What could be a better treat than these Baked Churros with Mexican Chocolate Sauce? They’re so easy to make!
The flavours of cinnamon sugar pastry with spiced chocolate sauce combine to make something really special. They would be a great recipe to make with the kids – that’s how simple it is! Best of all, these churros are so yummy that they’re sure to be a hit with friends and family.
Baked Churros with Mexican Chocolate Dipping Sauce
Ingredients
For the Churros
- 1 can (8 oz.) of refrigerated Crescent Dinner Rolls
- 2 tablespoons of Granulated White Sugar
- 1 teaspoon of Ground Cinnamon
- 2 tablespoons of melted Butter or margarine, melted
For the Mexican Chocolate Dipping Sauce
- ½ cup of Dark Chocolate Chips
- 1 teaspoon of Ground Cinnamon
- ¼ teaspoon of Cayenne Pepper
- ¼ cup of Heavy Cream
Instructions
For the Churros
Preheat the oven to 350 F and line a large baking sheet with parchment or silicone liner.
In a small bowl, whisk together the sugar and the cinnamon.
Unroll the crescent dough in a well-floured surface and separate it into 4 rectangles, pressing perforations to seal.
Brush each rectangles with melted butter.
Sprinkle only 2 rectangles with about 2 teaspoon of the cinnamon-sugar.
Top the sugar sprinkled rectangles with the other two rectangles, butter side up.
With pizza cutter or a sharp knife, cut each rectangle stack into 4 strips.
Twist each strip and place on the prepared baking sheet. Repeat with the remaining strips.
Bake for 8 to 10 minutes or until golden brown and crisp.
Brush the baked churros with the remaining melted butter and sprinkle the remaining cinnamon sugar mixture. Server with the Mexican Chocolate Dipping Sauce.
For the Mexican Chocolate Dipping Sauce
Toss the chocolate chip with cinnamon and cayenne pepper in a medium sized bowl.
Microwave the cream for 30 seconds or until it is scalding hot.
Add the cream to the cinnamon and pepper tossed chocolate chip. Let it sit for 2 minutes.
Whisk it well till is becomes a smooth and velvety sauce.
Pour it into a serving bowl and serve with the warm churros.
Baked Churros with Mexican Chocolate Dipping Sauce
These Baked Churros with Mexican Chocolate Dipping Sauce are so simple to make and so tasty! In less than half an hour, you'll have a delicious dessert to share with family and friends.
Ingredients
For the Churros
- • 1 can (8 oz.) of refrigerated Crescent Dinner Rolls
- • 2 tablespoons of Granulated White Sugar
- • 1 teaspoon of Ground Cinnamon
- • 2 tablespoons of melted Butter or margarine, melted
For the Mexican Chocolate Dipping Sauce
- • ½ cup of Dark Chocolate Chips
- • 1 teaspoon of Ground Cinnamon
- • ¼ teaspoon of Cayenne Pepper
- • ¼ cup of Heavy Cream
Instructions
For the Churros
- 1. Preheat the oven to 350 F and line a large baking sheet with parchment or silicone liner.
- 2. In a small bowl, whisk together the sugar and the cinnamon.
- 3. Unroll the crescent dough in a well-floured surface and separate it into 4 rectangles, pressing perforations to seal.
- 4. Brush each rectangles with melted butter.
- 5. Sprinkle only 2 rectangles with about 2 teaspoon of the cinnamon-sugar.
- 6. Top the sugar sprinkled rectangles with the other two rectangles, butter side up.
- 7. With pizza cutter or a sharp knife, cut each rectangle stack into 4 strips.
- 8. Twist each strip and place on the prepared baking sheet. Repeat with the remaining strips.
- 9. Bake for 8 to 10 minutes or until golden brown and crisp.
- 10. Brush the baked churros with the remaining melted butter and sprinkle the remaining cinnamon sugar mixture. Server with the Mexican Chocolate Dipping Sauce.
For the Mexican Chocolate Dipping Sauce
1. Toss the chocolate chip with cinnamon and cayenne pepper in a medium-sized bowl.
2. Microwave the cream for 30 seconds or until scalding hot.
3. Add the cream to the cinnamon and pepper tossed chocolate chip. Let it sit for 2 minutes.
4. Whisk it well till is becomes a smooth and velvety sauce.
5. Pour it into a serving bowl and serve with the warm churros.
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