Best homemade cinnamon sugar churros

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author neta


  • 60 gr butter (2.1 oz) cut to small cubes
  • 4 tbsp sugar
  • 1 cup water
  • 1/4 tsp salt
  • 1 cup flour
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 litre oil for frying 18 oz

For the cotting

  • 1/4 cup sugar
  • 2 tsp cinnamon


  1. For the coating whisk together 1/2 cup sugar and cinnamon in a shallow dish, set aside.

  2. In a small saucepan over medium heat, combine water, sugar, salt, and butter. Bring to a boil and remove from heat. 

  3. Stir in flour and beat until mixture forms a ball. Keep beating vigorously to cool the mixture.

  4. Add in the vanilla and the eggs one at a time while keep beating the mixture. the dough will look as if it is falling apart, but it quickly returns to its optimal state.

  5. Transfer to a piping bag fitted with a rounded star tip (no bigger than 1/2-inch).

  6. Heat oil in a wide pot until it reaches a temperature of 170°C/340°F.

  7. Carefully pipe mixture into preheated oil, into about 6-inch lengths, cut end with clean scissors.

  8. Let fry until golden brown, about 2 minutes per side. Transfer to paper towels to dry briefly then transfer to cinnamon sugar mixture and roll to coat.

  9. Repeat process with remaining dough (frying no more than 5 at once). Serve warm.