In a small baking dish, mix cinnamon with the ½ cup of sugar. In a medium saucepan over medium heat, bring the 2 tablespoons sugar, butter, water, and salt to a boil, then stir in vanilla. Remove from heat and add flour; stir with a wooden spoon until dough pulls away from the sides of the pan. Transfer to a mixer bowl and allow to cool to below 125 F.
Meanwhile, in a wide, deep, heavy-bottomed skillet over medium heat, bring an inch or so of vegetable oil to 350 F. (When it’s time for frying, consider recruiting an assistant.) Line a baking tray with paper towels and another baking tray with a cooling rack. Using a mixer with paddle attachment, incorporate one egg, then the second; scrape sides of bowl and mix once more. Transfer dough into a sturdy piping bag (reusable silicone, heavyweight bag with liner, or cookie press) and a 3/8-inch open star tip. (Adjust frying time if using a larger or smaller piping tip.)
Pipe churros directly into the hot oil, using scissors to cut the batter in 4- to 5-inch pieces. Fry 3 to 4 churros at a time until golden brown (about 1 minute per side), using heatproof tongs to keep them from touching; flip and remove from the oil. Let drip for a second over the skillet, then immediately roll across paper towels and transfer to the cinnamon-sugar mixture. Use a spoon and/or separate set of tongs to coat in sugar and transfer to the cooling rack. Repeat with remaining dough. Churros can be stored in an airtight container at room temperature for a day or refrigerated for 3 days and reheated in the oven at 375 F for 4 to 6 minutes to revive crispy texture.
Makes about 35 churros. Per piece: 48 calories, 2 grams fat (1 gram saturated fat), 7 grams total carbohydrates, 15 milligrams cholesterol, 71 milligrams sodium, 0 grams fiber, 1 gram protein.
