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Baked Cinnamon Sugar Churros
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Baked Cinnamon Sugar Churros

Baked Cinnamon Sugar Churros

Serves 4 | with Salted Caramel Dip

Our baked riff on the sweet pastry is just as good as the original and pairs beautifully with a homemade salted caramel dip!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes


/ serving 4 people

680 g

Pizza Dough

(Contains Wheat)

400 g

White Sugar

2 tbsp

Baking Soda

113 mL


(Contains Milk)

2 tsp

Ground Cinnamon

Not included in your delivery

4 tbsp


(Contains Milk)

½ tsp



Nutrition Values

Calories1030 kcal
Fat27 g
Saturated Fat15 g
Carbohydrate184 g
Sugar106 g
Dietary Fiber4 g
Protein16 g
Cholesterol69 mg
Sodium1080 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Cups
Baking Sheet
Parchment Paper
Slotted Spoon
Medium Pot
Measuring Spoons
Large Bowl


Shape churros

Before starting, remove pizza dough from the fridge and rest in a warm spot for 30 min. Preheat the oven to 475ºF.Gather all required baking tools. Add 6 cups water and baking soda to a large pot. Bring to a boil over high heat. While water comes to a boil, lightly oil a clean work surface. Divide each dough ball into 4 pieces, then roll each piece into a 12-inch-long rope. Cut each rope in half. (NOTE: Don't worry if dough ropes shrink when cut into pieces.)

Prep and bake churros

Line a baking sheet with parchment paper. Working in two batches, add half the churro sticks to the boiling water and cook for 30 sec. Using a slotted spoon, gently remove churros, letting any excess liquid drip off. Place churros on the prepared baking sheet, spacing them each around 2 inches apart. Bake in the middle of the oven until golden-brown, 8-10 min.

Make salted caramel dip

Meanwhile, add 1 cup sugar and 1/4 cup water to a medium pot over medium heat. Cook without stirring until sugar completely dissolves and turns an amber colour, 8-12 min. (NOTE: The sugar will start to clump at first, but resist the urge to stir it until the sugar is completely dissolved) Immediately remove the pot from heat and whisk in 2 tbsp butter (NOTE: Careful when whisking as the mixture will bubble up.)Slowly whisk in heavy cream, 1 tbsp at a time, until completely incorporated. Whisk in 1/2 tsp salt. Pour caramel dip into a serving dish and set aside to cool to room temperature, 15 min.

Finish and serve

Melt 2 tbsp butter in the microwave. Remove churros from the oven and drizzle with melted butter. Toss to coat.Combine remaining sugar and cinnamon in a large bowl, then whisk to combine. Place churros, one at a time, in cinnamon sugar mixture, tossing until coated. Repeat with remaining churros. (NOTE: Any remaining cinnamon sugar makes a great oatmeal or cookie topping!)Transfer churros to a serving plate. Serve salted caramel alongside for dipping.

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