These Churro Donut Holes with Caramel Sauce were originally created for SoFab Food.
Here at the PLG, it’s no secret that we love sweets, but we try to keep them to a minimum during the week. Once the weekend rolls around, though, we are ready to cheat so hard with all the sugar, butter, and chocolate we can get my hands on. There is just nothing better than a little bit of indulgence on a cheat day and one of our favorite ways to indulge is donuts. Today we’re sharing a favorite recipe for Churro Donut Holes, and we’re adding a caramel sauce for good measure.
Churro Donuts with Caramel Sauce for Dipping!
I particularly love making donut holes because you can do it without any fancy pans or equipment. Plus, this recipe uses pre-made, frozen roll dough which keeps down the number of ingredients and the mess, and keeps things really simple. I mean, just because it’s a cheat day shouldn’t mean you spend all day doing the dishes, plus this leaves plenty of time for some cheat day ice cream a little later.
Churro Donut Holes with Caramel Sauce
Ingredients
For the donut holes:
- Oil for frying
- 12 frozen dinner rolls, thawed but still cold
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1-2 teaspoons cinnamon
For the caramel sauce:
- 1 cup brown sugar
- 1/4 cup milk
- 1/2 cup butter
- 1/4 tsp vanilla
Instructions
For the donut holes:
- Cut rolls into four equal pieces.
- Combine both sugars and cinnamon in a bowl and mix well.
- Shape dough pieces into balls and roll dough in the cinnamon sugar mixture until coated completely.
- Heat oil to medium or medium low in a small saucepan.
- Fry the dough balls, about six at a time, for about 3 minutes.
- Remove from oil and coat with cinnamon sugar again.
For the caramel sauce:
- Bring brown sugar, butter, and milk to a gentle boil.
- Cook until thickened, 1 to 2 minutes.
- Remove from heat and add vanilla extract.
- Serve immediately or store and refrigerate.
Note:
- These donuts are great with the caramel as a dip, but if you are looking to make them even more special, you can also fill them with the caramel sauce instead to make stuffed donut holes. Simply cut the rolls in half instead of fourths and follow all the same directions. Then, while the caramel sauce is warm, add it to a pastry bag fitted with a small tip, or to a zippered sandwich bag with the corner cut off. If using an icing tip, poke a hole in the side of each donut hole with the tip and squeeze caramel into the center of the donut hole. If using a sandwich bag, poke a hole in the donut with a toothpick and then squeeze the caramel into the hole.
Mouth watering, right? So many delicious flavors in a fluffy, warm donut hole, dipped in gooey caramel sauce. It’s perfection. Years ago, I spent time living in Brazil and spent a weekend in Rio de Janeiro where hot, fresh churros are sold in carts on the beach and paired with caramel dipping sauce. This recipe takes me right back there, and if that isn’t cheat day goodness, I don’t know what is!
Aside from being simple and just a touch exotic, this recipe is also a great one to get the kids involved in the kitchen! Little ones will love rolling dough into balls and coating it with the cinnamon sugar mixture. Just make sure you make enough because sharing these babies isn’t an easy feat!
Happy eating!
xo, Liz
You’ll love these other donut recipes!
These look super good.
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