Easy Churro Cronuts Recipe – American Special
Easy Churro Cronuts are a delicious hybrid pastry that combines the best of both worlds: the flaky, buttery layers of a croissant and the sweet, cinnamony goodness of a churro. This simplified version of the iconic cronut is made by layering buttery dough, frying it to golden perfection, and then coating it in a generous dusting of cinnamon sugar. The result is a crispy, soft, and sweet treat that’s perfect for breakfast, dessert, or as a fun snack. With minimal effort, you can recreate the indulgent flavors of a churro and the flaky texture of a cronut in the comfort of your own kitchen. It’s a fun and easy way to enjoy a playful twist on two beloved pastries!
- Prep Time15 min
- Cook Time25 min
- Total Time40 min
Easy Churro Cronuts Ingredients:
- 1 can (8 oz) refrigerated crescent roll dough (or puff pastry dough)
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter, melted
- Oil for frying (vegetable or canola oil)
How to make Easy Churro Cronuts :
Prepare the cinnamon sugar:In a small bowl, combine the granulated sugar and cinnamon. Set aside.
Prepare the dough:Unroll the crescent roll dough (or puff pastry) onto a clean surface. If using crescent dough, pinch the seams together to form a solid sheet. If using puff pastry, you can leave it as is or roll it out slightly to even out the thickness. Cut the dough into 3×3-inch squares (or circles if preferred).
Fry the cronuts:Heat about 2-3 inches of oil in a deep skillet or frying pan over medium heat until it reaches 350°F (175°C). Carefully place the dough squares (or circles) into the hot oil, being sure not to overcrowd the pan. Fry for about 2-3 minutes on each side, or until golden brown and crispy. Use a slotted spoon to remove the cronuts from the oil and drain them on paper towels.
Coat in cinnamon sugar:While the cronuts are still warm, dip or sprinkle them generously with the cinnamon-sugar mixture. Make sure each piece is well-coated for that signature churro sweetness.
Serve:Serve immediately while still warm. Optional: drizzle with chocolate sauce or serve with a scoop of vanilla ice cream for an extra indulgent treat.
Recipe Notes :
Dough Choice:You can use refrigerated crescent roll dough for a softer, slightly chewy texture or puff pastry dough for a flakier, more layered result. Both work great!
Frying Temperature:Make sure the oil is at 350°F (175°C) for crispy, golden cronuts. If the oil is too hot or too cool, the cronuts may not cook evenly or absorb too much oil.
Cinnamon Sugar Coating:Coat the cronuts while they’re still warm to ensure the sugar sticks. For a thicker coating, you can roll the cronuts in cinnamon sugar instead of sprinkling it.
Serving Options:Serve the churro cronuts plain, or drizzle with chocolate sauce, dulce de leche, or top with a scoop of vanilla ice cream for an indulgent dessert.
Storage:Cronuts are best eaten fresh, but you can store leftovers in an airtight container for up to 1-2 days. Reheat them in the oven (not the microwave) to retain crispiness.
