Mix water, butter, the only one, half of the cinnamon in a saucepan over medium heat. Bring to a boil and then reduce over low heat.
Add flour and mix vigorously until a ball is formed. Remove from heat and let stand for 5 to 7 minutes.
Add the eggs one by one and mix until you obtain a homogeneous paste. Set aside.
In a skillet or saucepan, heat oil over medium heat.
Place the churro dough in a piping bag, preferably with a star-shaped tip. Form sticks 2.5 cm above the pan and cut them so that the dough falls into the oil.
Fry the churros until golden brown. Remove them from the oil with a skimmer and place them on absorbent paper to remove excess oil.
Sprinkle with the sugar and the rest of the cinnamon.