Step 3: Bake the Dough: Place the dough squares on the prepared baking sheet, leaving a small gap between each piece. Bake for 10-12 minutes, or until the bites are golden brown and puffed.
Step 4: Coat the Churro Bites: While the dough squares are baking, mix the granulated sugar, ground cinnamon, and salt in a medium-sized bowl. Once the bites are baked, remove them from the oven and let them cool slightly for 2-3 minutes. Brush each bite with the melted butter, then toss them in the cinnamon-sugar mixture until evenly coated. Place them on a wire rack to cool completely.
Step 5: Garnish and Serve: Once the churro bites are cool, sprinkle with a pinch of flaky sea salt for an extra touch of saltiness. Serve immediately or store in an airtight container for up to 2 days.
Cooking Notes
Crescent Roll Dough: Make sure to press the seams together well to prevent the dough from separating while baking.
Butter: Melted butter helps the cinnamon sugar stick to the churro bites, so be generous when brushing each piece.
Cooling: Allow the churro bites to cool on a wire rack after coating to maintain their crispiness.
