In a deep plate, combine the cinnamon and 1/2 cup sugar. Whisk until blended. Set aside.

Combine water, milk, butter, salt and remaining 1 teaspoom of sugar in a medium saucepan.

Bring to a boil over medium heat, stirring frequently.

Remove from heat stir in the flour with a wooden spoon until blended.

Return to heat and stir constantly for 2 minutes.

Transfer dough to a large mixing bowl.

Beat in each egg, one at a time, until each is incorporated.

Fit a piping bag with a large star tip.

Transfer dough to piping bag.

Line a plate with paper towels. Set aside.

Heat oil in a large pan over medium heat to 370. Keep temperature between 350 and 375 while cooking.

Pipe churros into oil and cut with kitchen shears. They should be about 6" long.

Fry in batches to avoid overcrowding.

Fry until bottoms are golden brown minutes and then flip, about 2 minutes per side.

Transfer to a paper towel-lined plate then roll in prepared cinnamon sugar.