In a medium sauce pan, add the water, butter, salt, and ¼ teaspoon cinnamon. Bring to a boil.

Reduce the heat to low and add the flour. Stir until it forms a ball.'

Let the dough rest for about 7 minutes.

Stir in the eggs, one at a time. (I used my food processor for this step and it worked like a champ!)

Heat the oil to 350 degrees. 

While the oil is heating, add the churro dough to a large piping bag with a large star tip.

When the oil has reached 350 degrees, pipe the dough into the oil and use a knife to cut it off when it is about 2 inches long.

Fry the mini churros for 2-3 minutes on each side, until they are golden brown.

Use a slotted spoon to remove the churros from the oil, and drain on a paper towel.

Add the sugar and ½ teaspoon of cinnamon to a bowl and mix together.

Place 2 or 3 churro bites to the bowl and cover with the cinnamon sugar mixture.

Serve with hot fudge or chocolate ganache.