Easy Baked Churro Bites

I love making these easy baked churro bites whenever I crave something sweet, warm, and comforting without the hassle of deep frying. They have that classic cinnamon-sugar flavor I associate with traditional churros, but I bake them instead, which makes the process simpler and less messy. These little bites are soft on the inside, lightly crisp on the outside, and perfect for sharing.

Why You’ll Love This Recipe

I love this recipe because it gives me all the flavors of classic churros with much less effort. I don’t have to deal with hot oil or complicated piping into a fryer. Everything comes together with simple pantry ingredients, and I can have them ready in under 30 minutes.

I also appreciate how versatile they are. I can serve them as a party snack, a quick dessert after dinner, or even a sweet addition to a brunch spread. They’re bite-sized, which makes them fun to eat and easy to dip in chocolate or caramel sauce.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup water
1/2 cup unsalted butter
1 tablespoon granulated sugar
1/4 teaspoon salt
1 cup all-purpose flour
2 large eggs
1 teaspoon vanilla extract

For the coating:
1/2 cup granulated sugar
1 teaspoon ground cinnamon
2 tablespoons melted butter

Directions

1. I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. In a medium saucepan over medium heat, I combine the water, butter, sugar, and salt. I let the mixture come to a gentle boil.

3. Once boiling, I reduce the heat to low and stir in the flour all at once. I keep stirring until the dough forms a ball and pulls away from the sides of the pan.

4. I remove the pan from the heat and let the dough cool for about 5 minutes.

5. I add the eggs one at a time, mixing well after each addition. Then I stir in the vanilla extract until the dough is smooth and glossy.

6. I transfer the dough to a piping bag fitted with a large round or star tip. I pipe small bite-sized mounds onto the prepared baking sheet, spacing them slightly apart.

7. I bake for 18–22 minutes, or until the churro bites are puffed and lightly golden.

8. While they bake, I mix the sugar and cinnamon in a shallow bowl.

9. Once the bites come out of the oven, I brush them lightly with melted butter and roll them in the cinnamon-sugar mixture until fully coated.

10. I serve them warm for the best flavor and texture.

Servings and timing

I usually get about 24 bite-sized churro pieces from this recipe, which serves around 4–6 people depending on how generous the portions are.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I sometimes fill these churro bites with chocolate or dulce de leche by piping a small amount into the center after baking. It adds a fun surprise inside.

If I want a richer flavor, I replace the vanilla extract with a bit of almond extract. For a festive twist, I mix a pinch of nutmeg or pumpkin spice into the cinnamon-sugar coating.

When I want a dipping option, I serve them with warm chocolate ganache, caramel sauce, or even a simple vanilla glaze.

storage/reheating

I store any leftovers in an airtight container at room temperature for up to 2 days. If I want them to last a bit longer, I keep them in the refrigerator for up to 4 days.

To reheat, I place them in a 350°F (175°C) oven for about 5–7 minutes to help them crisp up again. I avoid microwaving if possible because it can make them soft instead of slightly crisp.

FAQs

Can I make the dough ahead of time?

I prefer baking the dough right after preparing it, but I can refrigerate it in a piping bag for a few hours before baking. I let it sit at room temperature for about 15 minutes before piping if it feels too firm.

Why are my churro bites not puffing up?

If mine don’t puff properly, it’s usually because the dough was too wet or the oven wasn’t fully preheated. I make sure to measure the flour accurately and always bake in a fully heated oven.

Can I freeze baked churro bites?

Yes, I let them cool completely, then freeze them in a sealed container for up to 2 months. I reheat them in the oven straight from frozen until warmed through.

Do I have to pipe the dough?

If I don’t have a piping bag, I use a spoon or a small cookie scoop to portion the dough. They may not look as traditional, but they still taste delicious.

Can I make them gluten-free?

I can try using a measure-for-measure gluten-free flour blend. The texture may vary slightly, but I find that a good-quality blend works fairly well.

Conclusion

I find these easy baked churro bites to be one of the simplest ways to enjoy a classic treat at home. They’re quick, comforting, and packed with cinnamon-sugar flavor. Whenever I want something sweet without too much effort, I turn to this recipe and enjoy every warm, sugary bite.

Print