Cinnamon Sugar Churroffles with Dulce de Leche

There’s something irresistible about the combination of warm cinnamon sugar, crisp golden edges, and creamy dulce de leche. These Cinnamon Sugar Churroffles with Dulce de Leche bring all of those flavors together in a fun waffle-inspired treat.

Think of them as a delicious meeting point between a classic waffle and a churro. The outside becomes lightly crisp and caramelized in the waffle iron, while the inside stays soft and tender. Once cooked, the churroffles are brushed with melted butter and generously coated in cinnamon sugar. A drizzle or dipping bowl of dulce de leche finishes everything with a rich caramel sweetness.

They’re simple enough for a weekend breakfast but special enough to serve as a dessert or afternoon treat.

Why You’ll Love These Churroffles

These churroffles are especially appealing because they require no deep-frying. Instead, the waffle iron does the work, creating crisp ridges that hold onto the cinnamon-sugar coating and make every bite flavorful.

The cinnamon sugar adds a fragrant, slightly crunchy exterior, while the dulce de leche provides a smooth contrast. You can serve them warm on their own, cut them into strips for dipping, or stack them into a dessert-style tower.

Ingredients

For the Churroffles

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs
• 1 ¾ cups milk
• ½ cup unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract

For the Cinnamon Sugar Coating

• ½ cup granulated sugar
• 1 ½ teaspoons ground cinnamon
• 3 tablespoons unsalted butter, melted

For Serving

• ¾ cup dulce de leche
• Extra cinnamon sugar, if desired
• Fresh berries or sliced bananas, optional
• Powdered sugar, optional

Step-by-Step Method

Step 1: Prepare the Cinnamon Sugar

Start by making the coating so it is ready as soon as the churroffles come out of the waffle iron.

In a shallow bowl, combine the granulated sugar and cinnamon. Stir thoroughly until the cinnamon is evenly distributed throughout the sugar.

Set the mixture aside.

Step 2: Combine the Dry Ingredients

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and ground cinnamon.

Mixing the dry ingredients first helps distribute the baking powder and cinnamon evenly, so you don’t end up with concentrated pockets of either ingredient.

Step 3: Mix the Wet Ingredients

In a separate bowl, whisk the eggs until lightly beaten.

Add the milk, melted butter, and vanilla extract. Whisk until the mixture is smooth and well combined.

Allow the melted butter to cool slightly before adding it. Very hot butter can partially cook the eggs when combined.

Step 4: Make the Batter

Pour the wet ingredients into the bowl with the dry ingredients.

Using a whisk or rubber spatula, gently mix until just combined. A few small lumps are perfectly fine.

Avoid overmixing the batter. Stirring too much can develop the gluten in the flour and make the finished churroffles less tender.

The batter should be thick enough to spoon into the waffle iron but still pourable.

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