1. Mix sugar and 1/2 tsp cinnamon in a medium bowl. Set aside.
2. Add water, butter, salt and 1/4 tsp cinnamon to a saucepan over medium high heat. Bring to a boil.
3. Once boiling, turn heat down to low and stir in vanilla. Add in flour and stir until mixture is smooth. Remove from heat and allow to cool for 5 minutes.
4. Transfer dough to a bowl and add egg. Blend with an electric mixer until mixture is combined and smooth.
5. After mixing, allow dough to rest for 10 minutes. The batter will stiffen slightly as it cools, making it easier to fry.
6. Heat 1 1/2 inches of vegetable oil in a frying pan over medium-high heat. Allow oil to reach a temperature between 360-375F.
7. Fit piping bag with large star tip. Fill bag with dough. Pipe a 6” strip of dough onto a baking sheet lined with parchment or wax paper. Continue this step until the cookie sheet is full. Freeze dough for 1 hour. Alternatively, dough can be piped directly on hot oil. Use kitchen scissors to cut dough after piping.
8. Drop a couple of churros in the hot oil and fry until golden brown (this only takes 2-3 minutes). Remove churros from oil using tongs oil and place on paper towel to cool slightly.
9. Transfer fried churros to cinnamon and sugar mixture, rolling to coat. Repeat process with remaining dough.

Salted Caramel Sauce

1. Add brown sugar, cream, butter, and salt to a saucepan on medium-low heat. Cook stirring constantly until sauce begins to thicken, about 5-7 minutes.
2. Add vanilla and cook for 2 more minutes until sauce is nice and thick. Remove from heat and cool slightly before serving.

Nutella Sauce

1. Scoop Nutella into a microwave safe bowl. Microwave for 30 seconds. Pour cream into a microwave safe measuring cream for 30-45 seconds until warm, but not boiling.
2. Pour cream into Nutella, whisking until combined.