Cinnamon Churro Bites with Chocolate Sauce
Cinnamon-sugar biscuit bites with warm chocolate sauce. Allow about 50 minutes for preparation, oil heating and small frying batches. Flatten the dough and check that the centers are cooked through before coating.
- alcohol-free
- chocolate
- churros
- cinnamon
- dessert
- fried dessert
- public
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
Refrigerated biscuit dough · 1 Can
Pillsbury™ Grands!™ Southern Homestyle Original Biscuits
Sale
100%
Details
Vegetable oil · 2 Cup
Kroger® 100% Pure Vegetable Oil
50%
Details
Semisweet chocolate chips · 1 Cup
Kroger® Semi Sweet Chocolate Baking Chips
50%
Details
Heavy cream · 0.75 Cup
Kroger® Heavy Whipping Cream Pint
38%
Details
Ground cinnamon · 1.5 Tablespoon
Ground Cinnamon - Kroger - 4 Oz
10%
Details
Granulated sugar · 0.75 Cup
Kroger® Pure Cane Granulated Sugar
8%
Details
Unsalted butter · 1 Tablespoon
Kroger® Unsalted Butter Sticks
Sale
3%
Details
Light corn syrup · 1 Tablespoon
Kroger® Light Corn Syrup
2%
Details
Fine salt · 0.25 Teaspoon
Kroger® Salt
0%
Details
Cost Summary
· only what you use
per serving · 6 servings
Cook this recipe
- refrigerated biscuit dough-1 can
- vegetable oil-2 cups
- semisweet chocolate chips-1 cup
- granulated sugar-3/4 cup
- heavy cream-3/4 cup
- ground cinnamon-1 1/2 tablespoons
- unsalted butter-1 tablespoon
- light corn syrup-1 tablespoon
- fine salt-1/4 teaspoon
Cut each biscuit into quarters and flatten each piece to no more than 1/2 inch thick for even cooking. Shape gently; do not taste raw dough.
Keep the knife blade angled away from fingers while cutting the dough.
In a shallow bowl, stir together granulated sugar, ground cinnamon, and 1/8 teaspoon fine salt until evenly mixed; set the cinnamon sugar near the stove.
Place semisweet chocolate chips, unsalted butter, light corn syrup, and the remaining 1/8 teaspoon fine salt in a heatproof bowl.
Heat heavy cream in a small saucepan over medium heat until steaming with tiny bubbles at the edge, then pour it over the chocolate chips and let stand for 2 minutes.
Pour hot cream slowly to avoid steam burns and splashes.
Whisk the chocolate mixture until smooth and glossy, then keep the sauce warm and pourable while frying the bites.
Heat the oil in a deep-sided, heavy 10-inch skillet to 350°F using a frying thermometer. The oil should be approximately 1/2 inch deep. Line a rimmed tray with paper towels.
Keep children and pets away from the stove while the oil heats.
Fry until golden outside and fully set and fluffy inside, with no wet dough. Keep small batches spaced apart near 350°F and turn often, starting to check after 3–4 minutes. Cut open a thick piece from each batch; continue cooking and recheck any underdone pieces before coating.
Add dough pieces gently to reduce hot oil splashes.
Do not overcrowd the skillet because bubbling oil can rise and overflow.
Transfer fried bites to the prepared baking sheet with a slotted spoon and let them drain for 30 seconds, then toss them while hot and lightly oily in the cinnamon sugar.
Let excess hot oil drain briefly before tossing the bites in sugar.
Repeat with the remaining dough, returning oil to about 350°F and checking a thick piece from every batch. Allow longer whenever the centers remain underdone.
Monitor the oil temperature and adjust heat to reduce splattering and prevent greasy dough.
Serve immediately with the warm chocolate sauce on the side for dipping.
How did it turn out?
Rating and review tools are unavailable right now.