.
- To make the chocolate sauce, place the chocolate chips and heavy cream in a small microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until smooth and fully melted.
- Serve the churros warm with the chocolate sauce. Enjoy!
Nutrition
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
♥ Love it? Save it! Share it!
Tap the heart icon (bottom right) to bookmark it to your collection. Share it with friends using the buttons below.
How to Deep-Fry Safely
If you have not deep-fried food before, it can be pretty daunting. However, follow our tips below to safely and confidently deep-fry food at home.
If you plan to deep-fry frequently, investing in a dedicated deep-fryer is worth it, as it is safer and more convenient.
- Use an oil with a high smoking point. Vegetable or groundnut/peanut oil is generally the best choice for deep-frying, as it has a neutral taste, is economical to purchase, and has a high smoking point. You should avoid using extra-virgin olive oil, as it is best suited for dressing food.
- Use a large, deep, wide, sturdy pan. We use the pot of an old-fashioned pressure cooker, which fulfills all those requirements. A Dutch oven is another good option.
- Do not overfill the pan. Never fill the pan more than two-thirds with oil; it may bubble up when you add food and spill over.
- NEVER throw water on an oil or grease fire. Keep a damp (not wet) cloth nearby to help smother the flames. Alternatively, invest in a fire blanket.
- Keep a well-fitting lid nearby. If you don’t have a lid for the pot you’re using, you can use a baking sheet to cover the pan in case it catches fire.
- Invest in a fire extinguisher. If you don’t have one in your kitchen, this is the perfect time to purchase one. You never know when you will need it.
- Use a thermometer. Oil for deep-frying should be between 180°C and 200 °C (350°F and 400°F). A food thermometer will help you monitor the temperature.
- NEVER leave a pan of hot oil unattended. In just a minute or two, oil can overheat and catch fire. It is not worth the risk.
- Never put wet food in the fryer. Excess liquid causes the oil to splutter, which can cause injuries. Moist foods should be patted dry with a paper towel before frying.
- Turn off the heat. If the oil starts smoking, it has become too hot and may catch fire. Turn off the heat, move the pan to another ring on your stovetop or hob, and allow it to cool completely.
- Turn the pan’s handle away from the front of the cooker. This is good kitchen practice for cooking and will help you avoid knocking the pan from the stovetop or hob.
- A Child-free and pet-free zone. This doesn’t need explaining, but hot oil is dangerous stuff. Keep kids and animals shut out of the kitchen when deep-frying.
- Dispose of the oil safely. Never pour oil down the sink unless you want to risk blocked pipes. Leave it to cool completely before pouring it into a jug or pitcher and funneling it into its original (empty) bottle or another sealable container for disposal in the trash.
What to Do If Deep-Frying Goes Wrong
If you’ve read through all of that and are panicking, please don’t. Just be sensible and follow the tips provided.
However, if something does happen:
- Keep calm.
- Turn off the heat and smother the flames with a lid, a large baking sheet, a damp (not wet) kitchen towel, or a fire blanket.
- Use a fire extinguisher if one is available.
- DO NOT spray water on an oil/grease fire. This will cause the flames to spread.
- Evacuate the area and close the door.
- When it is safe, call the emergency fire services on the number for your country of residence.
What Are Churros?
Mexican churros have roots tracing back to Spain and Portugal, where Spanish churros—a fried dough pastry often eaten for breakfast—became a staple. When churros arrived in Mexico, they evolved into the sweet, cinnamon-sugar-coated treats we adore today.
Traditionally made from a simple pâte à choux-style dough, Mexican churros are fried until crisp and served with decadent dipping sauces, such as chocolate or dulce de leche.
Mexican Fiesta Menu Ideas
Throwing a party or just in the mood for a Mexican-style feast? This fun and flavorful menu has everything you need for an epic fiesta, right down to the churros!
- Appetizer: Guacamole and Chips
- Soup: Pozole Rojo de Pollo
- Salad: Sweetcorn and Black Bean Salad
- Main Dish: Beef Enchiladas
- Side Dish: Mexican Rice
- Beverage: Classic Margarita
- Dessert: Mexican Churros with Chocolate Sauce
Recipe Tips
- Use a piping bag fitted with a star tip to create churros. Pipe short lengths to create bite-sized churro bites!
- Always use a candy thermometer to maintain the correct oil temperature.
- Use a baking sheet or plate lined with paper towels to easily drain the churros.
- Don’t overcrowd the pan while frying—this helps maintain a steady oil temperature.
Storing Leftovers
With all leftovers, ensure the food looks and smells okay before consuming.
- Place leftover, cooled churros in an airtight container lined with paper towels to absorb moisture and maintain crispness.
- Store at room temperature for up to 2 days.
- To reheat, place them on a baking sheet and bake at 350°F (180 °C) or Gas 4 for approximately 5 minutes.
Freezing Instructions
You can freeze both cooked churros and the frozen dough.
For Cooked Churros:
- Cool completely. Wrap in a double layer of plastic wrap and/or aluminum foil (or an airtight, freezer-safe container) to help prevent freezer burn and unwanted odors.
- Label the package with the dish name, freezing date, and instructions for thawing and reheating to keep track.
- Store in the freezer for up to 2 months.
- Defrost overnight in the fridge (or for at least 12 hours) before reheating.
- To reheat, place them on a baking sheet and bake at 350°F (180 °C) or Gas 4 for approximately 5 minutes.
- You can also reheat in an air fryer or toaster oven for added crispness.
- Do not fry from frozen—always thaw completely, as frozen churros can splatter or burst due to steam build-up in hot oil.
For Raw (Uncooked) Churros:
- Pipe the dough onto a baking sheet lined with parchment paper.
- Freeze the tray until churros are solid, then transfer to a labeled airtight container or freezer bag.
- Store for up to 1 month. While raw churros can be stored for longer periods, their texture may deteriorate over time due to moisture or the formation of ice crystals.
- Defrost on a tray in the fridge overnight before frying.
- Make sure they are fully thawed and patted dry, if needed, before adding them to hot oil to prevent splattering.
Food Safety
- Safe Minimum Internal Temperature Chart for Cooking
- For the most up-to-date advice on storing and freezing foods, consult the Food Standards Agency in your country: Food Standards Agency (UK) | Food Safety (USA) | Food Inspection Agency (Canada) | Food Standards (AU and NZ).
Mexican Churro Recipe: Step-by-Step
Here’s our quick visual guide to making churros
1. Boil butter, sugar, salt, and water. Add flour and stir.
2. Cool and beat in egg and vanilla.
3. Beat mixture till smooth and sticky. Transfer to piping bag.
4. Pipe and cut dough directly into a pan of hot oil. Cook till golden.
5. Toss the warm churros in cinnamon sugar.
6. Make chocolate sauce with cream and chocolate chips.
Ready to Fry Up a Fiesta?
Whether you’re planning a themed dinner party or just craving something sweet, these Mexican churros are sure to be a hit. Crispy, golden, and coated in cinnamon sugar—what more could you ask for? Don’t forget to dip them in that rich chocolate sauce for the ultimate treat!
If you try this recipe, let us know in the comments or tag your churro creations on Instagram—we’d love to see them!