Fill a large pot with the vegetable oil and heat until the oil reaches 350 degrees F.

While the oil is heating, prepare the dough for the churros.

In a small sauce pan, add the water, butter, ¼ tsp of the cinnamon and salt.  Stir to combine and bring the mixture to a boil.  Then reduce the heat to low.

Slowly add in the flour until a ball is formed.  Then remove the sauce pan from the heat and cool for 5 minutes. Then add the eggs into the mixture one at a time and stir until they are all combined.

Attach a large star tip to a piping bag and spoon the dough mixture into the piping bag.  Pipe 1-2 inch strips of dough over the sauce pan (cut the dough with a knife) and place them in the hot oil.  Repeat the process until you have multiple churros frying the oil but be careful to not over crowd the pan so that the churros can still fry.

Fry the churros in the oil for 2-3 minuets until they are golden brown.

Then remove the churros from the oil with a slotted spoon and place them on a plate lined with paper towels to soak up the excess oil.

Then in a small shallow dish, combine the sugar and the remaining cinnamon.

Roll the churros in the cinnamon sugar mixture while they are still warm.

Serve warm and enjoy!