INGREDIENTS:
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- 8 ounces refrigerated crescent roll dough 1 can, or dough sheet*
- 2 Tablespoons melted butter divided
DIRECTIONS:
- Preheat oven to 375°F.
- In a small bowl, mix together sugar and cinnamon. Set aside.
- Unroll dough out flat onto parchment paper (helps with dough not sticking). Separate to 4 rectangular pieces and press seams together.
- Brush 2 pieces very lightly with melted butter (optional). To each of the two pieces, evenly sprinkle with ¼ of the cinnamon sugar mixture. Top each of the two pieces with the remaining dough pieces and lightly press together.
- Using a pizza cutter (or sharp knife), cut each layered rectangle into 6 long strips while carefully holding the dough still. Carefully separate one strip and with one end in each hand, with the dough close to the parchment paper, twist both fingers in opposite directions 3 times for each strip. (It is much easier to twist with the strip close to or touching the surface.)
- Place twisted churro back on parchment paper** and lightly pinch ends together and down onto parchment paper.
- Move parchment paper filled with churros to a baking tray. Using a silicone brush, lightly brush churros with butter (approximately ½ teaspoon). Bake 9-11 minutes, until golden brown and crispy.
- Brush baked churro with melted butter and sprinkle with cinnamon sugar mixture. Serve with chocolate sauce.
Original recipe available here.