Cinnamon Sugar Baked Churro Bites

Irresistible taste of Cinnamon Sugar Baked Churro Bites, a vegetarian twist on the classic Mexican treat. These soft, warm bites are coated in a sweet cinnamon-sugar blend, making them perfect for dipping in rich Spanish-style hot chocolate. With gluten, dairy, and egg allergies in mind, this recipe is a fantastic option for dessert lovers seeking a lighter alternative.

Versatile and easy to prepare, these churro bites can be enjoyed as a snack or dessert at any gathering. Packed with flavor and a hint of nostalgia, they are sure to please everyone.

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Recipe Collection: Dessert

Serving Size: 30

Cooking Time: 40 minutes

Overview

These Baked Churro Bites offer a delightful twist on the classic deep-fried churros. While they may not have the same crispy exterior, their interior texture and flavor are remarkably similar. Perfect for dipping in rich, Spanish-style hot chocolate, these churros are a must-try for any dessert lover.

Diet Type

Vegetarian

Allergies

Gluten, Dairy, Eggs

Cuisine

Mexican

Ingredients

• 1.25 Cups water
• 5 Tablespoons unsalted butter, cold
• 2 Tablespoons brown sugar, packed
• 0.5 Teaspoon salt
• 1.25 Cups all-purpose flour
• 1 Teaspoon vanilla extract
• 2 Large eggs
• 2 Tablespoons butter, melted
• 1 Unit cooking spray

Cinnamon Sugar

• 0.33 Cup white sugar
• 1 Tablespoon cinnamon
• 0.25 Teaspoon salt

Instructions

1. Combine water, butter, brown sugar, and salt in a saucepan over medium heat and bring to a simmer. Add flour all at once and cook, stirring, until a soft, sticky dough ball forms, and a starchy film coats the bottom of the pan, about 5 minutes.
2. Continue cooking for about 1 minute more, scraping the film off the bottom of the pan as you stir. Some will be reabsorbed by the dough.
3. Transfer to a bowl and let cool for 10 minutes.
4. Add vanilla extract and eggs, one at a time, mixing with a spatula. The mixture will separate at first but will eventually come together into a sticky dough.
5. Preheat the oven to 425°F (220°C). Line two baking sheets with silpat mats or parchment paper.
6. Transfer dough into a pastry bag fitted with a star tip. Pipe out 3 to 4-inch ropes onto the prepared baking sheets, spaced a few inches apart. Use the back of a knife to cut through the dough at the end of each piping for a clean end.
7. Spray the tops of the churros with vegetable oil spray, then spray water generously over the pan.
8. Bake in the preheated oven until churros are puffed and the edges are browned, 20 to 25 minutes. Turn off the oven, open the door for about 10 seconds to vent heat, then close the door, leaving it ajar by about 8 to 12 inches, and let churros rest in the oven for 10 minutes.
9. Remove from the oven, and working in batches of 6 at a time, brush them lightly with melted butter, then toss to coat in a bag of cinnamon sugar. Enjoy!