Let’s face it, we all adore a churro. That crispy exterior, the fluffy, pillowy inside, and that glorious, thick blanket of cinnamon sugar—it’s pure dessert perfection. But making authentic churros at home? That involves heating a vat of oil, wrestling with a piping bag full of hot dough, and praying you don’t burn down your kitchen. Who has time for that kind of stress? 😬
I discovered the cheat code: Baked Churro Donuts with Cinnamon Sugar. This recipe delivers that unmistakable, intense churro flavor and soft, cakey texture without any deep-frying necessary. You get that satisfying crunch from the butter and sugar coating, but your stove stays clean and your kitchen smells like heaven, not an oil refinery.
I perfected this baked donut recipe because I wanted the churro experience for Sunday brunch, not just for a theme park visit. The secret lies in the cake-style batter and a post-bake dousing in butter. Get your donut pan ready; we are making bakery-worthy treats without the hassle. 🍩
The Baking Breakthrough: Why Baking Works Better
We aren’t making the traditional choux pastry dough (which is the classic churro dough). That type of dough requires frying to puff up and cook properly. Instead, we use a simple cake-style donut batter that mimics the fluffy texture when baked.
The Science of Baked vs. Fried
A fried donut is primarily yeast-leavened or uses that choux pastry, resulting in a light, airy center. A baked donut, on the other hand, uses baking powder and baking soda for rise, resulting in a texture more akin to a moist, tender cake.
For this churro flavor, the cake texture is actually an advantage! It allows the donut to better absorb the butter and hold onto that thick cinnamon sugar coating, ensuring every bite is sweet, spiced, and rich. Plus, cleanup is a breeze!
The Essential Tool: Donut Pans
You absolutely need a donut pan for this recipe. You can find them cheaply online or at any kitchen supply store. You simply pipe or spoon the batter into the ring-shaped indentations. Trying to bake free-form donuts on a sheet pan is a recipe for sad, flat cookies.
The Essentials: Ingredients for Maximum Churro Flavor
We use cinnamon both in the batter and on the coating. Doubling down on the spice is key to getting that authentic Baked Churro Donuts flavor.
This recipe yields 12 standard donuts:
The Cake Batter
- 1 ½ cups All-Purpose Flour.
- ¾ cup Granulated Sugar.
- 2 tsp Baking Powder.
- 1 tsp Ground Cinnamon.
- ½ tsp Kosher Salt.
- ½ cup Milk (any kind, room temperature).
- 2 Large Eggs, lightly beaten.
- 2 tbsp Unsalted Butter, melted and cooled slightly.
- 1 tsp Vanilla Extract.
The Cinnamon Sugar Coating
- ½ cup Granulated Sugar.
- 2 tbsp Ground Cinnamon.
- ½ cup (1 stick) Unsalted Butter, melted (for dipping). 🧈
Phase 1: Mixing the Perfectly Fluffy Batter
Donut batter is super forgiving, but you must follow one crucial rule: don’t overmix. Overmixing gluten develops too much, resulting in tough, chewy donuts—and nobody wants a rubbery churro donut.
The Dry Ingredients
In a large bowl, you whisk together the flour, ¾ cup sugar, baking powder, 1 tsp cinnamon, and salt. Whisking them well ensures the leavening agents distribute evenly, guaranteeing a uniform rise.
The Wet Ingredients
In a separate, smaller bowl, you whisk together the milk, beaten eggs, melted butter, and vanilla extract. Make sure the butter isn’t too hot, or you will scramble the eggs (and ruin the whole batch).
Combining Gently
Pour the wet ingredients into the dry ingredients. Gently fold the mixture with a spatula until just combined. A few small lumps are perfectly fine! Stop stirring as soon as you no longer see streaks of dry flour.
Phase 2: Piping and Baking to Golden Perfection
Using a piping bag makes this process incredibly tidy and easy, but a spoon works in a pinch. We want to avoid air pockets in the finished donut.
Filling the Pans
Transfer the batter to a large piping bag fitted with a plain round tip (or simply snip off the corner). Piping ensures the batter fills the rings evenly and quickly. You fill each cavity about ¾ full.
Alternatively, spoon the batter into a resealable plastic bag, snip the corner, and squeeze the batter into the pan.
The Quick Bake
Bake the donuts in a 350°F (175°C) oven for 9–12 minutes. You know they are done when they spring back lightly when touched and a toothpick inserted into the thickest part comes out clean.
Immediately remove the donut pan from the oven. Let the donuts cool in the pan for about 5 minutes before transferring them to a wire rack to cool slightly more.
Phase 3: The Cinnamon Sugar Magic (The Flavor Fusion)
This is the fun part, the step that truly transforms these baked rings into Baked Churro Donuts. This step is where the butter and sugar create that iconic crunchy coating.
The Coating Mix
While the donuts are cooling slightly, you combine the ½ cup sugar and 2 tablespoons cinnamon in a shallow dish. You also melt the ½ cup (1 stick) of butter in a separate shallow dish.
Dip, Roll, and Devour
Working with slightly warm donuts is essential. If they are too hot, they will fall apart; if they are too cold, the butter won’t adhere properly.
- Take one warm donut. Dip both sides into the melted butter quickly. Ensure the entire surface is coated.
- Immediately lift the buttered donut and roll it completely in the cinnamon sugar mixture. You want a heavy, glorious crust.
- Place the finished donuts back onto the wire rack. Repeat this process until all 12 donuts wear their cinnamon coat.
FYI: Using plenty of butter is the key to that perfect sugar crust. Don’t skimp!
Nutritional Information (Per Serving)
Since we are baking and not deep-frying, these donuts are significantly lighter than their traditional counterparts, but they still contain plenty of sugar and fat for that necessary dessert richness.
- Serving Size: 1 donut
- Calories: ~275 kcal
- Protein: 4g
- Fiber: 1g
- Total Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 37g (mostly from flour and sugar) 🔥
Note: This is based on 12 servings of the entire recipe.
Serving Suggestions: Dipping is Mandatory
A true churro requires a dipping sauce! These Baked Churro Donuts are no exception. They pair wonderfully with a warm, rich dip to complement the cinnamon spice.
- Classic Chocolate Sauce: Make a quick ganache (melt chocolate chips with heavy cream). The slightly bitter chocolate balances the sweet cinnamon sugar beautifully.
- Dulce de Leche: A warm scoop of dulce de leche provides a chewy, caramelized counterpoint. The Latin American flavor profile is perfect.
- Coffee Pairing: Serve these alongside a strong cup of coffee or a cafe con leche. The bitterness of the coffee cuts through the sugar and fat perfectly.
I personally love dipping these in a warm cup of Mexican hot chocolate—the best combination.
The Flour Debate: Why All-Purpose is Optimal
Some recipes suggest using cake flour for baked donuts. IMO, all-purpose flour provides the best texture balance for this specific recipe.
- Cake Flour: Results in an extremely tender, almost crumbly donut. The donut becomes too fragile for the heavy butter-and-sugar coating process.
- All-Purpose Flour (AP): Offers a good balance of protein. You get a soft, moist crumb but enough structure to withstand being dipped in melted butter and rolled in sugar without falling apart. Structure is key for a dippable donut.
Use the simple AP flour. Remember, we are not developing gluten excessively; we are just folding the batter gently.
Troubleshooting: Why Didn’t My Donuts Rise?
If your donuts came out flat and dense, it’s usually one of three common baking errors. Don’t worry, we can fix it for next time!
1. Old Leavening Agents
Did you check your baking powder expiry date? Baking powder loses potency over time, and if it’s dead, your donuts won’t rise. Always use fresh leavening agents for baked goods.
2. Overmixing the Batter
This is the most common culprit. If you stirred the batter until it was perfectly smooth, you activated too much gluten. Too much gluten equals dense, rubbery donuts. Next time, stop mixing as soon as the flour streaks disappear.
3. Pan Prep
Did you grease and flour your non-stick pans? If the donuts stick to the bottom, they can’t rise properly. A quick spritz of baking spray (with flour) ensures easy release and maximum height.
Conclusion: Ditch the Fryer, Keep the Flavor
You now have the exact techniques required to enjoy that glorious, spiced flavor without the mess and stress of deep-frying. The Baked Churro Donuts with Cinnamon Sugar deliver a tender, cakey base perfectly crusted with cinnamon sweetness.
You learned the essential techniques: gently folding the batter, ensuring a proper bake, and coating the donuts while they are still warm for that perfect sugar adhesion. This recipe is a guaranteed crowd-pleaser for breakfast, brunch, or dessert.
Go bake a batch today. You deserve the churro experience, mess-free! 🙂
