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    Home » Breakfasts » Baked Churro Donuts

    Baked Churro Donuts

    Published: Apr 23, 2022 · Modified: Apr 26, 2022 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Baked Churro Donuts are soft inside and have a generous coating of butter, cinnamon, and sugar on the outside. Made in a donut pan, this baked donut recipe is so easy and so good!

    Churro donut topped with caramel.

    There's just something about the combination of the cinnamon sugar with the crisp exterior and tender center of a churro that's so hard to beat. Frying churros can be messy.

    So, when the craving for a churro strikes, I make something that tastes like a churro - like these Baked Churro Donuts. These baked donuts are soft on the inside and have the flavors of a churro from a coating of butter, cinnamon, and sugar.

    Since they're baked and not fried, they're easy to make and come together quickly, which makes them the perfect, easy way to satisfy those cinnamon sugar cravings.

    Ingredient notes

    Ingredients for churro donuts in dishes.
    • Butter - I use salted butter in this recipe. If you're using unsalted butter, increase the salt by ¼ teaspoon (to ¾ teaspoon total).
    • Vegetable oil - Or another neutral oil like canola oil.
    • Brown sugar - I use light brown sugar in this recipe, but dark brown sugar will also work.
    • Milk - Any milk from skim milk to whole milk will work. Nondairy milk like almond milk will also work.

    How to make churro donuts

    Preheat oven to 425 F. Grease 15 donut tins in donut pans with butter or nonstick baking spray.

    Butter sugars and oil in a mixing bowl.

    In a large bowl, beat butter, oil, and sugars together until well-combined.

    Mix in eggs and vanilla. Beat in milk until combined.

    Churro donut batter in a mixing bowl.

    Stir in flour, baking powder, baking soda, and salt until combined.

    Churro donut batter in a donut pan.

    Spoon or pipe the batter into prepared donut molds. Bake for 9-15 minutes, or until donuts spring back when lightly touched.

    Let cool in pan for 5 minutes. Brush lightly with melted butter.

    A churro donut in a plastic bag.

    Combine cinnamon and sugar in a plastic bag. Add donut, and gently shake to coat in the cinnamon sugar mixture.

    Top tip >> If you would prefer, you can stir together the cinnamon sugar in a small bowl. Dip both sides of the donut in the bowl to coat.

    Baked churro donuts on a piece of parchment paper.

    Serving suggestions

    The donuts are delicious served with a drizzle of caramel sauce or cajeta. They are also fantastic served with chocolate sauce.

    Overhead photo of churro donuts on parchment paper.

    Storage

    The donuts are best eaten when warm. If you have leftover donuts, you can store them in an airtight container at room temperature for 2-3 days.

    More baked donut recipes!

    • Baked Cinnamon Sugar Donuts
    • Baked Chocolate Donut Recipe
    • Baked Funfetti Donuts
    • Gingerbread Baked Donuts

    If you’ve tried this baked churro donut recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.

    Churro donut topped with caramel.

    Baked Churro Donuts

    Baked Churro Donuts are soft inside and have a generous coating of butter, cinnamon, and sugar on the outside. 
    5 from 4 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American, Mexican
    Prep Time: 15 minutes
    Cook Time: 9 minutes
    Total Time: 24 minutes
    Servings: 15 donuts
    Calories: 229kcal
    Author: Kate @ I Heart Eating

    Equipment

    • Donut pan

    Ingredients

    Donuts

    • ¼ cup butter softened
    • ¼ cup vegetable oil
    • ½ cup granulated sugar
    • ¼ cup brown sugar
    • 2 large eggs
    • 1 cup milk
    • 1 ½ teaspoons baking powder
    • ¼ teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon vanilla extract
    • 2 ⅔ cups all-purpose flour

    Topping

    • 2 tablespoons butter melted
    • ⅓ cup granulated sugar
    • 2 teaspoons ground cinnamon
    US Customary - Metric

    Instructions

    • Preheat oven to 425 F. Grease 15 donut tins in donut pans. 
    • In a large bowl, beat butter, oil, and sugars together until well-combined.
    • Mix in eggs and vanilla. 
    • Beat in milk until combined.
    • Stir in flour, baking powder, baking soda, and salt until combined.
    • Spoon or pipe batter into prepared pans. 
    • Bake for 9-15 minutes, or until donuts spring back when lightly touched. 
    • Let cool in pan for 5 minutes.
    • Brush lightly with melted butter. 
    • Combine cinnamon and sugar in a plastic bag. 
    • Add donut, and gently shake to coat in cinnamon sugar. 

    Notes

    • The topping amounts will make lightly coated donuts. If you'd like a heavier coating, like the donuts pictured, double or triple the topping amounts.
    • I drizzle the donuts with cajeta, which is similar to dulce de leche. It's optional but definitely delicious.
    • Nutrition values are estimates.

    Nutrition

    Serving: 1serving | Calories: 229kcal | Carbohydrates: 32g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 153mg | Potassium: 98mg | Sugar: 15g | Vitamin A: 200IU | Calcium: 49mg | Iron: 1.2mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    Originally published April 19, 2017.

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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Nanny

      November 13, 2021 at 11:59 am

      5 stars
      Excellent donut! Have made many many times and never get tired of them.
      Butter makes them moist and delicious.
      A must!

      Reply
      • Kate

        November 20, 2021 at 8:45 pm

        Thank you!

        Reply
    2. Diana Nicholette Jeon

      October 29, 2020 at 6:04 pm

      I'm wondering what part of the recipe, for you, makes it churro donuts? When I compare this to a normal churro recipe, this seems more like a classic baked donut or muffin recipe.

      Reply
      • Kate

        November 03, 2020 at 7:25 am

        That's because it is a baked donut recipe. =) Since it is a baked donut recipe, it will end up more like a baked donut than a traditional fried churro.

        Reply
    3. Margarita Onevathana

      January 09, 2020 at 11:50 pm

      I was wondering if you can make this recipe, put in doughnut mold with non stick and freeze them raw, than pull out and fry or bake?

      Reply
      • Kate

        January 11, 2020 at 8:22 am

        Hi! I haven't tried that. I'd love to hear how it works out if you try it.

        Reply
    4. Alejandra

      October 23, 2017 at 3:40 pm

      These look amazing! Do you know how long they keep??

      Reply
      • Kate

        October 23, 2017 at 11:11 pm

        Thanks! I think they are best the day that they are made, but they will keep for a day or so.

        Reply
    5. Clarisa

      September 11, 2017 at 1:22 pm

      Can I still make this if I don't have donut pan?

      Reply
      • Kate

        September 11, 2017 at 7:46 pm

        You could try baking them as donut muffins in a muffin tin instead of using a donut pan.

        Reply
    6. chicook13

      July 30, 2017 at 9:40 am

      5 stars
      These are amazing!! I used buttermilk but otherwise followed the recipe exactly. So tender and delicious, plus easy on a Sunday morning.

      Reply
      • Kate

        July 31, 2017 at 12:11 pm

        Thank you! I'm so glad that you liked them! =D

        Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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