1. In a small bowl, combine flour and 1 tsp cinnamon.
2. In a medium saucepan, combine water, sugar, butter, and salt. Bring to a boil, and immediately add in flour mixture, mixing until incorporated.
3. Transfer dough to a bowl and with a stand or hand mixer, add in eggs, one at a time. Continue mixing until dough is fully combined and smooth.
4. Add dough to tip-lined pastry bag. Combine 1 tbsp cinnamon with 1 cup sugar in a pie dish or wide bowl.
5. Heat oil in a large frying pan over medium heat, until temperature reaches 350. Pipe dough into the oil mixture, using scissors to cut the dough at 4" strips. Fry 4 - 5 churros at a time, making sure not to over-crowd the pan. Fry churros in oil, turning occasionally, until brown on all sides (about 2 - 3 minutes per batch).
6. Transfer cooked churros to a paper=towel lined baking sheet, then toss them in the cinnamon sugar mixture until coated. Repeat until all churros are cooked.

Caramel Dipping Sauce

1. Add heavy cream and brown sugar to a saucepan over medium heat. Bring to a low boil, stirring frequently until the sugar is dissolved. Simmer while continuing to stir, until mixture is reduced down to 1 cup (about 10 minutes.
2. Stir in condensed milk until fully incorporated. Serve warm with churros.