![\"\"](\"https:\/\/lacasadesweets.com\/wp-content\/uploads\/2011\/05\/cinnamon-sugar-churros-300x225.jpg\" "\\"cinnamon")
<\/img><\/div><\/div>These cinnamon-sugar churros are crunchy on the outside, ultra light on the inside. \u00a0The cinnamon-sugar coating adds a touch of sweetness to a delicious treat. \u00a0Have some extra fun with them by making them into different shapes. Want a baked version of these? \u00a0Try my Cinnamon-Sugar Soft Pretzels<\/a>!<\/p>\nIngredients:<\/strong><\/p>\n Instructions:<\/strong><\/p>\n In a large pot, heat about 3 inches of oil over medium heat while you prepare the dough.<\/p>\n In a medium-sized, shallow bowl, whisk together the sugar and cinnamon. \u00a0Set aside.<\/p>\n In a medium saucepan over medium heat, whisk together the milk, butter, sugar, vanilla, and salt. \u00a0Stir occasionally until the sugar dissolves and the butter melts.<\/p>\n Turn the heat to medium-low, and add the flour. \u00a0Stir constantly for about a minute, until the mixture becomes a large ball of dough. \u00a0Transfer the dough to the bowl of your mixer, and let cool for 10 minutes.<\/p>\n With the mixer, beat in the eggs, one at a time. \u00a0Once all eggs have been added, beat the mixture until smooth, about 2-3 minutes.<\/p>\n Now, to make the churros, you can do one of two things. \u00a0You can pipe the dough out using a piping bag and tip. \u00a0Or, you can put the dough in a ziploc bag, and cut a hole (about a half an inch long) at one end of the bag. \u00a0Using either method, begin piping 4-inch long strips of dough into the hot oil. \u00a0Use a knife to cut the dough off, if necessary. \u00a0Fry 5 or 6 churros at a time.<\/p>\n Once one side is golden brown, use a pair of tongs to flip the churros to their other side. \u00a0Fry until both sides are golden brown. \u00a0Remove from the oil, and roll in the cinnamon-sugar to coat the churros completely.<\/p>\n Repeat until all the dough has been used.<\/p>\n Cool slightly before enjoying!<\/p>\n Makes about 30 churros.<\/p>\n\n