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!
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.
- Butter – I use salted butter in this recipe. If you’re using unsalted butter, increase the salt by 1/4 teaspoon (to 3/4 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.
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 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.
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.
The donuts are delicious served with a drizzle of caramel sauce or cajeta. They are also fantastic served with chocolate sauce.
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!
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!
Baked Churro Donuts
- Donut pan
- 1/4 cup butter softened
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 cup milk
- 1 ½ teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 ⅔ cups all-purpose flour
- 2 tablespoons butter melted
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
- 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.
- 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.
Originally published April 19, 2017.
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