Irresistible Baked Churro Bites – 30-Minute Cinnamon Magic

Name: Irresistible Baked Churro Bites - 30-Minute Cinnamon Magic
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 cup water; ½ cup unsalted butter; 1 tbsp granulated sugar; ¼ tsp salt; 1 cup all-purpose flour; 3 large eggs; ½ cup granulated sugar (for coating); 1½ tsp cinnamon (for coating); Nonstick cooking spray or melted butter (optional for extra golden finish)

Posted on December 3, 2025

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Oh my gosh, you HAVE to try these Baked Churro Bites! I still remember the first time I had fresh churros at a little market in Mexico City – that crispy cinnamon sugar crust giving way to soft, warm dough inside. But let’s be real – deep frying at home? No thank you! That’s why I’m obsessed with this oven-baked version. All that churro magic without the greasy mess or guilt. They’re seriously addictive – my kids beg me to make them every weekend. The best part? You probably have everything you need in your pantry right now. Just wait till you smell that cinnamon sugar wafting through your kitchen!

Table of Contents

Why You’ll Love These Baked Churro Bites

Okay, let me count the ways these little bites of joy will steal your heart! First off, they’ve got that perfect crispy-on-the-outside, tender-on-the-inside texture that makes churros so irresistible—but without the deep-frying drama. No hot oil splatters, no lingering fried-food smell, just pure cinnamon-sugar bliss. Plus, this easy churro recipe comes together in under 30 minutes from bowl to baking sheet. (Seriously, I’ve whipped them up during naptime!) They’re the ultimate guilt-free sweet snack—my kids go wild for them, and they disappear in seconds at parties. Pro tip: Make a double batch. Trust me, you’ll want leftovers, but there won’t be any.

Ingredients for Baked Churro Bites

Here’s everything you’ll need to make these irresistible churro bites – I bet you’ve got most of it in your kitchen already! The magic happens with just a handful of simple ingredients. I always use unsalted butter (that’s 1 stick or ½ cup) so I can control the saltiness myself. You’ll want your eggs at room temperature – I just leave mine out for about 30 minutes before baking. Oh, and don’t skip the cinnamon-sugar coating – that’s what gives these babies their signature crunch!

1 cup water
½ cup unsalted butter (1 stick)
1 tbsp granulated sugar
¼ tsp salt
1 cup all-purpose flour
3 large eggs (room temperature)
½ cup granulated sugar (for coating)
1½ tsp cinnamon (for coating)
Nonstick cooking spray or melted butter (optional, but gives that extra golden finish we all love)

See? Nothing fancy here – just good, honest ingredients that transform into something magical. I sometimes add a pinch of vanilla extract to the dough for extra flavor, but that’s totally optional. The beauty of this recipe is its simplicity!

How to Make Baked Churro Bites

Okay, let’s get baking! I promise this is easier than it looks – we’re basically making magic happen with just a saucepan, a piping bag, and some serious cinnamon-sugar love. Follow these steps, and you’ll have perfect churro bites every single time.

Step 1: Prepare the Dough

First things first – let’s make that dreamy churro dough! Grab a medium saucepan and combine the water, butter, sugar, and salt. Crank up the heat until it comes to a full rolling boil – you want those butter bubbles going crazy! Now here’s the key: take it off the heat immediately and dump in all the flour at once. Stir like your life depends on it with a wooden spoon until it forms a smooth ball that pulls away from the sides of the pan. Don’t overmix – we’re not looking for bread dough here, just a cohesive mass. Let it cool for about 5 minutes (this is crucial so we don’t scramble our eggs in the next step!).

Step 2: Incorporate the Eggs

Time for the eggs! Crack them into a small bowl first (trust me, fishing out shell bits is no fun). Now add them one at a time to your slightly cooled dough, beating well after each addition. I use a hand mixer for this because my arm gets tired, but a wooden spoon works too if you’re feeling strong! The dough will look weird and separated at first – don’t panic! Keep mixing until it comes back together into this beautiful, glossy, pipe-able consistency. If it’s too stiff, add a teaspoon of water. Too runny? A sprinkle more flour. You’re looking for something that holds its shape but isn’t stiff.

Step 3: Pipe and Bake

Now the fun part! Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Spoon your dough into a piping bag fitted with a large star tip – I use a Wilton 1M. No piping bag? No problem! A heavy-duty ziplock with the corner snipped off works in a pinch. Pipe 2-inch strips, leaving some space between them. Pro tip: Use scissors to snip the dough after piping each one – way cleaner than trying to pull away! Bake for 20-25 minutes until golden brown, rotating the tray halfway through for even browning. They’ll puff up beautifully and smell like heaven!

Step 4: Coat in Cinnamon Sugar

While they bake, mix your cinnamon and sugar in a shallow bowl. The second those golden bites come out of the oven, you’ll want to work fast! For extra decadence, I give them a quick brush with melted butter (just a light coating). Then roll them in the cinnamon sugar while they’re still warm – the heat helps the coating stick perfectly. Don’t be shy with the coating! I usually do a double dip for extra crunch. Let them cool just enough so you don’t burn your tongue, then try to resist eating the whole batch in one sitting (I’ve never succeeded at this part).

Tips for Perfect Baked Churro Bites

Want bakery-quality results at home? Here are my hard-earned secrets after making dozens of batches! First, if your dough feels too sticky to pipe, pop it in the fridge for 15 minutes – it’ll firm up beautifully. Always use parchment paper; trust me, that cinnamon sugar coating makes them stick to bare pans like glue. For extra crunch, I sometimes bake them a minute or two longer until they’re deep golden. And here’s my not-so-secret trick: double coat them in cinnamon sugar! Roll them once when warm, let them cool slightly, then roll again. The second layer gives that addictive crunch we all love in homemade churro bites. Oh, and don’t skip rotating your baking sheet halfway through – it makes all the difference for even browning!

Ingredient Substitutions & Notes

Oh, I know how kitchen experiments go – sometimes you gotta work with what you’ve got! You can swap the butter for coconut oil if you prefer, though the flavor will be a bit different (still delicious though). For gluten-free friends, I’ve had success with 1:1 gluten-free flour blends. Margarine works in a pinch, but real butter gives that rich taste we love. And yes, you can reduce the sugar slightly – just know the coating won’t stick quite as well. My neighbor even tried them with half brown sugar in the coating for a caramel twist – genius!

Serving and Storage

Oh my goodness, you’ve GOT to eat these churro bites warm – that’s when they’re absolute perfection! I love serving them with a little bowl of melted chocolate for dipping (microwave some chocolate chips with a splash of milk – easy peasy). If by some miracle you have leftovers, store them in an airtight container at room temperature for up to 2 days. To bring back that fresh-baked crispiness, just pop them in the oven at 350°F for 3-4 minutes. They’ll taste like you just made them again!

Baked Churro Bites FAQ

I get so many questions about these no fry churros – here are answers to the ones that pop up most often! First, “Can I freeze them?” Absolutely! Just freeze before the cinnamon sugar coating, then pop them in a 350°F oven for 5-7 minutes when ready to eat, toss in sugar, and boom – fresh churro magic. “Why did my dough split?” That usually means your eggs were too cold or you added them all at once – room temp eggs and adding them one by one prevents this. “Can I make these ahead?” You bet! The dough keeps in the fridge for 2 days (let it come to room temp before piping). And yes, these homemade churro bites work with whole wheat flour – just expect them to be a bit denser. Last question I always get: “Why aren’t mine crispy?” Make sure your oven’s fully preheated and don’t overcrowd the baking sheet!

Nutritional Information

Okay, let’s talk numbers – but remember, these are just estimates! The exact nutrition in your baked churro bites will depend on the specific ingredients and brands you use. Here’s the breakdown per serving (about 6-8 bites):

Calories: 160
Sugar: 10g
Sodium: 50mg
Fat: 8g (5g saturated)
Carbohydrates: 20g
Fiber: 1g
Protein: 3g

Now, here’s my two cents – compared to traditional fried churros, these baked beauties save you about 40 calories and 3 grams of fat per serving! That’s why I call them guilt-free sweet snacks. But let’s be real – nobody eats churros for their health benefits! Just enjoy every cinnamon-sugar-coated bite knowing you’re getting all the flavor with less of the grease. Pro tip: If you’re watching sugar, you can reduce the coating amount slightly – but don’t skip it completely! That crispy cinnamon-sugar crust is what makes these so special.

Remember: These values are estimates. Nutrition varies based on ingredients/brands used.

For more delicious recipes, check out my Pinterest page!