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Total Time

Prep: 10 min. Cook: 10 min.


12 servings

—Taste of Home Cooking School


  • 12 Rhodes™ Dinner Rolls, thawed but still cold
  • Oil for deep-fat frying
  • 1 cup sugar
  • 1 teaspoon ground cinnamon


  1. Spray counter or surface with cooking spray. Roll dough into a 26-in. long thin rope. Roll each rope in opposite directions 3 or 4 times. Pick up rope and pinch ends together; the churro will twist together.
  2. In an electric skillet or deep-fat fryer, heat oil to 350°. Fry 2-3 at a time about 1 minute per side or until golden. Drain on paper towels.
  3. Place sugar and cinnamon in a large resealable plastic bag; shake well to mix. Place one warm churro at a time in the bag and shake until completely coated.

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