Cinnamon Churros
Crisp choux ridges rolled in sugar and cinnamon.
Cinnamon Churros is a classic vegetarian Mexican recipe built around a handful of pantry staples. It serves 4 and comes together in roughly 30 minutes from prep to plate. It sits in the comfortable middle ground: nothing intimidating, but it rewards a little patience during the roughly 30 minutes of active cooking. The method leans on shallow- or deep-frying, which is what gives the finished dish its signature texture and depth.
The headline ingredients here are flour, butter and water. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them.
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95
kcal
2g
Protein
15g
Carbs
3g
Fat
Ingredients
- flour1 cup
- butter2 tbsp
- water1 cup
- sugar0.5 cup
- cinnamon1 tbsp
- oilstaple
Method
- 1Step 1 ~9 min
Boil water with butter and pinch of salt; off heat, beat in flour to a smooth paste.
- 2Step 2 ~8 min
Pipe star-tip strips into 180°C oil; fry 3 min until deep gold.
- 3Step 3 ~8 min
Roll hot churros in sugar mixed with cinnamon.
- 4Step 4 ~8 min
Serve with chocolate sauce.
Per-step times are approximate and based on the total cook time of 30 minutes.
Pro tips & common mistakes
- Get the oil properly hot before anything goes in. Cold oil is the single biggest reason fried food turns greasy instead of crisp.
- Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.
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- Cinnamon Sugar Churros35 min · 4 serves
- Mexican Wedding Cookies35 min · 2 serves
- Agua Fresca50 min · 2 serves
- Aguachile20 min · 3 serves
Browse more Mexican recipes or search all recipes.
Frequently asked questions
- How long does Cinnamon Churros take to cook?
- From prep to plate, Cinnamon Churros takes about 30 minutes and yields 4 servings. About a third of that is hands-on; the rest is the cooking itself.
- Is Cinnamon Churros vegetarian?
- Yes — this version of Cinnamon Churros is fully vegetarian. If you want to make it vegan, swap any dairy or eggs for a plant-based equivalent of the same texture.
- What are the key ingredients in Cinnamon Churros?
- The headline ingredients are flour, butter, water. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
- Can I scale this recipe up or down?
- Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 8. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
- How should I store the leftovers?
- Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
- Can I freeze Cinnamon Churros?
- This dish is best eaten fresh — freezing tends to soften the texture and dull the flavours. Make only as much as you will eat in 1–2 days.
- What should I serve with Cinnamon Churros?
- Cinnamon Churros pairs naturally with classic mexican sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
- What if I do not have one of the main ingredients?
- Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.