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These Baked Churros with Chocolate Sauce are made with refrigerated crescent dinner rolls.

So pretty simple to make. If you have kids, get them in the kitchen to help create dessert!

I know when my kids were younger they really enjoyed helping to make dessert.

The chocolate sauce is a Mexican sauce that has cayenne and cinnamon.

You can always leave out the cayenne pepper and cinnamon if you don’t like the kick.

Ingredients

For the Churros

1 can (8 oz.) of refrigerated Crescent Dinner Rolls
2 tablespoons of Granulated White Sugar
1 teaspoon of Ground Cinnamon
2 tablespoons of melted Butter or margarine, melted

For the Mexican Chocolate Dipping Sauce

½ cup of Dark Chocolate Chips
1 teaspoon of Ground Cinnamon
¼ teaspoon of Cayenne Pepper
¼ cup of Heavy Cream

Instructions

For the Churros

1. Preheat the oven to 350 F and line a large baking sheet with parchment or silicon liner.

2. In a small bowl, whisk together the sugar and the cinnamon.

3. Unroll the crescent dough in a well-floured surface and separate it into 4 rectangles, pressing perforations to seal.

4. Brush each rectangles with melted butter.

5. Sprinkle only 2 rectangles with about 2 teaspoon of the cinnamon-sugar.

6. Top the sugar sprinkled rectangles with the other two rectangles, butter side up.

7. With pizza cutter or a sharp knife, cut each rectangle stack into 4 strips.

8. Twist each strip and place on the prepared baking sheet. Repeat with the remaining strips.

9. Bake for 8 to 10 minutes or until golden brown and crisp.

10. Brush the baked churros with the remaining melted butter and sprinkle the remaining cinnamon sugar mixture. Server with the Mexican Chocolate Dipping Sauce.

For the Mexican Chocolate Dipping Sauce

1. Toss the chocolate chip with cinnamon and cayenne pepper in a medium sized bowl.

2. Microwave the cream for 30 seconds or till is scaling hot.

3. Add the cream to the cinnamon and pepper tossed chocolate chip. Let it sit for 2 minutes.

4. Whisk it well till is becomes a smooth and velvety sauce.

5. Pour it into a serving bowl and serve with the warm churros.

Baked Churros With Chocolate Sauce

Ingredients

For Churros

1 can (8 oz.) of refrigerated Crescent Dinner Rolls
2 tablespoons of Granulated White Sugar
1 teaspoon of Ground Cinnamon
2 tablespoons of melted Butter or margarine melted

For the Mexican Chocolate Dipping Sauce

1/2 cup of Dark Chocolate Chips
1 teaspoon of Ground Cinnamon
1/4 teaspoon of Cayenne Pepper
1/4 cup of Heavy Cream

Instructions

For the Churros

Preheat the oven to 350 F and line a large baking sheet with parchment or silicon liner.
In a small bowl, whisk together the sugar and the cinnamon.
Unroll the crescent dough in a well-floured surface and separate it into 4 rectangles, pressing perforations to seal.
Brush each rectangles with melted butter.
Sprinkle only 2 rectangles with about 2 teaspoon of the cinnamon-sugar.
Top the sugar sprinkled rectangles with the other two rectangles, butter side up.
With pizza cutter or a sharp knife, cut each rectangle stack into 4 strips.
Twist each strip and place on the prepared baking sheet. Repeat with the remaining strips.
Bake for 8 to 10 minutes or until golden brown and crisp.
Brush the baked churros with the remaining melted butter and sprinkle the remaining cinnamon sugar mixture. Server with the Mexican Chocolate Dipping Sauce.

For the Mexican Chocolate Dipping Sauce

Toss the chocolate chip with cinnamon and cayenne pepper in a medium sized bowl.
Microwave the cream for 30 seconds or till is scaling hot.
Add the cream to the cinnamon and pepper tossed chocolate chip. Let it sit for 2 minutes.
Whisk it well till is becomes a smooth and velvety sauce.
Pour it into a serving bowl and serve with the warm churros.