Add water, butter, and salt to a large saucepan; bring to a boil over medium-high heat.

Add flour, reduce heat to medium-low cook, stirring constantly with a rubber spatula until mixture comes together and is smooth.

Transfer mixture to a large mixing bowl; let cool 5 minutes.

Add vanilla and eggs to flour mixture then blend immediately with an electric mixer.

Blend until mixture comes together and is smooth. (It will separate at first but keep mixing it will come together.)

Transfer mixture to a piping bag with a large star tip. Pipe into spirals onto a sheet pan lined with parchment paper, starting from the middle and going around in a circle, making sure that there are no gaps between the loops. Repeat with the remaining dough.

Freeze the circles for at least 2 hours

For the coating, whisk together 1 cup sugar and cinnamon in a shallow dish, set aside.

Heat about 2 inches vegetable oil in a large pot or deep sauté pan over medium-high heat (360°F).

Fry the circles until light golden brown, then drain them on paper towels. Keep the oil temperature close to 360 °F as you fry. If it gets too hot, turn heat down and let temperature drop down to that range.

Coat each warm churro disc in the cinnamon- sugar mix, shaking off any excess.