Fluffy dough rolled in cinnamon sugar, then air fried to a golden crisp — these Protein Churros taste indulgent but deliver about 12g of protein per serving thanks to blended cottage cheese (or Greek yogurt). No yeast or rise time needed; they’re quick, soft inside, and perfect for snacking.
Better for you than Auntie Anne’s
These churros are doughy, pull-apart breadsticks coated in butter and cinnamon sugar and finished in the air fryer for a crisp, caramelized exterior. A drizzle of chocolate and caramel is optional but highly recommended for an extra-special treat.
This Protein Churros recipe is adapted from a protein monkey bread idea and borrows elements from churro-style French toast to create a higher-protein snack that’s easy to serve and share.
The ingredients you’ll need
- Blended cottage cheese – Blend until smooth for a creamy, protein-rich base that keeps the dough moist.
- All-purpose flour – Provides structure. You can swap up to 1/4 cup for protein powder if you want an extra boost.
- Melted unsalted butter – Adds richness and helps the cinnamon sugar coating adhere.
- Brown sugar – Works beautifully with cinnamon and contributes moisture; white sugar may change texture.
- Chocolate and caramel – Warm sauces for drizzling. If using chocolate chips, melt and transfer to a piping bag for easy drizzling.
See the recipe card below for exact measurements.
Substitute note: Greek yogurt works too
Use full-fat or higher-fat Greek yogurt rather than non-fat for best texture and moisture. Higher-fat dairy yields a richer dough and better results in baked items.
How to make these Protein Churros
1. Blend cottage cheese in a food processor or blender until completely smooth.
2. Combine the blended cottage cheese with flour, baking powder, and salt in a large bowl. Stir with a rubber spatula, then dampen your hands and press together until a dough ball forms.
3. Turn the dough onto a floured surface and knead until smooth, adding a little flour if it’s sticky.
4. Divide into six equal pieces, roll each into a log about 3/4″ in diameter, then cut each log into three equal pieces so you have bite-sized churro sticks.
5. Whisk brown sugar and cinnamon together. Melt the butter. Dip each churro in melted butter, then roll in the cinnamon-sugar mixture and set aside.
6. Line the air fryer basket with parchment paper and arrange the churros without overcrowding. Air fry about 10 minutes until golden and crisp.
7. Make whipped honey butter in a stand mixer: whip the butter until smooth, scrape the bowl, then add honey, salt, and cinnamon and whip again until light and fluffy.
8. Drizzle chocolate and caramel over the warm churros or slice gently and fill with the sauces. Serve with whipped honey butter and enjoy warm.
PRO TIPS
- Make extra whipped honey butter — it whips best with a larger quantity and keeps in the fridge up to two weeks (or 2–3 months in the freezer). It’s delicious on toast, pancakes, waffles, or straight from the jar.
- Save leftover cinnamon-sugar to stir into oatmeal, use in lattes, or add to baked goods for consistent flavor and zero waste.
Recipe FAQs
Store churros in an airtight container in the refrigerator for up to three days. Reheat in the air fryer to restore crispness before serving.
Any air fryer works. A fryer with a solid plate or lined with parchment helps keep the cinnamon sugar coating intact and prevents small pieces from falling through the basket.
Blending creates a smooth texture that incorporates into the dough. Using unblended cottage cheese may result in lumps and an uneven texture, so blending is recommended.
Serving suggestions
Serve these churros with whipped Oreo dip, cream cheese caramel apple dip, or a steaming mug of hot chocolate. They’re also delicious on their own with the whipped honey butter.
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Protein Churros
Equipment
- Air fryer
- Stand mixer
- Large mixing bowl
- Bench scraper
- Rubber spatula
- Measuring cups and spoons
- Tongs
Ingredients
Protein Dough
- 2 cups blended cottage cheese (4% small-curd)
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup melted unsalted butter
- 1/2 cup brown sugar
- 1 tbsp ground cinnamon
- Chocolate sauce (optional)
- Caramel sauce (optional)
Whipped Honey Butter
- 1 stick unsalted butter (1/2 cup)
- 2 tbsp honey
- 1/2 tsp ground cinnamon
Instructions
- Blend cottage cheese until smooth. In a large bowl, combine the blended cottage cheese, flour, baking powder, and salt. Stir with a spatula, then press into a dough ball.
- Turn dough onto a floured surface and knead until smooth, adding flour if needed for tackiness.
- Divide into six pieces, roll each into a log about 3/4″ diameter, and cut each log into three pieces.
- Whisk brown sugar and cinnamon in a bowl. Melt butter in another bowl.
- Dip each piece in melted butter, then roll in cinnamon-sugar. Place on parchment-lined air fryer basket.
- Air fry at a moderate temperature for about 10 minutes, until golden and crispy.
- Whip the butter for the honey butter until smooth, then add honey, salt, and cinnamon and whip until light.
- Drizzle chocolate and caramel over the churros or fill by slicing gently. Serve warm with whipped honey butter.
Nutrition
| Calories: 360 kcal
| Carbohydrates: 60 g
| Protein: 12 g
| Fat: 9 g
Notes
Dough yields roughly 18 churro sticks. Serving size is three sticks.
Dunking the sticks into melted butter and then tossing in cinnamon sugar keeps hands cleaner; use a fork to help coat the pieces if needed.
Store in an airtight container for up to three days in the refrigerator; reheat in the air fryer to restore crispness.
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