Mix cinnamon and sugar in a shallow dish until well incorporated. Set aside.
1 cup water
1/2 teaspoon salt
1 1/2 tablespoons sugar
2 tablespoons vegetable oil
1 cup flour
In a medium-size saucepan, whisk together: water, salt, sugar and vegetable oil. Bring to a boil and then remove from heat. Slowly add the flour, a little bit at a time while stirring. Mix until the dough forms into a ball. Let cool.
Heat oil in a deep pan on medium-high heat. Line a plate with paper towels. Make an assembly line: the frying pan, the paper towel-lined plate and the cinnamon sugar plate.
Place the cooled dough into a large pastry/cake decorating bag (or gallon-size freezer bag) fitted with a jumbo star-shaped tip (Wilton 1M) if you want it to look like the traditional Churro (or you can simply cut a one-inch tip off the corner of the freezer bag).
Squeeze 6-inch long strips of dough into the hot oil. Cut off the end with a pair of kitchen scissors. Let cook until golden brown. Remove from oil and place on paper towel-lined plate. After a few seconds, transfer to the cinnamon sugar plate and carefully roll in sugar until completely coated. Move to serving dish.
Chocolate Dipping Sauce
1/2 cup heavy whipping cream
1/8 teaspoon vanilla extract
1 cup milk chocolate chips (or dark, if you prefer)
Heat whipping cream in a small pot until hot, but do not allow to boil. Remove from heat and stir in vanilla. Add in chocolate chips and let them sit for 1 minute to melt. Now, stir until you have a thick, chocolatey sauce. Pour into small containers for dipping Churros. Enjoy!!