Vegan Cinnamon Sugar Churros

You know those moments when you walk past a street vendor making churros and suddenly your entire life plan becomes “buy churros immediately”? The smell of fried dough and cinnamon sugar is basically impossible to resist.

Now imagine making those golden, crispy churros at home. Dangerous idea, right?

But here’s the twist: these churros are completely vegan and surprisingly easy to make. No eggs, no dairy, no complicated pastry techniques—just crispy fried dough coated in a ridiculous amount of cinnamon sugar.

And yes, they’re every bit as crunchy on the outside and soft on the inside as the ones you’d get at a carnival or café. So grab a saucepan and a piping bag. Your kitchen is about to smell amazing.

Why This Recipe is Awesome

First of all, churros are pure happiness in dessert form. Crispy, warm, sugary happiness.

Second, this recipe is shockingly simple. The dough comes together on the stove in about five minutes. If you can stir flour and water without panicking, you’re already halfway there.

Third, the texture is exactly what you want: crispy outside, fluffy inside. The magic happens when the dough hits hot oil and turns into golden perfection.

And finally, the cinnamon sugar coating. Let’s be honest—this part alone could make cardboard taste good.

Bonus: you can dip them in chocolate sauce, caramel, or vegan Nutella if you’re feeling extra fancy.

Ingredients You’ll Need

For the Churro Dough

• 1 cup water
• 2 tbsp granulated sugar
• 2 tbsp vegan butter
• ¼ tsp salt
• 1 cup all-purpose flour
• 1 tsp vanilla extract
• Oil for frying (vegetable or canola)

For the Cinnamon Sugar Coating

• ½ cup granulated sugar
• 1 ½ tsp ground cinnamon

Optional Chocolate Dipping Sauce

• ½ cup dairy-free chocolate chips
• ¼ cup plant milk
• 1 tsp maple syrup

Step-by-Step Instructions

1. Make the cinnamon sugar

Mix the sugar and cinnamon in a shallow bowl. Set it aside for later.

Trust me—you’ll want this ready because hot churros need immediate sugar attention.

2. Prepare the churro dough

In a saucepan over medium heat, combine water, sugar, vegan butter, and salt. Stir until the butter melts and the mixture begins to simmer.

Add the flour all at once and stir quickly. The dough will thicken and pull away from the sides of the pan.

Keep stirring for about 1–2 minutes until the dough forms a smooth ball.

3. Add vanilla

Remove the pan from heat and stir in the vanilla extract. Let the dough cool for about 5 minutes.

Hot dough plus piping bag equals regret.

4. Heat the oil

Pour about 2 inches of oil into a deep pan and heat it to 350°F (175°C).

If you don’t have a thermometer, drop a tiny piece of dough into the oil. If it sizzles immediately, you’re good to go.

5. Pipe the churros

Transfer the dough to a piping bag fitted with a star tip. This shape gives churros their classic ridges.

Pipe 4–5 inch strips of dough directly into the hot oil. Use scissors or a knife to cut the dough.

Work in small batches so the oil temperature stays stable.

6. Fry until golden

Fry the churros for about 2–3 minutes per side until they turn golden brown and crispy.

Turn them occasionally so they cook evenly.

Remove them with a slotted spoon and place them on paper towels.

7. Coat in cinnamon sugar

While the churros are still warm, roll them in the cinnamon sugar mixture.

Make sure they’re fully coated because half-sugared churros are just sad.

8. Make the chocolate sauce (optional)

Heat chocolate chips and plant milk in the microwave or on the stove until melted. Stir until smooth.

Add maple syrup for a little extra sweetness.

9. Serve immediately

Churros taste best fresh and warm. Serve them with chocolate sauce and try not to eat them all in five minutes.

Common Mistakes to Avoid

Using oil that isn’t hot enough.
Low oil temperature makes churros greasy instead of crispy.

Overcrowding the pan.
Too many churros at once lowers the oil temperature and ruins the texture.

Skipping the star piping tip.
The ridges help churros crisp up properly.

Letting churros sit too long before sugaring.
Warm churros grab the sugar best.

Burning the first batch.
Honestly, the first batch is usually the “test batch.” It happens.

Alternatives & Substitutions

Churros are flexible, which is great if your pantry is being difficult.

No piping bag?
Use a zip-top bag with the corner cut off. The shape won’t be perfect, but they’ll still taste amazing.

No vegan butter?
You can use coconut oil instead.

Baked churros option
Pipe the dough onto a lined baking sheet and bake at 400°F (200°C) for about 15–18 minutes. They won’t be as crispy but still delicious.

Flavor twist
Add orange zest or a pinch of nutmeg to the dough.

Different coatings
Try powdered sugar, cocoa sugar, or even maple sugar.

IMO, the classic cinnamon sugar version still wins.

FAQ (Frequently Asked Questions)

Can I make churro dough ahead of time?

You can make the dough a few hours early and keep it covered at room temperature. Just pipe and fry when ready.

Why are my churros hollow inside?

That’s actually normal. The steam created during frying makes the inside light and airy.

Can I store leftover churros?

Technically yes, but they’re best eaten fresh. Reheat them in the oven for a few minutes to restore crispiness.

Can I freeze churros?

Yes. Freeze fried churros and reheat them in the oven at 375°F until warm.

What oil works best for frying?

Neutral oils like vegetable, canola, or sunflower oil are perfect.

Can I make mini churros?

Absolutely. Pipe shorter pieces and reduce frying time slightly.

Do churros have to be fried?

Traditionally yes, but baked versions still taste great if you want a lighter option.

Final Thoughts

These Vegan Cinnamon Sugar Churros prove that you don’t need eggs or dairy to make an incredible dessert. Crispy outside, fluffy inside, and coated in sweet cinnamon sugar—basically everything you want in a treat.

They’re fun to make, ridiculously satisfying to eat, and dangerously easy to finish in one sitting.

So grab your saucepan, heat up some oil, and prepare for your kitchen to smell like a carnival bakery.

And if you end up eating half the batch before anyone else sees them… honestly, no judgment here.