Homemade Mexican Churros

Published: Dec 15, 2020 · Updated: Sep 5, 2026 by Maggie Unzueta

Homemade Mexican Churros are crispy, delicious, and easy to make. These golden churros are coated in cinnamon sugar for the perfect sweet treat.

Jump to Recipe Add us as a Google trusted source

Mexican Churros are crispy on the outside, soft and tender inside, and coated in a simple cinnamon-sugar mixture. They’re made with just a handful of ingredients and fried until golden and delicious.

Churros have Spanish roots, but they have become a beloved treat throughout Mexico. Mexican-style churros are often finished with cinnamon and sugar, giving them that irresistible sweet crunch in every bite.

They’re easy enough to make at home and perfect for serving with a cup of Cafe de Olla, Champurrado, or your favorite chocolate dipping sauce.

Why You’ll Love This Recipe ❤️

Crispy and golden: The churros fry up beautifully crisp on the outside while staying tender inside.
Easy ingredients: You only need a handful of basic pantry staples to make the dough.
That classic cinnamon-sugar coating: Rolling the warm churros in cinnamon and sugar gives them their irresistible finish.
Perfect for sharing: Make a batch for family gatherings, holidays, parties, or an afternoon treat.
Ready in about 35 minutes: Once the dough is prepared, these churros come together quickly.

-Maggie

Instructions

Add water and melt the butter, sugar, and salt in the pan. Bring it to a boil.
Add the flour and reduce the heat.
Keep stirring until the mixture comes together.
Let cool.
Add vanilla and egg.

It is ESSENTIAL to let the mixture cool before adding the vanilla and egg, or you’ll end up with scrambled eggs and will need to start all over.

The beaters of a hand mixer over raw dough.

Blend until combined.
It might look soupy at first, but it will come together.

You can use a regular hand mixer or by hand.

It will take longer by hand, but have faith, the batter will come together.

Pro Tips

The dough is ready when a thin film forms on the bottom of the saucepan and the dough is smooth. Allow it to cool completely.
Cold eggs will help cool down the batter slightly.
Go short! Longer churros curl, making them more difficult to fry.
Don’t overcrowd the frying pan, or they will not fry properly.
Roll while warm so the cinnamon sugar sticks better.
Reheating Churros and getting the same crunch is nearly impossible. Make and eat right away!

A collage showing how to fry the churros.

Add the mixture to a large piping bag.
Heat oil.
Fry for 2 minutes on each side.

Pipe about 6 inches of dough directly into the hot oil. You can make them longer if you wish. I find it easier to fry smaller pieces.

I used a large piping bag with a ½-inch round star tip.

Look at the color of the churros as they are frying. You don’t want them to get too dark and burn.

A hand holding a churros over a bowl with cinnamon and sugar.

Mix the cinnamon and sugar.
Roll the fried dough while warm in the cinnamon mixture.

Once the dough has been fried, briefly place it on a paper towel and immediately roll in the cinnamon mixture.

Let the churros drain briefly on a paper towel, but don’t remove all the oil. A little oil helps the cinnamon sugar stick to the churros.

🙋🏻‍♀️ Frequently Asked Questions

What are Mexican churros?

Mexican churros are fried dough pastries that are crispy on the outside and tender inside. They are typically coated in cinnamon and sugar and enjoyed as a dessert or sweet snack.

What is the difference between Mexican and Spanish churros?

Both Mexican and Spanish churros have Spanish roots, but they are often served differently. Spanish churros are commonly enjoyed with thick hot chocolate and are usually not coated in cinnamon sugar. Mexican churros are often rolled in a cinnamon-sugar mixture after frying.

Why are my churros raw inside?

If the outside of your churros is dark but the inside is still doughy, your oil is probably too hot. Keep the oil between 350°F and 370°F and fry the churros for about 4–5 minutes total. This gives the inside enough time to cook without burning the outside.

Why did my churros fall apart while frying?

The dough may not have been mixed thoroughly, or the oil may not have been hot enough. Make sure the dough comes together smoothly and that your oil reaches the proper temperature before frying.

Why do my churros curl when I pipe them?

Longer churros are more likely to curl as they cook. I recommend piping churros about 6 inches long, which makes them easier to fry evenly.

Can I make churros ahead of time?

Churros are best served immediately after frying. They lose their crisp texture as they sit, and reheating them doesn’t quite bring back that fresh-from-the-fryer crunch.

Two fingers about to pick up a churro from a pile of churros.

More Mexican Desserts

Homemade Mexican Churros are one of those desserts that are hard to resist. They’re crispy, sweet, coated in cinnamon sugar, and surprisingly easy to make at home.

Serve them warm with Atole de Chocolate or a rich chocolate dipping sauce. And if you’re making them during the holidays, pair them with a warm cup of Ponche Navideño for a festive Mexican treat.

Make a batch for Christmas, a holiday gathering, or simply when you’re craving something sweet. Enjoy these delicious little bites while they’re still warm and crispy!

😋 Hungry for More?

Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, YouTube for my latest recipes and videos.

Did you make this recipe? Please rate the recipe below!

More Mexican Desserts

About Maggie Unzueta

Maggie Unzueta is the face behind In Mama Maggie's Kitchen. She has been publishing Mexican recipes and creating delicious recipes since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.