Churro Cinnamon Rolls with Chocolate Drizzle

My tender, homemade cinnamon rolls feature a Latin inspired twist with the addition of a creamy, dreamy chocolate ganache icing.

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Churro Cinnamon Rolls | Delish D'Lites

I have to admit, I’ve never been much of a baker. I think it’s because I hate math. No seriously, hear me out! Even since I was a kid, I’ve always despised anything that required me to deal with measurements, fractions, percentages, you name it…(Let’s just ignore the fact that I’ve made a living as an engineer in my adult life, which requires lots of math).

Churro Cinnamon Rolls | Delish D'Lites

Cooking to me has always been my strong suit, because you can season and measure as you go. I’m a free spirit, I suppose, and baking just feels so…regimented. Strict. Baking can be so unforgiving if you’re not spot on with your measurements, and if your ingredients aren’t quite up to par.


Take baking bread, for instance. One wrong move, and you’re, well, toast. (Pun so totally intended). I’ve never successfully done baked bread. Don’t get me wrong. I’ve tried. Oh, how I’ve tried! But the whole “waiting 17,000 hours for my bread to rise” thing probably has a lot to do with my failures in this area. I just don’t have the patience!

Cinnamon Roll Dough

Little did I know, there’s something out there for those impatient bakers out there, like me, who want to make delicious, yeast based recipes, like these scrumptious churro cinnamon rolls! Fleischmann’s® RapidRise® Yeast was literally made for people like me, who are total beginners in the baking department, and who don’t have time to wait all day for their yeast dough recipes to rise!

Fleischmann’s® has given me the tools I need to successfully bake from scratch, because nothing tastes better than homemade, am I right? The mixing, measuring and pouring – the joy my recipes bring always makes it worth it. And with Fleischmann’s® 150 years of experience, I can bake quality, yeast recipes that I’m proud to share as an expression of love to my friends and family.

Besides using Fleischmann’s® RapidRise® Yeast in these delicious cinnamon rolls, I use cornstarch to keep the cinnamon-sugar filling from going all over the place when these are baking. It’s also the secret to why those ever-popular cinnamon rolls you get at the mall always look so darn perfect.

Churro Cinnamon Rolls | Delish D'Lites

I was inspired to make these because one of my other favorite desserts, which I have yet to make successfully, are churros. The combination of sugar and cinnamon is one that reminds me so much of childhood. Cinnamon is a key element in lots of Latin desserts, like arroz con dulce, coquito, and flan. Often when churros are served in Latin restaurants, they’re served with a warm chocolate sauce for dipping.

Churro Cinnamon Rolls | Delish D'Lites

I top my churro cinnamon rolls with a deliciously creamy chocolate drizzle because I’m a firm believer of go big, or go home. It’s so easy to make, just melt chocolate and cream or milk in the microwave for 30 seconds, and you’ve got instant chocolate sauce.

Churro Cinnamon Rolls | Delish D'Lites

Once you get comfortable baking with yeast, you can start making all kinds of delicious things, like pizza dough! With Fleischmann’s® RapidRise® Yeast, you’ll be able to capture the taste and quality of homemade yeast recipes, and that makes it totally worth the effort!

Check out the Fleischmann’s® Yeast Facebook page to find lots of recipe inspo for baking with yeast!

Churro Cinnamon Rolls

Prep Time 1 hour 15 minutes
Cook Time 20 minutes
Author Delish D’Lites


Dough Ingredients

  • 3/4 cup warm water 120F to 130F
  • 2 packets Fleischmann's® RapidRise® Yeast
  • 1/3 cup granulated sugar
  • 1 tsp salt
  • 1/4 cup buttermilk room temperature
  • 1 large egg room temperature
  • 1/3 cup Mazola corn oil
  • 4-5 cups all-purpose flour

Filling Ingredients

  • 1 cup granulated sugar
  • 1/2 cup unsalted butter room temperature
  • 2 tbsp ground cinnamon
  • 1 1/2 tbsp Argo corn starch

Icing Ingredients

  • 1/2 cup dark chocolate chips
  • 3-4 tbsp milk or cream
  • pinch cinnamon optional
  • 1 tbsp unsalted butter


For the Dough

  1. In the bowl of a stand mixer fitted with a dough hook, pour in water, yeast and 1 tablespoon of the granulated sugar. Stir and proof 5 minutes.

  2. Add the buttermilk, remaining sugar, oil, and egg. Whisk ingredients together until egg is incorporated to other two ingredients.

  3. Pour 2 cups of flour into mixer and stir on low until incorporated. Sprinkle flour in by 1/4 cup increments until dough cleans the sides and bottom of the bowl. **You may not use the entire amount of flour to get to this stage. THAT'S OK! When the dough is sticky but not sticky enough to stick to your hands when touched, it's perfect. Once it has reached this stage, knead for 5 minutes. 

  4. Remove dough from bowl, lightly grease the mixing bowl with corn oil and place the dough ball back into same mixing bowl. Cover with plastic wrap and a dish towel. Let rise for 10 minutes.

For the Filling

  1. Combine the sugar, cinnamon and corn starch. Mix thoroughly to combine. Set aside.

  2. Roll dough out to be a 20" x 30" rectangle {or as close to that as possible} while moving dough around to ensure it's not sticking to your work surface. If it's a little short or uneven, feel free to cut off the edges to even it all out.

  3. Spread softened butter onto the dough, being sure to go right to the edges leaving a 1-inch strip untouched on one of the longer sides of dough. Dump the cinnamon sugar mixture onto the middle of the dough and spread with your hands, creating an even layer over top of the butter, still leaving that 1-inch strip of dough untouched. Lightly press the sugar mixture into the butter using a rolling pin.

  4. Roll the dough up into a tight log, finishing with the plain dough on the bottom to seal the entire thing together. Cut off the uneven ends to even out the log. Score log every 2 inches and then slice your rolls using those marks. Place onto parchment paper lined, butter greased pans. Cover pans with plastic wrap and dish towels.

  5. Let rolls rise for 1 hour, or until they are touching and have risen almost double.

  6. Bake in a preheated 350F degree oven for 17-20 minutes, or until tops start to slightly brown. Watch them carefully.

For the Icing

  1. Once rolls have been removed from the oven, place the chocolate chips, milk/cream, butter in a microwave safe bowl. Heat at 15 second intervals, until the chocolate is barely melted.

  2. Stir vigorously to combine. Add cinnamon, if desired, then stir again. Drizzle the warm cinnamon rolls with the chocolate sauce.

Churro Cinnamon Rolls with Chocolate Drizzle


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I’m Jannese, Founder of Delish D’lites

I’m a Puerto Rican girl living in paradise (Florida), and the creative mind behind Delish D’Lites. I love sharing my family recipes and travel inspired cuisine! My favorite things include collecting passport stamps, twerking to Latin music, and kissing puppies. Follow along on social.