Delicious Baked Churro Bites (Crowd-Pleasing Recipe)

Mini churro bites baked to golden perfection, coated in cinnamon sugar, and baked instead of fried—they’re crisp on the outside, tender inside, and utterly irresistible. Perfect for sharing at parties or enjoying as a sweet snack.

Why You’ll Love This Recipe

I love how these churro bites bring all the taste of classic churros without the hassle of deep frying. Baking makes them lighter while still giving that satisfying crunch and warm cinnamon flavor. They’re ideal for gatherings—I always get compliments, and they’re easy to make ahead!

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup all-purpose flour

• 1 cup water

• 2 tablespoons unsalted butter

• 1 tablespoon granulated sugar

• ¼ teaspoon salt

• 1 large egg

• ½ teaspoon vanilla extract

• ½ cup granulated sugar

• 1 teaspoon ground cinnamon

• Cooking spray or melted butter for brushing

directions

1. I preheat the oven to 400 °F (200 °C) and line a baking sheet with parchment paper, then lightly spray it.

2. I heat water, butter, sugar, and salt in a saucepan until it begins to simmer and the butter melts.

3. I remove the pan from heat, add the flour, and stir until the dough forms a ball and pulls away from the sides.

4. I let the dough cool for a few minutes, then beat in the egg and vanilla until smooth and elastic.

5. I transfer the dough to a piping bag fitted with a large star tip, and pipe small bite-sized dollops onto the sheet—about ½ inch apart.

6. I bake for 15–20 minutes, until puffed and lightly golden.

7. While baking, I combine sugar and cinnamon in a shallow bowl.

8. Once baked, I brush the warm bites with melted butter or spray, then toss them in the cinnamon sugar until well coated.

9. I serve immediately while they’re still warm and crisp.

Servings and timing

• Servings: about 30–40 bites (serves 6–8 as a snack)

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Variations

• I dip cooled bites in melted chocolate or caramel for extra indulgence.

• To add a spicy kick, I mix a pinch of cayenne with the cinnamon sugar.

• For a citrus twist, I stir in a bit of orange or lime zest.

• I sometimes fill the warm bites with dulce de leche, Nutella, or jam using a piping tip.

• To make them gluten-free, I use a 1-to-1 gluten-free flour blend that works for baking.

storage/reheating

I store leftovers in an airtight container at room temperature for up to 2 days—though they’re best eaten fresh because the crispness fades. To refresh, I pop them in a 350 °F oven for 3–5 minutes or until crisp again. I avoid the microwave since it makes them soft.

FAQs

How do I prevent the churro bites from being soggy?

I ensure they’re baked long enough to develop a golden crust and brush them with butter right away so the sugar sticks—then serve while warm for maximum crispness.

Can I freeze the churro bites?

Yes—I freeze uncoated bites on a tray until firm, then transfer them to a freezer bag. To serve, I bake at 350 °F for 5–7 minutes, then coat in cinnamon sugar.

Can I make them ahead of time?

I prepare the dough and pipe the bites on the tray, then refrigerate the tray for up to 2 hours before baking. That helps with timing when having guests.

What piping tip works best for these bites?

I prefer a large star tip (like Wilton 1M or Ateco 829) so the surface captures more cinnamon sugar. But a round tip works in a pinch.

Can I skip the piping bag altogether?

Yes—I’ve spooned small rounds of dough onto the sheet and they still come out tasty. The texture is slightly different, but still delicious.

Conclusion

I find these Baked Churro Bites a perfect balance of crunchy, sweet, and fun to eat. They’re straightforward to make, easy to share, and hit that nostalgic churro craving—without the mess of frying. I hope they bring lots of smiles at your next get-together!