Prepare the Base:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Arrange the Crackers:
   Lay the saltine crackers in a single layer on the prepared baking sheet. Make sure they are closely packed together to fill the sheet completely.

Make the Caramel:

1. Melt the Butter and Sugar:
   In a medium saucepan, melt the butter over medium heat. Add the brown sugar and stir until combined. Bring the mixture to a simmer and cook for 3-4 minutes, stirring frequently until it thickens slightly.

2. Add the Vanilla:
   Remove the caramel from the heat and stir in the vanilla extract. Be careful, as the mixture will bubble up a little.

Assemble the Churro Crack:

1. Pour the Caramel Over the Crackers:
   Immediately pour the caramel mixture over the saltine crackers, spreading it out evenly with a spatula to cover all the crackers.

2. Bake the Caramel Crackers:
   Place the baking sheet in the oven and bake for 5-7 minutes, or until the caramel is bubbly and the crackers are golden brown.

Add the White Chocolate:

1. Melt the White Chocolate:
   While the crackers are baking, melt the white chocolate chips. You can do this by microwaving them in 30-second intervals, stirring between each, or using a double boiler.

2. Drizzle the White Chocolate:
   Once the crackers are out of the oven, drizzle the melted white chocolate over the caramel-coated crackers. Use a spatula or spoon to spread it evenly.

Coat with Cinnamon Sugar:

1. Sprinkle with Cinnamon Sugar:
   In a small bowl, mix 1 teaspoon of ground cinnamon with ½ teaspoon of sugar. Sprinkle this cinnamon sugar mixture evenly over the white chocolate-covered crackers.

2. Let it Cool:
   Allow the Churro Crack to cool completely at room temperature. For faster cooling, you can refrigerate it.

Serve and Enjoy:

1. Serve:
   Once cooled, break the Churro Crack into pieces and serve. Store any leftovers in an airtight container.