In a large sauce pan, add butter, sugar, salt, and water. Cook until butter melts and water comes to a boil.

Remove from heat and mix in flour until it forms into a ball of dough. Allow to cool for 5 minutes.

Add in vanilla and one egg and stir until combined. Then add in the remaining egg until combined and smooth.

Place dough in a pastry bag or gallon sized ziploc bag to pipe onto the back side of a muffin tin that has been sprayed with non-stick cooking spray. If you have an open star tip, that gives you the look of the churro. If you don't have a tip, it's still ok and will work just fine. If using a ziploc bag just snip a corner off with scissors to pipe.

Place in the freezer for 3 hours or overnight.

Heat your frying oil to 350 degrees. While the oil heats, combine the cinnamon sugar coating in a shallow dish.

When oil is heated, remove from the muffin tin and fry them in batches for 3-4 minutes each time. Remove from oil and place on top of paper towels to drain oil.

Then coat each churro with sugar and cinnamon before serving.

Serve with a scoop of ice cream and drizzle with chocolate or caramel ice cream topping. Serves 8.