In a large saucepan place butter, sugar, water, cinnamon on medium-high heat and bring it to a boil.
Once it comes to a boil reduce heat to medium-low and add the flour slowly and stir it constantly with a spatula.
Stir it until the pastry dough comes together and it is smooth with no lumps.
Now transfer it in a large bowl and let it cool for 5-6 minutes or until warm to touch.
Meanwhile heat oil for frying in skillet over medium heat. The oil is of right temperature when a small piece of churro dough when dropped into oil comes up immediately.
Then break in one egg at a time and with an electric hand whisk, mix it allowing to incorporate the egg before adding the next one.
Blend until mixture comes together and is smooth (it will separate at first but keep mixing it will come together).
Now spoon the dough into pastry bag fitted with star tip. (I used wilton 1M)
To make the star shaped churro, squeeze a heart shaped dough on a parchment paper.
Then slowly lift it with a flat spatula and drop it in the hot oil. or carefully pipe the mixture into preheated oil, into about 5 to 6inch lengths, cut end with scissors. DO not over crowd the pan.
Let them fry until golden brown, about 3-4 minutes. Transfer it to paper towels for a minute.
Then transfer them cinnamon sugar mixture and roll them so they are evenly coat.
Serve them hot with chocolate sauce or caramel.