In a medium saucepan, combine the water, butter, and salt. Heat over medium until the butter has melted. Once boiling, add the flour all at once and stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a ball.

Remove the saucepan from heat and allow the mixture to cool for a couple of minutes. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until the dough is smooth and well combined.

In a deep skillet or pot, heat the oil over medium heat to about 350°F (175°C). While the oil heats, prepare your piping bag with a star tip.

Fill the piping bag with the dough and pipe small bear-shaped figures onto parchment paper. Use scissors to cut the dough to your desired length.

Carefully drop the churros into the hot oil, frying until golden brown on both sides for about 2-3 minutes. Remove and drain onto paper towels.

While still warm, roll the churros in a mixture of sugar and cinnamon until fully coated.

Serve the Mini Bear Churros warm, and enjoy with your favorite dipping sauces!