Churros with Mexican Chocolate Dipping Sauce

“Make churros the easy way: bake them! So easy and delicious cinnamon sugar flavor with a chocolate dipping sauce.” –



For the Churros

  • 1 can refrigerated crescent dinner rolls 8 oz.
  • 2 tablespoons granulated white sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter melted

For the Mexican Chocolate Dipping Sauce

  • ½ cup dark chocolate chips
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon cayenne pepper
  • ¼ cup heavy cream

For the Churros

  • Preheat the oven to 350 F. Line a large baking sheet with parchment or silicon liner.
  • In a small bowl, whisk together the sugar and the cinnamon. Set aside.
  • Unroll the crescent dough in a well-floured surface and separate it into 4 rectangles, pressing perforations to seal.
  • Brush each rectangle with melted butter.
  • Sprinkle 2 of the rectangles with 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. Serve with the Mexican Chocolate Dipping Sauce.

For the Mexican Chocolate Dipping Sauce

  • In medium bowl, Toss the chocolate chips with cinnamon and cayenne pepper.
  • Heat the heavy cream on the stove until scaling hot. You can also microwave the heavy cream for 30 seconds.
  • Add the cream to the cinnamon and pepper tossed chocolate chip. Let sit for 2 minutes.
  • Whisk until smooth.
  • Pour it into a serving bowl and serve with the warm churros.

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