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Air Fryer Churro Bites

Air fryer churro bites are golden, pillowy pieces of crescent dough rolled in cinnamon sugar for a sparkling caramelized coating. Serve warm with a quick chocolate dipping sauce drizzled over the pile for an instant churro-style dessert.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Mexican-American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Crescent dough churro bites
  • 1 can (8 oz) refrigerated crescent roll dough or biscuit dough Use refrigerated dough for quick assembly.
  • 1 tbsp butter Melted, for lightly brushing the bites before air frying.
Cinnamon sugar coating
  • 0.5 cup granulated sugar
  • 1.5 tsp cinnamon
  • 3 tbsp butter Melted, for the coating step.
Chocolate dipping sauce
  • 0.5 cup chocolate chips
  • 0.25 cup heavy cream
  • 0.5 tsp vanilla extract

Equipment

  • 1 Air fryer

Method
 

Preheat and prep the churro bites
  1. Preheat your air fryer to 375°F so it’s hot before the dough goes in.
  2. Open the refrigerated crescent roll dough and cut it into bite-sized pieces (about 1-inch chunks), then brush lightly with the melted butter.
Air fry
  1. Air fry the bites in a single layer at 375°F for 8-10 minutes, shaking halfway, until puffed and deeply golden.
Make the chocolate dipping sauce
  1. Melt the chocolate chips with the heavy cream in a microwave using 30-second intervals, stirring until smooth after each interval.
  2. Stir in the vanilla extract until the chocolate sauce is fully smooth.
Coat and serve
  1. Immediately toss the hot air-fried churro bites in melted butter so the coating sticks while they’re warm.
  2. Roll the buttered bites in the cinnamon sugar mixture until generously coated for an even, sparkly finish.
  3. Serve immediately with warm chocolate dipping sauce, drizzling it over the churro bites right before eating.

Notes

For the most caramelized cinnamon sugar coating, toss and roll the bites immediately after air frying while they’re still hot. Store leftover churro bites in the refrigerator up to 2 days and reheat in the air fryer at 350°F for 2-3 minutes; freeze the coated bites up to 1 month for best texture. For a dairy-light swap, use plant-based butter and coconut cream for the dipping sauce (texture may be slightly softer).