Churro Cruffins: The Easy, Flaky Cinnamon Sugar Delight

Churro Cruffins are the best kind of dessert mashup—crispy, cinnamon-sugar churros meet buttery, flaky cruffins in one ridiculously good bite. If you’ve ever stood in line at a bakery staring longingly at that glass case, wondering whether to go for the cronut or the cinnamon roll… now you don’t have to choose. The churro cruffin brings the magic of fairground churros and the elegance of laminated pastry together with minimal effort—because yes, we’re using puff pastry. Perfect for when you want something special but only have 20 minutes and zero patience.

Whether you’re hosting brunch, bribing your kids to do homework, or just need a sweet pick-me-up with your coffee, this one’s going to be a fast favorite. Bonus? No mixer, no fuss, just pure dessert joy. Churro Cruffins are crispy on the outside, soft and swirled inside, and coated in the kind of cinnamon sugar you’ll be licking off your fingers. Let’s dive in.

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What is a Churro Cruffin?

A Churro Cruffin is the dessert equivalent of a mic-drop. It’s a clever hybrid that takes the tender, laminated dough of a croissant-meets-muffin (aka a “cruffin”) and gives it a churro-style twist by frying it and coating it in cinnamon sugar. Think: golden layers of pastry shaped into little rosettes, puffed up and crisped to perfection, then rolled—generously—in a sweet-spiced sugar blend.

You get the best of both worlds: buttery flakiness from the puff pastry and that crunchy-sweet coating that screams “churro!” Unlike traditional cruffins that need a lot of time, yeast, and elbow grease, this version skips all the hard parts thanks to pre-made puff pastry. Frying them gives a crispy edge that baking just can’t match. So whether you’re a baking newbie or a seasoned dessert lover, Churro Cruffins are that irresistible treat you didn’t know you needed.

Reasons to Try Churro Cruffins

First of all, Churro Cruffins are wildly easy—and that’s saying something when you’re talking about something that looks like it came from a bougie bakery. No need for rolling pins, stand mixers, or multi-day dough rising here. With a single sheet of puff pastry and some kitchen basics, you’re already halfway there. Plus, they fry up in minutes. They’re perfect when you’re short on time but still want to impress guests or treat yourself to something that feels extra.

Also, they’re super kid-friendly. Let them help roll the pastry or dunk the fried cruffins in cinnamon sugar—just maybe not the frying part. And let’s talk flavor. Buttery, flaky, warm, sweet, and just the right amount of spice. If you’re a fan of our Churro Cookies, this is like their fancier, more photogenic cousin. Plus, these babies can be customized—add chocolate, caramel, or even whipped cream inside for a surprise center.

Ingredients Needed to Make Churro Cruffins

• 1 sheet puff pastry (thawed)
• 2 tablespoons unsalted butter, melted
• ½ cup granulated sugar
• 1 teaspoon ground cinnamon
• Vegetable oil, for frying

That’s it. Just five ingredients, most of which you probably already have in your kitchen. Puff pastry does all the heavy lifting, so you can get all the flaky layers without any stress.

Instructions to Make Churro Cruffins

Making Churro Cruffins at home is surprisingly simple—and with this detailed step-by-step guide, you’ll feel confident even if you’ve never fried a pastry in your life. From prepping the dough to getting that golden, crispy finish, each step walks you through exactly what to do (and what to avoid). This is your no-stress path to bakery-style results, right from your own kitchen. And yes, they taste as good as they look. Let’s get rolling—literally.

Step 1: Thaw and Prep Your Puff Pastry
First things first—start by thawing one sheet of puff pastry according to the package instructions. This usually takes about 30–40 minutes at room temperature. Don’t rush this step; if the pastry is too cold, it’ll crack when you roll it. If it’s too warm, it’ll get sticky and hard to work with. Lay it out on a clean, lightly floured surface or parchment paper for easy handling.

If you’re new to working with frozen dough, check out our easy dough handling tips (scroll to the prep section of our apple cake recipe) to avoid common mistakes like tearing or overworking the pastry.

Once the dough is fully thawed, use a pastry brush to lightly coat the entire surface with melted butter. Don’t go overboard—it should be buttery, not soggy.

Step 2: Roll the Pastry and Slice into Rounds
Starting from the shorter side of the pastry sheet, roll it up tightly like a jelly roll or cinnamon roll. This rolling step is key to achieving those layered, spiraled centers in each cruffin. Once it’s rolled into a snug log, use a sharp knife to slice the log evenly into 8 rounds. Each one will become its own cruffin.

For even pieces, score the dough lightly with your knife before cutting—this helps avoid lopsided rolls. If you’re craving a twist, try brushing a little Biscoff spread before rolling to add a caramel-spiced kick.

Step 3: Shape the Cruffins into Rosettes
Now for the fun part—shaping! Take each round and gently fan out the spiral edges with your fingers. The goal is to create a slightly opened flower shape. Then, tuck any loose bits underneath to hold the shape while frying. Don’t worry if they look a bit rustic—they’ll puff up beautifully in the oil.

This is a great step to get kids involved (as long as you keep them away from the hot oil later). Think of this as turning pastry into edible blossoms—pretty and tasty.

Step 4: Heat the Oil to Frying Temperature
In a deep skillet or heavy-bottomed pot, pour in about 1–2 inches of vegetable oil. Heat the oil over medium heat until it reaches 350°F (175°C). Use a kitchen thermometer here—it’s the easiest way to keep the oil in the sweet spot.

If you’re not sure how to check oil temperature without a thermometer, here’s a helpful oil frying guide (check the frying section) that walks you through the spoon and breadcrumb test. Remember: Too cold = soggy. Too hot = burned outside, raw inside.

Step 5: Fry the Cruffins Until Golden and Puffy
Carefully place 2–3 cruffins in the hot oil, seam-side down. Don’t crowd the pan—they need space to puff and cook evenly. Fry for 2–3 minutes per side, using tongs to gently turn them once they’re golden on the bottom. They should puff up like buttery little blooms.

When they’re a deep golden brown and crisp, transfer them to a paper towel-lined plate to drain off excess oil. Work in batches to keep your oil temperature steady.

Step 6: Coat with Cinnamon Sugar While Warm
In a shallow bowl, mix together ½ cup granulated sugar and 1 teaspoon ground cinnamon. While the cruffins are still warm (but not too hot to handle), roll each one in the cinnamon sugar until it’s generously coated. The warmth helps the sugar stick better, giving that classic churro finish.

If you’re craving variety, you could try adding a pinch of nutmeg or cardamom to the sugar mix—or check out the spiced coating options we use in our Caramel Apple Spice Cake.

Step 7: Serve and Savor Immediately
Churro Cruffins are best served fresh and warm—right after they’ve been sugar-dusted. That’s when they’re at peak crispiness. Serve them as-is or pair with dipping sauces like chocolate ganache, dulce de leche, or even cream cheese glaze if you’re feeling extra.

Want to make it a full dessert moment? Serve with Honey Feta Sweet Potato Rounds for a sweet-savory brunch vibe.

What to Serve with Churro Cruffins

Churro Cruffins are perfectly dreamy on their own, but if you’re looking to turn snack time into a full dessert moment, serve them with a side of dulce de leche, chocolate ganache, or a little whipped cream for dipping. A strong cup of coffee or chai latte also pairs beautifully—they help balance the sweetness and bring out the cinnamon even more. Hosting brunch? These cruffins look stunning on a pastry tray next to Biscoff Blondies or Caramel Apple Spice Cake. Or go all in and serve them with vanilla ice cream for a seriously indulgent dessert moment. Honestly, even just a glass of cold milk works wonders with these.

Key Tips for Making Churro Cruffins

Keep your puff pastry cold until you’re ready to use it—this helps keep those beautiful layers defined. When shaping your cruffins into rosettes, don’t worry if they look a little wonky—they puff up in the oil and end up looking adorable either way. Always monitor your oil temperature; too high and they burn, too low and they get soggy. Use a thermometer—it’s worth it. Don’t overcrowd the pan, or the temperature drops and things get greasy. And maybe the most important tip: roll them in cinnamon sugar while they’re still warm. It sticks better and makes each bite even more magical.

Storage and Reheating Tips for Churro Cruffins

These are at their best fresh and warm—but if you’ve got leftovers (or you make a double batch like a genius), store them in an airtight container at room temperature for up to 1 day. After that, the crisp starts to fade. To bring back some of that crunch, pop them in a 350°F oven for 5–7 minutes before serving. Avoid the microwave—it makes them chewy. If you’re planning ahead, you can shape the cruffins and refrigerate them (uncooked) for a few hours before frying. Just bring them back to room temp before they hit the oil. And no, freezing them post-frying doesn’t really work—they lose all the texture magic.

FAQs

Can I bake these instead of frying?
You can, but you’ll get a totally different texture. Baking gives you soft cruffins, while frying makes them crispy and churro-like.

Can I fill them with something?
Yes! Inject them with dulce de leche, Nutella, or pastry cream after frying if you’re feeling fancy.

Can I use homemade puff pastry?
Of course! If you have the time and skills, go for it. But store-bought puff pastry works like a dream here.

Do I need a thermometer?
Yes, if you want consistent, golden results. Guesswork + hot oil = sad snacks (or worse, burned ones).

Final Thoughts

Churro Cruffins are one of those rare desserts that feel bakery-fancy but are totally doable at home, even on a random Tuesday. With just a handful of ingredients and 20 minutes of your life, you can whip up something that’ll make you feel like a culinary magician. Whether you’re serving them at brunch, bringing them to a potluck, or just treating yourself after a long day, they’ll bring smiles and sticky fingers every time. Want more cozy cinnamon creations? Be sure to check out our Churro Cookies or Easy Cinnamon Apple Cake. Your sweet tooth will thank you.

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