Easy Baked Churro Bites
If you love the crunchy-crisp exterior and warm, cinnamon-sugared center of a churro but want something quicker, lighter, and perfectly snackable, you’re going to adore these Easy Baked Churro Bites. As a professional chef who’s spent years chasing that ideal balance of texture and flavor, I created this recipe to deliver the classic churro experience without the fuss or mess of deep frying—while keeping the result irresistible: golden, slightly crisp shells, tender interiors, and a generous dusting of cinnamon sugar.
This post gives you everything: a clear ingredient list, step-by-step instructions, professional tips to guarantee success, variations (gluten-free, vegan, filled, dipped), serving suggestions, troubleshooting, storage and reheating advice, and SEO-friendly copy that still reads like a friendly chef’s chat. Let’s dig in.
Why choose Easy Baked Churro Bites?
Traditional churros are piped dough fried to golden perfection and coated in cinnamon sugar. They’re brilliant — but frying takes oil, attention, and creates splatter. Baking makes churros approachable for home bakers: less oil, easier cleanup, and a lower-fat alternative that still gives bite, crunch, and flavor. These bite-sized churros are also faster to bake, great for parties, kid-friendly, and easy to serve alongside dipping sauces.
Key wins:
- Less oil and less hands-on time than frying
- Portable, shareable bite-size pieces
- Crisp outside, tender inside when done correctly
- Easy to adapt for dietary needs or fillings
Ingredients (makes about 30–36 bites)
For the churro dough (pâte à choux style)
- 1 cup (240 ml) whole milk (or plant milk for vegan version)
- 6 tablespoons (85 g) unsalted butter (or vegan butter)
- 1 tablespoon granulated sugar
- ¼ teaspoon fine sea salt
- 1 cup (125 g) all-purpose flour, spooned and leveled
- 3 large eggs, room temperature (for vegan, use flax eggs — see variations)
- 1 teaspoon pure vanilla extract
For the cinnamon-sugar coating
- ½ cup (100 g) granulated sugar
- 1½ tablespoons ground cinnamon
- 2 tablespoons unsalted butter, melted (or neutral oil for vegan)
Optional dipping sauces
- Chocolate sauce: 4 oz (115 g) semisweet chocolate + ½ cup (120 ml) heavy cream (or coconut cream)
- Dulce de leche or caramel sauce
- Vanilla glaze: 1 cup (120 g) powdered sugar + 2–3 tbsp milk + ½ tsp vanilla
Equipment you’ll want
- Medium saucepan
- Wooden spoon or silicone spatula
- Stand mixer with paddle or hand mixer (optional but helpful)
- Piping bag fitted with a large star tip (about 1M or French star)
- Baking sheet(s) and parchment paper or a silicone mat
- Pastry brush
- Cooling rack
- Small bowls for cinnamon sugar and melted butter
If you don’t have a piping bag, you can shape the dough with two spoons or use a zip-top bag with the corner snipped.
The technique (big picture)
These dough bites use a choux-style base—the same principle as cream puffs and eclairs—because choux gives us a light interior and sets into a hollow that can be slightly airy but tender. We bake the pieces until they’re puffed and golden, then roll them in butter and cinnamon sugar for that unmistakable churro finish. The star piping tip creates ridges that caramelize and crisp beautifully in the oven.
Step-by-step: Make Easy Baked Churro Bites
1 — Preheat and prepare
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat. Fit a piping bag with a large star tip and set it aside.
2 — Make the choux dough
- In a medium saucepan over medium heat, combine the milk, butter, sugar, and salt. Warm until the butter is fully melted and the mixture just comes to a boil — you should see steam and bubbles around the edge.
- Remove from heat and immediately add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan (about 1–2 minutes). This step cooks the flour and evaporates some moisture.
- Return the pan to low heat and stir constantly for another 20–30 seconds to help dry the dough slightly — this improves structure.
- Transfer the dough to a bowl (or the bowl of a stand mixer) and let it cool for 3–5 minutes. You want it warm, not hot, before adding eggs (hot dough will scramble them).
- Add the eggs one at a time, beating well after each addition. If using a stand mixer, mix on medium speed. The dough will look glossy and thick; it should pipe smoothly but hold shape. Stir in the vanilla.
3 — Pipe or scoop the bites
Transfer the dough to the prepared piping bag. Pipe 1½-inch mounds spaced about 1½ inches apart on the sheet. If you don’t have a piping bag, drop rounded tablespoons of dough using two spoons.
Pro tip: For uniform bites, rotate the piping bag while piping to create neat, round bases with ridged tops.
4 — Bake with temperature trick
Place the sheet on the middle rack and bake at 425°F (220°C) for 7–9 minutes, until the bites have puffed and begun to color. Immediately reduce the oven temperature to 375°F (190°C) and continue baking for 12–16 minutes, until golden brown and firm to the touch.
Why the temperature change? The initial high heat causes a quick rise (steam expansion), then the lower temperature allows the interiors to set without burning the exterior.
5 — Cool slightly and crisp
Remove from oven and let the bites cool on the baking sheet for 3–4 minutes — still warm but manageable. Transfer to a cooling rack for a few more minutes to allow residual steam to exit. You want them warm when coating; too hot and the sugar melts off, too cool and the butter won’t help the sugar stick.
6 — Cinnamon sugar coating
In a shallow bowl, mix the granulated sugar and cinnamon. Brush each warm churro bite lightly with melted butter, then roll in cinnamon sugar until well coated. Place back on the rack.
7 — Optional finishing
If you like a glaze, drizzle warm vanilla glaze or serve warm bites alongside chocolate or caramel dipping sauces.
Chef’s tips for perfect results
- Egg temperature matters. Room temperature eggs incorporate more easily into the warm dough. If they’re cold, let them sit for 15–20 minutes or warm quickly in a bowl of hot water.
- Get the consistency right. Choux dough should be thick but pipeable. If it’s too stiff and refuses to come out, add a teaspoon of water at a time, mixing until it reaches the right consistency.
- Don’t open the oven early. During the initial bake the puffs are fragile. Opening the door can cause collapse.
- Dry them out. If your bites seem soft inside after baking, return them to a 300°F (150°C) oven for 6–8 minutes to dry the interiors and crisp the shells.
- Use a star tip. The ridges are where the sugar caramelizes, giving the sense of fried churros.
- Toast your cinnamon. For extra depth, toast the ground cinnamon briefly in a dry skillet until fragrant (10–20 seconds) — be careful not to burn it.
Variations and adaptations
Vegan Easy Baked Churro Bites
- Replace milk with unsweetened almond or oat milk.
- Use vegan butter.
- Replace 3 eggs with 3 flax eggs (3 tbsp ground flaxseed + 9 tbsp water, let sit 10 minutes) — note that flax eggs can make the dough slightly denser; you may need to add 1–2 tsp extra water to balance. Another option is aquafaba (3 tbsp aquafaba per egg) for a lighter result.
Gluten-free churro bites
- Use a 1:1 gluten-free flour blend that contains xanthan gum. Because GF flours absorb moisture differently, you may need to reduce initial milk by 1–2 tbsp and adjust eggs or add a little more flour until the dough is pipeable.
Filled churro bites (chocolate, dulce de leche, jam)
- Bake as directed. Once cooled slightly, use a small piping tip or skewer to hollow the center and inject the filling (chocolate ganache, dulce de leche, pastry cream, or jam). Warm the filling slightly for easier piping.
- Alternatively, press an offset spatula into the top of each warm bite, add a dollop of filling, and cap with another bite (mini churro sandwich).
Apple-cinnamon churro bites
- Fold ¼ cup of finely diced sautéed apple (cooled) into the dough. These will be more moist and may require a slightly longer bake or a drying step at 300°F (150°C) for 5–8 minutes.
Spiced churros
- Add ¼ teaspoon ground cardamom or nutmeg to the cinnamon sugar for a warmer profile.
- For a Mexican hot chocolate vibe, add a pinch of ground chile or cayenne to the sugar mixture (start tiny and adjust to taste).
Serving suggestions and pairings
- Serve warm with chocolate sauce for dipping — a classic combination. A salted caramel or dulce de leche is equally divine.
- For brunch, pair with café con leche, a latte, or hot chocolate.
- Presentation idea: place 6–8 Easy Baked Churro Bites in a small paper cone or a shallow bowl lined with parchment, with a ramekin of dipping sauce in the center.
- For parties, set up a “churro bar” with various coatings (cinnamon sugar, cocoa powder, powdered sugar) and dipping sauces (chocolate, caramel, maple cream, berry coulis).
- For a dessert plate, serve 4 bites alongside a scoop of vanilla bean ice cream and a drizzle of warm caramel.
Troubleshooting (quick fixes)
- Bites collapsed after baking: Likely too much moisture or undercooked interiors. Return to oven at 300°F (150°C) for 5–10 minutes to dry out. Also ensure eggs were incorporated properly and oven wasn’t opened too soon.
- Too dense inside: Dough may have been over-mixed after adding eggs, or eggs were too small. Use room temperature large eggs and mix until just combined.
- Sugar fell off after coating: Coat while bites are warm and brush with melted butter first; this helps the sugar adhere. Don’t let them get too hot, though, or the sugar will melt into a syrup.
- Not crisping on outside: You may need a longer final bake to remove moisture. Reduce oven to 300°F (150°C) and dry for 6–8 minutes.
- Bites spread instead of puffing: Dough too loose — add a tablespoon of flour and mix sparingly until the pipe holds shape.
Storage, freezing, and reheating
- Room temperature: Store in an airtight container for up to 24 hours. They’re best enjoyed warm same day.
- Refrigerator: Keeps for up to 3 days but will lose crispness. Re-crisp in the oven at 350°F (175°C) for 4–6 minutes.
- Freezing: Freeze on a tray until solid, then transfer to a zipper bag for up to 2 months. Reheat from frozen at 350°F (175°C) for 8–10 minutes, then roll in cinnamon sugar.
- Avoid microwaving unless you’re in a hurry; microwaving softens the shells and makes them chewy rather than crisp.
Nutritional note (approximate)
A baked churro bite is lighter than its fried counterpart but still contains butter, sugar, and eggs. A single small bite (about 15–20 g) roughly contains:
- Calories: ~70–90 kcal
- Fat: 3–5 g
- Carbohydrates: 9–12 g
- Protein: 1–2 g
For accurate nutrition info, use exact brands/measurements and an online nutrition calculator.
FAQ — quick answers
Can I make these ahead?
Yes — you can bake and freeze them. Reheat as described above. For best texture, coat in cinnamon sugar just before serving.
Do these taste like fried churros?
They capture the cinnamon-sugar, tender interior, and crunchy edges very well. Expect a slightly different mouthfeel — less oily, more cake-like inside — but no compromise on delightful churro flavor.
Can I pipe them into long sticks like classic churros?
You can, but thin long strips may bake faster and risk over-browning before the interior sets. Bite-sized portions are more forgiving.
Why do you use choux dough?
Choux produces airy, tender interiors with crisp exteriors when baked; it’s the best way to mimic churro texture without frying.
Make it a moment — plating and styling tips
- Dust lightly with extra cinnamon sugar just before serving.
- Use small skewers or wooden picks if serving family-style, placing the dips in contrasting ramekins.
- For a festive touch, sprinkle with flaked sea salt over caramel for a salty-sweet combination.
- Pair visually with a dark chocolate sauce and a bright fruit coulis — contrasts make the plate pop.
Final thoughts from the chef
These Easy Baked Churro Bites are proof you can preserve the joy of a classic street fair treat while making it practical for the home kitchen. They’re simple enough for weeknight baking but special enough for brunches, parties, or a cozy dessert night. The technique—using choux dough and a temperature transition—gives you reliable structure and crispness without the oil bath. Once you’ve made the basic recipe, the variations and serving ideas let you tailor the bites to any mood or occasion: chocolate-filled for indulgence, gluten-free for guests, spiced for holiday gatherings.
Easy Baked Churro Bites
Ingredients
For the churro dough:
- 1 cup 240 ml whole milk (or unsweetened plant milk)
- 6 tbsp 85 g unsalted butter (or vegan butter)
- 1 tbsp granulated sugar
- 1/4 tsp fine sea salt
- 1 cup 125 g all-purpose flour, spooned & leveled
- 3 large eggs room temperature (or flax/aquafaba substitutions — see Notes)
- 1 tsp pure vanilla extract
For the cinnamon-sugar coating:
- 1/2 cup 100 g granulated sugar
- 1 1/2 tbsp ground cinnamon
- 2 tbsp unsalted butter melted (or neutral oil for vegan)
Optional dipping sauces (approx. quantities):
- Chocolate sauce: 4 oz 115 g semisweet chocolate + 1/2 cup (120 ml) heavy cream (or coconut cream)
- Dulce de leche or store-bought caramel
- Vanilla glaze: 1 cup powdered sugar + 2–3 tbsp milk + 1/2 tsp vanilla
Instructions
Preheat and prep:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment or a silicone mat. Fit a piping bag with a large star tip (1M or French star) or prepare a sturdy zip-top bag with the corner snipped.
Heat liquids:
- In a medium saucepan over medium heat combine milk, butter, 1 tbsp sugar, and salt. Heat until butter melts and mixture comes to a gentle boil (bubbles around the edge).
Form the dough:
- Remove pan from heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the pan (about 1–2 minutes).
Dry the dough:
- Return to low heat and stir constantly 20–30 seconds to evaporate a bit more moisture; this improves structure.
Cool slightly & add eggs:
- Transfer dough to a bowl and cool 3–5 minutes (warm, not hot). Add eggs one at a time, mixing well after each — dough should become glossy and pipeable but hold shape. Stir in vanilla.
Pipe or drop:
- Transfer dough to the piping bag. Pipe 1½-inch mounds spaced about 1½ inches apart. If not piping, drop rounded tablespoons of dough with two spoons.
Bake (temperature trick):
- Bake at 425°F (220°C) for 7–9 minutes until puffy and just starting to brown. Immediately reduce oven to 375°F (190°C) and bake another 12–16 minutes until golden and firm to the touch.
Cool briefly:
- Remove from oven; cool on the sheet 3–4 minutes, then transfer to a wire rack for a few minutes so steam escapes. They should be warm — not piping hot — when coating.
Coat in cinnamon sugar:
- Mix sugar and cinnamon in a shallow bowl. Brush each warm bite lightly with melted butter, then roll to coat evenly. Return to rack.
Serve:
- Serve warm with dipping sauces (chocolate, caramel, glaze). If filling, cool slightly and inject filling with a small piping tip.
Notes
- Eggs: Use room-temperature eggs for best incorporation. For vegan: replace each egg with 3 tbsp aquafaba (or 1 tbsp ground flax + 3 tbsp water, soaked 10 minutes — aquafaba gives lighter results).
- Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum; watch moisture and adjust by 1–2 tbsp if dough feels loose.
- Texture fixes: If bites are soft inside after baking, return to 300°F (150°C) for 6–8 minutes to dry interiors and crisp shells.
- Coating tip: Roll while still warm and brush with butter first so sugar adheres; let cool briefly on a rack so sugar doesn’t melt into syrup.
- Make-ahead & freezing: Bake, cool, and freeze on a tray until solid; transfer to a freezer bag for up to 2 months. Reheat from frozen at 350°F (175°C) for 8–10 minutes, then coat with cinnamon sugar.
- Storage: Store in an airtight container at room temp up to 24 hours (best same day). Refrigerate up to 3 days—re-crisp in a 350°F oven 4–6 minutes.
- Fillings & flavors: Hollow and pipe in chocolate ganache, dulce de leche, pastry cream, or jam. Add cardamom or nutmeg to the cinnamon sugar for a spiced twist; add a pinch of cayenne for a Mexican chocolate vibe.
- Presentation: Serve in a parchment cone or with small ramekins of dipping sauces; sprinkle with flaky sea salt over caramel for contrast.