Combine water, butter, salt, and 1⁄4 teaspoon cinnamon in 1 1⁄2-quart saucepan over medium heat. Bring pot to rolling boil.
Reduce heat to low.
Add flour and stir vigorously until mix forms a ball. Remove from heat and let rest for 5-7 min.
Add eggs, one at a time, and stir until combined. Set aside.
Using caution, heat oil in medium skillet or 1-quart saucepan over medium-high heat or until temperature reaches 350 ̊.
Spoon dough into piping bag fitted with large star tip. Pipe 1-inch strip of dough over saucepan, cut with knife, and drop into hot oil. Repeat until churro bites fill saucepan with room to fry.
Fry churro bites until golden brown. Remove with slotted spoon or mesh spider strainer.
Drain churro bites on paper towel.
Mix sugar and 1⁄2 teaspoon cinnamon in medium bowl. Toss in churro bites until coated. Place on serving plate and serve with favorite dipping sauce.
Don’t overmix your dough. If the dough gets too watery, you may need to add a bit more flour!
The texture of your churros is greatly affected by the temperature of your oil and the cooking time in the oil. If they are too chewy, you need to cook them a bit longer and lower the oil temperature a bit so that they don’t burn on the outside.