Cinnamon Churros

By jsides

Ingredients

• 1-1/4 cups sugar, divided
• 2 tsp. ground Mexican cinnamon (canela), divided
• 1 cup thawed COOL WHIP Whipped Topping
• 1 cup water
• 1/4 cup butter
• 1 cup flour
• 4 egg
• 1/4 cup Sour Cream
• 2 cups vegetable oil

Details

Servings 24
Preparation time 15mins
Cooking time 35mins
Adapted from kraftrecipes.com

Preparation

Step 1

MIX 3/4 cup sugar and 1-1/2 tsp. cinnamon in medium bowl. Combine COOL WHIP and remaining cinnamon; refrigerate until ready to use.

BRING water, butter and remaining sugar to boil in medium saucepan on medium-high heat. Stir in flour; cook on low heat 1 min. or until mixture forms a ball, stirring constantly with wooden spoon. Transfer to medium bowl. Add eggs, 1 at a time, beating with mixer after each until well blended. Add sour cream; mix well.

HEAT oil in large saucepan to 350ºF. Spoon dough into heavy-weight pastry bag fitted with medium-star tip. (Or spoon into a cake decorator's tube fitted with star tip.) Carefully squeeze 3 or 4 (4-inch-long) strips of dough into hot oil; cook 2 to 3 min. or until golden brown on both sides, turning after 1 min. Remove from oil with slotted spoon; drain on paper towels. Repeat with remaining dough.

ROLL in cinnamon sugar while still warm. Serve with COOL WHIP mixture.