If you have a sweet tooth and love a crunchy treat dipped in chocolate, you are in for a real delight with this Cinnamon Sugar Churros with Chocolate Sauce Recipe. These golden, fried dough pastries are coated in a perfect blend of cinnamon and sugar that creates an irresistible crunch, while the luscious homemade chocolate sauce elevates every bite to pure bliss. Whether you’re sharing with friends or just indulging yourself, this recipe brings the classic taste of churros right to your kitchen. Get ready to create some magic with simple ingredients and a bit of frying fun!

Ingredients You’ll Need

A close-up view of a golden brown churro dipped halfway into a small white cup filled with thick, dark chocolate sauce. The churro shows a crispy, sugar-coated texture with visible ridges along its length. The smooth chocolate sauce clings to the churro, creating a glossy contrast. In the background, several more churros lie on a white marbled surface, slightly out of focus. A woman's hand holds the churro on the top right side of the image. Photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients for this Cinnamon Sugar Churros with Chocolate Sauce Recipe is easier than you think. Each item plays a crucial role: from the crisp texture of the churros to the rich creaminess of the chocolate sauce, every component builds a delicious harmony.

Caster / superfine sugar, 1/4 cup: This sugar blends smoothly with cinnamon to create the iconic coating without graininess.
Ground cinnamon, 2 tsp: Adds warming spice that brings out the sweetness beautifully.
Plain / all-purpose flour, 1 cup: The foundation for light yet sturdy churros—remember not to use self-raising flour!
Baking powder, 1 tsp: Gives the dough just enough lift for a tender bite without losing structure.
Pinch of salt: Balances the flavors perfectly, enhancing both sweetness and chocolate richness.
Vegetable, canola, or olive oil (not extra virgin), 1 tbsp: Keeps the dough smooth and helps with frying crispiness.
Boiling water, 1 cup: Essential for activating the flour mixture to create that signature churro dough texture.
Vegetable or canola oil, 2 cups+ for frying: High smoke point oils ensure your churros come out perfectly golden and crunchy.
Dark chocolate or semi-sweet chocolate chips, 1/2 cup: Melts into a silky sauce that’s deeply satisfying with every dip.
Thickened / heavy cream, 1/2 cup: Blends with the chocolate to make a rich, luscious sauce that’s smooth on the palate.

How to Make Cinnamon Sugar Churros with Chocolate Sauce Recipe

Step 1: Prepare the Cinnamon Sugar Coating

Mix the caster sugar and ground cinnamon in a shallow bowl. This simple yet iconic coating will give the churros that irresistible sweet-spicy crunch right after frying.

Step 2: Make the Churro Dough

Combine the flour, baking powder, and salt in a bowl. Add the oil and boiling water, then stir until just combined. You want a thick, sticky dough that looks dense but pliable—like a wet, gummy batter. This dough consistency is key for achieving churros that are crisp on the outside, tender inside.

Step 3: Prepare Your Piping Bag

Fit an 8mm (1/3 inch) star tip nozzle onto a piping bag. Transfer the dough into the bag and set aside as you heat the oil for frying. The star tip helps create classic ridges that catch the sugar and add to the texture experience.

Step 4: Heat the Frying Oil

Pour about 2 inches (5 cm) of oil into a deep pot, wok, or deep skillet. Heat the oil over medium-high heat to 170°C (340°F) — you can test readiness by dropping a small cube of bread in; it should turn golden in about 20 seconds.

Step 5: Pipe and Fry the Churros

Pipe 6-inch (15 cm) lengths of dough directly into the hot oil, snipping the dough with scissors close to the oil surface to avoid splashing. Fry 3-4 churros at a time, cooking each batch for 2-3 minutes while gently rolling them until golden and crisp all over.

Step 6: Drain and Coat in Cinnamon Sugar

Once cooked, lift the churros onto paper towels to drain excess oil. While still warm, roll each churro in the cinnamon sugar mixture, coating each one generously so the sugary-spicy crust sticks beautifully.

Step 7: Prepare the Chocolate Sauce

Place the chocolate chips and thickened cream in a heatproof bowl. Microwave in 30-second bursts, stirring between each, until the chocolate melts and the sauce is smooth. Let it cool for 5 minutes so it thickens slightly—this makes it perfect for dipping.

How to Serve Cinnamon Sugar Churros with Chocolate Sauce Recipe

A white plate on a white marbled surface holds about ten golden-brown churros stacked in a slightly messy pile. Each churro has a ridged texture and is coated in sugar, giving them a sparkly look. On the right side of the plate, there is a small white bowl filled with thick, dark chocolate sauce. One churro is dipped into the chocolate with a woman's hand holding it just above the bowl. Deep red flowers and green leaves are placed on the lower right edge of the plate. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a dusting of extra cinnamon sugar on the plate alongside a fresh mint sprig for a pop of color. You can also dust some powdered sugar on top for an elegant, café-style finish that looks as good as it tastes.

Side Dishes

Pair these churros with fresh fruit like sliced strawberries, bananas, or even a dollop of whipped cream. A warm cup of spiced coffee or a rich hot chocolate makes an ideal companion to round out your tasting experience.

Creative Ways to Present

Serve the churros in a rustic basket lined with parchment, accompanied by small ramekins of chocolate sauce for dipping. For parties, consider stacking churros on skewers to create edible “churro pops”—they’re as fun to eat as they are to look at!

Make Ahead and Storage

Storing Leftovers

If you have leftover churros, let them cool completely without rolling in sugar. Store them in an airtight container at room temperature to help maintain crispness. Avoid refrigerating as this softens them.

Freezing

You can freeze churros before coating them in sugar. Place them in a single layer on a baking tray to freeze first, then transfer to a freezer-safe container or bag. They freeze well for up to a month without losing much freshness.

Reheating

Reheat frozen or stored churros in a preheated 180°C (350°F) oven for about 5 minutes or until crisp and warmed through. Once reheated, roll them in cinnamon sugar again to restore their sweet and crunchy exterior.

FAQs

Can I use self-raising flour instead of plain flour?

For this Cinnamon Sugar Churros with Chocolate Sauce Recipe, plain flour is best. Self-raising flour changes the dough’s texture and rise, often resulting in a less crisp final product.

What type of oil is best for frying churros?

Vegetable or canola oil works brilliantly because they have a high smoke point and neutral flavor. Avoid extra virgin olive oil as it smokes at lower temperatures and has a distinct taste that can overpower the churros.

How do I know when the oil is at the right temperature?

Use a thermometer to keep the oil around 170°C (340°F), or drop a small cube of bread in. If it browns in about 20 seconds, your oil is perfectly heated and ready for frying.

Why isn’t there sugar added to the dough?

The dough itself remains unsweetened because the cinnamon sugar coating and the chocolate sauce provide all the sweetness you need. This keeps the churros delightfully crisp without becoming overly sweet inside.

Can I make the chocolate sauce on the stove instead?

Absolutely! Heat the cream gently in a small saucepan until steaming, remove from heat, then stir in the chocolate chips until melted and smooth. This method is just as effective and perfect if you don’t have a microwave.

Final Thoughts

This Cinnamon Sugar Churros with Chocolate Sauce Recipe is a wonderful way to bring a festive, comforting flair to any day. The crunchy, cinnamon-spiced exterior paired with the creamy chocolate sauce is simply irresistible. I encourage you to try making these at home—you’ll be amazed by how straightforward and rewarding the process is, and your taste buds will definitely thank you for it!