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Churros are a delicious sweet snack made by piping choux pastry dough into hot oil and these bunny churros are both delicious and cute! They’re sweet and crispy on the outside with a soft and tender interior, and they’re coated in cinnamon sugar for maximum flavor. With Spanish and Portuguese origins, churros are now found all over the world because they’re just too delicious to miss out on! These bunny shaped churros are an adorable idea for the springtime or for your Easter celebrations.
Treat yourself with these adorable bunny churros coated in cinnamon sugar and drizzled with sticky syrup. They’re super-crispy, sweet and utterly irresistible.
Also try bomboloni (Italian donuts), beaver tails, apple cinnamon fritters, bunny bait, slow cooker Easter candy, and waffle cookies.
Why You’ll Love It
Easy to make: You’ll find bunny-shaped churros really simple to prepare.
A speedy recipe: You can make them from scratch in under half an hour.
So delicious: The vanilla and cinnamon flavors are so good, and the churros are beautifully crispy.
Everyone loves them: The kids are sure to love these (and the grownups will too!)
Bunny-Shaped Cinnamon Churros Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Flour: The main ingredient to make the batter.
Butter: Also for the churro batter.
Sugar: For sweetness in the churros and in the cinnamon sugar coating.
Vanilla bean paste: You can use vanilla extract instead.
Ground cinnamon: For the cinnamon sugar.
Oil: For deep frying. Use your favorite type.
Egg: For the churro batter. Bring it to room temperature first.
How to Make Bunny Churros
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the churro batter: Add sugar, butter and water to a small saucepan and heat until the butter melts. Mix in the flour, then take it off the heat and add the egg and vanilla.
Pipe the churro bunnies: Transfer the mixture into a sturdy pastry bag with a medium star tip, and pipe a large circle with two connecting ovals for the bunny’s face. Repeat until you have 10 bunnies.
Deep fry them: Fry in hot oil until deeply golden brown, then remove with a slotted spoon and drain on a paper towel lined plate.
Coat with cinnamon sugar: Combine cinnamon and sugar on a shallow rimmed plate and then coat the churro bunnies in the cinnamon sugar mixture on both sides.
Serve and enjoy: Let them sit on a wire rack until slightly cooled and then serve the warm churros with chocolate sauce or caramel syrup.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use gluten-free flour.
Vanilla bean paste: You can substitute vanilla extract or even another flavor extract.
Cinnamon sugar: Omit the cinnamon if you prefer, or swap it for nutmeg or pumpkin pie spice.
Add seasonal ingredients: These churros are great paired with seasonal fruits such as fresh berries.
Serving Suggestions
Appetizers: Begin your meal with shrimp ceviche or jalapeno popper tacos.
Main course: Next up, serve pineapple glazed ham with smashed potato salad and smoked asparagus.
Desserts: Finish your meal with hot, crispy churro bunnies!
How to Store Cinnamon Churro Bunnies
Store: Wrap leftover churros in foil and keep them refrigerated. Eat them within 2 days.
Freeze: Churros taste better fresh but you can freeze them (with parchment paper between each one to keep them separate) for up to 2 months.
Thaw: You can defrost them in the refrigerator or reheat from frozen.
Reheat: Warm them back up (from fresh or frozen) in the oven at 350°F.
Top Tips
Mixing the batter: Stir the egg (at room temperature for easier mixing) and vanilla into the butter mixture quickly to incorporate the ingredients well.
Don’t undercook them: The churros should be crispy and golden brown after frying.
Drain off any excess oil: Transfer the churro bunnies onto paper towels as soon as they’re cooked, so the excess grease can be soaked up.
Bunny Churros FAQs
You can if you want to, but I find piping onto parchment paper allows for a more even design than piping into the oil.
Sure, you can pipe the churros on to parchment paper and freeze them uncooked. Thaw later and proceed with the recipe.
Easter Bunny Shaped Churros Recipe
Bunny Churros
Equipment
- Pastry Bag Large with Star Tip
- Pot Large
- Metal Tongs or Slotted Spoon
Ingredients
For the Churros:
- ¼ Cup butter
- 1 ½ Tablespoon granulated sugar
- 1 Cup all-purpose flour
- 1 Cup water
- 1 egg, large, at room temperature
- 1 Teaspoon vanilla bean paste
- 1 Quart oil, for frying
For the Cinnamon Sugar:
- 1 Cup granulated sugar
- 1 ½ Teaspoon ground cinnamon
To Serve (Optional):
- caramel syrup, or chocolate sauce
Instructions
Make the Churro Batter:
- Add the water 1 ½ tablespoons of granulated sugar and the butter to a saucepan over a medium heat.
- Stir until the butter is melted and everything is incorporated.
- Add in the flour and mix with a spatula until mixed in.
- Take it off the heat.
- Add the egg and vanilla paste, then stir quickly to mix.
- Let the mixture cool for a few minutes before transferring into a large piping bag with a star tip.
- On small pieces of parchment paper, pipe a circle and 2 ears for the bunnies.
Fry the Churros:
- In a large pot, heat the oil until it reaches 350°F.
- Carefully transfer 2 to 4 of the bunnies churros into the oil.
- Fry for 1 minute then carefully flip over using a spatula.
- Cook for another 1 to 1 ½ minutes.
- Remove from the oil with a slotted spatula and drain on paper towels to absorb excess grease.
Coat with Cinnamon Sugar:
- Combine the sugar and cinnamon.
- Press the bunny churros into the cinnamon sugar to coat both sides.
- Transfer them to a wire rack to cool slightly.
- Serve warm, with chocolate sauce or caramel syrup.
Notes
Don’t undercook them: The churros should be crispy and golden brown after frying.
Drain off any excess oil: Transfer the churro bunnies onto paper towels as soon as they’re cooked, so the excess grease can be soaked up.
Nutrition
These easy homemade bunny churros are super-cute! They’re quick and simple to prepare and cook, and they make a fun spring dessert. Whether paired with your favorite chocolate sauce recipe or some flavored syrup, they’re sure to delight everyone with their crispy texture and delicious flavors.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Adorable and delicious! My kids couldn’t stop eating them.