Fit a piping bag with a star tip.

In a medium bowl, whisk together the cinnamon and both types of sugar; set aside for coating.

In a saucepan over medium-high heat, combine milk, butter, salt, and 1 tablespoon of sugar along with ½ cup of water. Bring to a simmer, then remove from heat.

Quickly stir in the flour using a wooden spoon, mixing vigorously for about 30 seconds until a dough forms.

Transfer the dough to a stand mixer and let it cool for 5 to 7 minutes.

With the mixer on medium-low speed, add eggs one at a time, ensuring each is fully incorporated before adding the next.

Once the dough is smooth, spoon it into the piping bag.

In a deep pot, heat vegetable oil to 350 degrees F.

Pipe strips of dough into the hot oil, cutting them off with a knife at about 4 to 5 inches.

Fry up to three churros at a time for about 2 minutes per side, until lightly golden.

Remove churros from the oil and immediately toss in the cinnamon sugar mixture.

Place them on a cooling rack and serve warm.