Make the cinnamon sugar: In a shallow bowl, mix 1/2 cup granulated sugar with 2 to 3 teaspoons cinnamon. Set aside for coating.

Start the batter: In a medium saucepan, combine water, butter, 2 tablespoons sugar, and salt. Bring to a gentle boil over medium heat, stirring to melt the butter.

Add flour: Turn heat to low. Add the flour all at once and stir vigorously with a wooden spoon until the dough comes together and pulls away from the pan, about 1 to 2 minutes.

Cool slightly: Transfer the dough to a bowl. Let it cool 5 minutes so it doesn’t scramble the eggs.

Beat in eggs: Add the eggs one at a time, beating well after each until the dough is smooth and glossy. Stir in vanilla. The batter should be thick but pipeable; if it’s too stiff, add 1 teaspoon water.

Preheat and prep: Preheat your waffle maker to medium and your air fryer to 375°F (190°C). Lightly oil-spray both the waffle plates and the air fryer basket.

Form the waffles: Spoon or pipe the batter onto the hot waffle maker in small portions—think mini waffles about 3 to 4 inches wide. Close and cook 3 to 4 minutes, until set and lightly golden.

Air fry for crunch: Transfer the waffle pieces to the air fryer basket in a single layer. Air fry 3 to 5 minutes, flipping once, until crisp and deeper golden. Work in batches to avoid crowding.

Coat immediately: While hot, toss the waffle churros in the cinnamon sugar to coat thoroughly. The heat helps the sugar stick.

Serve with dips: Plate and serve warm with chocolate sauce, dulce de leche, or your favorite fruit sauce.