Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Arrange the saltine crackers in a single layer on the prepared baking sheet, ensuring they are evenly spaced.

In a medium saucepan, melt the unsalted butter over medium heat. Once melted, add the brown sugar and stir until combined. Bring the mixture to a gentle boil, and let it simmer for 3-4 minutes without stirring. Remove from heat and stir in the vanilla extract and ground cinnamon until well mixed.

Carefully pour the hot caramel mixture over the saltine crackers, spreading it evenly to cover all the crackers. Be cautious, as the caramel is very hot!

Place the baking sheet in the preheated oven and bake for 7-8 minutes, or until the caramel is bubbly and slightly darkened. Keep an eye on it to avoid burning.

Remove the baking sheet from the oven and immediately sprinkle the white chocolate chips over the hot caramel-covered crackers. Let the chocolate sit for a few minutes to melt, then use a spatula or knife to spread the melted chocolate evenly over the top.

In a small bowl, mix together the granulated sugar and ground cinnamon. Lightly dust the top of the melted chocolate with the cinnamon-sugar mixture for that classic churro flavor.

Allow the Churro Cracker Candy to cool at room temperature or refrigerate it for 1 hour until the chocolate is firm. Once set, break the candy into pieces and enjoy!