Begin by warming your Nutella to make it perfectly gooey for dipping. Place it in a microwave-safe bowl and heat for 20-30 seconds. Stir gently until it reaches a smooth, pourable consistency.

In a medium saucepan, combine water, unsalted butter, salt, and granulated sugar. Bring the mixture to a rolling boil over medium-high heat.

Once boiling, take it off the heat and stir in all-purpose flour until a smooth ball forms.

Let your dough cool for about 5 minutes. After cooling, incorporate the beaten eggs into the mixture, one at a time.

In a separate medium bowl, combine granulated sugar with ground cinnamon for the sweet coating.

Heat vegetable oil in a deep pot to 350°F (175°C).

Transfer the churro dough into a piping bag fitted with a large star tip. Pipe 4-6 inch strips directly into the hot oil, cutting them off with scissors.

Fry the churros for 2-3 minutes on each side until golden and crisp.

Drain the churros on paper towels and roll them in the cinnamon-sugar mixture while still warm.

Arrange the churro bites on a platter and serve alongside the warm Nutella for dipping.