Combine the cup of water with the butter and salt in a medium saucepan and bring to a boil over high heat.

Using a wooden spoon, stir in flour. Reduce heat to low and stir vigorously until the mixture forms a ball, about 1 minute.

Remove saucepan from heat and continue stirring constantly while gradually beating the eggs into the dough.

Heat on medium-high about 2 inches of oil in a high-sided frying pan until the oil reaches 360 degrees F.

Meanwhile, mix the sugar with the cinnamon on a plate and set aside.

Spoon the churro dough into a pastry bag fitted with a large tip.

Squeeze a 4- inch strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time.

Fry the churros, turning them over once, until golden brown, about 2 minutes per side.

Transfer the cooked churros to a plate lined with paper towels to drain.

When the churros are just cool enough to handle, roll them in the cinnamon-sugar and enjoy!