Baked Cinnamon Sugar Churros
Serves 4 | with Salted Caramel Dip- Wheat
- Milk
- Mustard
- Sesame
- Sulphites
- Barley
- Egg
- Milk
- Soy
- May contain traces of allergens
- Wheat
- Peanuts
- Triticale
- Tree nuts
- Fish
- Crustaceans
Our baked riff on the sweet pastry is just as good as the original and pairs beautifully with a homemade salted caramel dip!
Ingredients
680 g
Pizza Dough
(Contains: Wheat May be present: Mustard, Sesame, Sulphites, Barley, Egg, Milk, Soy)
2 tsp
Cinnamon, ground
(May be present: Wheat, Milk, Soy, Peanuts, Triticale, Sulphites, Tree nuts, Mustard, Sesame)
2 cup
White Sugar
(May be present: Wheat, Sesame, Soy, Fish, Crustaceans, Milk, Peanuts, Egg, Triticale, Mustard, Sulphites, Tree nuts)
2 tbsp
Baking Soda
(May be present: Peanuts, Mustard, Sesame, Crustaceans, Sulphites, Soy, Egg, Wheat, Fish, Triticale, Tree nuts, Milk)
113 mL
Cream
(Contains: Milk)
Not included in your delivery
½ tsp
Salt*
4 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
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.)
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.
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.
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the taste, especially praising the delicious caramel sauce, though some found the churros too doughy or sweet.
- Ease of prep: Several reviewers found the recipe challenging, with tricky dough handling and caramel-making causing difficulties for some.
- Suggestions: Consider using flour instead of oil when rolling out the dough, and watch the caramel closely as it can quickly go from amber to burnt.
- Texture: Some found the churros too bready or chewy, noting they lacked the crispy exterior of traditional churros.
- Leftovers: A few mentioned that the churros don't keep well, becoming stale or hard the next day.
