In a medium saucepan, combine 1 cup of water, butter, salt, and sugar: bring to a boil over medium-high heat.

Reduce heat to low. Start by stirring in the flour for about a minute or until it becomes smooth and thickened. You'll know it's ready when it starts to pull away from the edges of the pan. Allow to cool for 8-10 minutes.

Add eggs, 1 at a time, beating until incorporated after each addition; spoon the mixture into a pastry bag fitted with a large open star tip.

>Heat 2 inches deep of oil in a large Dutch oven until it registers 350° F on a deep-fry thermometer. Holding the pastry bag a few inches above the oil, squeeze out the batter, snipping off 4-inch lengths with a knife or kitchen shears.

Fry, flipping once, until deep golden brown all over, about 4 minutes. Using a slotted spoon, transfer churros to a paper towel-lined baking sheet to drain.

Sprinkle cinnamon-sugar mixture over churros.