Save A wildly fun, over-the-top dessert featuring layers of cinnamon-sugar churro cake pancake, studded with chocolate and marshmallow, wrapped in flaky biscuit dough, rolled in Flamin Hot crumbs, and served on a stick. Perfect for parties or when you crave a playful, spicy-sweet treat.
I first tested these for a birthday party and the guests went wild for the combination of gooey marshmallow, chocolate, crispy churro pancake, and the spicy kick of Flamin Hot crust. No one guessed how easy they were to assemble, and now my family requests them at every movie night.
Ingredients
- Churro Cake Pancake Layer: 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt, 1 tsp ground cinnamon, 3/4 cup whole milk, 1 large egg, 2 tbsp unsalted butter (melted), 1 tsp vanilla extract
- Smores Filling: 1/2 cup mini marshmallows, 1/2 cup semi-sweet chocolate chips, 1/2 cup graham cracker crumbs
- Biscuit Dough: 1 can (16 oz/450 g) refrigerated flaky biscuit dough (10 count)
- Cinnamon-Sugar Coating: 1/2 cup granulated sugar, 2 tsp ground cinnamon, 4 tbsp unsalted butter (melted)
- Flamin Hot Crust: 1 1/2 cups Flamin Hot Cheetos (crushed into fine crumbs)
- Assembly: 10 wooden popsicle sticks
Instructions
- Make Churro Cake Pancake:
- In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and cinnamon. In a separate bowl, stir milk, egg, melted butter, and vanilla. Combine wet and dry ingredients until just mixed.
- Cook Pancakes:
- Heat non-stick skillet over medium heat and lightly grease. Pour 1/4 cup batter per pancake, cooking 1-2 minutes per side until golden. Make 5 pancakes, let cool, then cut each in half (10 semi-circles).
- Assemble Pops:
- Flatten biscuit dough rounds. Place half a pancake, a spoonful each mini marshmallows, chocolate chips, and graham cracker crumbs on top. Fold dough to encase filling and shape into a ball or oval. Insert popsicle stick, seal well.
- Bake Pops:
- Place on parchment-lined baking sheet. Bake at 375°F (190°C) for 15-18 minutes, or until golden brown and flaky.
- Coat & Finish:
- Brush each pop with melted butter while still warm. Roll in cinnamon-sugar mixture, then in crushed Flamin Hot Cheetos, pressing gently.
- Serve:
- Cool slightly before serving. Enjoy warm for gooey marshmallow centers!
Save When we made these together for the first time, my kids loved rolling the pops through the fiery crumbs and everyone enjoyed creating their own dipping sauces at the table. It turned a regular afternoon into a flavor-packed memory for all ages.
Required Tools
Mixing bowls, whisk, non-stick skillet, baking sheet, parchment paper, pastry brush, food processor or rolling pin (for crushing Flamin Hot Cheetos)
Nutritional Information (per pop)
Calories: ~310, Total Fat: 14 g, Carbohydrates: 44 g, Protein: 5 g
Serving Suggestions
Serve warm with a selection of dipping sauces like chocolate or caramel for extra fun. These biscuit pops make a showstopping dessert centerpiece at parties or gatherings.
Save Let everyone customize the spice level by serving Flamin Hot crumbs on the side. Enjoy the contrast of chewy, creamy, and crispy layers in every bite.
Common Questions
- → How do you achieve a gooey center?
Adding mini marshmallows and chocolate chips or bars ensures a molten center after baking.
- → Can I make these less spicy?
Reduce or omit the Flamin Hot Cheetos in the crust to adjust spiciness or substitute with regular crumbs.
- → Is homemade biscuit dough required?
Pre-made biscuit dough works well and saves time, but homemade can be used for a more personalized flavor.
- → What dipping sauces pair best?
Chocolate and caramel sauces both complement the sweet, spicy, and savory notes of these pops.
- → Can these be made ahead of time?
Bake and coat the pops, store covered, then warm before serving to restore their gooey interior.
- → Are these suitable for vegetarians?
Yes, the pops are vegetarian-friendly. Check ingredient labels for specific additives if needed.