In a medium saucepan, melt 1/4 cup of butter with 1 cup of water and 1/4 cup of granulated sugar over medium heat. Once the mixture comes to a gentle boil, remove it from heat and swiftly stir in 1 cup of all-purpose flour until a thick dough forms. Let the dough cool before incorporating 1 egg and 1 teaspoon of vanilla bean paste, mixing until smooth.

Transfer the churro batter to a piping bag fitted with a large star tip. On a piece of parchment paper, pipe bunny shapes roughly 4 inches long, creating about 10 to 12 shapes for even frying.

Heat about 2 inches of oil in a deep skillet or pot to 350°F (175°C). Carefully fry the bunny churros in small batches for 1 to 1½ minutes or until golden brown and puffed. Use a slotted spoon to transfer to a plate lined with paper towels.

While the churros are still warm, mix 1/2 cup of granulated sugar with 2 teaspoons of ground cinnamon on a flat plate. Roll the fried Bunny Churros in the cinnamon sugar mixture until fully coated.

Allow the Bunny Churros to cool slightly. Serve them warm, either plain or drizzled with chocolate sauce or caramel syrup.