1. Make the Dough
I start by combining the water, sugar, and butter in a pot over medium-high heat. Once it’s boiling, I add the flour and red velvet cake mix all at once. Then comes the arm workout: I stir vigorously with a wooden spoon until the mixture forms a smooth ball with no streaks. Off the heat, I beat in the eggs one at a time until the dough is glossy and thick. It’ll look like playdough that’s perfect!

2. Pipe & Freeze
Next, I spoon the dough into a piping bag fitted with a size 9 star tip. I pipe 3–4 inch strips onto a parchment-lined baking sheet, then pop them in the freezer for 30 minutes. Freezing helps them hold their shape when frying trust me, it’s worth the wait!

3. Fry to Perfection
I heat about 2 inches of canola oil in a heavy pot (like a Dutch oven) to 375°F. If you don’t have a thermometer, test the oil with a tiny dough scrap it should sizzle and rise immediately. I fry the churros in batches for 3–4 minutes, flipping once, until they’re crispy and deep red. Draining them on paper towels keeps them from getting greasy.

4. Hollow Them Out
Once cooled slightly, I use a straw to poke a hole through one end of each churro, wiggling it gently to create a cavity. Pro tip: Twist the straw as you pull it out to avoid cracking the churro!

5. Coat in Cinnamon Sugar
I mix the sugar and cinnamon on a plate, then roll each churro in the mix until fully coated. The sugar sticks best while the churros are still warm!

6. Fill with Cheesecake Goodness
For the filling, I beat the cream cheese, confectioners’ sugar, and vanilla until smooth. Using a piping bag with a round tip, I fill each churro through the straw hole. Go slow the cream cheese will puff the churro slightly when it’s full!