Place water, butter, 2 tablespoons sugar and salt in medium saucepan; bring to a boil over high heat.
Remove from heat; add flour.
Beat with spoon until dough forms ball and releases from side of pan.
Vigorously beat in eggs, 1 at a time, until mixture is smooth.
Spoon dough into pastry bag fitted with large star tip.
Pipe 3 x1-inch strips onto waxed-paper-lined baking sheets.
Place baking sheets in freezer; freeze 20 minutes.
Pour vegetable oil into 10-inch skillet to 3/4 inch depth.
Heat oil to 375°F Transfer frozen dough to hot oil with large spatula.
Fry 4 or 5 cookies at a time until deep golden brown, 3 to 4 minutes, turning once.
Remove cookies with spatula to paper towels; drain.
Combine remaining 4 tablespoons sugar with cinnamon.
Place in paper bag.
Add warm cookies 1 at a time; close bag and shake until cookie is coated with cinnamon mixture.
Repeat with remaining cinnamon mixture and cookies.
Remove cookies to wire racks; cool completely.
Store tightly covered at room temperature or freeze up to 3 months.