Baked Churro Donuts

Baked Churro Donuts

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



  • 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 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 2/3 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. 
***Recipe nutrition facts are estimates.


Serving: 1g | 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