Mexican
Cinnamon Churro Bites
Refrigerated biscuit dough is cut into pieces, baked or air-fried, and tossed in cinnamon sugar while still hot. The dough is a shortcut, and the sugar coat is what makes them read as churro bites.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Servings
- 6
- Difficulty
- Easy
Why you’ll love it
- Refrigerated biscuit dough skips a from-scratch fry dough and still puffs in a hot oven or air fryer.
- Cutting each round into quarters gives more surface for the cinnamon sugar.
- The sugar sticks only if the bites are tossed while hot, with a little butter.
- An air fryer and an oven both work, with different temperatures written in the steps.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Cut each biscuit into 4 pieces. Stir the sugar and cinnamon together in a bowl.
- 2
For the air fryer: heat it to 350°F. Coat the basket lightly with oil. Cook the pieces in a single layer, in batches if needed, for 6 to 8 minutes, until they are deep golden and cooked through in the center.
- 3
For the oven: heat it to 375°F. Spread the pieces on a parchment-lined sheet. Bake 12 to 14 minutes, until deep golden and cooked through.
- 4
Either way, the center of a piece should look baked, not wet or doughy, when you break one open.
- 5
Toss the hot bites in the melted butter, then in the cinnamon sugar, until coated.
- 6
Serve warm. The sugar coat softens as they sit, so they are best the same day.
Pro tips
- Do not crowd the air fryer. A packed basket steams the dough and the pieces stay pale.
- Toss in sugar immediately. Once the butter sets, the cinnamon will not cling.
- The card cook time follows the oven. The air fryer path is shorter, as written in the steps.
Easy substitutions
- refrigerated biscuit dough
- refrigerated crescent dough, cut into bite-size pieces
- sugar and cinnamon coat
- 3 tbsp powdered sugar tossed on while warm, for a lighter coat
- unsalted butter
- 2 tbsp neutral oil for coating
Storage and reheating
Storage
Keep leftovers in an airtight container at room temperature for up to 2 days.
Reheating
Reheat in a 350°F oven or a 350°F air fryer for 3 to 4 minutes, then toss again with a little cinnamon sugar if the coat has soaked in.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 280
- Protein
- 4 g
- Carbs
- 40 g
- Fat
- 12 g
- Fiber
- 1 g
Budget friendly · Air Fryer, Oven
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From the kitchen
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A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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