Mix together the Rolling Sugar ingredients together and place in a long sided casserole dish or small sided baking sheet, large enough lengthwise to hold and roll the churros in.
Churro Batter
In a medium saucepan over medium heat add 1 cup of water, butter, sugar, kosher salt, cinnamon and stir until butter has melted.
Turn off the heat and add the flour all at once. Stir using a wooden spoon, until smooth. Allow to rest 10 minutes and cool.
Add the beaten eggs and stir to incorporate thoroughly. This will need some good old elbow grease! Stir vigorously and it will become lumpy, then smooth and elastic. Set aside.
Frying
Heat the oil in a large pot, deep fryer or high sided skillet to 375°F.
Transfer dough to a piping bag fitted with a wide, round or open star tip. (See Note 3)
Pipe 6" churros into the hot oil, a few at a time. Do not over crowd. Turn occasionally and cook 3-5 minutes until golden brown. Remove to paper towel lined plate to drain
Rolling
Quickly roll in the cinnamon sugar, coating all over.
Serve as is or serve hot with a chocolate sauce of choice. I like to use my Mexican Hot Chocolate, known also as Oaxacan Chocolate con Leche, a thick, sweet, rich chocolate drink perfect for dipping these in and sipping, or use your favorite. Although I do not include the crushed candy canes unless it's the holidays!
If you don’t have a piping bag, you can use a ZipLoc bag, add the batter and snip a corner to squeeze out.