Heat at least an inch of oil in a frying pan over medium heat.

While you are waiting for the oil to heat, combine the cinnamon and white sugar in a dish. Mix them together and set aside until later.

Combine the water, brown sugar, salt and butter in a medium saucepan over medium heat. Stir until the contents are combined and boiling gently.

Remove the pan from heat, and dump in the flour. Stir quickly with a wooden spoon until the dough forms a stiff ball.

Add the eggs to the dough one at a time. Fully incorporate each egg before adding the next. The dough will be really slimy at first, but just keep stirring. It takes some muscle, but the eggs do mix into the dough after a minute of some hearty stirring. Add the vanilla extract at the same time as the final egg.

Scoop the dough into a pastry bag fitted with a large flower frosting tip.

Make sure the oil is hot enough before you start cooking. You can test the temperature by placing the end of the wooden spoon into the oil. If it starts to bubble. Go ahead and start frying your churros. If no bubbles appear, wait a little longer or turn up the heat a little bit.

Squeeze the batter into the hot oil. You want them to be about 4 inches long. Do not over crowd the pan with too many churros or they will not cook well.

Cook for about 2 minutes on each side or until they are a light golden brown. Only turn once during cooking.

Once the churros are cooked, remove them from the pan and place them on a paper towel to cool. Then, roll the treat into the cinnamon and sugar mixture.