Combine water, butter, salt, and ¼ teaspoon cinnamon in a 1½-quart saucepan over medium heat. Bring the pot to a rolling boil.
Reduce heat to low.
Add flour and stir vigorously until the mixture forms a ball. Remove from heat and let rest for 5 to 7 min.
Add eggs one at a time, and stir until combined. Set aside.
Using caution, heat oil in a medium skillet or 1-quart saucepan over medium-high heat or until temperature reaches 350˚F.
Spoon dough into a piping bag fitted with a large star tip. Pipe 1-inch strip of dough over the saucepan, cut with knife, and drop into the hot oil. Repeat until churro bites fill the saucepan with room to fry.
Fry churro bites until golden brown. Remove with slotted spoon or mesh spider strainer.
Drain churro bites on paper towel.
Mix sugar and ½ teaspoon cinnamon in medium bowl. Toss in churro bites until coated. Place on serving plate and serve with favorite dipping sauce.