This churro recipe uses simple ingredients and is a copycat for Disney churro bites. Learn how to make cinnamon churros from scratch right at home!
This easy churro recipe makes the most delicious homemade churros I have ever had. They are soft and light on the inside with a lightly crispy outside.
Coated with cinnamon sugar and paired with a sweet dip, these are the ultimate dessert!
Make them yourself with the official Disney Parks recipe and enjoy them anytime you want.
If all you’ve ever had are the frozen and reheated churros, you are in for a definite treat with this easy Disney churro recipe.
The secret? Making them from scratch, of course!
Not only will you learn how to make churros in your very own kitchen, but I have a few tips for frying them with perfect results.
Missing Disney? Try a homemade version of their famous Dole Whip or Butterfinger Cupcakes!
I’ve even got copycat recipes for tonga toast, corn dogs, or a Cafe Orleans Monte Cristo sandwich if you’re craving something savory.
How To Make Cinnamon Churros
While these treats may look a bit intimidating, they are relatively easy to make.
Since this Disney churro recipe involves squeezing the batter into hot oil, you will need a large piping bag fitted with an open star tip.
That’s what gives your cinnamon churros their distinctive shape!
- Make the dough. Heat the water, butter, salt, and cinnamon in a pan on the stove. Whisk in the flour, then let it rest.
After several minutes, stir in the eggs one at a time and set the mixture aside.
- Heat the oil. Bring oil to 350°F in a deep skillet or saucepan.
- Fry the dough. Spoon dough into the piping bag. Squeeze out 1-inch strips, slicing them off into the hot oil with a knife.
Cook until golden brown, then remove and drain on a paper towel.
- Coat in sugar. While your homemade churros are still warm, toss them in a mixture of cinnamon and sugar until well coated.
Recipe Tips and Tricks
- Get your oil just right. Check the temperature using a candy thermometer. Too hot, and your Disney churros will burn. Too cold, and they will soak up the oil instead.
- Use the right piping tip. A star tip gives more definition to the ridges, making those edges nice and crispy.
The more closed the star tip is, the crispier the edges will be.
- Let the dough rest. If you add the eggs to warm dough, they may end up scrambled. No one wants bits of egg in their churro!
- Don’t crowd the pan! Only fry a few pieces at a time. Adding too many will lower the temperature of the oil or cause the bites to be unevenly browned.
- Be sure to drain. Get rid of any excess oil before tossing in cinnamon sugar, or your treats will be too greasy.
Kitchen Tools You Will Need
- Medium Saucepan – Heats evenly and is easy to clean too.
- Deep Skillet – This is my go-to pan that I’ve had for over a decade!
- Piping Bags – Disposable means fewer things to wash!
- Large Open Star Tip – I like the Wilton 4B tip, and it’s easy to find at supermarkets and craft stores.
- Slotted Spoon or Spider Strainer for fishing out your churro bites
Disney Churro Recipe FAQ
Churros are fried pastries. They are popular in Spain, Mexico, many Latin-American countries, and (of course) the United States. Some are long and thick, while others are thin and twisted in shape.
They can resemble a donut or cruller and are made from unsweetened dough. Once fried, they are sprinkled with sugar or cinnamon sugar depending on the recipe.
Prep Ahead Instructions
Homemade churros really are best when prepared fresh. That said, you can make the dough up to a day in advance if needed.
Follow this easy churro recipe through the step when you stir in the eggs. Allow the dough to cool, then wrap tightly in plastic and place it in the refrigerator.
When you’re ready to fry, bring the dough back to room temperature before transferring to a piping bag.
How To Store Homemade Churros
When you make this churro recipe, it’s best to eat them warm as soon as they’re made. But, if you want to save them for a few days, you can.
Just place the cooled churros in a plastic bag or airtight container and store at room temperature for up to 2 days.
You can also freeze your Disney churro bites for up to 4 weeks.
Since they lose their crunch when frozen, you can try warming them in the oven to restore some of the crispiness.
Arrange them in a single layer on a cookie sheet. Then, place them in the oven for 5 to 8 minutes at 375°F.
With love, from our simple kitchen to yours.
Other Recipe Links
Churro Recipe (Disney Churros) + Video
- 1 cup water
- 8 tablespoons butter
- 1/4 teaspoon salt
- 3/4 teaspoon ground cinnamon, divided
- 1 1/4 cups all-purpose flour
- 3 eggs
- 1 1/2 cups vegetable oil, or peanut or canola oil, for frying
- 1/2 cup sugar
- Combine water, butter, salt, and 1/4 teaspoon cinnamon in 1 1/2-quart saucepan over medium heat. Bring the pot to a rolling boil. Reduce heat to low.
- Add flour and stir vigorously until the mixture forms a ball. Remove from heat and allow it to rest for 5-7 minutes.
- Add eggs, one at a time, and stir until combined. Set aside.
- Using caution, heat oil in a heavy bottomed frying skillet or 1-quart saucepan over medium-high heat or until temperature reaches 350˚F.
- Spoon dough into a piping bag fitted with a large star tip. Pipe 1-inch strip of dough over the saucepan, cut with a knife, and drop into the hot oil. Repeat until churro bites fill saucepan with room to fry.
- Fry churro bites until golden brown. Remove with a slotted spoon or mesh spider strainer and drain on paper towels.
- Mix sugar and remaining 1/2 teaspoon cinnamon in a medium bowl. Toss in churro bites until coated. Place on serving plate and serve with favorite dipping sauce.
- This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. As a reminder, while preparing this recipe, please supervise children who are helping or nearby.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published May 2020, updated and republished March 2023
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