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–+ servings

Easy Crescent Roll Churros With Dulce de Leche

Crescent roll churros drizzled with dulce de leche on a white serving board
Crescent roll churros filled with dulce de leche, brushed with butter and coated in cinnamon sugar. A quick baked churro shortcut made with one can of crescent dough.
Marina Šestan
Prep Time 10 minutes
Cook Time 10 minutes
Cooling 5 minutes
Total Time 25 minutes
Serving Size 8 rolls

Equipment

Ingredients

For the rolls

  • 1 can refrigerated crescent roll dough 8 oz / 226 g, 8 count
  • ½ cup dulce de leche about 150 g
  • 2 tbsp unsalted butter 28 g, melted

For the cinnamon sugar

  • ¼ cup granulated sugar 50 g
  • ½ tsp ground cinnamon about 1.3 g

For the drizzle (optional)

  • 3 tbsp dulce de leche about 57 g

Instructions

  • Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  • In a small bowl, stir together the sugar and cinnamon.
  • Unroll the crescent dough and separate it into 8 triangles.
  • Spoon about 1 tablespoon of dulce de leche onto the wide end of each triangle, leaving a little bare dough around the edges.
    Crescent dough triangles with a spoonful of dulce de leche on the wide end of each
  • Roll up each triangle from the wide end. Pinch the sides closed so the filling doesn't leak, then place the rolls point side down on the baking sheet.
    Crescent rolls rolled up around dulce de leche filling on a wooden board
  • Brush the rolls with about half of the melted butter and sprinkle lightly with cinnamon sugar.
    Brushing melted butter onto an unbaked crescent roll
  • Bake for 10–12 minutes, until golden brown.
    Golden baked crescent rolls on a parchment-lined baking sheet
  • Right away, brush with the remaining butter and sprinkle with more cinnamon sugar.
    Baked crescent roll churros coated in cinnamon sugar on a baking sheet
  • Optional: warm the drizzle dulce de leche in the microwave for about 10–15 seconds, stir, and drizzle over the rolls. If it's still too thick, stir in milk ½ teaspoon at a time.
    Close-up of a crescent roll churro with a dulce de leche drizzle
  • Let cool for about 5 minutes before serving.

Notes

⏱️ Bake time: Bake 10–12 minutes, until golden brown. Start checking at 10 minutes, since ovens and dough brands vary.
🥐 Keep the filling inside: Don't overfill, and pinch the sides wherever you can see filling. If a triangle is hard to close, use a little less.
🍂 More cinnamon: The recipe as written is mild. For a stronger flavor, use up to 1 teaspoon (common in cinnamon-sugar recipes, but not tested here).
🥄 Leftover cinnamon sugar: You may have some left. It makes enough for a light coating before and after baking.
👩‍🍳 Doubling: Use 2 cans of dough and 1 cup of dulce de leche. The cinnamon sugar usually covers both batches.
🧊 Storage: Best the day they're made. Refrigerate leftovers in an airtight container for up to 2 days, then warm briefly before serving.
⚖️ Weights (approximate): sugar 200 g per cup, butter 14.2 g per tbsp, dulce de leche 19 g per tbsp, cinnamon 2.6 g per tsp (USDA FoodData Central). Can weight is from the package label.
📊 Nutrition: Estimated from the ingredients (USDA FoodData Central and the Pillsbury crescent roll label), including the drizzle and all of the cinnamon sugar. Without the drizzle it's about 210 calories per roll.
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