Baked Crescent Churros
Just four ingredients make a speedy version of the crispy Mexican classic, cinnamon sugar-sprinkled churros. By Pillsbury Kitchens
15 Minutes Prep
30 Minutes Total
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
- 2 tablespoons butter or margarine, melted
- Heat oven to 375°F. In small bowl, mix sugar and cinnamon; set aside. Unroll dough; separate into 4 rectangles. Press each to 6x4-inch rectangle, pressing perforations to seal.
- Brush tops of 2 rectangles with some of the melted butter; sprinkle with about half of the sugar mixture. Top each with remaining rectangle; press edges lightly. Brush tops with melted butter.
- With sharp knife or pizza cutter, cut each rectangle stack lengthwise into 6 strips. Twist each strip 3 times; place on ungreased cookie sheet.
- Bake 9 to 11 minutes or until golden brown and crisp. Brush tops with any remaining melted butter; sprinkle with remaining sugar mixture.
- Traditional churros are strips of dough that are deep-fried and rolled in cinnamon and sugar.
- We simplified them by baking crescent dough strips and sprinkling with cinnamon-sugar--a quick way to a crispy, sugary treat!