5 Churros Recipes With Vanilla Dipping Cream Sauce

Hot, crisp churros dunked into silky vanilla cream sauce? That’s a dessert power couple. These recipes nail the churro crunch, the cinnamon-sugar sparkle, and that cloud like dip you’ll want to spoon straight from the bowl. We’re going classic, stuffed, chocolate dusted, baked for brunch, and party sized because when churros hit the table, nobody waits politely.

1. Classic Street-Fair Churros With Vanilla Dipping Cream

This is the churro you crave: crunchy edges, tender inside, and a cinnamon-sugar coat that sticks to your fingers in the best way. The vanilla dipping cream is extra plush—think custardy, whipped, and dangerously scoopable. Perfect for weekend treats or whenever you need a guaranteed crowd-pleaser.

Ingredients:

• 1 cup water
• 2 tbsp granulated sugar
• 1/2 tsp fine sea salt
• 2 tbsp unsalted butter
• 1 cup all-purpose flour
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• Neutral oil for frying (about 3 cups; canola or peanut)
• 1/2 cup granulated sugar (for coating)
• 1 1/2 tsp ground cinnamon

Vanilla Dipping Cream:

• 1 cup heavy cream, cold
• 1/2 cup mascarpone or cream cheese, softened
• 1/3 cup powdered sugar
• 1 1/2 tsp pure vanilla extract
• Pinch of sea salt

Instructions:

1. Make the coating: In a shallow dish, mix 1/2 cup sugar and cinnamon. Set aside for hot churros later.
2. Cook the dough (choux): In a saucepan, combine water, 2 tbsp sugar, salt, and butter. Bring to a simmer. Add flour all at once and stir over medium heat 1–2 minutes until the dough forms a ball and a thin film coats the pan.
3. Cool slightly: Transfer dough to a bowl. Let rest 5 minutes so it doesn’t scramble the eggs.
4. Beat in eggs: Add eggs and vanilla, beating until smooth and glossy. Dough should be thick but pipeable.
5. Heat the oil: In a deep pot, heat oil to 360–370°F. Keep a thermometer in there—temperature matters for crispness.
6. Pipe and fry: Spoon dough into a heavy pastry bag fitted with a large star tip. Pipe 5–6 inch ropes directly into the oil, snipping with scissors. Fry 2–3 minutes per side until deep golden.
7. Coat: Drain briefly on a wire rack, then roll in cinnamon sugar while still warm.
8. Vanilla cream: Beat mascarpone with powdered sugar, vanilla, and salt until smooth. Whip the cold cream to soft peaks; fold into the mascarpone until billowy.

Serve immediately with generous bowls of vanilla cream. For a twist, add orange zest to the sugar or a splash of almond extract to the cream. Leftover cream? Dollop on berries or pancakes—trust me, you’ll find excuses.

2. Cinna-Swirl Churro Loops With Extra-Silky Vanilla Cream

These playful loops are Dunkability Level: Expert. The shape traps extra cinnamon sugar, and the cream sauce gets a splash of sweetened condensed milk for dreamy smoothness. Great for parties—stack them and watch them vanish.

Ingredients:

• 1 cup water
• 2 tbsp light brown sugar
• 1/2 tsp fine sea salt
• 3 tbsp unsalted butter
• 1 cup all-purpose flour
• 2 large eggs
• 1 tsp vanilla extract
• Oil for frying
• 3/4 cup granulated sugar
• 2 tsp ground cinnamon

Extra-Silky Vanilla Cream:

• 3/4 cup heavy cream, cold
• 1/2 cup cold whole milk
• 1/3 cup sweetened condensed milk
• 1 tsp vanilla bean paste (or vanilla extract)
• Pinch of salt

Instructions:

1. Make choux: Bring water, brown sugar, salt, and butter to a simmer. Dump in flour; stir over medium heat 1–2 minutes until smooth and steamy.
2. Beat in eggs and vanilla until glossy. Transfer to a piping bag fitted with a large open star tip.
3. Heat oil to 365°F. Pipe 3–4 inch loops onto small squares of parchment; slide each loop (paper and all) into the oil, then remove paper with tongs.
4. Fry 2–3 minutes per side until deep golden. Drain briefly and toss in cinnamon sugar (mixed in a wide bowl) while warm.
5. Whisk cream sauce: In a bowl, whisk heavy cream, milk, condensed milk, vanilla, and salt until slightly thickened and cohesive. It should be pourable but lush.

Serve with a drizzle and a dip. Add a tiny pinch of cardamom to the cinnamon sugar for a bakery vibe. If making ahead, re-crisp loops in a 350°F oven for 5–7 minutes.

3. Chocolate-Dusted Mini Churros With Vanilla Bean Cloud

Snack-size churros mean more dipping, less waiting. A cocoa-sugar coat gives a subtle chocolate vibe without overshadowing the vanilla. The “cloud” is just lightly sweet whipped cream spiked with real vanilla—simple and spectacular.

Ingredients:

• 1 cup water
• 2 tbsp sugar
• 1/4 tsp salt
• 2 tbsp butter
• 1 cup all-purpose flour
• 2 large eggs
• 1 tsp vanilla extract
• Oil for frying
• 1/3 cup granulated sugar
• 2 tbsp unsweetened cocoa powder
• 1/2 tsp cinnamon
• Pinch of espresso powder (optional)

Vanilla Bean Cloud:

• 1 cup heavy cream, very cold
• 2 tbsp powdered sugar
• 1 tsp vanilla bean paste (or seeds from 1/2 vanilla bean)
• Pinch of salt

Instructions:

1. Make dough: Simmer water, sugar, salt, and butter. Stir in flour until smooth; cool 5 minutes. Beat in eggs and vanilla.
2. Heat oil to 370°F. Pipe 2–3 inch pieces, snipping with scissors for bite-size churros. Fry until deep golden and crisp.
3. Mix dust: Combine sugar, cocoa, cinnamon, and espresso powder. Toss hot churros to coat.
4. Whip cloud: Beat cream with powdered sugar, vanilla, and salt to soft peaks. Keep chilled.

These minis are perfect for movie night or dessert boards. Serve with berries and chopped toasted hazelnuts for crunch. Want it extra chocolatey? Add a warm chocolate drizzle over the pile—seriously irresistible.

4. Oven-Baked Brunch Churros With Light Vanilla Cream Dip

No fryer? No problem. These baked churros come out crisp outside and tender inside, and the vanilla dip skews lighter with Greek yogurt. They’re the brunch hero you didn’t know you needed.

Ingredients:

• 1 cup water
• 2 tbsp sugar
• 1/2 tsp salt
• 3 tbsp unsalted butter
• 1 cup all-purpose flour
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp melted butter (for brushing)
• 1/2 cup sugar + 1 1/2 tsp cinnamon (for coating)

Light Vanilla Cream Dip:

• 3/4 cup plain Greek yogurt (whole milk)
• 1/4 cup heavy cream
• 3 tbsp powdered sugar
• 1 tsp vanilla extract or paste
• Pinch of salt

Instructions:

1. Prep: Heat oven to 425°F. Line two baking sheets with parchment.
2. Make choux: Simmer water, sugar, salt, and butter. Stir in flour; cook 1–2 minutes until smooth. Cool 5 minutes, then beat in eggs and vanilla.
3. Pipe: Transfer to a piping bag with a large star tip. Pipe 4–5 inch lengths onto sheets, spacing slightly.
4. Bake: Brush lightly with melted butter. Bake 15–18 minutes until puffed and golden; reduce heat to 375°F and bake 5 more minutes for extra crisp.
5. Coat: Toss warm churros in cinnamon sugar.
6. Dip: Whisk yogurt, cream, powdered sugar, vanilla, and salt until silky.

Serve with fresh fruit and hot coffee. For extra flair, grate a little lemon zest into the sugar and swap half the vanilla with maple extract. If they soften, reheat at 350°F for 5 minutes to re-crisp.

5. Caramel-Stuffed Churro Sticks With Vanilla Cream Swirl

These are dramatic and delicious—crispy churros hiding a gooey caramel center. The vanilla cream gets a ripple of caramel for a marbled dip that looks fancy with zero stress. Perfect when you want applause.

Ingredients:

• 1 cup water
• 2 tbsp sugar
• 1/2 tsp salt
• 3 tbsp butter
• 1 cup all-purpose flour
• 2 large eggs
• 1 tsp vanilla extract
• Oil for frying
• 1/2 cup sugar + 1 1/2 tsp cinnamon (for coating)
• Soft caramels or thick dulce de leche (about 1/2 cup), chilled

Vanilla Cream Swirl:

• 1 cup heavy cream, cold
• 1/3 cup powdered sugar
• 1 1/2 tsp vanilla extract
• Pinch of salt
• 2–3 tbsp warm caramel sauce for swirling

Instructions:

1. Caramel prep: If using soft caramels, press into thin logs (about 4 inches) and freeze 15 minutes. If using dulce de leche, chill until firm.
2. Make dough: Simmer water, sugar, salt, and butter; stir in flour until smooth. Cool 5 minutes, then beat in eggs and vanilla.
3. Pipe base: Fit a piping bag with a large star tip. Pipe a 4-inch line of dough on a parchment strip. Lay a caramel log on top; pipe another line over it to seal. Repeat.
4. Fry: Heat oil to 365°F. Use the parchment to slide churros into oil; remove paper with tongs. Fry 3–4 minutes, turning, until deep golden.
5. Coat: Drain and roll quickly in cinnamon sugar.
6. Swirl dip: Whip cream with powdered sugar, vanilla, and salt to soft peaks. Spoon into a bowl and ripple in warm caramel with a knife—do not fully mix.

Serve warm while the centers are molten. Add flaky salt on top for a salted-caramel moment. Pro tip: Don’t overfill—thin caramel logs seal better and won’t blow out in the oil.

Churro Success Tips

• Keep oil at 360–370°F for crisp outsides and tender centers.
• Use a large star tip—those ridges mean maximum crunch and sugar cling.
• Coat while warm so the sugar sticks like a charm.
• Make-ahead: Choux dough keeps 1 day in the fridge; bring to room temp before piping.

Ready to make your kitchen smell like a street fair? Pick a recipe and go for it. Once you’ve dipped a warm churro into that vanilla cream sauce, you’ll understand why these are the dessert everyone asks for again and again.