In a medium saucepan, combine water and butter over medium heat until the butter is melted.

Add the flour and salt all at once, stirring vigorously until a smooth dough forms.

Remove the saucepan from heat and allow it to cool for a few minutes, then stir in the eggs and vanilla until fully combined.

In a deep frying pan, heat about 2 inches of oil over medium-high heat.

Transfer the churro dough to a pastry bag fitted with a star tip.

Pipe strips of dough into the hot oil, cutting them to your desired length with scissors.

Fry the churros for 2-3 minutes on each side until golden brown.

Remove the churros with a slotted spoon and let them drain on paper towels.

While still warm, roll the churros in a mixture of sugar and cinnamon.