Slice pound cake into small logs about 3" long, 1" wide and deep.
In a heavy bottomed saucepan, heat oil until oil appears "wavy" or throw one drop of water in the pan, it should sizzle and pop.
Using tongs place the pound cake logs in the pan and brown on all sides. Don't crowd your pan, and be sure to be gentle as the cake can fall apart if handled too much. Each piece took about 2 minutes total.
Place logs on a paper towel lined plate and allow to drain for a few minutes.
While still warm, roll the logs in the cinnamon sugar coating all sides
Serve warm with chocolate dipping sauce or all alone. Either way, it's going to be the best churro you've ever had!
I used Ghirardelli's chocolate sauce to dip, but you can use whatever thick fudge-y sauce you want.