Add water, butter, sugar & salt to a medium saucepan and combine over medium high heat until mixture comes to a boil.
Reduce heat to medium, add all of the flour, and quickly stir to combine flour.
Continue to stir the mixture until it begins to pull away from the sides of your saucepan and leaves a film on the bottom of your pan, about 2-3 minutes of mixing.
Add the cooled mixture to a mixing bowl (you can use your stand mixer too), and begin mixing in your eggs one at a time on medium speed. Make sure each egg is well combined into the mixture before adding the next egg.
Allow mixture to cool for a few minutes.
Once all of your eggs have been added, mix in your cinnamon.
Add dough to your piping bag fitted with the large plain round tip.
Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
Pipe 2 inch circles of dough on lined baking sheet, about 1.5 inches apart. If your puffs have little peaks, dab a clean finger in a little water to soften the peaks.
Brush each puff with a egg wash and bake in the oven at 350 for 12 minutes. Raise the oven temp to 425 and bake for another 10-13 minutes. You’re looking for a raised puff, golden brown in color, and hollow in the middle. Allow puffs to cool completely before filling.