Combine 2 ¼ cups water with cinnamon stick, vanilla, butter and salt in a medium saucepan. Place pan over medium heat and bring to a boil. Remove from heat and discard cinnamon stick. Add flour all at once. Stir dough using a wooden spoon until it forms into a ball, about 2 minutes. Transfer dough to a mixer fitted with paddle attachment. While on medium speed, add egg to dough and mix to incorporate. The dough will be sticky. Transfer to a pastry bag with a large star tip.

Set filled pastry bag aside until ready to pipe.

!To Assemble:

Pour corn oil in Dutch oven or electric fryer and preheat to 375°F. Meanwhile, combine sugar and cinnamon in a bowl and set aside. Working in batches, pipe two to three churros about 4 inches long into the hot oil. Completely submerge the churros into the hot oil by pressing down with a slotted spoon or spider and fry until golden brown, about 2 minutes. The oil will sizzle as you completely submerge the churros; this will help them puff up. Place fried churros on paper towels to drain. Transfer to sugar-cinnamon mixture and dredge, shaking off excess.

Serve four to five churros per person or on a large platter. Accompany with chocolate caliente.