1. Combine water, butter, salt, and ¼ teaspoon cinnamon in 1 ½-quart saucepan over medium heat. Bring pot to rolling boil.
2. Reduce heat to low.
3. Add flour and stir vigorously until mix forms a ball. Remove from heat and let rest for 5-7 min.
4. Add eggs, one at a time, and stir until combined. Set aside. Heat oil in a medium skillet or 1-quart saucepan over medium-high heat or until temperature reaches 180˚C.
5. Spoon dough into a piping bag fitted with a large star tip. Pipe 1-inch strips of dough over the saucepan, cut with a knife, and drop into hot oil. Repeat until churro bites fill the saucepan with room to fry.
6. Fry churro bites until golden brown. Remove with a slotted spoon or mesh spider strainer.
7. Drain churro bites on a paper towel.
8. Mix sugar and ½ teaspoon cinnamon in a medium bowl. Toss in churro bites until coated. Place on a serving plate and serve with your favourite dipping sauce.
