Combine water, butter, salt, and 1/4 tsp cinnamon in a medium saucepan over medium heat. Bring the pot to a rolling boil and then reduce the heat to low.
Add the flour and stir constantly until the mix forms into a dense ball of dough. Remove the saucepan from the heat and let it sit for about 5 minutes.
Add the eggs to the dough, one at a time, and stir until combined. It may seem like it's not coming together, but just keep stirring and it'll work. Set the dough aside.
Heat 3-4 inches of oil in a deep bottomed skillet or dutch oven over medium-high heat, until the temp reaches 350-375°F. You will want to monitor the temperature of the oil while cooking to make sure it stays in this range.
Spoon the dough into the piping bag fitted with the star tip. Pipe 3-5 inch (this will vary depending on the size of your skillet) strips carefully into the oil and cut them with scissors or a sharp knife. If you want your churros nice and straight, I've found the best thing to do is use a chopstick to coax the churro a straight as I can in those first few moments in the oil as it sets up. Once it firms the shape will be set and can be left to fry. This is optional, but if you just leave them they are likely going to curl.
Fry the curros 2-3 at a time, for 1-2 minutes per side, or until a nice golden brown. Remove them with a slotted spoon or a spider strainer and let them cool on a paper towel.
Mix the sugar and 1/2 tsp cinnamon in a shallow dish (I use a pie dish). Toss the churros in the mix until evenly coated. Serve immediately with dipping sauce of choice.
Enjoy!
