In a shallow dish, pour ½ cup sugar and the cinnamon powder. Whisk until well combined. Set aside.

Add water, butter, sugar, and salt in a large saucepan. Bring to a boil over medium-high heat.

Turn the heat to low and add the flour all at once. Whisk together constantly until it forms a smooth ball—about 30 to 60 seconds.

Transfer the mixture to a large mixing bowl and let it cool for 5 minutes.

Add the vanilla and one egg at a time, then use a stand mixer with a paddle attachment or hand whisk to mix the dough. Add the second egg and mix until the eggs are well incorporated, and the dough becomes smooth and glossy.

Heat 1 ½ inches of oil in a large pot or deep skillet over medium-high heat to 360 degrees F (182°C).

Transfer the mixture into a 16-inch piping bag fitted with a ½ inch rounded star tip.

Pipe the mixture (about 6-inch long tubes) into the preheated oil and fry about 4 to 5 at once. Fry for about 2 minutes per side or until deep golden brown on all sides. Then transfer to a paper towel-lined plate to drain for about 30 seconds before rolling them in cinnamon sugar.

Serve warm with a drizzle of chocolate, strawberry syrup, or another syrup of choice.